Are you looking for a simple yet delicious dinner option that brings together a medley of flavors in one pan? Look no further than this Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta! This recipe combines tender, juicy chicken with a variety of vibrant vegetables, all kissed by the brightness of lemon and enriched with the delightful creaminess of feta cheese. Not only is it a feast for the eyes with its colorful ingredients, but it’s also a quick meal that reduces the fuss of cleanup afterward, making it the perfect weeknight dinner solution.
The beauty of this dish lies in its Mediterranean roots, where fresh ingredients take center stage. The combination of the zesty lemon juice, aromatic oregano, and the salty feta creates a harmony of flavors that tantalizes the taste buds. Plus, the variety of vegetables not only brings a range of textures and tastes but also packs in additional nutrients, making every bite satisfying. With just one baking sheet and minimal prep, you’ll find that you can achieve a wholesome meal that leaves you and your loved ones feeling joyous and fulfilled.
Why You’ll Love This Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta
- One-Pan Wonder: Simplifies cleanup by cooking protein and veggies together.
- Flavorful & Fresh: Lemon, oregano, and feta deliver a burst of Mediterranean flavor.
- Customizable: Easily swap vegetables based on your preferences or seasonal availability.
- Quick Cooking: A speedy recipe that’s fully cooked in about 30 minutes.
- Healthy Meal: Packed with proteins and a variety of nutrients from the fresh vegetables.
Preparation Phase & Tools to Use
Before you dive into cooking, preparing your kitchen will set you up for success! Start by gathering all your ingredients. You will need a large mixing bowl to combine everything, a sheet pan for roasting, and a spatula for even distribution. An oven mitt is a must, as you’ll be sliding the pan in and out of the hot oven.
Preheat your oven to 425°F (220°C) to ensure it’s hot enough for optimal roasting. Wash and chop your vegetables accordingly, and pat your chicken thighs or breasts dry with a paper towel—this helps achieve that beautiful golden color while cooking. After prepping, you can place the sheet pan near your workspace for easy access. This setup will streamline the process, allowing you to focus on creating a delicious meal without any interruptions.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 1 red bell pepper, chopped
- 1 red onion, cut into wedges
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 3 tbsp olive oil (divided)
- Juice of 1 lemon
- 2 tsp dried oregano
- ½ cup crumbled feta cheese
- Salt and pepper, to taste
- Fresh parsley or dill (optional, for garnish)
Instructions
Step 1: Prepare the Chicken
Begin by marinating the chicken for enhanced flavor. In a mixing bowl, combine the chicken with one tablespoon of olive oil, freshly squeezed lemon juice, dried oregano, and a generous pinch of salt and pepper. Toss well to coat the chicken evenly, and let it marinate while prepping the vegetables. This little step saves time and infuses your chicken with tangy goodness.
Step 2: Roast the Vegetables
On a large sheet pan, combine the chopped zucchini, red bell pepper, red onion, and cherry tomatoes. Drizzle with the remaining olive oil and season with salt and pepper. Use your hands or a spatula to toss the vegetables together, ensuring that they’re well-coated. Spread the vegetables out evenly on the sheet pan to facilitate even cooking. Make space in the center for the chicken to nestle in.
Step 3: Combine and Roast
Next, carefully place the marinated chicken on top of the prepared vegetables, ensuring there’s enough space for both the chicken and vegetables to roast evenly. Slide the sheet pan into your preheated oven and roast for 25–30 minutes, until the chicken is cooked through and has reached an internal temperature of 165°F (75°C), and the vegetables are tender and starting to caramelize around the edges.
Step 4: Add the Finishing Touches
After removing the pan from the oven, sprinkle the crumbled feta over the roasted chicken and vegetables. The feta will soften slightly from the heat, adding creaminess to the dish. Garnish with fresh parsley or dill, if desired, for a pop of color and freshness. Serve your Sheet-Pan Lemon Chicken warm, and enjoy a delicious, fuss-free dinner!
Variations
- Protein: Substitute chicken with turkey, shrimp, or plant-based protein alternatives like tofu for a different twist.
- Vegetables: Feel free to swap the veggies; asparagus, broccoli, or carrots would also work beautifully.
- Spices: Experiment with spices such as paprika, thyme, or even a dash of chili flakes for an extra kick.
Cooking Notes
- Make sure to cut your vegetables uniformly to ensure even cooking.
- For a crispy texture, consider broiling the dish for the last few minutes of cooking.
- If using frozen vegetables, adjust your cooking time and keep an eye on doneness.
- Chicken thighs are juicier than breasts, so choose according to your taste preference.
- This meal is easy to double for larger gatherings; just use a larger pan!
Serving Suggestions
- Pair with a side of quinoa or couscous for a wholesome meal.
- A fresh green salad can add a light touch alongside this hearty dish.
Tips
- For maximum flavor, let your chicken marinate for at least 30 minutes or up to overnight.
- Drizzle extra lemon juice for a more vibrant citrus flavor at the time of serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to maintain that delightful texture!
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 425 per serving
- Protein: 32g
- Sodium: 600mg
FAQs
Can I use other cuts of chicken?
Absolutely! While thighs are often juicier, you can use chicken breasts or even bone-in pieces. Just remember to adjust cooking times as needed.
What if I don’t have feta cheese?
Feel free to leave it out or substitute with another cheese like goat cheese or mozzarella for a different flavor.
Can I make this recipe ahead of time?
Yes! You can prep everything in advance and store the marinated chicken and veggies in the refrigerator until you’re ready to cook.
What can I serve with this dish?
This sheet-pan meal stands well on its own, but pair it with a light salad, bread, or grains like rice for a complete meal.
Conclusion
The Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta is more than just an easy dinner; it’s a celebration of fresh ingredients and Mediterranean flavors that you can share with friends and family. Its simplicity doesn’t compromise on taste, and it showcases how effortlessly healthy cooking can be. We hope this recipe inspires you to experiment with seasonal vegetables and perhaps spice it up with your own favorite flavors. Don’t forget to share your variations and results in the comments! Enjoy your culinary adventure and relish in the delight of homemade, wholesome cooking!
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Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta is a perfect blend of flavors and health benefits.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 1 red bell pepper, chopped
- 1 red onion, cut into wedges
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 3 tbsp olive oil (divided)
- Juice of 1 lemon
- 2 tsp dried oregano
- ½ cup crumbled feta cheese
- Salt and pepper, to taste
- Fresh parsley or dill (optional, for garnish)
Instructions
- Begin by marinating the chicken for enhanced flavor. In a mixing bowl, combine the chicken with one tablespoon of olive oil, freshly squeezed lemon juice, dried oregano, and a generous pinch of salt and pepper. Toss well to coat the chicken evenly, and let it marinate while prepping the vegetables.
- On a large sheet pan, combine the chopped zucchini, red bell pepper, red onion, and cherry tomatoes. Drizzle with the remaining olive oil and season with salt and pepper. Use your hands or a spatula to toss the vegetables together, ensuring that they’re well-coated. Spread the vegetables out evenly on the sheet pan to facilitate even cooking. Make space in the center for the chicken to nestle in.
- Carefully place the marinated chicken on top of the prepared vegetables. Slide the sheet pan into your preheated oven and roast for 25–30 minutes, until the chicken is cooked through and has reached an internal temperature of 165°F (75°C), and the vegetables are tender and starting to caramelize around the edges.
- After removing the pan from the oven, sprinkle the crumbled feta over the roasted chicken and vegetables. Garnish with fresh parsley or dill, if desired, for a pop of color and freshness.
Notes
This meal is easy to double for larger gatherings; just use a larger pan!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 425 kcal
- Sodium: 600 mg
- Protein: 32 g