Description
This Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta is a vibrant, fuss-free Mediterranean-style dinner that brings juicy marinated chicken, caramelized veggies, and a burst of salty feta all together in one easy pan. It’s the perfect balance of fresh, zesty, and comforting flavors—with minimal cleanup! Weeknight magic, guaranteed.
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
Instructions
Preheat your oven to 425°F (220°C).
In a bowl, combine chicken with 1 tablespoon olive oil, lemon juice, oregano, salt, and pepper. Let it marinate while you prepare the vegetables.
On a large sheet pan, toss zucchini, bell pepper, onion, and cherry tomatoes with the remaining olive oil, salt, and pepper. Spread evenly across the pan.
Nestle the marinated chicken among the vegetables, making sure everything has room to roast.
Roast for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Remove from the oven and top with crumbled feta and fresh herbs. Serve warm and enjoy!
Notes
Chicken thighs stay juicier, but breasts work great too.
Feel free to swap in seasonal vegetables like sweet potatoes, carrots, or broccoli.
For extra flavor, sprinkle with red pepper flakes before roasting or serve with a side of tzatziki.
This dish makes excellent leftovers—perfect for next-day lunch!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 370 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95 mg