Greek Chicken

This is a simple, light, all in one dinner that takes less than one hour from start to finish.

Greek Chicken

Light. Easy. Lemony.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: Greek
Keyword: artichoke hearts, chicken thighs, feta, fresh spinach, Kalamata olives, lemons
Servings: 4
Calories: 442kcal



  • Preheat oven to 400°
  • Wash and dry lemons and zest them. Set lemons aside for later
  • Pat chicken dry, sprinkle with salt and pepper to taste and cover with garlic and lemon zest
  • Heat a pot of water for the pasta and add salt
  • Heat olive oil in pan and sear chicken, skin side down for five minutes, flip chicken
  • Juice 1 lemon into a separate bowl. Add two tablespoons of olive oil and a 1/4 cup of chicken broth and 1 tsp of oregano. Emulsify with a whisk and pour over chicken.
  • Bake for 20 minutes
  • Meanwhile, cook the orzo according to the package and reserve 1 cup of pasta water. Drain pasta and put to the side
  • Cut the remaining lemon in half. Slice one half into quarters for serving and juice the other half.
  • Add the spinach to the pasta pot and slowly add enough chicken broth to cook the spinach. This will take only a couple of minutes to wilt.
  • Once wilted, add the orzo and a 1/2 cup of feta and slowly add the pasta water mixed with the juice of 1/2 lemon and butter to bond it all together
  • add 1/4 cup of feta to the chicken and bake for another 10 minutes
  • Let the chicken rest for 5 minutes before serving
  • Plate the pasta and spinach onto a large bowl or platter and place the chicken on top. Place the quarters of lemon and serve.


Enjoy!  So happy to share this with you.


Calories: 442kcal | Carbohydrates: 7g | Protein: 23g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 138mg | Sodium: 465mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 238IU | Vitamin C: 30mg | Calcium: 162mg | Iron: 1mg
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Greek Chicken
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