Sheet Pan Lemon Chicken with Roasted Vegetables and Feta
A simple and flavorful one-pan meal featuring juicy lemon-marinated chicken thighs roasted alongside colorful vegetables, finished with crumbled feta cheese for a Mediterranean touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
8 bone-in, skin-on chicken thighs (about 3 pounds)
3 tablespoons olive oil, divided
2 lemons, 1 juiced and 1 sliced into rounds
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 pound baby potatoes, halved
2 medium carrots, peeled and cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 cup cherry tomatoes
1/2 cup crumbled feta cheese (about 3 ounces)
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, whisk together 2 tablespoons olive oil, lemon juice from 1 lemon, minced garlic, dried oregano, dried thyme, salt, and black pepper.
Add the chicken thighs to the marinade and toss to coat evenly. Set aside to marinate while preparing the vegetables, about 10 minutes.
In a separate large bowl, combine baby potatoes, carrots, red bell pepper, and red onion. Drizzle with the remaining 1 tablespoon olive oil and season with a pinch of salt and pepper. Toss to coat.
Arrange the marinated chicken thighs skin-side up on a large sheet pan.
Spread the seasoned vegetables evenly around the chicken on the sheet pan.
Place lemon slices over and around the chicken and vegetables.
Roast in the preheated oven for 30 minutes.
After 30 minutes, add the cherry tomatoes to the sheet pan and roast for an additional 5 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
Remove the sheet pan from the oven and sprinkle crumbled feta cheese evenly over the chicken and vegetables.
Garnish with chopped fresh parsley before serving.