Welcome, food enthusiasts! If you’re in the mood for a delicious, easy-to-make dinner that’s bursting with flavor, then you’ve come to the right place. This Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner is perfect for weeknights or special family dinners. With juicy chicken, hearty vegetables, and zesty lemon, this dish will become a favorite in no time!
Introduction
Sheet pan dinners are a lifesaver when it comes to preparing a quick, healthy meal without sacrificing flavor. This Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner combines the fresh flavors of Mediterranean herbs with creamy feta, making it a truly mouthwatering dish. The combination of juicy chicken, tender potatoes, and the tangy burst of lemon creates a satisfying meal that’s not only easy to make but also packs a lot of flavor. Whether you’re a fan of Greek-inspired dishes or just love a good chicken dinner, this recipe is one you’ll want to try.
You can even serve it alongside a fresh salad, like this Cucumber Tomato Salad, to enhance the meal’s bright and refreshing flavors.
Ingredients for Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner
Here’s what you’ll need for this delicious sheet pan dinner:
Marinade Ingredients:
- ½ cup feta cheese (crumbled)
- ¼ 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)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sumac
Sheet Pan Ingredients:
- 1 lb baby potatoes (chopped into ½” cubes)
- 1 ½ cups bell peppers (thinly sliced or chopped)
- 1 cup cherry tomatoes
- ½ large red onion (thinly sliced)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ lbs boneless, skinless chicken breast
- 1-2 lemons (sliced into thick rounds)
- ½ cup feta (cut into ¼” – ½” cubes)
How to Make Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner – Step by Step
Step 1: Prepare the Marinade
In a bowl or liquid measuring cup, combine olive oil, crumbled feta, garlic, lemon juice, parsley, dill, oregano, rosemary, salt, pepper, and sumac. Stir everything together until well combined. Set aside the marinade.
Step 2: Preheat the Oven
Preheat your oven to 425°F. This high heat will help the chicken cook thoroughly while getting the vegetables tender and slightly crispy.
Step 3: Prepare the Vegetables
On a large, rimmed baking sheet, spread out the chopped potatoes, bell peppers, tomatoes, and red onion. Drizzle with olive oil, then sprinkle with salt and pepper. Toss everything to ensure even coating and spread them into a single layer.
Step 4: Add the Chicken and Marinade
Nestle the chicken breasts among the vegetables on the sheet pan. Pour the prepared marinade over the chicken, ensuring both sides of each breast are coated. Lay lemon slices on top of the chicken.
Step 5: Bake
Bake the sheet pan in the oven for 35-40 minutes, rotating the pan halfway through. The chicken is done when an instant-read thermometer inserted in the thickest part of the breast registers 165°F.
Step 6: Add Feta During the Last 10 Minutes
During the last 10 minutes of baking, sprinkle the feta cubes on top of the chicken and vegetables. This gives the feta time to soften without fully melting.
Step 7: Serve
Once done, remove the pan from the oven. Squeeze the roasted lemon slices over the chicken and vegetables for an extra punch of citrus. Garnish with additional fresh herbs if desired. Serve and enjoy!
Helpful Tips for Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner
- Use Fresh Ingredients: Always use freshly squeezed lemon juice and fresh herbs for the best flavor.
- Substitutions: You can swap the chicken breasts for chicken thighs if you prefer a juicier cut of meat.
- Potato Alternatives: If you don’t have baby potatoes, try using sweet potatoes or even butternut squash for a slightly different flavor.
Cooking Tips for the Best Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner
- Marinate in Advance: For even more flavor, let the chicken marinate for at least 30 minutes, or up to overnight.
- Crispier Vegetables: If you like crispier veggies, give them a head start by baking them for 10 minutes before adding the chicken.
Serving Suggestions for Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner
Serve this dish with a light side, such as a Greek Salad, or a warm piece of pita bread. You can also pair it with a glass of chilled white wine or sparkling water infused with lemon and herbs for a refreshing touch.
Nutritional Information
This dish is packed with wholesome ingredients like lean chicken, fresh vegetables, and healthy fats from olive oil and feta cheese. It’s a well-rounded meal with plenty of nutrients.
Nutritional Information (per serving):
- Calories: 400
- Fat: 18g
- Carbohydrates: 30g
- Protein: 32g
- Vitamin C: 30% of the daily recommended intake
Storage and Leftovers for Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, simply pop the leftovers in a 350°F oven for about 10 minutes until warmed through. Alternatively, use a microwave for quicker reheating.
- Freezing: This dish freezes well, especially the chicken. You can freeze the chicken and vegetables in a freezer-safe bag for up to 2 months.
Frequently Asked Questions (FAQs) for Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner
1. Can I use bone-in chicken for this recipe?
Yes, but keep in mind that bone-in chicken will require more cooking time—about 45 to 50 minutes.
2. What can I use if I don’t have sumac?
If sumac is unavailable, you can use a mixture of lemon zest and a pinch of paprika for a similar flavor profile.
3. Is there a dairy-free alternative for feta?
You can substitute feta with a dairy-free cheese option or omit the cheese altogether if necessary.
4. Can I use different vegetables?
Absolutely! You can swap out the vegetables for whatever is in season, such as zucchini, carrots, or green beans.
Related Recipes for Herby Feta Lemon Chicken and Veggie Lovers
- Ultimate Cowboy Casserole Cornbread – A Hearty Meal
- Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
Conclusion
This Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner is not only easy to make but also brings together vibrant flavors that will delight your taste buds. Whether you’re making it for a family meal or just want a quick weeknight dinner, this dish is sure to satisfy. Try it out, and let us know your thoughts or any fun variations you come up with!
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Herby Feta Lemon Chicken Sheet Pan Dinner | Easy Recipe
Description
Welcome, food enthusiasts! If you’re in the mood for a delicious, easy-to-make dinner that’s bursting with flavor, then you’ve come to the right place. This Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner is perfect for weeknights or special family dinners. With juicy chicken, hearty vegetables, and zesty lemon, this dish will become a favorite in no time!
Ingredients
Marinade Ingredients:
- ½ cup feta cheese (crumbled)
- ¼ 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)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sumac
Sheet Pan Ingredients:
- 1 lb baby potatoes (chopped into ½” cubes)
- 1 ½ cups bell peppers (thinly sliced or chopped)
- 1 cup cherry tomatoes
- ½ large red onion (thinly sliced)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ lbs boneless, skinless chicken breast
- 1–2 lemons (sliced into thick rounds)
- ½ cup feta (cut into ¼” – ½” cubes)
Instructions
Step 1: Prepare the Marinade
In a bowl or liquid measuring cup, combine olive oil, crumbled feta, garlic, lemon juice, parsley, dill, oregano, rosemary, salt, pepper, and sumac. Stir everything together until well combined. Set aside the marinade.
Step 2: Preheat the Oven
Preheat your oven to 425°F. This high heat will help the chicken cook thoroughly while getting the vegetables tender and slightly crispy.
Step 3: Prepare the Vegetables
On a large, rimmed baking sheet, spread out the chopped potatoes, bell peppers, tomatoes, and red onion. Drizzle with olive oil, then sprinkle with salt and pepper. Toss everything to ensure even coating and spread them into a single layer.
Step 4: Add the Chicken and Marinade
Nestle the chicken breasts among the vegetables on the sheet pan. Pour the prepared marinade over the chicken, ensuring both sides of each breast are coated. Lay lemon slices on top of the chicken.
Step 5: Bake
Bake the sheet pan in the oven for 35-40 minutes, rotating the pan halfway through. The chicken is done when an instant-read thermometer inserted in the thickest part of the breast registers 165°F.
Step 6: Add Feta During the Last 10 Minutes
During the last 10 minutes of baking, sprinkle the feta cubes on top of the chicken and vegetables. This gives the feta time to soften without fully melting.
Step 7: Serve
Once done, remove the pan from the oven. Squeeze the roasted lemon slices over the chicken and vegetables for an extra punch of citrus. Garnish with additional fresh herbs if desired. Serve and enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Ingredients: Always use freshly squeezed lemon juice and fresh herbs for the best flavor.
- Substitutions: You can swap the chicken breasts for chicken thighs if you prefer a juicier cut of meat.
- Potato Alternatives: If you don’t have baby potatoes, try using sweet potatoes or even butternut squash for a slightly different flavor.
