Name: Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 lb boneless, skinless chicken thighs or breasts; 1 zucchini, sliced; 1 red bell pepper, chopped; 1 red onion, cut into wedges; 1 cup cherry tomatoes; 3 tablespoons olive oil; Juice of 1 lemon; 2 teaspoons dried oregano; Salt & pepper, to taste; ½ cup crumbled feta cheese; Optional: fresh parsley or dill for garnish

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There’s something incredibly comforting about a one-pan dinner, and this Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta is a meal I return to again and again. Simple, flavorful, and nourishing, this dish brings vibrant colors and bright, citrusy notes together with minimal effort—making weeknights just a little more delicious.

If you’re looking for an easy recipe that feels fresh, wholesome, and full of Mediterranean sunshine, this is it. And the best part? You can get it delivered straight to your inbox! Tap below to subscribe and have this recipe (and more like it!) sent directly to you.

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Overview of Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta

At its heart, this dish is all about balance: juicy, tender chicken roasted in a lemony marinade, nestled among caramelized vegetables, and finished with salty crumbles of feta cheese. The result? A complete dinner that’s anything but boring!

Why You’ll Love This Recipe

One-pan simplicity: Less mess, less stress.
This dish bursts with Mediterranean essence, featuring zesty lemon, aromatic oregano, and creamy feta for a fresh and lively taste.
Family-friendly: It’s colorful, packed with protein, and customizable.
Meal prep friendly: Leftovers reheat like a dream!

What Does It Taste Like?

The chicken soaks up the tangy lemon and aromatic oregano, becoming tender and flavorful as it roasts. Meanwhile, the vegetables get slightly crisp and golden on the edges, soft and sweet on the inside. And when you scatter salty feta on top—melty in places and cool in others—it pulls the whole dish together with a pop of creamy, briny goodness.

Health Benefits

This recipe is packed with nutrient-rich ingredients:

Chicken is a great source of lean protein that helps you stay satisfied and maintain energy throughout the day.
Zucchini, bell pepper, onions, and tomatoes offer vitamins, antioxidants, and fiber.
Olive oil delivers heart-healthy fats.
Feta cheese is a flavorful, lower-calorie option that also provides a good source of calcium when enjoyed in moderation.

It’s a delicious way to fuel your body and feel great doing it.

Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta

Ingredients You’ll Need

Here’s what you’ll gather to bring this lemony roasted dish to life:

1 lb boneless, skinless chicken thighs or breasts
1 zucchini, sliced
1 red bell pepper, chopped
1 red onion, cut into wedges
1 cup cherry tomatoes
3 tablespoons olive oil
Juice of 1 lemon
2 teaspoons dried oregano
Salt & pepper, to taste
½ cup crumbled feta cheese
Optional: fresh parsley or dill for garnish

Tools You’ll Need for This Recipe

All you need are a few kitchen basics:

Large rimmed sheet pan
Mixing bowl for marinating
Tongs or spatula for turning ingredients
Sharp knife & cutting board
Measuring spoons

That’s it! Easy clean-up and minimal prep tools = weeknight win.

Ingredient Swaps & Additions

Make it yours! Here are some easy substitutions:

Chicken: Use thighs for juicier results or breasts if you prefer leaner meat.
Vegetables: Try broccoli, cauliflower, sweet potato, or carrots.
Feta: If you’re dairy-free, swap with plant-based feta or simply omit it.
Herbs: Fresh oregano, thyme, or rosemary can replace dried oregano for deeper flavor.
Spice it up: Add red pepper flakes for a little heat!

How to Make Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta

Let’s break it down step by step. You’ll love how easy this is!

Step 1: Preheat the Oven

Start by heating your oven to 425°F (220°C). A hot oven is key to getting that perfect roast—crispy veggies and juicy chicken.

Step 2: Marinate the Chicken

In a medium bowl, mix the chicken with:

1 tablespoon olive oil
Juice of 1 lemon
2 teaspoons oregano
Salt and pepper

Allow it to rest for 10 to 15 minutes as you prepare the vegetables. This quick marinade infuses the chicken with zesty, herby flavor.

Step 3: Prep the Veggies

On a large sheet pan, toss together:

Sliced zucchini
Chopped red bell pepper
Red onion wedges
Cherry tomatoes

Finish by pouring the last 2 tablespoons of olive oil over the top. Sprinkle with salt and pepper, then mix with your hands or a spatula until everything’s coated evenly.

Step 4: Add the Chicken

Nestle the marinated chicken pieces directly among the vegetables on the sheet pan. Make sure nothing overlaps too much so everything roasts evenly.

Step 5: Roast It All

Place the pan in the oven and bake for 25 to 30 minutes, or until cooked through and nicely roasted:

The chicken is perfectly golden and fully cooked, reaching an internal temperature of 165°F.
The vegetables are tender and slightly charred on the edges

Step 6: Add the Finishing Touches

Once it’s out of the oven, sprinkle the whole tray with crumbled feta and chopped fresh parsley or dill if using.

Then step back, take a whiff, and try not to drool!

What to Serve with This Sheet-Pan Lemon Chicken

This dish is satisfying on its own, but if you want to round it out, here are some great pairings:

Warm pita bread or flatbread
Couscous or quinoa
A crisp cucumber and mint salad
Lemon orzo
Tzatziki on the side

Bonus: Everything pairs well with the Mediterranean vibe you’ve already got going.

Tips for Sheet-Pan Success

Even cuts = even cooking: Slice vegetables uniformly to make sure nothing burns or undercooks.
Don’t overcrowd the pan: Use two pans if necessary to ensure crispness.
Let it rest: Let the chicken sit for 5 minutes before slicing—it keeps the juices in.
Make ahead: Marinate the chicken and chop veggies in advance for even quicker assembly.

Storage Tips

Got leftovers? Lucky you.

Refrigerator Storage: Keep in a sealed container and refrigerate for up to 4 days.
Reheat: Use the oven or air fryer to keep veggies crisp.
Freeze: You can freeze cooked chicken and veggies together for up to 2 months. Thaw overnight before reheating.

General Information About This Recipe

Servings: 4 generous portions
Prep time: 15 minutes
Cook time: 30 minutes
Skill level: Beginner-friendly
Cuisine: Mediterranean-inspired
Dietary info: Gluten-free, low-carb, high-protein

This dish is great for meal preppers, picky eaters, and anyone who craves flavor without the fuss.

Frequently Asked Questions (FAQ)

Can I use bone-in chicken?
Yes, but you’ll need to increase the cook time to around 35–40 minutes. Check internal temp to ensure it reaches 165°F.

Can I make this vegetarian?
Absolutely! Swap the chicken for chickpeas or tofu, seasoned with the same marinade.

Can I prep this ahead of time?
Yes! You can marinate the chicken and prep the vegetables up to a day ahead. Store separately until ready to cook.

Should I turn the chicken over during cooking?
Not necessary, but you can if you want a little extra browning on both sides.

Can I double the recipe?
For sure—just use two sheet pans and rotate them halfway through roasting.

Conclusion

When life gets hectic, Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta is your flavorful, feel-good solution. It’s the kind of meal that brings you back to the table with a smile—easy to make, hard to mess up, and full of fresh, vibrant flavor.

Whether it’s a weeknight dinner, a Sunday prep session, or a shareable meal with friends, this recipe checks all the boxes. And trust me, the smell while it’s roasting? Absolutely irresistible.

✨ Loved this recipe? You might also enjoy these comforting, Mediterranean-inspired dishes:

Creamy Lemon Chicken Ricotta Meatballs – a cozy twist on meatballs with a citrusy, creamy punch!
Mediterranean Chicken with Balsamic Glaze – perfectly caramelized and bursting with savory-sweet flavor.
Roasted Tomato & Burrata Basil Pasta – a warm, cheesy, flavor-packed bowl of goodness.

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Nutritional Information (Per Serving)

Calories: 370
Protein: 30g
Carbs: 12g
Fat: 23g
Fiber: 3g
Sugar: 6g

Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta