Description
This Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta is a perfect blend of flavors and health benefits.
Ingredients
Scale
- 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