Description
For the Marinade:
1/4 cup olive oil
2 tbsp fresh lemon juice
1 tbsp lemon zest
2 garlic cloves, minced
1 tbsp fresh oregano, chopped
1 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
For the Chicken:
4 boneless, skinless chicken breasts
1/2 cup crumbled feta cheese
1 tbsp fresh parsley, chopped (for garnish)
Directions:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, parsley, salt, and black pepper.
Place chicken breasts in a large resealable bag or shallow dish and pour marinade over the chicken. Seal and refrigerate for at least 30 minutes, or up to 4
hours for more flavor.
Preheat oven to 375°F (190°C).
Place marinated chicken breasts in a baking dish and sprinkle crumbled feta cheese on top.
Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Garnish with fresh parsley and serve warm.
Enjoy the juicy, tangy, and herby flavors of this easy baked chicken!
Prep Time: 10 minutes Marinate Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour 10 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare the Marinade: In a small bowl, thoroughly whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, chopped oregano and parsley, salt, and pepper until fully emulsified.
- Marinate the Chicken: Place the chicken breasts in a large resealable bag or a shallow glass dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate. For best flavor, aim for the full 4 hours, turning the chicken once halfway through.
- Preheat and Prepare: About 10 minutes before cooking, preheat your oven to 375°F (190°C). Remove the chicken from the marinade, letting any excess drip off, and place the breasts in a single layer in a baking dish.
- Add Cheese and Bake: Generously sprinkle the crumbled feta cheese over the top of each chicken breast. Bake in the preheated oven for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, ensuring moist meat. Garnish with fresh parsley before serving.
Serving Suggestions
This versatile chicken pairs beautifully with a variety of sides. For a light, Mediterranean-inspired meal, serve it over a bed of lemon-herb orzo or with a crisp Greek salad and warm pita bread. For a heartier plate, roasted vegetables like asparagus, zucchini, or baby potatoes make excellent companions. The tangy feta also complements the freshness of a simple cucumber and tomato salad.
How-to Summary
Whisk a lemon-herb marinade, coat chicken, and marinate for 30 minutes to 4 hours. Bake at 375°F (190°C) with crumbled feta on top for 25-30 minutes until cooked through. Garnish with parsley and serve.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Bone-in, skin-on thighs will add more flavor and require a slightly longer baking time (about 35-40 minutes). Ensure the internal temperature reaches 165°F.
Can I make this ahead of time?
Yes. You can marinate the chicken for up to 24 hours for deeper flavor. You can also assemble the dish with feta, cover, and refrigerate for a few hours before baking.
What can I substitute for fresh herbs?
Use dried herbs in a pinch, but reduce the amount by two-thirds (e.g., 1 tsp dried oregano instead of 1 tbsp fresh). The flavor will be more muted.
How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish in the oven at 325°F or in the microwave to prevent drying out.
Is the marinade acidic enough to “cook” the chicken?
No. The lemon juice adds flavor but is not concentrated enough to chemically “cook” or ceviche the chicken in the short marinating time. It is perfectly safe.
Common Mistakes to Avoid
- Over-marinating: Marinating beyond 24 hours, especially with the acidic lemon juice, can start to break down the chicken’s texture, making it mushy.
- Skipping the Rest: Cutting into the chicken immediately after baking releases all the flavorful juices. Letting it rest for 5 minutes is crucial for juicy results.
- Using Pre-Crumbled Feta: Pre-crumbled feta is often drier and less flavorful. For the best creamy, tangy result, buy a block of feta and crumble it yourself.
- Not Checking Temperature: Oven temperatures vary. Always use a meat thermometer to check for 165°F at the thickest part to avoid under or overcooking.
Conclusion
This Lemon Herb Baked Feta Chicken is a testament to how simple ingredients can create an extraordinary meal. The bright, zesty marinade infuses the chicken with moisture and flavor, while the baked feta adds a creamy, salty finish. It’s a reliable, elegant, and healthy dish perfect for busy weeknights or impressing guests. Master the steps, avoid the common pitfalls, and you’ll have a delicious, restaurant-quality dinner ready in just over an hour.