Name: Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1/4 cup olive oil; 1/2 cup feta, crumbled; 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; 1 lb. baby potatoes, chopped into 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 breasts; 1-2 lemons, sliced into 3 thick rounds; 1/2 cup feta, cut into 1/4″ – 1/2″ cubes

Ingredients

1/2 cup feta

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

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 in 3 thick rounds)

1/2 cup feta (cut into 1/4″ – 1/2″ cubes)

Instructions

Step 1: In a liquid measuring cup, combine 1/4 cup olive oil, 1/2 cup crumbled feta, minced garlic, freshly squeezed lemon juice, parsley, dill, oregano, rosemary, salt, black pepper, and sumac. Stir well and set the marinade aside.

Step 2: Preheat your oven to 425°F (220°C).

Step 3: On a rimmed baking sheet, combine the chopped baby potatoes, bell peppers, cherry tomatoes, and sliced red onion. Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper, then toss to coat evenly. Spread the veggies out into an even layer.

Step 4: Nestle the chicken breasts among the vegetables. Pour the prepared marinade over the chicken, making sure to coat both sides well. Nestle the lemon slices around the chicken and vegetables.

Step 5: Bake in the preheated oven for 35 to 40 minutes, rotating the pan halfway through baking. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the potatoes are golden.

Step 6: During the last 10 minutes of baking, scatter the cubed feta over the pan to warm without melting completely.

Step 7: To serve, squeeze the roasted lemons over the chicken and vegetables. Add a final sprinkle of fresh herbs, salt, and pepper to taste for a bright, flavorful finish.

Tips & Variations

Use any combination of fresh herbs you prefer, such as thyme or basil, to customize the flavor.

Swap baby potatoes for sweet potatoes or fingerling potatoes for a different twist.

For a spicier kick, add red pepper flakes to the marinade.

If you like extra crispy skin, broil the dish for 2-3 minutes at the end of baking.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well in this recipe and may add extra juiciness. Adjust baking time as needed until the internal temperature reaches 165°F (74°C).

What if I don’t have sumac?

If sumac is unavailable, you can substitute it with a mix of lemon zest and a pinch of paprika or simply increase the lemon juice for a tangy brightness.