Greek Chicken and Lemon Feta

Juicy, crispy skin-on chicken thighs seared and simmered in a garlic-lemon pan sauce with cherry tomatoes, Kalamata olives, diced cucumbers, and crumbled Greek feta.

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Prep Time 10

Cook Time 20

Servings: 4

Calories: 435

Ingredients Method Notes

Ingredients

For the Chicken & Spice Rub:

* 4 to 6 bone-in skin-on chicken thighs (trimmed of excess fat)
* 2 tbsp extra virgin olive oil divided
* 1 tbsp dried oregano
* 1 tsp dried thyme
* 1 tsp garlic powder
* 1 tsp onion powder
* 1/2 tsp smoked paprika
* 1 tsp kosher salt
* 1/2 tsp freshly cracked black pepper

For the Pan Sauce & Skillet:

* 1 medium yellow onion finely diced
* 4 cloves garlic minced
* 1/2 cup low-sodium chicken broth
* Juice of 1 large lemon approx. 3 tbsp
* 1 cup whole cherry or grape tomatoes

For the Fresh Toppings & Garnish:

* 1/2 cup English cucumber finely diced
* 1/2 cup pitted Kalamata olives halved
* 1/3 cup Greek block feta cheese crumbled
* 2 tbsp fresh dill and flat-leaf parsley finely chopped
* Fresh lemon slices for serving

Method

Dry & Season:

Pat the chicken thighs completely dry with paper towels. In a small bowl, mix dried oregano, thyme, garlic powder, onion powder, smoked paprika, salt, and black pepper. Drizzle 1 tbsp olive oil over chicken, then rub the spice mixture evenly over all sides.

Sear the Skin:

Heat remaining 1 tbsp olive oil in a heavy cast-iron skillet over medium-high heat. Place chicken thighs skin-side down and sear undisturbed for 6–8 minutes until skin is deeply golden and crispy. Flip and sear for 4 minutes. Remove chicken and set aside on a plate.

Build Sauce:

Reduce skillet heat to medium, leaving 1–2 tbsp rendered fat in the pan. Sauté diced yellow onion for 3 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.

Deglaze & Simmer:

Pour in chicken broth and fresh lemon juice, scraping up all browned bits from the bottom with a wooden spoon. Nestling chicken thighs back into skillet skin-side up. Scatter cherry tomatoes around chicken. Cover, lower heat, and simmer for 12–15 minutes (internal temp 165°F / 74°C).

Garnish & Serve:

Remove skillet from heat. Scatter crumbled feta, halved Kalamata olives, diced cucumber, fresh dill, and parsley over the skillet. Garnish with fresh lemon slices and serve warm right out of the pan.

Notes

* Skin Crispiness: Keep chicken skin above sauce line during simmering to retain its crunch.
* Feta Selection: Always buy block feta in brine for optimal creaminess and flavor.
* Storage: Refrigerate leftovers in an airtight container for up to 4 days.