Description
A vibrant and hearty Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner featuring juicy chicken breasts marinated in a tangy lemon, garlic, and herb feta sauce, roasted alongside colorful vegetables like baby potatoes, bell peppers, cherry tomatoes, and red onion. Finished with fresh lemon slices and warmed feta, this easy one-pan meal is bursting with Mediterranean flavors and perfect for a delicious weeknight dinner.
Ingredients
Feta Marinade
- 1/2 cup feta, crumbled
- 1/4 cup olive oil
- 1 lemon, freshly squeezed
- 2 cloves garlic, minced
- 2 tablespoons parsley, finely chopped
- 1 tablespoon dill, finely chopped
- 1 tablespoon oregano, finely chopped
- 1 tablespoon rosemary, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sumac
Vegetables and Chicken
- 1 lb. baby potatoes, chopped in 1/2" cubes
- 1 1/2 cups bell peppers, thinly sliced or chopped
- 1 cup cherry tomatoes
- 1/2 large red onion, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 lbs. boneless, skinless chicken breast
- 1-2 lemons, sliced into 3 thick rounds
- 1/2 cup feta, cut into 1/4" - 1/2" cubes
Instructions
- Prepare the Marinade: In a liquid measuring cup, combine 1/4 cup olive oil, crumbled feta, minced garlic, freshly squeezed lemon juice, parsley, dill, oregano, rosemary, salt, pepper, and sumac. Stir thoroughly until all ingredients are well mixed. Set aside to allow flavors to meld.
- Preheat the Oven: Heat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for roasting the chicken and vegetables evenly and to achieve a golden crust on the potatoes.
- Prepare Vegetables: On a rimmed baking sheet, add the chopped baby potatoes, bell peppers, cherry tomatoes, and thinly sliced red onion. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss everything gently to coat the veggies evenly in oil and seasoning. Spread the vegetables into a single even layer for consistent roasting.
- Arrange Chicken and Add Marinade: Nestle the boneless, skinless chicken breasts among the vegetables on the baking sheet. Pour the prepared feta marinade over the chicken, making sure to coat both sides well. Place the lemon slices evenly over and around the chicken and veggies for added citrus aroma and flavor infusion.
- Bake the Dish: Place the sheet pan in the preheated oven and bake for 35-40 minutes. Halfway through, rotate the pan to promote even cooking and browning. Check that the chicken is cooked through by ensuring an instant-read thermometer inserted into the thickest part reads 165°F (74°C). The potatoes should be tender and golden.
- Add Feta Cubes: During the last 10 minutes of baking, scatter the 1/2 cup of feta cubes over the dish. This step warms the feta nicely without melting it completely, adding creamy bursts of flavor to the meal.
- Serve: Once baked, remove from the oven and give the meal a gentle squeeze of the roasted lemon slices for extra zing. Garnish with freshly chopped herbs, and season with additional salt and pepper to taste before serving. Enjoy your flavorful, wholesome sheet pan dinner!
Notes
- Be sure to cut the potatoes evenly to ensure they cook through at the same rate as the chicken.
- Rotating the pan halfway through baking helps promote even cooking and browning.
- The sumac adds a subtle tangy note; if unavailable, you can omit or substitute with a pinch of lemon zest.
- Use an instant-read thermometer to guarantee perfectly cooked chicken.
- For a spicier kick, consider adding red pepper flakes to the marinade.
- Fresh herbs can be varied based on preference; thyme or basil could be interesting alternatives.
