Sheet Pan Lemon Chicken with Roasted Vegetables & Feta
Description
This bright, flavorful sheet-pan dinner features juicy lemon-garlic chicken roasted alongside tender vegetables, all topped with creamy, tangy feta. It’s easy, healthy, and perfect for busy weeknights—minimal prep, one pan, and bold Mediterranean flavors. The lemon marinade keeps the chicken moist while the vegetables caramelize and the feta adds a fresh finishing touch.
Total Time Overview
Prep Time: 15 minutes
Marinating Time (optional but recommended): 30 minutes – 4 hours
Cook Time: 30–35 minutes
Total Time: 45 minutes – 1 hour (plus optional marinating)
Ingredients (Serves 4)
Chicken & Marinade
4 boneless, skinless chicken breasts (or 6–8 thighs)
3 tbsp olive oil
1 large lemon (zest + juice)
3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme (or Italian seasoning)
½ tsp paprika
¾ tsp salt
½ tsp black pepper
Vegetables
2 cups baby potatoes, halved
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 red onion, cut into wedges
2 tbsp olive oil
¾ tsp salt
½ tsp pepper
½ tsp garlic powder
½ tsp dried oregano
Finishing Touches
½ cup crumbled feta
Fresh parsley or dill, chopped
Extra lemon wedges, for serving
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
Add chicken and coat well.
Marinate 30 minutes to 4 hours (refrigerated). Skip if short on time, but flavor improves.
2. Prepare the Vegetables
Prsheat oven to 425°F (220°C).
On a sheet pan, toss potatoes, bell pepper, zucchini, and red onion with olive oil, salt, pepper, garlic powder, and oregano.
Spread vegetables into an even layer.
3. Add Chicken to the Sheet Pan
Nestle marinated chicken pieces among the vegetables.
4. Roast
Roast for 25–30 minutes or until chicken reaches 165°F (74°C) internally and vegetables are browned.
For extra caramelization, broil the pan for 2–3 minutes at the end.
5. Add Feta & Serve
Sprinkle feta over hot chicken and vegetables.
Finish with chopped herbs and extra lemon wedges.
Serve immediately.
Tips for Best Results
Use thighs if you prefer juicier, more forgiving chicken.
Cut vegetables evenly so they roast at the same rate.
Don’t overcrowd the pan—use 2 pans if needed so veggies roast instead of steaming.
Add the feta at the end to keep it creamy and bright.
Variations
Mediterranean-Style
Add olives, cherry tomatoes, artichoke hearts, or capers during the last 10 minutes.
Low-Carb
Swap potatoes for cauliflower florets.
Spicy
Add ½–1 tsp red pepper flakes to the marinade.
Herb Lovers
Use fresh oregano and thyme (double the amount).
Storage & Reheating
Fridge: Store in airtight container up to 4 days.
Freezer: Chicken freezes well; vegetables may soften. Freeze up to 2 months.
Reheat: 350°F (175°C) oven for 10–12 minutes or microwave in short intervals.
FAQ / Question–Answer Section
Q: Can I use bone-in chicken?
A: Yes. Increase roasting time to 35–45 minutes depending on size. Start vegetables 10 minutes later so everything finishes at the same time.
Q: Can I prepare this ahead of time?
A: Yes—marinate the chicken up to a day ahead and chop vegetables 24 hours in advance.
Q: My vegetables turned mushy. What went wrong?
A: Likely overcrowding. Use two sheet pans or increase temperature to 450°F.
Q: Can I substitute feta with another cheese?
A: Goat cheese, ricotta salata, or shaved Parmesan work nicely.
Q: How do I make this dairy-free?
A: Skip the feta or use a dairy-free feta substitute.
Q: What vegetables roast best with this dish?
A: Potatoes, onions, zucchini, bell peppers, cherry tomatoes, broccoli, and carrots all work well. Avoid watery vegetables like cucumber.