Description
This Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner brings Mediterranean flavors straight to your table — all on one pan. Juicy chicken breasts roast alongside tender baby potatoes, bell peppers, cherry tomatoes, and tangy feta for a meal that’s as easy as it is impressive. Bright lemon, fresh herbs, and creamy feta create the perfect harmony of flavors for busy weeknights or cozy weekend dinners.
Ingredients
For the Marinade & Chicken
4 boneless, skinless chicken breasts
1 block (6 oz) feta cheese, divided
3 tablespoons olive oil
3 cloves garlic, minced
Juice and zest of 1 large lemon
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
½ teaspoon dried rosemary (or 1 teaspoon fresh)
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon sumac (optional)
For the Veggies
1 ½ pounds baby potatoes, halved or quartered
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup cherry tomatoes
½ red onion, thinly sliced
1–2 tablespoons olive oil
Salt and pepper, to taste
1 lemon, sliced into rounds
Optional Garnishes
Fresh herbs (dill or parsley)
Extra crumbled feta
Flaky sea salt
Instructions
Preheat oven to 425°F (220°C). Line a large half-sheet pan (18×13 inches) with parchment paper or foil for easy cleanup.
Blend the marinade: In a food processor or blender, combine half the feta, olive oil, garlic, lemon juice and zest, dill, parsley, oregano, rosemary, salt, pepper, and sumac. Blend until smooth and creamy.
Prepare the veggies: Spread potatoes, bell peppers, cherry tomatoes, and red onion on the pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Add the chicken: Nestle chicken breasts among the veggies. Pour the feta-lemon marinade over everything, coating well. Tuck lemon slices around the pan.
Roast: Bake for 25–30 minutes. Toss veggies halfway through.
Add remaining feta: Sprinkle the rest of the feta over the top and roast for another 8–10 minutes, until the chicken reaches 165°F (74°C) and the veggies are golden and tender.
Finish & serve: Let rest for 5 minutes, then top with fresh herbs, extra feta, and a squeeze of roasted lemon.
Notes
Protein swaps: Try boneless chicken thighs, tofu, or shrimp. Adjust cooking times as needed.
Make-ahead tip: Marinate chicken up to 12 hours in advance; chop veggies the night before.
Storage: Store leftovers in an airtight container for up to 4 days. Reheat at 375°F for 10 minutes.
Serving idea: Serve with pita bread, rice, or a crisp arugula salad.
Dairy-free option: Replace feta with hummus or coconut yogurt for a creamy, dairy-free twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (¼ recipe)
- Calories: 460
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 105mg
Keywords: Herby Feta Lemon Chicken, Sheet Pan Dinner, Easy Weeknight Meal, Roasted Vegetables, Mediterranean Chicken, One Pan Dinner
