Delicious Mediterranean Lemon Chicken with Garden-Fresh Flavors
A zesty lemon-herbed chicken recipe wrapped in parchment, infused with olive oil, garlic, and tangy feta. This 40-minute weeknight miracle brings coastal Greek flavors to your plate with juicy chicken and appetizing herb-olive aroma.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 4 servings
- Category: dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Not Vegetarian
Ingredients
4 boneless chicken breasts (1-pound total)
1/4 cup extra virgin olive oil
2 lemons (1 for juice/zest, 1 for garnish)
4 garlic cloves (peeled/sliced)
1 tsp dried oregano
1 tsp dried thyme
1 1/2 tsp sea salt
1/2 tsp black pepper
1/4 cup chopped fresh parsley
1/4 cup pitted kalamata olives
1/4 cup crumbled feta cheese
Instructions
Remove chicken skin (if present) and pat dry
Combine olive oil, lemon juice, zest, garlic, oregano, thyme, 1 tsp salt, and 1/4 tsp pepper in a bowl
Marinate chicken for 30 minutes (or up to 8 hours refrigerated)
Preheat oven to 375°F (190°C)
Place chicken on parchment paper; top with parsley, remaining 1/2 tsp salt, 1/4 tsp pepper, and olives
Roast 25-30 minutes until chicken reaches 165°F and parchment sheets brown
Rest 5 minutes, then remove parchment
Sprinkle with crumbled feta and lemon slices for serving
Notes
For gluten-free: Use psyllium husk as a binding alternative if needed
Grilling option: Finish with olive press on cast iron over high heat
Storage: Refrigerate for up to 3 days in parchment
Variations: Add sun-dried tomatoes or quartered artichokes to parchment