feta brined roast chicken

Feta Brined Roast Chicken Recipe for One

Need something simple, yet elegant for dinner? This feta brined roast chicken is easy to make, but looks like something from a fancy restaurant.  Brine the chicken, let it sit overnight, and then mix a few ingredients together and bake.

The brine helps infuse the chicken with flavor, and (as a bonus) keeps it from drying out. It works just like the brine for a turkey, except this will taste much better! Feta cheese is particularly effective as a brine since it is packed in water, so it’s already moist. Blending it together creates a smooth, creamy brine that penetrates the chicken, keeping it tender and moist, even under high heat. The finished chicken doesn’t have a strong feta taste, but it will be rich, tender, and delicious.

Once the chicken is brined, you create a quick and easy spice rub from lemon zest, pepper, and oregano, blend that together, and spread it all over the chicken.  The feta cheese adds salty savor, the lemon a hint of tartness, and the oregano and spinach give the dish a fresh, bright flavor.  The original dish called for arugula, but I’m not a fan, so I used spinach instead.

Taking the chicken out early before you cook it helps it dry out and allows the skin to become crisper when the chicken is roasted.

Add pan-friend potatoes, or oven roasted Greek potatoes for a full meal.

You could eat this all by yourself, or increase the recipe and serve it for company.

Feta Brined Roast Chicken

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: dinner

Cuisine: Greek


feta brined roast chicken

Easy and elegant, with a bit of planning this Feta Brined Roast Chicken requires only a few ingredients. Just brine, season, and roast.


  • 1 oz feta cheese, crumbled (divided)
  • 1/2 C water
  • pinch of kosher salt
  • 1 chicken thigh
  • 1 tsp black pepper, freshly ground
  • 1 teaspoon dried oregano
  • 1 lemon (you'll need some zest and two slices)
  • 1 T olive oil
  • handful spinach, washed and patted dry


  1. First brine the chicken. This can be done the day before, or in the morning. Combine half the feta and the water in a blender or mini chopper.
  2. Pour the feta/water mixture into a ziploc bag and add the chicken. Swish it around to coat.
  3. Let that sit overnight (or all day).
  4. Take the chicken out of the bag, wipe it off, and discard the brine. Let it come to room temperature (for about an hour).
  5. Mix the pepper, oregano, and about 3/4 tsp lemon zest together in a small bowl.
  6. Rub the mixture all over the chicken thigh.
  7. Cut two slices of lemon.
  8. Pre-heat the oven to 400.
  9. Pour the olive oil onto a small roasting pan (the one from your toaster oven will do just fine).
  10. Heat the pan on top of the stove on high heat, until the oil smokes.
  11. Add a lemon slice to the pan, and place the chicken on top of it, skin side up.
  12. Put the pan in the oven and cook for 30-35 minutes.
  13. Spread the spinach on a plate and top with the chicken. Squeeze the juice from the remaining lemon slice over the chicken and then top with the rest of the feta cheese.

Feta Brined Roast Chicken Substitutions and Variations

  • swap the oregano for rosemary
  • add a clove of minced garlic to the spice rub
  • try it with chicken breasts
  • use whole cloves of garlic and let them roast and caramelize
  • want more of a bite? double the amount of black pepper

More Feta and Chicken Recipes

Penne with Feta Cheese, Sun-dried Tomatoes, and Olives

Spinach and Feta Cheese Omelette

Homemade Chicken Shawarma with Yogurt Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *