Tuesday, May 19, 2026

Greek Feta Stuffed Chicken with Oregano


© 2026 | http://angiesrecipes.blogspot.com




© 2026 | http://angiesrecipes.blogspot.com


A cheap and effortless way to jazz up chicken! Juicy chicken legs are filled with tangy Greek feta, garlic and fennel, then roasted until golden and irresistible. Pungent, earthy, and slightly peppery fresh oregano complements the tangy lemon, briny feta and rich chicken flavours beautifully. If unavailable, you can substitute it with thyme or rosemary. I used skin on boneless chicken legs, but you can leave the bone in or use 8 chicken thighs. Half the feta filling if you are going to use a whole chicken. Easy to make, but it's still fancy enough to serve at a dinner party.

 
Dressing
  • 200 g Feta cheese
  • 2 tsp Fennel seeds, toasted and roughly crushed
  • 4 Garlic cloves, crushed
  • 1 tbsp Fresh lemon juice
  • ¼ tsp Chilli flakes
  • 4 Chicken legs ( I used skin on boneless chicken legs)
  • Sea salt and ground pepper
  • 1 tbsp Honey
  • 2 tbp Olive oil
  • 2 tbsp Fresh lemon juice
  • 3 tbsp Olive oil
  • Finely grated zest 1 lemon
  • 1½ tbps Fresh lemon juice
  • 3 Garlic cloves, minced
  • 2 tbsp Chopped fresh oregano
  • Sea salt and ground pepper
  1. Preheat the oven to 200C/400F. Put the feta, fennel seeds, garlic, lemon juice and chilli in a small food processor and blitz until smooth.
  2. Season the meat side of chicken legs. Using your fingers, gently loosen the skin and push the feta mixture under the skin, smoothing it into an even layer. Put the chicken legs into a roasting tray.
  3. Stir the honey, olive oil and lemon juice together and brush over the chicken. Season well with salt and pepper.
  4. Roast the chicken legs for 45 minutes until golden brown. Add the trimmed white asparagus after 25 minutes.
  5. Stir all the ingredients for the dressing together and season with salt and pepper. Spoon the dressing over the chicken and serve with lemon wedges.

© 2026 | http://angiesrecipes.blogspot.com





© 2026 | http://angiesrecipes.blogspot.com




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31 comments:

  1. Anonymous19/5/26 12:56

    Yummy. So delicious.
    rkrsrue.blogspot.com

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  2. DEZMOND19/5/26 13:03

    What are those whitish sticks, asparagus?

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  3. ellie19/5/26 13:33

    Looks scrumptious!

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  4. Caitlin&Megan19/5/26 13:34

    So wonderful! Thanks so much! Yum!

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  5. Brian's Home Blog19/5/26 15:33

    YUM! That would make my tummy smile!

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  6. sotis19/5/26 18:31

    oh qu'il me plait ton poulet, j'aime beaucoup ces saveurs!!!! bisous

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  7. Ananka19/5/26 20:17

    Looks good :-D

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  8. Balvinder19/5/26 20:23

    Really love effortless recipes like these. This is perfect for weekdays dinner.

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  9. MELODY JACOB19/5/26 20:42

    This looks absolutely mouthwatering, and the combination of briny feta, toasted fennel, and fresh oregano sounds incredible! I love that you used skin-on boneless chicken legs, they stay so juicy and getting that flavorful filling right under the crispy skin is genius. It honestly looks fancy enough for a dinner party, but easy enough for a cozy weeknight meal. I am definitely saving this recipe to try soon, thank you for sharing.

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  10. Ben | Havocinthekitchen19/5/26 21:22

    Such a beautiful and flavourful dish, Angie! I love that Mediterranean-style feta filling with oregano - such a delicious way to elevate chicken.

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  11. Lowcarb team member20/5/26 00:17

    This looks tasty ... many thanks for sharing another great recipe.

    All the best Jan

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  12. tigerfish20/5/26 02:13

    Perfect balance from tangy lemon, briny feta and rich chicken flavors (skin-on, bone-in, of course!). The hardest part must be pushing the feta mixture under the skin :O

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  13. Ruby Rose and the Big Little Angels 320/5/26 03:57

    That looks are reads fantastic

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  14. Tandy (Lavender and Lime)20/5/26 05:52

    I love this way of preparing chicken and as usual, your meal looks so appetising.

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  15. Modrina Neba - Blue Sky20/5/26 10:19

    It works for me like asparagus that I like...am I wrong?
    Hug

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  16. eileeninmd20/5/26 11:23

    Hello Angie,
    Another delicious looking meal, thanks for sharing.
    Take care, have a great day!

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  17. David M. Gascoigne,20/5/26 12:09

    Many of our favourite ingredients are combined here, Angie, so perhaps it will find its way to the menu.

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  18. Lola Martínez20/5/26 13:19

    Los muslos rellenos quedan muy ricos porque es una carne tierna y jugosa, han de estar exquisitos

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  19. My name is Erika.20/5/26 13:38

    Yum...yum...yum! This sounds wonderful.

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  20. Tom20/5/26 13:48

    ...looks delicious!!!

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  21. Bill20/5/26 13:50

    Sounds yummy!

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  22. peppylady (Dora)20/5/26 22:20

    I love all these ingrediencies

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  23. Raymund | angsarap.net21/5/26 01:07

    Oh this feta‑stuffed chicken looks absolutely irresistible, such a simple idea but it turns into something that feels totally dinner‑party fancy.

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  24. David Scott Allen21/5/26 07:48

    Beautiful! And I love that you served it with white asparagus.

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  25. claire21/5/26 13:54

    This is what I like most :-)

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  26. Neuer Gartentraum21/5/26 22:06

    Das sieht sehr lecker aus. Feta und Fenchelsamen, eine tolle Kombination. Und das alles auf einem Bett mit Spargel. Einfach wunderbar.

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  27. Cooking Julia21/5/26 23:56

    This is a very nice and delightful dish Angie!

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  28. Federica Simoni22/5/26 11:21

    che buono!!

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  29. Stara vrtlarica22/5/26 17:44

    Excellent! I would love to try that.

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  30. DeniseinVA22/5/26 17:50

    Thank you Angie, I always enjoy the look of your delicious meals.

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  31. Pattie Tierney22/5/26 22:37

    This looks SO delicious! I have a big bag of fresh oregano, wondering what to do with it. Here’s my answer. I’m also trying to root it in water, although I don’t know how that’s going to work.

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