Nothing beats the rush of getting dinner on the table after a long day, especially when it’s this simple and delicious. This Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner is the kind of meal you throw together with little fuss but big rewards. It’s got that fresh zing from lemon and herbs, a satisfying roast on the veggies, and just enough tang from the feta to keep things interesting.
I remember the first time I made this—it was one of those evenings when I was juggling a million things and the clock was ticking down fast. I didn’t even have time to preheat the oven properly, but I just threw everything on the pan anyway. Somewhere between stirring the marinade and chopping the veggies, I dropped a piece of garlic on the floor and had to pause, which was frustrating but kind of funny. The kitchen smelled incredible even before it was all cooked. When I finally sat down to eat, the combination of juicy chicken, roasted peppers, and that crumbly feta hit the spot in a way that felt somehow both fancy and homey.
What makes this meal really stand out is how it balances ease with flavor. It’s not trying to be complicated—it’s just honest, straightforward cooking that feels a little elevated thanks to fresh herbs and lemon. The veggies roast up tender with a bit of caramelization, which pairs perfectly with the chicken’s juicy brightness. And the feta? It’s like the final piece of the puzzle, melting slightly as it broils, adding a subtle creaminess that makes every bite feel special.
Why You’ll Love It:
- It’s a one-pan dinner, which means less cleanup and more time to relax.
- The lemon and herbs infuse the chicken with a fresh, vibrant flavor that feels light without skimping on taste.
- The roasted veggies soak up the juices and get a lovely caramelized edge, but they’re still tender and colorful.
- Adding crumbled feta just before broiling is an easy trick that amps up the dish with a tangy, creamy finish.
- It’s simple — and that’s kind of the point. No need for complicated steps or hard-to-find ingredients.
Sometimes, meals like this remind me that great cooking doesn’t have to be a big production. It’s the kind of recipe I come back to when I want something comforting but fresh, without spending hours in the kitchen.
PrintHerby Feta Lemon Chicken and Veggie Sheet Pan Dinner
A flavorful and easy one-pan dinner featuring juicy chicken breasts marinated in lemon and herbs, roasted alongside colorful vegetables and topped with crumbled feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts, about 6 ounces each
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 garlic cloves, minced
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into 1-inch chunks
1 cup cherry tomatoes
4 ounces feta cheese, crumbled
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, fresh oregano, fresh thyme, dried oregano, dried thyme, salt, and black pepper to make the marinade.
Place the chicken breasts in a large bowl or zip-top bag and pour the marinade over them. Toss to coat evenly and let marinate for 10 minutes at room temperature.
Meanwhile, prepare the vegetables by cutting the bell peppers, zucchini, and red onion as directed. Place the vegetables and cherry tomatoes in a large bowl.
Drizzle the remaining 1 tablespoon olive oil over the vegetables and toss to coat. Season with a pinch of salt and pepper.
Arrange the marinated chicken breasts on the prepared baking sheet, spacing them evenly.
Spread the vegetables around the chicken in a single layer.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and sprinkle the crumbled feta cheese evenly over the chicken and vegetables.
Return to the oven and broil for 2 to 3 minutes, watching closely, until the feta is slightly golden and warmed through.
Remove from the oven and sprinkle with chopped fresh parsley before serving.
Kitchen Notes:
This recipe works well with a sturdy rimmed baking sheet—no fancy equipment needed. I usually serve it with a side of crusty bread to soak up all those lemony juices. If you want to switch things up, you could swap the zucchini for eggplant or add some mushrooms, but I haven’t tested those swaps enough to know exactly how they’d change the cooking time. For a little extra texture, a sprinkle of toasted pine nuts on top after baking could be nice, too. And if feta isn’t your thing, a crumbly goat cheese might work similarly, but again, I haven’t tried it with this exact dish.
FAQ:
Can I prep this ahead? You can marinate the chicken in the fridge for up to a few hours before cooking, which actually deepens the flavor. Leftovers keep well for a few days and can be reheated gently.
Is it gluten-free? Yes, naturally, as long as you don’t add anything with gluten on the side.
What if I don’t have fresh herbs? Dried herbs work fine here, though fresh herbs do brighten the flavor more.
Want it spicier? A pinch of red pepper flakes in the marinade adds a nice kick.
Ready to try something cozy and bright on your sheet pan tonight? Give this Herby Feta Lemon Chicken and Veggie dinner a go—you might just find your new weeknight favorite.