Description
How to make lemon feta chicken sheet pan dinner with tender vegetables and Mediterranean flavors that’s ready in just 30 minutes for busy weeknights.
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken breasts, pounded to even thickness
- 3 tablespoons olive oil, divided
- 2 lemons, juiced and zested
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Toppings
- 1 pound baby potatoes, halved
- 1 medium red onion, sliced into wedges
- 1 pint cherry tomatoes
- 1/2 cup kalamata olives, pitted
- 4 oz feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
Instructions
- Prep Everything: Preheat oven to 425°F and line a large sheet pan with parchment paper. This prevents sticking and makes cleanup so much easier later.
- Marinate Chicken: Combine chicken, 2 tablespoons olive oil, lemon juice, zest, garlic, oregano, salt, and pepper in a bowl. Let marinate while you prep vegetables.
- Prepare Vegetables: Toss halved potatoes, onion wedges, and remaining olive oil in another bowl. Season with salt and pepper until evenly coated and glistening.
- Arrange Pan: Place marinated chicken on one side of the sheet pan. Arrange seasoned vegetables around chicken, leaving space between pieces for even browning.
- Start Roasting: Roast for 15 minutes, then add cherry tomatoes and olives to the pan. Continue cooking until chicken reaches 165°F internal temperature.
- Add Cheese: Sprinkle crumbled feta over everything and roast 2-3 more minutes until cheese softens slightly. Don’t let it completely melt away.
- Finish and Serve: Remove from oven and immediately garnish with fresh parsley and dill. Let rest 5 minutes before serving to allow juices to redistribute perfectly.
Notes
- Don’t skip the marinating time—even 10 minutes makes a difference in flavor.
- Store leftovers in the refrigerator for up to 3 days in airtight containers.
- Substitute goat cheese for feta if you prefer a milder tangy flavor.
- Serve with warm pita bread to soak up the delicious pan juices.
- Double-check chicken temperature with a thermometer for food safety.
- Add delicate herbs like dill after cooking to preserve their fresh flavor.
Allergy Information: Dairy
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 28g
- Protein: 32g