Sheet Pan Herb Chicken with Roasted Vegetables and Feta
This one-pan dish features juicy herb-marinated chicken baked with colorful roasted vegetables, all finished with crumbled feta for a salty, creamy kick. It’s a quick, balanced dinner that’s perfect for busy nights, with minimal cleanup.
Prep: 15 minutes
Marinate: 30 minutes (optional, for deeper flavor)
Cook: 35–40 minutes
Total: 50–60 minutes
Ingredients
For the Chicken & Marinade
4 boneless, skinless chicken breasts (or thighs)
3 tbsp olive oil
Juice & zest of 1 lemon
3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
Salt & black pepper, to taste
For the Vegetables
2 cups baby potatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, sliced into half moons
1 red onion, cut into wedges
2 tbsp olive oil
½ tsp dried rosemary
Salt & black pepper, to taste
Finishing Touch
½ cup crumbled feta cheese
Fresh parsley or dill, chopped
Instructions
Marinate Chicken:
In a bowl, whisk olive oil, lemon juice & zest, garlic, oregano, thyme, paprika, salt, and pepper.
Add chicken and coat well. Cover and marinate at least 30 minutes (or up to 4 hours in fridge).
Prepare Vegetables:
Preheat oven to 425°F (220°C).
On a large sheet pan, toss potatoes, peppers, zucchini, and onion with olive oil, rosemary, salt, and pepper. Spread evenly.
Assemble & Roast:
Move vegetables slightly to the sides and place marinated chicken in the center of the sheet pan.
Roast for 30–35 minutes, flipping chicken halfway through, until the chicken is cooked through (internal temp 165°F / 74°C) and vegetables are caramelized.
Add Feta & Garnish:
Remove pan from oven, sprinkle crumbled feta over the hot veggies and chicken.
Garnish with parsley or dill before serving.
Notes & Tips
Swap veggies: carrots, asparagus, or cherry tomatoes also roast beautifully.
Use bone-in thighs for more flavor (increase cook time to ~40 minutes).
For extra crispiness, broil for 2–3 minutes at the end.
Serve with: warm pita, couscous, or a fresh arugula salad.
Frequently Asked Questions
Q: Can I meal prep this?
A: Yes, it keeps 3 days in the fridge. Store feta separately to keep it fresh.
Q: Can I make this dairy-free?
A: Absolutely, just omit the feta or replace with a dairy-free alternative.
Q: Can I make this with fish?
A: Yes — salmon or cod works well, just reduce roasting time to ~18–20 minutes.
Nutritional Information
Calories: ~420
Protein: 36g
Fat: 19g
Carbs: 29g
Fiber: 5g
Sugar: 6g