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Greek Chicken with Lemon and Feta

Greek Chicken with Lemon and Feta

  • Author: Michael
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

A vibrant and healthy Greek Chicken with Lemon and Feta (plant-based) recipe featuring tender chicken thighs marinated in zesty lemon, garlic, dried oregano, and vegetarian Worcestershire sauce (natural). Roasted alongside baby potatoes and red onion, finished with creamy plant-based feta and fresh parsley for an easy, wholesome Mediterranean-inspired meal perfect for weeknights or entertaining.

Ingredients

Scale

For the Marinade

  • Juice of 2 fresh lemons
  • Zest of 1 fresh lemon
  • 3 garlic cloves, minced
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tbsp vegetarian Worcestershire sauce (natural)

For the Chicken and Vegetables

  • 6 bone-in chicken thighs
  • 12 baby potatoes, washed and halved
  • 1 large red onion, sliced into rings
  • 2 tbsp olive oil (extra for drizzling)
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup crumbled plant-based feta

Optional

  • 1 tsp natural gelling agent (dissolved in water, for thickening sauce)

Instructions

  1. Prepare the Marinade: In a bowl, whisk together lemon juice, lemon zest, minced garlic, olive oil, dried oregano, and vegetarian Worcestershire sauce (natural) to create a zesty, herb-packed marinade that will infuse the chicken with bold, fresh flavors.
  2. Marinate the Chicken: Place chicken thighs in a shallow dish and pour the marinade over them, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate tenderly.
  3. Prepare the Vegetables: Meanwhile, wash and halve the baby potatoes. Slice the red onion into thin rings and set aside. These will roast alongside the chicken to add heartiness and a touch of sweetness.
  4. Roast the Chicken and Vegetables: Preheat the oven to 400°F (200°C). Arrange the marinated chicken, potatoes, and onions on a baking tray in a single layer. Drizzle with a little extra olive oil and scatter some fresh parsley on top. Roast for 35 to 40 minutes, or until the chicken is cooked through and golden, and the potatoes are tender and crisp on the edges.
  5. Add Plant-Based Feta and Finish: Five minutes before finishing, sprinkle crumbled plant-based feta over the chicken and veggies, allowing it to soften and meld with the roasting juices. If you want a thicker sauce, gently stir in a small amount of natural gelling agent dissolved in a bit of water to the pan juices before serving.

Notes

  • Use bone-in chicken thighs for juicy, flavorful results.
  • Let the chicken rest a few minutes after roasting to retain juices.
  • Do not skip marinating; even 30 minutes greatly enhances flavor.
  • Use fresh lemons for the best brightness and aroma.
  • Experiment with different plant-based cheese textures to customize the finish.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 25g
  • Saturated Fat: 4g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 85mg

Keywords: Greek chicken, lemon chicken, plant-based feta, Mediterranean recipe, healthy chicken recipe, gluten free chicken, baked chicken thighs

Find it online: https://classicrecipehub.com/greek-chicken-with-lemon-and-feta/