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Lemon Herb Chicken Bake with Olives & Feta

A delightful Mediterranean dish that combines marinated chicken with vibrant vegetables, olives, and creamy feta, all baked to perfection.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts
  • 2 tbsp extra virgin olive oil for marinating
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper to taste
For the Vegetables
  • 2 cups cherry tomatoes
  • 1 medium zucchini, sliced into half-moons
  • 1 small red onion, cut into wedges
  • 3/4 cup Kalamata olives
  • 1/2 cup green olives
  • 2 tbsp extra virgin olive oil for drizzling
For Topping
  • 7 oz feta cheese, crumbled
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped fresh basil
  • 1 tbsp fresh lemon juice for herb mixture
  • 1 tsp lemon zest for herb mixture
  • 1 tbsp extra virgin olive oil for herb mixture
Optional Garnishes
  • lemon slices, extra feta, toasted pine nuts, fresh oregano, crushed red pepper flakes, freshly cracked black pepper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  3. Add the chicken breasts and coat thoroughly with the marinade. Let marinate for 20–30 minutes.
Cooking
  1. Arrange the marinated chicken in the prepared baking dish.
  2. Scatter the cherry tomatoes, zucchini, bell pepper, red onion, Kalamata olives, and green olives around the chicken.
  3. Drizzle the vegetables with olive oil and season lightly with salt and black pepper.
  4. Bake for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  5. Sprinkle the crumbled feta evenly over the chicken and vegetables, then bake for another 5 minutes until the feta softens.
  6. Mix together the parsley, dill, basil, lemon juice, lemon zest, and olive oil.
  7. Spoon the fresh herb mixture over the hot chicken and vegetables.
  8. Garnish with lemon slices, extra feta, toasted pine nuts, fresh oregano, crushed red pepper flakes, and freshly cracked black pepper.
  9. Serve immediately with roasted potatoes, orzo, rice, or warm crusty bread.

Notes

For deeper flavor, marinate the chicken overnight if time allows. Feel free to add or substitute your favorite vegetables like asparagus or eggplant. Opt for a high-quality feta for a richer taste. You can also choose a low-fat feta if you want a healthier version.
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