Comments on: Greek Chicken with Lemon and Feta

By: Elizabeth

Elizabeth — Sun, 26 Apr 2026 23:51:49 +0000

This has become a regular in our rotation. Everyone loves it!

By: Lisbeth Wilson

Lisbeth Wilson — Sun, 12 Apr 2026 00:29:29 +0000

My entire family loved this! Asked for seconds!

By: Cheryl

Cheryl — Wed, 22 Oct 2025 16:37:25 +0000

One of my go to recipes. Very good!

By: Deb

Deb — Tue, 25 Jun 2024 21:27:11 +0000

Delicious; I added artichoke hearts because we love them and served with orzo pasta…yummy!

By: Dayna Jankowski

Dayna Jankowski — Mon, 03 Jun 2024 18:53:19 +0000

In reply to Julie. Yes, you can cook the Greek Chicken with Lemon and Feta on a sheet pan in the oven. After searing the chicken, you can bake it in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Ensure that the chicken is placed on the sheet pan in a single layer to allow for even cooking. Adding the vegetables to the pan alongside the chicken can make for a convenient and delicious sheet pan meal.

By: Dayna Jankowski

Dayna Jankowski — Mon, 03 Jun 2024 18:48:05 +0000

In reply to Peggy.

Yes, you can bake the Greek Chicken with Lemon and Feta after searing. Here are the steps:

Preheat the Oven: Preheat your oven to 375°F (190°C).
Sear the Chicken: Sear the chicken in a hot pan until golden brown on both sides. This usually takes about 3-4 minutes per side.
Bake: Transfer the seared chicken to a baking dish. Bake in the preheated oven for about 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

By: Shalayna

Shalayna — Mon, 20 May 2024 14:09:29 +0000

In reply to Jessica.

Delicious! One of our favorite meals. We do marinade longer. Sometimes all day, sometimes overnight and its wonderful!!

By: Casey

Casey — Sun, 12 May 2024 23:59:19 +0000

Absolutely delicious! My family raved about this recipe. It was easy to make and tasted delicious. I will be making this again.

By: Kathleen Jo

Kathleen Jo — Sat, 03 Feb 2024 01:51:49 +0000

I used skin on/bone in thighs. Seared in castiron pan. Finished in oven using convection mode. Added zucchini and tomatoes to roast also. Served with Lemon Greek potato wedges. My husband and I are Greek. This rivaled any dish our families made. Excellent, tasty. Will make it again.

By: Dayna Jankowski

Dayna Jankowski — Wed, 31 Jan 2024 22:45:29 +0000

In reply to Erica. We haven't tried this but please tell us how it goes!

By: Dayna Jankowski

Dayna Jankowski — Sat, 16 Dec 2023 02:12:12 +0000

In reply to Linnea.

I’m happy to hear that! Here is the storage instructions.
Storage Tips
SERVE: You can keep the chicken out for about two hours before it needs to be stored and refrigerated.
STORE: Place in an airtight container and store in the refrigerator for 3-4 days.
FREEZE: Once the chicken is cooled, place in a freezer-safe container and freeze for 1-2 months.

By: Dayna Jankowski

Dayna Jankowski — Sat, 16 Dec 2023 01:44:03 +0000

In reply to Tanya Hicks. I'm so glad you love this recipe, thank you for your kind review.