Description
This Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner is a vibrant and flavorful one-pan meal featuring juicy chicken breasts marinated in a tangy feta-lemon-herb mixture, roasted alongside tender baby potatoes, bell peppers, cherry tomatoes, and red onions. With simple ingredients and a straightforward baking method, it offers a wholesome, Mediterranean-inspired dinner that’s easy to prepare and packed with fresh herbs and bright citrus notes.
Ingredients
Scale
Marinade
- 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
Vegetables
- 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
Chicken and Garnishes
- 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
Instructions
- Prepare the Marinade: In a liquid measuring cup, combine olive oil, crumbled feta, minced garlic, freshly squeezed lemon juice, finely chopped parsley, dill, oregano, rosemary, salt, black pepper, and sumac. Stir the mixture thoroughly to blend all flavors and set it aside to allow the herbs and ingredients to infuse.
- Preheat the Oven: Preheat your oven to 425°F to ensure it’s at the perfect temperature for roasting the chicken and vegetables evenly.
- Prepare the Vegetables: On a rimmed baking sheet, toss together the chopped baby potatoes, bell peppers, cherry tomatoes, and thinly sliced red onion. Drizzle with 2 tablespoons of olive oil, sprinkle the salt and black pepper over the veggies, and stir well to evenly coat all pieces. Spread the vegetables into an even layer across the baking sheet for uniform cooking.
- Assemble the Sheet Pan: Nestle the boneless, skinless chicken breasts among the veggies on the baking sheet. Pour the prepared feta and herb marinade over the chicken, making sure to coat both sides. Arrange the lemon slices around and over the chicken and vegetables for added flavor and aroma while baking.
- Bake the Dish: Place the baking sheet in the preheated oven and bake for 35 to 40 minutes. Rotate the pan halfway through the cooking time to promote even roasting. Use an instant-read thermometer to check that the chicken is fully cooked, reaching an internal temperature of 165°F. During the final 10 minutes of baking, scatter the feta cubes over the dish so they warm gently without melting completely.
- Finish and Serve: Once baked, remove the sheet pan from the oven. Squeeze fresh lemon juice over the entire dish and sprinkle with additional freshly chopped herbs if desired. Adjust seasoning with salt and pepper to taste before serving for a bright, herbaceous finish.
Notes
- Rotating the pan halfway ensures even cooking and browning of both chicken and vegetables.
- Adding feta towards the end prevents it from melting too much, preserving its texture and flavor.
- The sumac adds a subtle tangy note, but you can omit it if unavailable.
- Use an instant-read thermometer to guarantee perfectly cooked chicken.
- Baby potatoes should be cut uniformly to cook evenly alongside vegetables.
- This dish pairs well with a side of crusty bread or a light salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Keywords: sheet pan dinner, chicken and vegetables, feta chicken, lemon chicken, Mediterranean dinner, easy one-pan meal, roasted chicken, healthy dinner, herby chicken
