This Greek Lemon Oven Roasted Chicken is simple to prepare and packed with Mediterranean flavor. Juicy, bone-in, skin-on chicken thighs are quickly marinated in lemon, olive oil, garlic, oregano and a touch of yogurt, then roasted with Kalamata olives, cherry tomatoes and cubed Feta until the skin is crisp and the meat is tender. It’s an easy one-pan dinner that’s bursting with bright, savory flavors.
Hi everyone — I’m Kathy from Lemon Blossoms, and I’m happy to share this favorite here. I’ve been working as a chef for most of my adult life and have enjoyed blogging about simple, flavorful recipes for the past year. This Greek lemon chicken is one I return to again and again because it’s reliable, fast and delicious.
What makes this dish so good is the combination of a quick lemon-oregano marinade and the finishing additions of tart Kalamata olives, roasted tomatoes and salty, creamy Feta. The yogurt in the marinade helps create a silky pan sauce, while roasting concentrates the tomato flavor and crisps the chicken skin. Serve it with rice, roasted potatoes, or a simple green salad for a satisfying meal.
How To Make Greek Lemon Oven Roasted Chicken Thighs
- Make a marinade from fresh lemon juice, olive oil, minced garlic, plain yogurt, dried oregano, salt and black pepper. The yogurt adds richness and helps form a flavorful pan sauce.
- Marinate the chicken for at least 15 minutes at room temperature or up to 24 hours in the refrigerator. For easy cleanup, combine everything in a zip-top bag.
- Arrange the chicken, skin-side up, in an oven-safe skillet or baking dish and pour the marinade over the pieces.
- Bake at 375°F (190°C) for 20 minutes, then remove the pan and scatter Kalamata olives, cubed Feta and cherry or grape tomatoes around and on top of the thighs. Return to the oven and bake another 15–20 minutes until the chicken is cooked through and golden.
If you enjoy dark-meat chicken, try other simple variations like adding sliced red onion, a sprinkle of smoked paprika, or a few lemon slices on top before roasting. The core method — lemony marinade, high-quality olives and bright tomatoes — always delivers a flavorful result.
Greek Lemon Oven Roasted Chicken Thighs
Ingredients
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 2 tablespoons plain yogurt
- 2 teaspoons dried oregano
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 8 bone-in, skin-on chicken thighs
- 4 ounces Feta cheese, cut into small cubes
- 1/2 cup small tomatoes (cherry or grape tomatoes)
- 1/2 cup Kalamata olives
Instructions
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To make the marinade, combine lemon juice, olive oil, minced garlic, plain yogurt, dried oregano, 1 teaspoon salt and the ground black pepper in a zip-top bag or a non-reactive bowl.
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Lightly season the chicken thighs with salt, then add them to the marinade and toss to coat evenly. Marinate for at least 15 minutes or up to 24 hours in the refrigerator.
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Preheat the oven to 375°F (190°C). Place the chicken skin-side up in a cast iron skillet or baking dish and pour the remaining marinade over the pieces.
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Bake for 20 minutes. Remove the dish and add the cubed Feta, tomatoes and Kalamata olives on and between the chicken pieces.
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Return to the oven and bake another 15–20 minutes, or until the chicken is cooked through and golden brown. Remove from the oven and serve warm.