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 bright, savory touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil, divided
1 lemon, zested and juiced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
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, 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, whisk together 1 tablespoon olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade.
Place the chicken thighs in a large bowl and pour the marinade over them. Toss to coat evenly and let marinate for 10 minutes at room temperature.
On a large sheet pan, spread the red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes in a single layer.
Drizzle the vegetables with the remaining 1 tablespoon olive oil and toss to coat evenly.
Nestle the marinated chicken thighs skin-side up among the vegetables on the sheet pan.
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 and slightly caramelized.
Remove the sheet pan from the oven and sprinkle the crumbled feta cheese evenly over the chicken and vegetables.
Return the pan to the oven and broil on high for 2 to 3 minutes, or until the feta is slightly golden and warmed through. Watch carefully to prevent burning.
Remove from the oven and garnish with chopped fresh parsley before serving.