Description
Greek Chicken with Lemon and Feta (plant-based) is a vibrant Mediterranean dish featuring tender chicken thighs marinated in fresh lemon juice, zest, fragrant oregano and parsley, garlic, and vegetarian Worcestershire sauce (natural). Finished with creamy plant-based feta crumbles and baked to golden perfection, this easy-to-make recipe delivers bright citrus flavors balanced by savory herbs and a subtle umami boost. Ideal for quick weeknight meals or impressing guests with its fresh, lively taste.
Ingredients
Scale
Chicken and Marinade
- 4–6 chicken thighs, bone-in, skin-on
- Juice of 2 lemons
- Zest of 2 lemons
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 2 tablespoons fresh oregano, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Topping and Garnish
- 1 cup plant-based feta, crumbled
- 2 tablespoons fresh parsley, chopped
- Optional: extra lemon wedges for serving
Optional Variations
- Roasted vegetables such as zucchini, bell peppers or cherry tomatoes
- Crushed red pepper flakes or smoked paprika for a spicy kick
- Kalamata olives, pitted and sliced
- Quinoa or couscous as side dishes
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the lemon juice, lemon zest, minced garlic, olive oil, vegetarian Worcestershire sauce (natural), chopped oregano, salt, and black pepper until well combined. This vibrant marinade will infuse the chicken with fresh citrus and herb flavors.
- Marinate the Chicken: Place the chicken thighs in the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 30 minutes, allowing the chicken to absorb the bright and fragrant flavors.
- Sear the Chicken: Heat a skillet over medium-high heat and add a tablespoon of olive oil. Sear the marinated chicken thighs for 3-4 minutes on each side until they develop a golden-brown crust.
- Bake the Chicken: Transfer the seared chicken thighs to a baking dish. Pour the remaining marinade over the chicken. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Add the Plant-Based Feta: Remove the baking dish from the oven and evenly sprinkle the crumbled plant-based feta over the hot chicken. Return the dish to the oven and bake for an additional 5 minutes to soften the feta and let it mingle with the lemony juices.
- Garnish and Serve: Finish by sprinkling fresh chopped parsley on top and add an extra squeeze of lemon juice if desired. Serve immediately with your choice of sides such as lemon roasted potatoes, rice pilaf, or a fresh cucumber salad.
Notes
- Use bone-in chicken thighs for juicier, more flavorful results.
- Do not skip the marinating step; even 30 minutes enhances the flavor significantly.
- Reserve some marinade to pour over the chicken before baking for a richer sauce.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- Fresh oregano and parsley are essential for authentic Greek flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with topping
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Greek chicken, lemon chicken, plant-based feta, Mediterranean recipe, easy chicken dinner, lemon and herb chicken
