Lemon chicken with whipped feta and roasted tomatoes – Easy dinner.
Lemon chicken with whipped feta and roasted tomatoes is a fresh, vibrant dish that tastes of sun and summer. You can of course serve it all year round, but it is at its very best when tomatoes are in season and full of flavour.
The chicken breasts are marinated in a simple mixture of olive oil, garlic, lemon juice and zest, dried basil, salt and freshly ground pepper. Let them marinate for at least 20–30 minutes, or better still a couple of hours or overnight, so they really soak up the flavour. They are then pan-fried until golden and juicy.
Meanwhile, the tomatoes are roasted in the oven or air fryer with a little oil, basil and chilli flakes until lightly caramelised and extra flavourful. At the same time, a creamy whipped feta is blended together from feta, Greek yoghurt, garlic and freshly squeezed lemon juice.
To serve, spread the whipped feta over the plate as a base, then top with the juicy lemon chicken and the warm roasted tomatoes. Finish with a drizzle of green pesto, fresh basil leaves and crisp toasted pine nuts.
The result is a dish with plenty of freshness, creaminess and depth – the tangy lemon chicken, the sweet roasted tomatoes and the soft whipped feta simply work perfectly together. Serve with freshly baked bread on the side so you can mop up the last of the whipped feta.
A wonderfully easy meal that comes together in no time, yet tastes like so much more.
Lemon Chicken with Whipped Feta and Roasted Tomatoes
Ingredients
Lemon chicken
- 4 chicken breast fillets
- 50 ml olive oil
- 3 cloves garlic, grated or crushed
- 1/2 lemon, finely grated zest and juice
- 1 tsp dried basil
- Salt and freshly ground pepper
Roasted tomatoes
- 400 g cherry tomatoes
- 8 cloves garlic, peeled
- 3 tbsp olive oil
- 1/2 tsp dried basil
- 1 pinch chilli flakes – optional
- Salt and freshly ground pepper
Whipped feta
- 250 g feta
- 200 g Greek yoghurt
- 2 cloves garlic
- 2 tbsp freshly squeezed lemon juice
- Freshly ground pepper
To serve
- 4 tbsp green pesto
- 1 handful basil leaves
- 40 g pine nuts, toasted in a dry pan
Method
- Put the chicken in a bowl with the olive oil, garlic, lemon juice and zest and basil, and season with salt and freshly ground pepper. Leave to marinate for 20 minutes – or ideally a couple of hours or overnight.
- Fry the chicken in a frying pan until golden and cooked through – cook it in the marinade it has been sitting in. Then set the chicken aside on a chopping board and leave it to rest.
- Meanwhile, toss the tomatoes and garlic with the oil, basil and chilli flakes, season with salt and freshly ground pepper and tip into an ovenproof dish. Roast in an air fryer for about 8-10 minutes at 190°C, or in a preheated conventional oven (top and bottom heat) at 200°C for about 15 minutes.
- Meanwhile, blend the ingredients for the whipped feta in a mini chopper or similar. Season to taste with freshly ground pepper – salt is usually not needed.
- Divide the whipped feta between four plates. Place a piece of chicken on top and scatter the roasted tomatoes over. Drizzle with a little pesto and add a spoonful of the tomato juices from the dish. Sprinkle with pine nuts, fresh basil and freshly ground pepper, and serve immediately.
Nutrition
Premium
Fantastisk velsmagende ret. Super let og enkelt at lave. Kombinationen med citron, hvidløg og feta til fetacremen fungerer fantastisk sammen med de marinerede kyllingefileter og de ovnbagte tomater. Endnu en fantastisk opskrift ♥️
Hej erete
Åhhh tusind tak altså, hvor er det dejligt at høre – tak 🙂
Warm wishes, Dianna
Hej Dianna
Tak for alle dine skønne opskrifter ☺️ Ofte dine jeg tyr til
Bruger du græsk yoghurt 2 eller 10 %?
Vh Majken
Hej Majken
Tusind tak for de søde ord, det er jeg glad for at høre.
Faktisk har jeg altid tidligere brugt 10% – men er faktisk gået over til 2%, simpelthen for at spare på kalorierne.
Begge dele fungerer så fint 😉
Warm wishes, Dianna
Undre mig over, at du i videoen putter hvidløg ved tomaterne. Men det nævnes ikke i opskriften
Hej Birgitte
Det har du helt ret i, jeg har rettet det 🙂
Warm wishes, Dianna
Skøn skøn ret kan varmt anbefales
Det er en skøn ret. Kan varmt anbefales
Hej Jeannett
Tusind tak for din dejlige feedback – det gør mig så glad at høre 🙂
Warm wishes, Dianna
Smager rigtig godt, man kan godt holde lidt igen med hvidløget, det var der meget af, men en succes
Hej Bettina
Dejligt at høre – tusind tak:)
Ja det kan man sagtens, absolut – jeg elsker bare hvidløg:)
Warm wishes, Dianna
Hej Diana
Anbefaler du tilbehør til som fx kartofler eller andet? Vi får 12 gæster og tænkte, det fint kunne suppleres med lidt andet
Hej Cecillie
Ja stegte kartofler eller brød vil være super til – også til at hapse det sidste fetacreme op med 🙂
Warm wishes, Dianna
Kan man brune kylling på panden og stege færdig i ovn hvis man skal lave mange ?
Hej Susanne
Jo sagtens:) Brun den godt af, og bag dem færdigt i ovnen ved 180 grader i ca. 25-30 minutter – alt efter tykkelse:)
Tjek altid temperaturen på kødet 🙂
Warm wishes, Dianna
Hvad skal man med pinjekernerne?
Hej Sille
Arh beklager, det er min fejl – de skal drysses på toppen ved servering. Det er rettet – tak for at skrive det:)
Warm wishes, Dianna
Super lækker
Hej Joan
Hvor er det dejligt at høre – tusind tak for de søde ord 🙂
Warm wishes, Dianna
Så dejlig, hurtig og nem aftensmad..vi behøver ikke mere i et måltid
Hej Joan
TAK for din dejlige feedback, det gør mig så glad at høre 🙂
Warm wishes, Dianna
Skal prøve den i kommende uge. Lagde lige mærke til at der i ingredienslisten står tørret basilikum – men i selve fremgangsmåden tørret timian.
Hej Iben
Ej hvor godt du skriver det:)
Det er basilikum, jeg har rettet det.
Tak fordi du skrev:)
Warm wishes, Dianna