This Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner is both comforting & bright with juicy chicken, hearty potatoes, jammy tomatoes, earthy red onion, loads of fresh herbs, bursting lemon & big hunks of creamy feta.
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This chicken sheet pan dinner is the type of food I crave most days of the year. Something warm and comforting yet bright and zesty. As we shift into the darker season, food is a solid way to keep our spirits bright. And this Herby Feta Chicken and Veggie Sheet Pan Dinner is exceptionally sunny.
This isn't just an ordinary sheet pan chicken and vegetables situation
I first made this recipe for Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner at the end of summer last year but I kept coming back to it throughout the year. This isn't just an ordinary sheet pan chicken and vegetables situation. It's packed with juicy, flavorful chicken surrounded by hearty potatoes
, jammy tomatoes, sweet peppers, earthy red onions, loads of fresh herbs and bursting lemon
, plus creamy cubes of fresh feta
.
Hearty ingredients and zesty flavors
The flavors in this Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner taste just as good midsummer as they do in the dead of winter
I got really into sheet pan meals last year while hosting a mini TV series with the Feedfeed called "Get Your Sheet Together". I made everything from this autumn inspired Sausage Apple and Veggie Sheet Pan Dinner a favorite of my readers, so many of you have made this one! To a comforting Apple Cider Brined Chicken with Roasted Veggies & Herbs and my personal favorite sheet pan meal, this Sheet Pan Italian Baked Eggs. It's the ultimate comfort brunch to feed a crowd. While I am no longer shooting the show, I still love this sheet and continue to create easy and tasty sheet pan dinner recipes.
More easy sheet pan meals
It seems you all are big ol' sheetheads too and can't get enough of these sheet pan
meals! My kind of people. I think we are in search of the same sheet. Flavorful, healthy-ish meals that come together quickly on a single sheet pan
, and feed a whole crew. My hope is that the sheet pan meals that I share with you will inspire you to get your sheet together and try a few new things in the kitchen.
Start with the flavorful marinade
This marinade is really what makes this sheet pan dinner shine. It's packed with flavor forward ingredients that give the whole deal it's bright and full flavor. The marinade is made from a handful of ingredients that work brilliantly together to add a sunny essence to the sheet pan chicken and veggies.
- Feta cheese brings an earthy, salty and creamy depth to the marinade.
- Olive oil is the carrier that holds all of the other ingredients together. Coating the chicken in rich and silky, golden flavor.
- Lemon juice punches through the other flavors, brightening up the whole sheet pan meal with sunny zest. I use an entire lemon here because I like it bright and bold! Feel free to dial it back if you aren't feeling as zesty as me.
- Garlic rounds out the brightness with earthy, sweetness. That combo of chicken, feta, olive oil and garlic is a tried and true taste tickler.
- Spices add a little extra oomph. This recipe uses salt, pepper and sumac. The salt and pepper enhance the overall marinade. And the sumac brings even more depth zing. No worries if you don't have sumac. It can be omitted and it'll still taste amazing.
- Fresh herbs really bring character to this marinade. I use a mix of parsley, dill, oregano and rosemary. But there is wiggle room here. Basil and parsley would be a beautiful combo. If you aren't using fresh herbs, you can substitute dried herbs. But, be sure you are cutting down on the amount.
A good rule of thumb for substituting fresh for dried herbs is to use ⅓ the amount of dried herb in place of the fresh herbs
So, if the recipe calls for 1 tablespoon of fresh chopped parsley, substitute 1 teaspoon of dried parsley. I personally prefer fresh herbs when I can use them. But totally understand that they aren't always lying around. Just keep that conversion in mind when subbing fresh herbs for dried herbs.
Ingredients for Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner
Once you have that simple marinade mixed together, you will assemble the chicken and veggies on the sheet pan. This recipe is a mix of fresh veggies, chicken and a few bonus ingredients that bring big flavor!
- Chicken breast is used in this recipe. However, you can swap in chicken thighs for a more flavorful and juicy chicken experience.
- Baby potatoes are chopped into ½" hunks. Make sure they are cut small, if the potatoes are too big they may not cook all the way through. Use something like a baby Yukon Gold variety for a their creamy, buttery texture. The potatoes roast up with crisp edges after soaking up the olive oil and chicken juices in the oven.
- Bell peppers are thinly sliced and scattered throughout. I used a mix of red, orange and yellow baby bell peppers sliced into rings. But any bell peppers work here.
- Cherry tomatoes add a pop of acidic brightness but turn jammy when roasted in the oven. Yummmm.
- Red onion sliced thin, grounds the bright flavors in sharp, earthy depth.
- Lemon slices cut extra thick get roasted right alongside the veggies and the chicken, permeating the entire sheet pan meal with zesty tartness.
- Feta cubes are added in the last 10 minutes of the roasting. This keeps the feta from fully breaking down but allows it soften and brown just a bit. The fresh and warm feta is like the cherry on top fo this Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner.
4 easy steps
It could not be easier to get this Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner assembled. Once you have all of your ingredients prepped and ready, it comes together in 4 easy steps.
- Step 1: Stir the marinade ingredients together.
- Step 2: Combine the veggies together on the sheet pan, drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper. Toss to combine and spread everything into an even layer.
- Step 3: Nestle the chicken in with the veggies. Pour the herby feta marinade over the chicken, covering both sides. Then snuggle those lemon wheels in.
- Step 4: Bake for 35-40-ish minutes until the chicken is cooked through and the potatoes are golden. Around the 30 minutes mark, add the feta cubes so they warm up but don't melt. Then continue to bake for another 5-10 minutes, until an instant-read thermometer inserted in the chicken registers 165° F.
I have no doubt that you will go apesheet for this Lemon Feta Chicken Sheet Pan Meal, whether you're searching for healthy dinner ideas for two that you can enjoy all week. Or if you're looking to feed the hungry fam in one fell swoop. Now get your sheet together and bake up a sheetload of this Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner!
.My friend Aida of Salt & Wind Travel has a beautiful recipe for Sostanza Italian Butter Chicken if you're looking for something in a similar flavor family but doesn't make a sheetload. Her recipe for Italian Butter Chicken is just right for 2.
PrintRecipe
Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner
- Total Time: 1 hour
- Yield: 6 servings
Description
This Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner is both comforting & bright with juicy chicken, hearty potatoes, jammy tomatoes, earthy red onion, loads of fresh herbs, bursting lemon & big hunks of creamy feta.
Ingredients
MARINADE INGREDIENTS
- ½ cup feta
- ¼ cup olive oil
- 1 lemon (freshly squeezed)
- 2 cloves garlic (minced)
- 2 tablespoons parsley (finely chopped)
- 1 tablespoon dill (finely chopped)
- 1 tablespoon oregano (finely chopped)
- 1 tablespoon rosemary (finely chopped)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sumac
SHEET PAN INGREDIENTS
- 1 lb. baby potatoes (chopped in ½" cubes)
- 1 ½ cups bell peppers (thinly sliced or chopped)
- 1 cup cherry tomoates
- ½ large red onion (thinly sliced)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ lbs. boneless, skinless chicken breast
- 1-2 lemons (sliced in 3 thick rounds)
- ½ cup feta (-cut into ¼" - ½" cubes)
Instructions
MARINADE
- In a liquid measuring cup combine olive oil, crumbled feta, garlic, lemon juice, herbs, salt, pepper and sumac. Stir to combine and set aside.
SHEET PAN
- Preheat oven to 425°F.
- On a rimmed baking sheet, combine chopped potatoes, peppers, tomatoes and onion. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper then stir to combine. Spread everything into an even layer.
- Nestle the chicken in with the veggies and pour marinade over the chicken, covering both sides. Nestle in the lemon wheels.
- Bake for 35-40-ish minutes (rotating the pan halfway through the bake time) until the chicken is cooked through and the potatoes are golden. Cook until an instant-read thermometer inserted in the chicken registers 165° F. During the last 10 minutes of the bake, add the feta cubes so they warm up but don't melt.
- To serve, squeeze the lemons over the whole sheet and top with a punch of freshly chopped herbs and salt and pepper to taste.
Notes
There will be a good amount of juices from the tomatoes and lemons but don't worry, they will thicken and help keep that chicken juicy. And you can always sop it up with a hearty hunk of bread!
Cooking times may vary depending on the size and thickness of the chicken breasts. Adjust accordingly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Cuisine: Sheet Pan Meals
Luli says
Was absolutely delicious! Will definitely make again 🙂
Becky Sue says
So happy to hear you enjoyed the recipe! Thanks for sharing.🙂
Haley says
This was AMAZING. So much flavor. Will be making this all of the time! Thank you!
Becky Sue says
Love to hear it! Hope it becomes a household staple for you. Thanks for sharing, Haley. 🙂
Natalie Pitts says
I don't like feta but would still love to make this recipe. What do you think would be a good substitute for the feta?
Becky Sue says
Halloumi would be a delightful substitute baked on the sheet pan here, although you may need to omit it from the marinade. Goat cheese could be nice too. Or you could use the technique from my French Onion Sheet Pan Chicken recipe and top the chicken in grated Gruyere or Parmesan or another similar cheese during the last 8-10 minutes of the bake time. Enjoy!
Anonymous says
This is the best Greek chicken recipe that I have tried!! Better than half baked harvest by far
Becky Sue says
Wow! Love that you love this recipe and happy the recipe found its way to you. Thanks for your kind words.
Melinda says
This is beyond delicious and I have already made this multiple times. I don’t always have fresh herbs but dried still works out for me. Thanks for sharing this excellent recipe.
Becky Sue says
Hi Melinda. It's great to hear that you are still enjoying the recipe with dried herbs as well. We love hearing how folks adapt the recipe to fit into their lives. Thanks so much for making and sharing!
Jennfier says
This is an easy and tasty recipe! We served over rice.. I used potato’s, broccoli and sun dried tomatoes.. they added some tang to the lemon also..
Becky Sue says
Oooh, that sounds like a lovely combo. So happy you are enjoying the recipe and making it your own!
Tammy says
This recipe is so simple yet makes a wonderful meal. Next time I may switch up the veggies, adding others and removing the potatoes so I can serve it over rice.
Becky Sue says
That sounds like a great plan! You can definitely adjust to taste. Enjoy!
Lynne says
This was so easy and delicious, I will definitely make it again. I used a bit of dry Greek seasoning in place of the fresh or dried oregano and I used fresh dill and rosemary .I didn't have baby potatoes so I used cubed red potatoes, served with a Greek salad and fresh asparagus.
Becky Sue says
I am loving all of these modifications to make it work with what you had. So happy to hear you liked the recipe. I am definitely going to serve it with a Greek salad and fresh asparagus sometime.
Holly says
One of the best sheet pans meals I’ve made. Delicious flavors! I definitely recommend adding additional fresh herbs at the end after taking it out of the oven, as the recipe suggests. This one is a keeper!
Becky Sue says
Thank you for the kind feedback. So glad happy to know this is a keeper for you!
Kelley says
Such an easy, flavorful meal. We will definitely add this to our dinner rotation!
Becky Sue says
Yay! Can't beat an easy and flavorful go-to.
Catherine says
Absolutely delicous. I used what I had in the kitchen and it turned out so good. I used parts of a rotisserie chicken that I had in the refrigerator, I used jarred red peppers, and a cut up a large heirloom tomato. What ever you do people, do NOT skip the feta.
Becky Sue says
Such great modifications using what you had on hand. NEVER skip the feta!
Debra says
I have three different sizes of sheet pans. Which size do you recommend for this recipe? Can’t wait to try this!
Becky Sue says
Great question, Debra. A standard half sheet that measures 18x13 inches. However, it can be split into 2 smaller sheets if that is all you have. Enjoy!
Jessica Godfrey says
Amazing! So flavorful and beautiful with all of the colors of the vegetables!!
Becky Sue says
Thank you, Jessica! Love a veggie rainbow situation. ☺️
Melinda says
This was absolutely delicious! I had to use a mixture of fresh herbs and dry, but that did not matter. Definitely a keep recipe! Thanks for sharing.
Becky Sue says
Hi Melinda. I am so happy to hear you were able to adjust the recipe to work for you and enjoyed it. Thanks so much for making and sharing!
Stephanie says
This looks amazing!! Will be trying this out this coming weekend....thanks!
beckysue says
Oh yay! So happy to hear that Stephanie. I hope you enjoy it. 🙂