Feta Chicken

Feta...a cheese I tend to associate with Tiropitas, Spanakopitas, Greek Salads, and as an enjoyable snack, anytime.  I made feta-filled Tiropitas again recently, and ended up with some leftover feta cheese I was itching to cook with. Because I hadn't baked with feta in anything but Greek dishes, some cooking creativity was in order.  Marinated chicken is always an easy choice, and feta cheese sounded like the perfect companion.

After checking out some different recipes, I noticed several called for lemon juice, so I took the idea and ran with it.  I added in some olive oil and herbs to get the chicken moist and flavorful, and made some Barbecue Potatoes to go as a side.
First, I marinated the chicken breasts in olive oil, lemon juice, honey, oregano, parsley, and rosemary for about an hour while I worked on my side dish.  I then arranged the chicken side by side in a baking dish sprayed with non-stick cooking spray.

After sprinkling some feta on top, I got the chicken in the oven.

I baked the chicken for 25 minutes, until the chicken was cooked throughout.

The chicken turned out moist and delicious and that feta...yum!  The lemon juice wasn't the least bit overwhelming and instead added a subtle flavor.  I'm glad I branched out from my typical feta choices and this just makes me want to try more.  The potatoes were an excellent side and the leftovers were awesome.  Greek inspiration wins.

Feta Chicken Recipe


1/2 cup olive oil
3 tablespoons lemon juice
2 tablespoons honey
3 teaspoons oregano
2 teaspoons parsley
2 teaspoons rosemary
1/2 cup feta cheese, crumbled


Preheat oven to 375 degrees F. Place chicken in a large ziploc or bowl and add in olive oil, lemon juice, honey, oregano, parsley, and rosemary. Marinate for 1 hour or more. Spray a baking dish with non-stick cooking spray. Arrange chicken side by side in dish, then top with feta cheese. Bake for 25 minutes, until chicken is cooked throughout.

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