Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner
Directions
- 1In a liquid measuring cup, combine olive oil, crumbled feta, garlic, lemon juice, herbs, salt, pepper, and sumac. Stir to combine and set aside.
- 2Preheat oven to 425°F.
- 3On 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.
- 4Nestle the chicken in with the veggies and pour marinade over the chicken, covering both sides. Nestle in the lemon wheels.
- 5Bake 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.
- 6To serve, squeeze lemons over the sheet pan and top with fresh herbs, salt, and pepper to taste
Ingredients
- 0.5 cup feta, crumbled
- 0.25 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
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon sumac
- 1 lb baby potatoes, chopped in ½" cubes
- 1.5 cups bell peppers, thinly sliced or chopped
- 1 cup cherry tomatoes
- 0.5 large red onion, thinly sliced
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 lbs boneless, skinless chicken breast
- 1 lemons, sliced in 3 thick rounds
- 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!
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