Lemon Herb Chicken Bake with Olives and Feta

This lemon herb chicken bake brings Mediterranean-style flavor to a single baking dish. Chicken breasts are marinated in olive oil, fresh lemon juice, garlic, and dried herbs, then baked over sliced zucchini, sweet cherry tomatoes, red onion, and Kalamata olives. Tangy crumbled feta goes on near the end, and chopped fresh parsley and dill finish the dish with brightness.

It is a straightforward, vegetable-forward dinner. The chicken marinates on the counter while you chop the vegetables, everything bakes together in one dish, and the natural pan juices combine into a savory sauce. If you are looking for more Mediterranean and vegetable-packed dinners, pair this with our sun-dried tomato stuffed chicken or explore our zucchini boats for easy weeknight inspiration.

Why You'll Love This Recipe

• One baking dish: both the chicken and vegetables roast together, keeping cleanup minimal.
• Bright herb and citrus marinade: fresh lemon juice, lemon zest, garlic, oregano, and thyme flavor the chicken quickly.
• Vegetable-packed base: tender zucchini, blistered cherry tomatoes, sweet red onion, and briny Kalamata olives create a juicy vegetable bed.
• Fast 10–15 minute marinade: fits easily into prep time while the oven preheats and vegetables are chopped.
• Reliable doneness: a clear internal temperature check of 165°F (74°C) keeps the chicken moist without guessing.

Prep & Cooking

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 45–50 minutes
• Servings: 4 servings

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 2 tbsp extra-virgin olive oil
• 1 large lemon, juiced
• 1 tsp lemon zest
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ tsp sea salt

For the Vegetables

• 1 medium zucchini, chopped into ½-inch rounds or half-moons
• 1 cup cherry tomatoes
• ½ medium red onion, sliced
• ½ cup Kalamata olives, pitted
• ½ cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1–2 tsp extra-virgin olive oil (for drizzling)
• Fresh lemon wedges, for serving

Equipment: large 9x13-inch baking dish, small mixing bowl and whisk, cutting board, chef's knife, and an instant-read meat thermometer.

Instructions

Step 1 — Preheat the oven

Preheat your oven to 400°F (200°C).

Step 2 — Whisk the marinade

In a small bowl, whisk together the 2 tablespoons of extra-virgin olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, smoked paprika, black pepper, and sea salt until combined.

Step 3 — Marinate the chicken

Pat the chicken breasts dry with paper towels. Place them in a shallow dish or zip-top bag, pour the marinade over the chicken, and turn to coat evenly. Let rest at room temperature for 10 to 15 minutes while you prepare the vegetables.

Step 4 — Assemble the vegetable bed

Spread the chopped zucchini, cherry tomatoes, sliced red onion, and Kalamata olives evenly across the bottom of a large baking dish. Lightly drizzle with 1 to 2 teaspoons of olive oil and toss gently.

Step 5 — Add the chicken

Arrange the marinated chicken breasts on top of the vegetables. Pour any remaining marinade from the bowl evenly over the chicken and vegetables.

Step 6 — Bake

Bake uncovered for 25 to 30 minutes. Cooking time will vary depending on the thickness of the chicken breasts.

Step 7 — Add feta and finish baking

Carefully sprinkle the crumbled feta cheese over the chicken and vegetables. Return to the oven for an additional 5 minutes so the cheese warms and softens.

Step 8 — Check internal temperature

Insert an instant-read thermometer into the thickest part of the largest breast to verify it has reached 165°F (74°C). If needed, return to the oven for another 3 to 5 minutes.

Step 9 — Rest

Transfer the baking dish to a wire rack or heatproof surface. Let the chicken rest for 5 minutes before slicing so the juices settle back into the meat.

Step 10 — Garnish and serve

Scatter the chopped fresh parsley and dill over the dish, and serve warm with pan juices spooned over the chicken alongside fresh lemon wedges.

Pro Tip: For golden, lightly browned edges on the chicken and feta, switch the oven to broil for the final 1 to 2 minutes of cooking. Keep a close watch through the oven door so the feta does not burn.

Ingredient Notes

• Chicken breasts: try to choose breasts of similar thickness so they cook evenly. If one breast is noticeably thicker, lightly pound the thicker end to ensure uniform doneness.
• Fresh lemon & zest: using both fresh lemon juice and zest provides bright citrus flavor without making the pan juices overly sour.
• Kalamata olives: provide a rich, briny accent that seasons the mild zucchini and chicken. Make sure they are pitted before adding.
• Feta cheese: adding the feta in the final 5 minutes keeps it soft and creamy without separating into excess oil.

Easy Swaps

• Olives: pitted Castelvetrano or green queen olives can replace Kalamata olives for a milder, buttery flavor.
• Summer squash: yellow squash works in place of zucchini with identical baking time.
• Tomatoes: whole grape tomatoes can be substituted 1:1 for cherry tomatoes.
• Dairy-free: omit the feta or swap in a plant-based crumbly feta alternative.

Storage & Reheating

• Refrigerator: store cooled leftover chicken and roasted vegetables in an airtight container for up to 3 to 4 days.
• Reheating: reheat individual portions in an oven or toaster oven at 350°F (175°C) for 10 to 12 minutes, or warm gently in a covered skillet over medium-low heat until hot (165°F / 74°C). Reheating with a spoonful of the saved pan juices helps keep the chicken breast moist.
• Freezing: freezing cooked chicken alongside watery vegetables like zucchini and tomatoes is not recommended, as the vegetables become soft and release excess liquid upon thawing.

Serving Suggestions

• Serve with a side of warm crusty bread to soak up the herb-infused lemon pan juices.
• Pair over warm quinoa, fluffy white rice, or couscous.
• For a lighter plate, serve over steamed cauliflower rice or alongside a simple leafy green salad.

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