Best Lemon Feta Chicken Recipes

SHEET-PAN CHICKEN AND POTATOES WITH FETA, LEMON AND DILL

Steps:

• In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.
• Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.
• Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.
• Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.

CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA

Steps:

• Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
• Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
• Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.

LEMON FETA CHICKEN

Steps:

• Place chicken in a 13x9-in. baking dish coated with cooking spray. Pour lemon juice over chicken; sprinkle with feta cheese, oregano and pepper., Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.

AIR-FRYER LEMON FETA CHICKEN

Steps:

• Preheat air fryer to 400°. Place chicken in a lightly greased baking dish that fits into the air fryer. Pour lemon juice over chicken; sprinkle with feta cheese, oregano and pepper., Cook until a thermometer reads 165°, 20-25 minutes.

LEMON FETA CHICKEN

Steps:

• Preheat oven to 350. Put the chicken in a baking dish. Drizzle with 1 tbsp of the lemon juice. Then sprinkle with the oregano and pepper. Top it with the feta, then drizzle the remaining lemon juice. Bake the chicken uncovered for 30-40 minutes until just cooked through the thickest part.

SPINACH WRAPPED CHICKEN WITH LEMON RISOTTO AND FETA CHEESE SALSA VERDE

Steps:

• For the vermouth onion broth: Sear the onions in a large pot over medium-high heat. Add in 8 cups water, the vermouth, bay leaves, thyme and some salt, and bring to boil for 20 minutes. Hold hot for the chicken.
• For the chicken: On a sheet of plastic wrap, make 4 rows of spinach leaves. Sprinkle the chicken breasts with salt and place 1 breast in the center of each spinach row. Carefully roll the chicken in the spinach by folding over the plastic wrap. Roll tightly and fold under, sealing the plastic wrap around the chicken. Repeat for all chicken breasts. When wrapped, place in the vermouth and onion broth, bring to a simmer and cook for 10 to 12 minutes. Add the lemon juice and reserve.
• For the feta salsa verde: In a food processor, place the spinach, herbs, shallot and 1 cup of the olive oil. Pulse until rough puree ¿ do not over blend. Place the salsa in a bowl, grate in the lemon zest, add the remaining 1 cup oil, crumble in the feta and mix well. Season with salt and allow to meld for 15 minutes. Adjust seasonings with lemon juice and zest.
• For the risotto: In a heavy-bottomed pan over high heat, saute the chopped leeks and onions until translucent. Add in the arborio rice and saute for a couple minutes. Add in a couple of cups of wine and stir frequently. Once the wine has evaporated, add in the chicken stock 1 cup at a time, stirring frequently while the rice absorbs the liquid and begins to cook through. Keep adding stock as the liquid is absorbed.
• When the rice has cooked thoroughly, add in the butter, cheese and lemon zest and stir until it reaches a creamy consistency. Season with salt.
• Remove the plastic wrap from the chicken and slice to serve.
• Plate and eat me fast!

CHICKEN SAUTE WITH LEMON DILL AND FETA

Steps:

• Heat oil in large skillet on medium-high heat.
• Sprinkle chicken with lemon pepper.
• Put chicken into skillet and cook for 7 minutes each side or until cooked through.
• Take chicken out of skillet and set aside; keep warm.
• Add onion to the same skillet.
• Stir while cooking for 2-3 minutes or until tender.
• Stir in broth, dill, and cup of cheese.
• Stir until cheese is melted.
• Pour sauce over chicken.
• Top with remaining 1/4 cup of cheese.
• Sprinkle with parsley.

LEMON CHICKEN FETA PASTA

Steps:

• marinate the chicken breasts in juice from one lemon, 2 tablespoons of EVOO, salt and pepper for an hour. clean up green onions and de-stem tomatoes then toss with olive oil, salt and pepper. Grill chicken until done then let it rest. Grill tomatoes and green onions in grill basket until softened. Crumble feta. Chop most of the bunch of parsley. Cook pasta, just after draining, still in strainer, pour juice from one lemon over and toss. Cut chicken to bite size pieces. Cut tomatoes and slice green onions. Combine all ingredients. Season with salt, pepper and EVOO.