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Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta Recipe

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

4.7 from 23 reviews

This Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta is a delicious, hearty, and easy-to-make one-pan meal. Chicken thighs or breasts are marinated in a zesty lemon and herb blend, then roasted alongside a colorful mix of potatoes, carrots, zucchini, bell pepper, and red onion. Finished with crumbled feta cheese and fresh parsley, this dish offers a perfect balance of tangy, savory, and fresh flavors that’s perfect for a weeknight dinner or casual gathering.

Ingredients

Scale

For the Chicken:

  • 4 chicken thighs or breasts
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste

For the Vegetables:

  • 3 potatoes, cut into wedges
  • 2 carrots, sliced
  • 1 zucchini, sliced
  • 1 red bell pepper, chunked
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • Salt and black pepper to taste

For Topping:

  • 1/2 cup feta cheese, crumbled
  • Fresh parsley, chopped
  • Lemon wedges

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F) and line a large sheet pan with parchment paper to prevent sticking and make cleanup easy.
  2. Prepare Marinade and Coat Chicken: In a bowl, combine olive oil, fresh lemon juice, lemon zest, paprika, dried oregano, garlic powder, onion powder, salt, and black pepper. Mix thoroughly and coat the chicken pieces evenly with this flavorful marinade.
  3. Toss Vegetables: In a separate bowl, toss the potato wedges, sliced carrots, zucchini, red bell pepper chunks, and red onion wedges with olive oil, paprika, salt, and black pepper until evenly coated.
  4. Arrange on Sheet Pan: Spread the seasoned vegetables in a single layer on the prepared sheet pan. Arrange the marinated chicken pieces on top of the vegetables to allow the juices to flavor the veggies as they roast.
  5. Roast: Place the sheet pan in the oven and roast for 35 to 45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and caramelized.
  6. Add Feta: During the last 5 minutes of cooking, sprinkle the crumbled feta cheese evenly over the chicken and vegetables, allowing it to soften slightly and meld with the other flavors.
  7. Garnish and Serve: Remove the pan from the oven. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of citrus flavor. Serve hot directly from the pan for a rustic presentation.

Notes

  • Chicken thighs provide more flavor and juiciness, but breasts can be used for a leaner option.
  • Vegetables can be swapped or added to based on preference—try adding cherry tomatoes or asparagus.
  • Make sure to cut vegetables into similar-sized pieces for even cooking.
  • For extra crisp skin on the chicken, broil for 2-3 minutes at the end of cooking if desired.
  • This dish is best served fresh but can be refrigerated for up to 3 days.

Nutrition

Keywords: lemon chicken, sheet pan dinner, roasted vegetables, feta cheese, easy chicken recipe, Mediterranean chicken, healthy dinner

Find it online: https://maicook.com/sheet-pan-lemon-chicken-with-roasted-vegetables-and-feta-recipe-2/