Greek Lemon Oregano Chicken Foil Packets with Olives and Tomatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs
• 2 cups (300 g) cherry tomatoes, halved
• 1 cup (150 g) cucumber, cut into 1/2-inch pieces
• 1/2 cup (75 g) pitted Kalamata olives, halved
• 1/2 medium red onion (about 100 g), thinly sliced
• 3 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice + 1 tsp lemon zest
• 1 tsp dried oregano
• 1/2 tsp kosher salt + 1/4 tsp black pepper
• 1/4 cup (60 ml) chicken broth
• 2 tbsp chopped fresh parsley
• 1/3 cup (50 g) crumbled feta (optional)

Do This

• 1) Heat oven to 425°F (220°C). Cut 4 large sheets of heavy-duty foil (about 16 x 12 inches each).
• 2) Toss tomatoes, cucumber, olives, onion, garlic, olive oil, lemon juice/zest, oregano, salt, and pepper.
• 3) Divide chicken among foil sheets; top with the tomato-olive mixture and add 1 tbsp broth to each packet.
• 4) Seal packets tightly (double-fold seams). Place on a rimmed baking sheet.
• 5) Bake 25 minutes, until chicken reaches 165°F (74°C) in the thickest part.
• 6) Rest 5 minutes; open carefully (steam). Finish with parsley and feta if using.

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Why You’ll Love This Recipe

• Bright and hearty: Lemon, oregano, tomatoes, and olives make it feel vibrant, while chicken keeps it filling.
• Hands-off cooking: Foil packets gently steam everything so the chicken stays juicy.
• Easy cleanup: Everything cooks in the packets on one pan.
• Flexible serving: Great over rice, potatoes, or with warm pita and a simple salad.

Grocery List

• Produce: cherry tomatoes, cucumber, red onion, garlic, lemon, fresh parsley
• Dairy: feta (optional)
• Pantry: Kalamata olives, extra-virgin olive oil, dried oregano, kosher salt, black pepper, chicken broth
• Meat: boneless, skinless chicken thighs

Full Ingredients

Chicken & Vegetables

• Chicken: 1 1/2 lb (680 g) boneless, skinless chicken thighs (4–6 thighs)
• Cherry tomatoes: 2 cups (300 g), halved
• Cucumber: 1 cup (150 g), cut into 1/2-inch pieces
• Red onion: 1/2 medium (about 100 g), thinly sliced
• Kalamata olives: 1/2 cup (75 g), pitted and halved
• Garlic: 3 cloves, minced

Greek-Style Seasoning & Steam Liquid

• Extra-virgin olive oil: 2 tbsp
• Lemon zest: 1 tsp (from 1 lemon)
• Fresh lemon juice: 1 tbsp (15 ml)
• Dried oregano: 1 tsp
• Kosher salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Chicken broth: 1/4 cup (60 ml), divided (1 tbsp per packet)

To Finish (Optional but Recommended)

• Fresh parsley: 2 tbsp, chopped
• Feta: 1/3 cup (50 g), crumbled
• Extra lemon wedges: 1 lemon, cut into wedges (for serving)

Serving Ideas (Choose One)

• Cooked rice or orzo, 3 cups (about 600 g) cooked
• Warm pita or flatbread, 4 pieces
• Roasted potatoes, 1 1/2 lb (680 g)

Step-by-Step Instructions

Step 1: Heat the oven and prep the foil

Preheat your oven to 425°F (220°C). Set a rimmed baking sheet on the counter (it makes transferring the packets easy and catches any drips).

Tear off 4 large sheets of heavy-duty aluminum foil, each about 16 x 12 inches. If your foil is thin, use two layers per packet to prevent leaks.

Step 2: Mix the Greek tomato-olive topping

In a medium bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, and garlic.

Add the olive oil, lemon zest, lemon juice, dried oregano, kosher salt, and black pepper. Toss well so the vegetables are evenly coated and glossy.

Step 3: Build the foil packets

Lay the foil sheets out on the counter. Place the chicken thighs in the center of each sheet, dividing evenly (1 large thigh per packet, or 2 small thighs if needed).

Spoon the tomato-olive mixture over the chicken, including any juices from the bowl (that flavorful liquid becomes the sauce).

Drizzle 1 tbsp (15 ml) chicken broth into each packet. This small amount helps create steady steam so the chicken cooks gently and stays juicy.

Step 4: Seal tightly for steaming

To seal each packet, bring the long sides of foil up and together over the center, then fold down in tight 1/2-inch pleats until you reach the food. Fold in the short ends tightly to create a well-sealed packet with a little air space inside (that air space is where the steam circulates).

Place the packets seam-side up on the rimmed baking sheet.

Step 5: Bake until the chicken is done

Bake on the middle rack for 25 minutes.

For best results and food safety, check doneness with an instant-read thermometer inserted into the thickest part of the chicken (without touching the pan). The chicken should reach 165°F (74°C).

If needed, reseal the packet and bake for 3–5 minutes more, depending on thickness.

Step 6: Rest, then open carefully

Remove the packets from the oven and let them rest, still sealed, for 5 minutes. This helps the juices settle back into the chicken.

Open packets carefully by cutting a slit across the top with scissors or a knife, keeping your face and hands away from the opening. Hot steam will rush out.

Step 7: Finish and serve

Sprinkle with chopped parsley and crumbled feta (if using). Taste the sauce in the packet and add a squeeze of lemon wedge if you want it extra bright.

Serve straight from the packet for a rustic feel, or spoon the chicken and vegetables (plus all those juices) over rice or orzo. Don’t leave the sauce behind; it’s the best part.

Pro Tips

• Use chicken thighs for the juiciest result: Breasts work too, but can dry faster in high heat. If using breasts, aim for similarly sized pieces and start checking at 20–22 minutes.
• Seal like you mean it: Tight folds prevent steam leaks. If steam escapes, the chicken can cook less evenly and the vegetables may dry out.
• Don’t skip the broth: Even 1 tbsp per packet makes the inside humid and saucy. Water works in a pinch, but broth tastes better.
• Cut vegetables intentionally: Halving tomatoes helps them burst into a sauce. Keep cucumber in larger pieces (about 1/2-inch) so it stays pleasantly crisp-tender instead of mushy.
• Check temperature in the chicken, not the sauce: Thermometer tip should go into the thickest part of the meat for an accurate reading.

Variations

• Grill version: Preheat grill to 450°F (232°C). Place sealed packets over indirect heat, close lid, and cook 18–22 minutes until chicken reaches 165°F (74°C).
• Add potatoes (heartier packet): Add 1 1/2 cups (225 g) baby potatoes sliced 1/4-inch thick. Increase broth to 2 tbsp per packet and bake 30–35 minutes.
• Spicy Greek twist: Add 1/4 tsp crushed red pepper flakes and a pinch more black pepper to the tomato-olive mixture.

Storage & Make-Ahead

Refrigerate: Store cooked chicken and vegetables (with juices) in an airtight container for up to 4 days.

Reheat: Warm gently in a covered skillet over medium-low heat with a splash of broth for 5–8 minutes, or microwave covered in 45-second bursts until hot throughout (aim for 165°F / 74°C).

Make-ahead: You can chop the vegetables and mix the seasoning up to 24 hours ahead. Assemble packets up to 8 hours ahead and refrigerate on a tray. Bake straight from the fridge, adding 3–5 minutes to the cook time.

Nutrition (per serving)

Approximate, per serving (without rice/pita): 420 calories, 38 g protein, 24 g fat, 12 g carbohydrates, 3 g fiber, 780 mg sodium.