Herby Feta Lemon Chicken and Veggie Sheet Pan
A bright, flavorful sheet pan dinner featuring lemon-herb marinated chicken thighs, roasted vegetables, and crumbled feta. A simple Mediterranean-inspired meal perfect for weeknights.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
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4 bone-in, skin-on chicken thighs
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2 tablespoons olive oil
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Juice and zest of 1 lemon
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3 garlic cloves, minced
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1 tablespoon fresh parsley, chopped
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1 tablespoon fresh dill, chopped
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1 teaspoon fresh thyme or oregano
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Salt and black pepper to taste
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1 red onion, cut into wedges
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1 zucchini, sliced
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1 cup cherry tomatoes, halved
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1 bell pepper, sliced
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½ cup crumbled feta cheese
Instructions
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Preheat oven to 425°F (220°C). Line or grease a large sheet pan.
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In a bowl, whisk together olive oil, lemon juice, zest, garlic, and herbs. Season with salt and pepper.
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Add chicken to the marinade and let sit for 15 minutes (or up to 4 hours).
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Toss vegetables in olive oil, salt, and pepper. Spread on the sheet pan.
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Place chicken thighs skin-side up in the center. Surround with vegetables.
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Roast for 35–40 minutes until chicken is cooked through and skin is golden.
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Remove from oven and sprinkle with feta. Let sit 5 minutes before serving.
Notes
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Substitute other veggies like eggplant or cauliflower as desired.
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For crispy skin, broil during the last 2–3 minutes.
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Great for meal prep — keeps well in the fridge for 3–4 days.