This is a print preview of "Greek Lemon Feta Chicken" recipe.

Greek Lemon Feta Chicken Recipe
by myra byanka

Greek Lemon Feta Chicken

I received a wonderful Roemerkopf clay pot recently, so this is a recipe I adapted to make in it; however, a Dutch oven or roasting pan will work, too.

The creamy feta I buy is heavenly compared to that awful dry stuff from Athena or other manufacturers. If you have access to a middle Eastern or international grocer, ask for creamy sheeps' milk feta from Egypt.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Greece Greek
Cook time: Servings: 6

Ingredients

  • 6 pieces skin-on, bone in chicken
  • 2 cloves chopped garlic
  • 2 tsp. dry oregano
  • 1 1/2 tsp. salt
  • 2 cups chicken broth
  • 1/4 cup dry white wine
  • 2 T lemon juice
  • 2 T butter
  • 1 bunch scallions, chopped
  • 4 oz. sliced mushrooms
  • pepper to taste
  • parsley, chopped
  • 1 lb orzo
  • 2-4 oz. feta cheese, crumbled, or stirred in.
  • garnish: fresh parsley

Directions

  1. If you're using a clay pot - cold oven to 450 degrees, add recipe items to pot, except orzo, cover for 1 hour, then remove top and add orzo to the juices. Turn oven down to 350, and let chicken brown 15 minutes, uncovered.
  2. If using roaster or Dutch oven, heat the oven to 375 degrees.
  3. Place the chicken, veggies, seasonings in the roaster.
  4. Top with the liquids, cover.
  5. Bake 45 minutes, remove cover, add orzo and feta.
  6. Bake another 10-15 minutes, or until chicken is browned.