Name: Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 500g (1 lb) chicken thighs or breasts, skin-on or skinless; 2 tbsp olive oil; Zest and juice of 1 lemon; 2 garlic cloves, minced; 1 tsp dried oregano; Salt and pepper, to taste; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, sliced; 1 red onion, sliced; 200g (7 oz) cherry tomatoes; 1 tbsp olive oil; Salt and pepper, to taste; 50g (1.8 oz) feta cheese, crumbled; Fresh parsley, chopped

Jump to Recipe

If you’re craving a dinner that’s bursting with bright, zesty flavors but requires minimal fuss, then you absolutely need to try this Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta. It’s a vibrant medley of tender chicken and colorful veggies all roasted to perfection, then crowned with salty, creamy feta and fresh parsley. What I love most about this dish is how effortlessly it combines fresh, wholesome ingredients into a single-pan wonder that delivers incredible flavor and satisfying textures with very little cleanup. Whether you’re cooking for family or feeding friends, this recipe will quickly become your go-to weeknight favorite.

Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role, from the zesty lemon and fragrant garlic infusing the chicken with bright, savory notes, to the variety of colorful vegetables that roast down sweet and tender, offering a pleasing mix of textures and flavors.

Chicken thighs or breasts (500g/1 lb): Choose skin-on for juicier meat, or skinless for a leaner option.
Olive oil (3 tbsp total): Provides richness and helps everything roast evenly with a beautiful golden color.
Lemon zest and juice of 1 lemon: Adds a fresh burst of citrus that brightens the entire dish.
Garlic cloves (2, minced): Gives a flavorful punch that complements lemon perfectly.
Dried oregano (1 tsp): Brings a warm herbal aroma that’s classic with Mediterranean chicken.
Salt and pepper: Essential for seasoning and enhancing all the natural flavors.
Red and yellow bell peppers (1 each, sliced): Add sweetness and vibrant color to the pan.
Zucchini (1, sliced): Roasts tender and juicy with a mild flavor that balances the dish.
Red onion (1, sliced): Provides slight sweetness and lovely caramelization.
Cherry tomatoes (200g/7 oz): Burst with juicy tartness as they roast, adding complexity.
Feta cheese (50g/1.8 oz, crumbled): Delivers creamy, salty finish that ties all the flavors together.
Fresh parsley (chopped): Adds a fresh, herbal brightness as the final touch.

How to Make Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta

Step 1: Marinate the Chicken

Start by combining olive oil, lemon zest and juice, minced garlic, oregano, salt, and pepper in a bowl. Toss your chicken thighs or breasts well in this vibrant marinade. Letting the chicken sit for 10 to 15 minutes allows those zesty, garlicky flavors to soak deep into the meat, ensuring every bite is juicy and packed with brightness.

Step 2: Prepare the Vegetables

While the chicken marinates, get your veggies ready. Slice the red and yellow bell peppers, zucchini, and red onion, then toss them with olive oil, salt, and pepper. Don’t forget the cherry tomatoes—they roast down beautifully and add pops of juicy sweetness that make the dish come alive.

Step 3: Assemble the Sheet-Pan

On a large baking sheet, spread out your seasoned vegetables evenly. Nestle the marinated chicken pieces among the veggies, making sure everything is arranged in a single layer to roast evenly. This is where the magic of the Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta comes in, combining all the elements together for one awesome bake.

Step 4: Roast to Perfection

Pop the sheet pan into your preheated oven at 200°C (400°F) and roast everything for 25 to 30 minutes. Check for doneness—the chicken should be cooked through, and the vegetables fork-tender with a slight caramelized edge. If you want that extra golden, slightly crispy finish on top, switch your oven to broil for 2 to 3 minutes—but keep a close eye to avoid burning.

Step 5: Finish and Serve

Once out of the oven, sprinkle the entire pan generously with crumbled feta cheese and chopped fresh parsley. The salty feta melts slightly on the warm chicken and vegetables, bringing a luscious creaminess that’s absolutely irresistible. Serve it all warm and watch everyone dive in happily.

How to Serve Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta

Garnishes

A sprinkle of extra chopped parsley or a few fresh lemon wedges served alongside can elevate the flavors even more. You might also add a pinch of red chili flakes if you like a subtle heat. These simple garnishes bring freshness and the perfect pop of color to your plate.

Side Dishes

This dish is pretty well-rounded on its own, but if you want to go the extra mile, consider serving it with fluffy couscous, garlic butter rice, or some warm crusty bread. These sides soak up the delicious juices from the pan, making every bite even more satisfying.

Creative Ways to Present

For a stunning presentation at a dinner party, serve the chicken and vegetables family-style right on the sheet pan or transfer everything onto a large platter. Drizzle with a little extra virgin olive oil and sprinkle additional feta and herbs on top. A dollop of Greek yogurt or tzatziki on the side brings a cool, creamy contrast that everyone will love.

Make Ahead and Storage

Storing Leftovers

Place leftover chicken and vegetables in an airtight container and refrigerate for up to 3 days. The flavors actually deepen when rested, making your next meal just as delightful as the first.

Freezing

If you want to keep this for longer, this dish freezes well too. Store in a freezer-safe container for up to 2 months. When ready, thaw overnight in the fridge to maintain moisture and texture.

Reheating

Reheat leftovers in a preheated oven at 180°C (350°F) for about 15 minutes or until warmed through to preserve the roasted texture. Microwaving works too but may cause the vegetables to get a bit soft.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well here, but they cook faster and can dry out more easily. Keep an eye on the cooking time to ensure they stay juicy.

What other vegetables can I add?

Feel free to swap or add veggies like asparagus, carrots, or mushrooms for a different flavor profile. Just remember to cut them into uniform pieces so everything cooks evenly.

Is it possible to make this dish gluten-free?

Yes! This recipe is naturally gluten-free as it uses fresh ingredients without any breading or gluten-containing sauces.

Can I prepare the marinade in advance?

Definitely. You can marinate the chicken up to 24 hours ahead for deeper flavor, but if you do, keep it covered in the fridge.

How do I get the vegetables perfectly roasted?

Make sure not to overcrowd the sheet pan. Spreading the vegetables in a single layer with space between helps them caramelize instead of steam.

Final Thoughts

Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta is one of those magical dishes that will brighten up your dinner routine without any complicated prep. The combination of zesty lemon, tender chicken, roasted vegetables, and creamy feta is simply unbeatable and bound to earn a permanent spot in your recipe rotation. Give it a try and get ready to fall in love with how deliciously easy mealtime can be!