Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner
A flavorful and easy one-pan meal featuring juicy lemon-herb marinated chicken thighs, roasted mixed vegetables, and crumbled feta cheese. Perfect for a quick weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
1 medium lemon, zested and juiced
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick half-moons
1 medium red onion, cut into wedges
1 cup cherry tomatoes
1/2 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine lemon zest, lemon juice, olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade.
Place the chicken thighs in a large bowl and pour half of the marinade over them. Toss to coat evenly and set aside.
In a separate large bowl, combine the red bell pepper, zucchini, red onion, and cherry tomatoes. Pour the remaining marinade over the vegetables and toss to coat.
Arrange the marinated vegetables evenly on a large rimmed baking sheet.
Place the chicken thighs skin-side up on top of the vegetables.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the sheet pan from the oven and sprinkle the crumbled feta cheese evenly over the chicken and vegetables.
Return to the oven for an additional 3 to 5 minutes, until the feta is slightly warmed.
Remove from the oven and garnish with chopped fresh parsley.
Serve warm directly from the sheet pan.