Description
Greek Chicken with Lemon and Feta is a bright and irresistible Mediterranean dish featuring juicy, tender chicken infused with zesty lemon and topped with creamy plant-based feta. Combining fresh herbs, garlic, and vibrant cherry tomatoes, this recipe offers a perfect balance of tangy, savory, and herbaceous flavors that is quick to prepare and adaptable for various meals.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs
- Juice and zest of 1 large lemon
- 3 garlic cloves, minced
- 3 tablespoons olive oil (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon dried oregano (or fresh)
- Salt and freshly ground black pepper, to taste
Toppings and Garnish
- 1 cup plant-based feta, crumbled
- 1 cup cherry tomatoes
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the marinade: In a bowl, combine lemon juice, lemon zest, minced garlic, olive oil (natural), vegetarian Worcestershire sauce (natural), dried oregano, salt, and freshly ground black pepper. Whisk together until well blended and fragrant.
- Marinate the chicken: Place chicken thighs in a shallow dish or resealable bag. Pour marinade over the chicken, ensuring all pieces are evenly coated. Refrigerate and let marinate for at least 30 minutes, ideally 1 to 2 hours for deeper flavor infusion.
- Preheat and cook the chicken: Preheat oven to 400°F (200°C). Arrange marinated chicken thighs in a baking dish, reserving leftover marinade. Scatter cherry tomatoes around the chicken for extra juiciness. Drizzle any remaining marinade over the chicken before baking.
- Bake until juicy and tender: Bake for 35 to 40 minutes or until chicken reaches an internal temperature of 165°F (74°C) and is cooked through. Tomatoes will soften and release juices, creating a natural pan sauce.
- Add plant-based feta and herbs: Remove chicken from oven, sprinkle generously with plant-based feta while chicken is hot to allow slight melting. Garnish with freshly chopped parsley for color and freshness before serving.
Notes
- Marinate overnight for juicier chicken.
- Allow chicken to come to room temperature for 15 minutes before cooking for even heat distribution.
- Do not omit lemon zest as it adds intense lemon flavor without extra acidity.
- For a golden top, broil chicken for 2-3 minutes after baking.
- Use only cooked or separately boiled marinade to avoid contamination if using leftover marinade.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with toppings
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Greek chicken, lemon chicken, plant-based feta, Mediterranean recipe, baked chicken, healthy dinner, vegetarian feta
