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A close-up of a plate featuring sliced grilled Greek chicken, roasted potato wedges, and a fresh Greek salad with feta cheese and olives, garnished with a lemon wedge.
Reda

Lemony Greek Baked Chicken

Tender chicken marinated in a vibrant lemon-herb sauce, baked with red onions, Kalamata olives, and topped with salty feta. A perfect one-pan Mediterranean meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the Greek Chicken & Marinade
  • 1.5 lbs boneless, skinless chicken breasts about 4 medium breasts, pounded to an even 3/4-inch thickness
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice from 1-2 large lemons
  • 1 tbsp lemon zest from 1 large lemon
  • 4 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1 medium red onion cut into 1-inch wedges
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup feta cheese crumbled, from a block
For Garnish
  • 2 tbsp fresh parsley chopped
  • Lemon wedges for serving

Equipment

  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Whisk

Method
 

Prepare and Marinate the Chicken
  1. In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade.
  2. Add the chicken breasts to the bowl with the marinade. Turn to coat each piece thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Bake the Greek Chicken
  1. Preheat your oven to 400°F (200°C).
  2. Arrange the marinated chicken breasts in a single layer in a 9x13-inch baking dish. Pour any remaining marinade over the top.
  3. Scatter the red onion wedges and Kalamata olives around the chicken in the dish.
  4. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  5. Remove the dish from the oven. Sprinkle the crumbled feta cheese evenly over the chicken and vegetables.
  6. Switch the oven to the broil setting (high). Return the dish to the oven and broil for 2-3 minutes, watching carefully, until the feta is slightly melted and golden brown in spots.
Serve
  1. Let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing.

Notes

You can also use boneless, skinless chicken thighs. Adjust baking time as needed; thighs may take slightly longer. While 30 minutes is good, marinating for 2-4 hours will result in a more tender and flavorful chicken. Do not marinate for more than 4 hours as the lemon juice can start to 'cook' the chicken and affect the texture. This Greek chicken is delicious served over rice pilaf, orzo, or quinoa. It also pairs well with a fresh Greek salad and warm pita bread. Store leftovers in an airtight container in the refrigerator for up to 3 days.