Baked Lemon Herb Chicken Thighs for Two with Roasted Tomatoes & Feta — Under $8
Some dinners earn their place through complexity. This one earns it through simplicity done perfectly. Chicken thighs rubbed with lemon zest and herbs, roasted alongside cherry tomatoes that burst into a jammy, sweet sauce, finished with crumbled feta that softens and turns slightly golden in the oven. It is one of those dishes where the oven does all the work while you do nothing — and the result looks like you planned it carefully. Serve it straight from the baking dish for maximum impact and minimum washing up. Both plates cost under eight dollars and the whole thing takes under ten minutes of actual effort.
Ingredients
Method
- Preheat oven to 425°F (220°C).
- In a small bowl mix together the olive oil, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
- Pat the chicken thighs dry and place them skin-side up in a baking dish. Rub the herb mixture all over the chicken, getting some under the skin if possible.
- Scatter the cherry tomatoes and smashed garlic cloves around the chicken in the dish.
- Roast uncovered for 28–32 minutes until the chicken skin is deep golden brown and the internal temperature reaches 165°F (74°C). The cherry tomatoes should be blistered and beginning to burst.
- Remove from the oven and immediately scatter the crumbled feta over the tomatoes.
- Return to the oven for a final 3–4 minutes until the feta is just warmed and beginning to turn golden at the edges.
- Finish with fresh basil or parsley and serve directly from the baking dish.
Notes
Bone-in, skin-on chicken thighs consistently deliver the best result in a dish like this — the skin crisps beautifully in a hot oven and the bone keeps the meat moist throughout. They cost noticeably less than chicken breasts and produce a better final plate. Cherry tomatoes are worth buying for this recipe specifically because they burst into a natural sauce around the chicken as they roast, adding flavour at no extra effort.
