Begin by preheating your oven to 400°F (200°C). While the oven heats, pat the chicken thighs dry with paper towels. This helps achieve a crispy skin. In a small bowl, mix the olive oil, dried oregano, garlic powder, salt, and pepper. Brush this mixture all over the chicken thighs, ensuring they are well coated.
Place the seasoned chicken thighs skin-side up in your baking dish or skillet. Scatter the pitted Kalamata olives and halved cherry tomatoes evenly around the chicken. Lay the lemon slices on top and around the chicken pieces. This layering infuses the dish with bright citrus notes during baking.
Transfer the dish to the oven and bake for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C). During baking, the chicken skin will crisp up, the tomatoes will soften and burst slightly, and the olives will release their briny flavor into the pan.
About 5 minutes before the chicken is done, sprinkle the crumbled feta cheese over the top. Return to the oven just long enough to warm the cheese without melting it completely, preserving its creamy texture. Once out of the oven, garnish with freshly chopped parsley for a pop of color and freshness.
Serve your Mediterranean Baked Chicken with Olives & Feta hot from the oven, paired with your favorite side such as roasted vegetables, a fresh green salad, or warm grains like couscous or quinoa. Enjoy!
