Baked Feta Chicken and Broccoli with Red Peppers and Goat Cheese

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You know what my favorite aisle in the grocery store is? Nope, not cookies (that’s my 2nd favorite). The Specialty Cheese aisle. Do I ever buy anything in the specialty cheese aisle? Umm…not really. Unless of course they have something there on manager’s special or on a really good weekly special! This week it was feta cheese. It seems no one else is springing for the high priced stuff so there was a box or two on Manager’s Special and I was so excited. I’m not sure what it says about my life when I get excited over old cheese, but whatever, I’m going with it. Oh! I do want to say that Kroger makes their own brand of specialty cheese if you can’t find the good stuff on sale.
So anyway, I’m on a cheese binge this week. I have some goat cheese I splurged on at the farmer’s market and I made the broccoli dish with it. This broccoli dish might be the best reason to eat broccoli ever! I have scored a couple bottles of roasted red bell peppers and kalamata olives in the discontinued item bin at the store and I am putting them to good use.
The feta chicken is totally awesome too! I mean who doesn’t love cheese on their chicken?!

Baked Feta Chicken

3lbs of quartered chicken ( I just used breasts, but feel free to use legs and thighs)
1 T olive oil
2t. dried oregano
1 T. lemon juice
1/2 t. salt
1/4 t. pepper
2 T butter, cut into 4 pieces
1/3 – 1/2 cup feta cheese

Preheat oven to 375. Coat chicken with oil and arrange skin side up on a roasting pan. Sprinkle chicken with lemon juice, oregano, salt and pepper. Top each piece with a piece of butter. Cook chicken until just done, about 30 minutes for breasts and 40 minutes for leg quarters. Remove from oven, and top chicken pieces with feta. Press the cheese into chicken to make sure it stays and then baste the chicken with any pan juices.
Heat the broiler. Broil the chicken until the cheese is melted and golden brown, about 2 minutes.

Broccoli with Red Peppers and Goat Cheese

2 T olive oil
4 cups broccoli florets
2 cloves garlic, minced
1 cup chopped roasted red bell peppers
1/2 cup kalamata olives, pitted and chopped
1 t. dried marjoram
1 T lemon juice
salt and pepper
2-3 ounces goat cheese, crumbled

In a large skillet, heat the oil. Add garlic and broccoli and saute for 5 minutes or until broccoli is crisp tender. Stir in peppers, olives, marjoram, lemon juice, and salt and pepper. Heat through. Remove from heat and sprinkle with cheese. Serve!


Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

This Post Has 9 Comments
  1. I love cheese! Both dishes sound great. And I love the colors in the broccoli, red pepper & goat cheese dish.

  2. Have you ever heard of Telemea, feta is in the same class? I am a little prejudice since I live in Bucharest about 6 months of the year.
    Here is another site.

    Where is Georgia is that 3rd World Country. LMAO

  3. Bucharest sounds lovely, and if you have access to a fantastic cheese by all means use it. In an effort to keep this a budget friendly meal I opted to use feta.

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