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

Scale

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!

Notes

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.