Greek Chicken
Moist chicken thighs, laced with lemon and herbs, roasted until fork-tender, and then topped with crumbled feta and olives. A dish that’s as mouthwatering as it is easy.
There’s so much incredible flavor in this chicken. You can thank the lemony marinade for that. It’s bright, tangy, and herby. Plus, a touch of Dijon mustard adds extra depth of flavor.
I used chicken thighs, but you can use chicken breasts if desired. The only change would be the cooking time; chicken breasts might be finished a few minutes earlier, so start checking at about 20 minutes.
Round out this chicken dish with a veggie and grain and the meal is complete. I served this chicken with rice and roasted asparagus and the meal was excellent. You can also add warm pita bread for an authentic side dish!
Greek Chicken
Ingredients
- 8 boneless skinless chicken thighs, or 4 boneless skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper
- 1 small yellow onion, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted oil-cured olives, or Greek Kalamata olives
Instructions
- In a large bowl or shallow baking dish, combine the oil, lemon juice, garlic, oregano, thyme, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken and turn to coat each piece with the marinade.
- Cover with plastic and refrigerate for at least 1 hour, and up to 8 hours.
- Preheat the oven to 425 degrees.
- Arrange the sliced onion in the bottom of a baking dish or cast iron skillet. Place the chicken on top of the onion. Pour over any remaining marinade.
- Bake for 25 to 35 minutes, until the chicken is cooked through (165 degrees). If desired, place the pan under the broiler to brown the chicken further.
- Top the chicken with the feta and olives and serve.