Lemon Feta Chicken

LEMON FETA CHICKEN



Lemon Feta Chicken image

This bright, Greek-inspired chicken has only five ingredients-it's a busy-day lifesaver! My husband and I prepare the dish often, and it's a hit every time. -Ann Cain, Morrill, Nebraska

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients: 5

4 boneless skinless chicken breast halves (4 ounces each)
2 to 3 tablespoons lemon juice
1/4 cup crumbled feta cheese
1 teaspoon dried oregano
1/4 to 1/2 teaspoon pepper
Calories 143 calories
Fat4g fat (1g saturated fat)
Cholesterol66mg cholesterol
Sodium122mg sodium
Carbohydrate1g carbohydrate (0 sugars
Fiber0 fiber)
Protein24g protein. Diabetic Exchanges

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°.


LEMON FETA CHICKEN



Lemon Feta Chicken image

Easy and delicious - perfect for a weeknight meal. Taken from "The Six O'Clock Scramble" cookbook by Aviva Goldfarb (One of my favorite cookbooks for everyday).

Recipe From food.com

Provided by 2hot2handle

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients: 5

6 boneless skinless chicken breasts
2 tablespoons fresh lemon juice
2 teaspoons fresh oregano, chopped (or use 1/2 tsp dried)
1/4 teaspoon pepper
4 ounces feta cheese, crumbled
Calories186
Fat5.8
SaturatedFat3.4
Cholesterol86.3
Sodium300.5
Carbohydrate1.7
Fiber0.3
Sugar1
Protein30.2

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.


AIR-FRYER LEMON FETA CHICKEN



Air-Fryer Lemon Feta Chicken image

This bright, Greek-inspired chicken has only five ingredients-it's a busy-day lifesaver! And popping it into the air fryer makes it even easier. -Ann Cain, Morrill, Nebraska

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients: 5

2 boneless skinless chicken breast halves (2 ounces each)
1 to 2 tablespoons lemon juice
2 tablespoons crumbled feta cheese
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Calories 142 calories
Fat4g fat (2g saturated fat)
Cholesterol66mg cholesterol
Sodium122mg sodium
Carbohydrate1g carbohydrate (0 sugars
Fiber0 fiber)
Protein24g protein.

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.


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



Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill image

In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.

Recipe From cooking.nytimes.com

Provided by Lidey Heuck

Categories     dinner, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients: 9

3 tablespoons olive oil
2 tablespoons lemon juice (from about half a lemon)
1 garlic clove, minced
1/2 teaspoon dried oregano
Kosher salt and black pepper
1 1/2 to 2 pounds small bone-in, skin-on chicken thighs (4 to 6 thighs)
4 small Yukon gold potatoes (about 1 pound), cut into 3/4-inch pieces
2 ounces feta cheese, crumbled (about 1/2 cup)
2 tablespoons chopped fresh 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



Chile-Roasted Chicken With Honey, Lemon and Feta image

A little sweet, a little spicy and very citrusy, this easy chicken recipe hits all the right notes, making it the kind of weeknight dinner you'll put on repeat. The feta adds a creamy, salty bite that's softened by the lemon and honey, while rosemary and red-pepper flakes round out the flavors. Serve this with a loaf of crusty bread or flatbread for scooping up all the tangy pan juices. You won't want to leave a drop behind.

Recipe From cooking.nytimes.com

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients: 10

3 pounds bone-in, skin-on chicken thighs and drumsticks (to substitute breasts, see Tip)
Salt and black pepper
2 large garlic cloves, finely grated or crushed to a paste
1 tablespoon honey
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 teaspoon red-pepper flakes, plus more for serving
2 fresh rosemary sprigs
1 lemon, preferably a Meyer lemon, thinly sliced and seeded
2 ounces feta, crumbled into large pieces (a heaping 1/2 cup)
Chopped mint, dill or parsley, for serving

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.




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