Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken breasts or thighs
- 1/4 cup olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
For the Topping
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill (optional)
- Lemon slices for garnish
Instructions
In a large bowl or zip-top bag, combine olive oil, lemon juice, lemon zest, garlic, oregano, basil, thyme, paprika, salt, and black pepper.
Add the chicken to the marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes, though 2–4 hours provides even more flavor.
Preheat your oven to 200°C (400°F) or heat a large skillet over medium-high heat if cooking on the stovetop.
Remove the chicken from the marinade and place it into a baking dish or skillet. Reserve a small amount of marinade for brushing during cooking if desired.
Cook the chicken for about 20–25 minutes in the oven, or 5–6 minutes per side in a skillet, until golden brown and fully cooked through.
During the final few minutes of cooking, sprinkle the crumbled feta cheese over the chicken so it softens slightly from the heat.
Remove the chicken from the oven or skillet and let it rest for a few minutes before serving.
Garnish with chopped parsley, fresh dill, and lemon slices before serving warm.
Notes
Fresh lemon juice provides the best flavor for this recipe. Bottled lemon juice may taste overly acidic and less vibrant.
Avoid marinating the chicken too long in lemon juice, especially overnight, because the acidity can begin to break down the chicken texture too much.
Feta cheese varies in saltiness, so taste before adding additional salt to the dish.