Name: Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 boneless skinless chicken breasts, about 6 ounces each; 2 tablespoons olive oil, divided; 1 lemon, zested and juiced; 3 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 red bell pepper, cut into 1-inch pieces; 1 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 wedges; 1 cup cherry tomatoes; 1/2 cup crumbled feta cheese; 2 tablespoons fresh parsley, chopped

Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner

Print Recipe

A flavorful and easy one-pan meal featuring juicy chicken breasts marinated in lemon and herbs, roasted alongside colorful vegetables and topped with crumbled feta cheese for a bright, savory finish.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4

Ingredients

Scale

4 boneless skinless chicken breasts, about 6 ounces each
2 tablespoons olive oil, divided
1 lemon, zested and juiced
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 red bell pepper, cut into 1-inch pieces
1 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 wedges
1 cup cherry tomatoes
1/2 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, whisk together 1 tablespoon olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper to create the marinade.
Place the chicken breasts in a large bowl or resealable plastic bag and pour half of the marinade over them. Toss to coat evenly and set aside to marinate while preparing the vegetables.
In a separate large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with the remaining 1 tablespoon olive oil and the remaining marinade. Toss to coat all the vegetables evenly.
Arrange the marinated chicken breasts on the prepared sheet pan, spacing them evenly. Arrange 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 on high for 2 to 3 minutes, watching carefully, until the feta is slightly golden and warmed through.
Remove from the oven and sprinkle with chopped fresh parsley before serving.

Find it online: https://cookinglove.cookinglovely.com/a-cozy-night-in-with-herby-feta-lemon-chicken-and-veggie-sheet-pan-dinner/