Lemon Oregano Chicken with Feta Recipe

Lemon Feta Chicken with Oregano combines bright Mediterranean flavors—fresh lemon, aromatic oregano and tangy feta—to transform ordinary chicken into a simple yet impressive weeknight dinner. The feta melts and browns under the broiler, forming a light golden crust that adds texture and savory depth; you won’t miss the skin.

Lemon Feta Chicken with Oregano

This recipe is effortless and uses only a handful of ingredients. Marinate the drumsticks briefly in lemon juice with oregano, garlic powder, salt and pepper, then roast until cooked through. Finish by sprinkling grated feta over the chicken and broiling for a few minutes until the cheese is golden. Serve with a crisp salad or simple summer vegetables for a balanced Mediterranean-style meal.

This dish works well with many sides: a green salad, roasted potatoes, steamed vegetables or sautéed zucchini with summer tomatoes. For a hands-off version, you can prepare a slow cooker adaptation that yields similar flavors with even less active time.

Originally developed with skinless chicken thighs, this recipe is now commonly made with drumsticks for a leaner portion size and reliable results. If your drumsticks are especially large, cooking time may vary slightly. Small drumsticks will cook a bit faster. Adjust cooking time as needed to ensure the meat near the bone is no longer pink.

Lemon Feta Chicken with Oregano

Prep: 5 mins | Cook: 50 mins | Total: 55 mins

Yield: 4 servings | Serving Size: 2 drumsticks

Course: Dinner | Cuisine: Mediterranean

Ingredients

8 skinless chicken drumsticks (about 30 oz total)
Kosher salt and freshly ground black pepper, to taste
2 tsp garlic powder
1 tbsp dried oregano
Juice of 1 lemon
1/3 cup feta cheese, grated

Instructions

Preheat the oven to 375°F (190°C).
Season the drumsticks with kosher salt, freshly ground black pepper, garlic powder and dried oregano. Drizzle with the lemon juice and rub the seasonings over the chicken so it is evenly coated.
Arrange the drumsticks in a roasting pan or baking dish in a single layer. Bake for about 40–45 minutes, until the chicken is cooked through and no longer pink near the bone. Cooking times vary with drumstick size—test for doneness by checking the thickest part of the meat.
Remove the pan from the oven. Evenly sprinkle the grated feta cheese over the top of the drumsticks.
Place the pan under the broiler on low and broil for 2–3 minutes, watching carefully, until the feta turns golden brown. Remove immediately to avoid burning.
Let the chicken rest for a few minutes, then serve warm with your preferred sides.

Notes & Tips

For a milder finish, use a lower broiler setting and keep a close eye on the cheese; feta browns quickly.
If you prefer, substitute chicken thighs or bone-in breasts—adjust cooking time until the internal temperature reaches a safe level and the meat is fully cooked.
Fresh oregano may be used in place of dried; increase the quantity slightly to account for the milder flavor of fresh herbs.
Serve with a simple salad, roasted vegetables, or sautéed zucchini and tomatoes to keep the meal light and fresh.

Nutrition (per serving)

Serving: 2 drumsticks — Calories: 195 kcal, Carbohydrates: 3 g, Protein: 28 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 106.5 mg, Sodium: 250 mg, Fiber: 0.5 g, Sugar: 0.5 g.

Last Step: If you try this recipe, please leave a rating or comment so others can benefit from your experience.

This classic, approachable combination of lemon, oregano and feta brings bright, savory flavor to roasted chicken while keeping the preparation minimal. It’s ideal for busy evenings yet attractive enough for guests—simple Mediterranean cooking at its best.