Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner

60 mins
Serves 6
https://bakingthegoods.com/herby-feta-lemon-chicken-and-veggie-sheet-pan-dinner/#tasty-recipes-27927-jump-target

Directions

  1. 1In a liquid measuring cup, combine olive oil, crumbled feta, garlic, lemon juice, herbs, salt, pepper, and sumac. Stir to combine and set aside.
  2. 2In a liquid measuring cup, combine olive oil, crumbled feta, garlic, lemon juice, herbs, salt, pepper, and sumac. Stir to combine and set aside.
  3. 3In a liquid measuring cup, combine olive oil, crumbled feta, garlic, lemon juice, herbs, salt, pepper, and sumac. Stir to combine and set aside.
  4. 4Preheat oven to 425°F.
  5. 5Preheat oven to 425°F.
  6. 6Preheat oven to 425°F.
  7. 7On a rimmed baking sheet, combine chopped potatoes, peppers, tomatoes, and onion. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper, then stir to combine. Spread into an even layer.
  8. 8On a rimmed baking sheet, combine chopped potatoes, peppers, tomatoes, and onion. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper, then stir to combine. Spread into an even layer.
  9. 9On a rimmed baking sheet, combine chopped potatoes, peppers, tomatoes, and onion. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper, then stir to combine. Spread into an even layer.
  10. 10Nestle the chicken in with the veggies and pour marinade over the chicken, covering both sides. Nestle in the lemon wheels.
  11. 11Nestle the chicken in with the veggies and pour marinade over the chicken, covering both sides. Nestle in the lemon wheels.
  12. 12Nestle the chicken in with the veggies and pour marinade over the chicken, covering both sides. Nestle in the lemon wheels.
  13. 13Bake for 35-40 minutes (rotating halfway), until chicken is cooked through (165°F) and potatoes are golden. Add feta cubes during the last 10 minutes.
  14. 14Bake for 35-40 minutes (rotating halfway), until chicken is cooked through (165°F) and potatoes are golden. Add feta cubes during the last 10 minutes.
  15. 15Bake for 35-40 minutes (rotating halfway), until chicken is cooked through (165°F) and potatoes are golden. Add feta cubes during the last 10 minutes.
  16. 16To serve, squeeze lemons over the sheet pan and top with fresh herbs, salt, and pepper to taste
  17. 17To serve, squeeze lemons over the sheet pan and top with fresh herbs, salt, and pepper to taste
  18. 18To serve, squeeze lemons over the sheet pan and top with fresh herbs, salt, and pepper to taste

Ingredients

  • 0.5 cup feta, crumbled
  • 0.5 cup feta, crumbled
  • 0.5 cup feta, crumbled
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1 lemon, freshly squeezed
  • 1 lemon, freshly squeezed
  • 1 lemon, freshly squeezed
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon dill, finely chopped
  • 1 tablespoon dill, finely chopped
  • 1 tablespoon dill, finely chopped
  • 1 tablespoon oregano, finely chopped
  • 1 tablespoon oregano, finely chopped
  • 1 tablespoon oregano, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon sumac
  • 0.5 teaspoon sumac
  • 0.5 teaspoon sumac
  • 1 lb baby potatoes, chopped in ½" cubes
  • 1 lb baby potatoes, chopped in ½" cubes
  • 1 lb baby potatoes, chopped in ½" cubes
  • 1.5 cups bell peppers, thinly sliced or chopped
  • 1.5 cups bell peppers, thinly sliced or chopped
  • 1.5 cups bell peppers, thinly sliced or chopped
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 0.5 large red onion, thinly sliced
  • 0.5 large red onion, thinly sliced
  • 0.5 large red onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 1.5 lbs boneless, skinless chicken breast
  • 1.5 lbs boneless, skinless chicken breast
  • 1.5 lbs boneless, skinless chicken breast
  • 1 lemons, sliced in 3 thick rounds
  • 1 lemons, sliced in 3 thick rounds
  • 1 lemons, sliced in 3 thick rounds
  • 0.5 cup feta, cut into ¼" - ½" cubes
  • 0.5 cup feta, cut into ¼" - ½" cubes
  • 0.5 cup feta, cut into ¼" - ½" cubes

Equipment

rimmed baking sheetliquid measuring cupinstant-read thermometer

Tips

  • Use dried herbs if fresh herbs are unavailable, using ⅓ the amount. Substitute chicken thighs for a juicier result. Adjust cooking time based on chicken breast size and thickness. Add extra fresh herbs at the end for a burst of freshness.Halloumi or goat cheese can be used instead of feta; if using halloumi, omit it from the marinade.
  • If you don't have sumac, you can omit it. Don't skip the feta!