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Close-up of golden-brown, blistered chicken thighs resting in translucent olive oil and lemon pan juices.

Greek Lemon Feta Chicken (Crispy & Juicy)

This vibrant Greek Lemon Feta Chicken features perfectly blistered golden-brown thighs, caramelized thick lemon slices, and large creamy feta crumbles sitting in a glistening pool of translucent olive oil pan juices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in, skin-on chicken thighs Pat thoroughly dry.
  • 1 tsp kosher salt For seasoning.
  • 0.5 tsp black pepper Freshly cracked.
  • 2 tbsp coarse dark green dried oregano flakes Divided use.
  • 2 whole fresh lemons Sliced into thick bright yellow rounds.
  • 0.25 cup extra virgin olive oil Or 60ml.
  • 0.25 cup fresh lemon juice Or 60ml.
  • 0.25 cup chicken broth Or 60ml.
  • 4 cloves fresh garlic Minced.
  • 0.5 cup creamy white block feta cheese Broken into large, coarse crumbles.
  • 0.25 cup fresh green parsley Finely chopped.

Equipment

  • 1 White Ceramic Baking Dish A rectangular dish distributes heat perfectly.
  • 1 Chef's Knife For thick lemon slices and chopping parsley.
  • 1 Citrus Juicer To extract fresh lemon juice.

Method
 

Preparation & Roasting
  1. Preheat your oven to 425°F (220°C). Lightly coat the bottom of a rectangular white ceramic baking dish with a thin layer of olive oil.
  2. Thoroughly pat the bone-in, skin-on chicken thighs entirely dry with paper towels. Season generously on all sides with kosher salt, black pepper, and half of the coarse dried oregano.
  3. Arrange the chicken thighs in the baking dish. Tuck thick, bright yellow lemon slices directly into the gaps between the chicken pieces.
  4. Whisk together the extra virgin olive oil, fresh lemon juice, chicken broth, and minced garlic. Pour this mixture into the shallow bottom of the dish, avoiding the chicken skin.
  5. Roast for 40 to 45 minutes until the chicken skin is deeply golden-brown and blistered, and the lemon rinds are caramelized. Internal temp should be 165°F (74°C).
  6. Remove from oven. Scatter large, coarse crumbles of feta cheese over the hot dish so they soften. Dust heavily with finely chopped fresh parsley and the remaining dried oregano.

Notes

Dry the Skin Thoroughly: For maximum crispiness, leave the uncovered chicken thighs in the fridge for an hour before baking.
Do Not Submerge the Chicken: Ensure your oil and broth mixture only sits at the base of the dish.