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; 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

Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner

Print Recipe

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

Scale

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

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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.

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