Name: Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 lb. baby potatoes, chopped in 1/2″ cubes; 1 1/2 cups bell peppers, thinly sliced or chopped; 1 cup cherry tomatoes; 1/2 large red onion, thinly sliced; 1 1/2 lbs. boneless, skinless chicken breasts; 1/2 cup feta cheese, crumbled or cubed; 1/4 cup olive oil (for marinade); 2 tablespoons olive oil (for veggies); Juice of 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; 1/2 teaspoon salt (for chicken marinade); 1/2 teaspoon black pepper (for chicken marinade); 1/2 teaspoon sumac (for chicken marinade); Lemon slices (from 1-2 lemons, sliced in 3 thick rounds); Additional 1/2 teaspoon salt (for veggies); Additional 1/2 teaspoon black pepper (for veggies)

Description

A vibrant and comforting dinner featuring marinated chicken with feta and fresh herbs, roasted alongside colorful vegetables.

Ingredients

1 lb. baby potatoes, chopped in 1/2″ cubes
1 1/2 cups bell peppers, thinly sliced or chopped
1 cup cherry tomatoes
1/2 large red onion, thinly sliced
1 1/2 lbs. boneless, skinless chicken breasts
1/2 cup feta cheese, crumbled or cubed
1/4 cup olive oil (for marinade)
2 tablespoons olive oil (for veggies)
Juice of 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
1/2 teaspoon salt (for chicken marinade)
1/2 teaspoon black pepper (for chicken marinade)
1/2 teaspoon sumac (for chicken marinade)
Lemon slices (from 1-2 lemons, sliced in 3 thick rounds)
Additional 1/2 teaspoon salt (for veggies)
Additional 1/2 teaspoon black pepper (for veggies)

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Instructions

Begin by marinating the chicken. In a large bowl, whisk together 1/2 cup feta, 1/4 cup olive oil, the juice of 1 squeezed lemon, minced garlic, parsley, dill, oregano, rosemary, salt, black pepper, and sumac. Add the chicken breasts to the marinade, coating well. Cover the bowl and let it marinate for at least 30 minutes, or up to 24 hours.
Preheat your oven to 425°F (220°C).
Prepare the vegetables: In a separate bowl, toss baby potatoes, bell peppers, cherry tomatoes, and red onion with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread evenly on a sheet pan.
Remove the marinated chicken and place it among the vegetables. Top with lemon slices and sprinkle cubed feta over everything.
Roast in the oven for 25-30 minutes, or until chicken is cooked to 165°F (75°C) and vegetables are tender.
Let rest for a few minutes before serving. Consider garnishing with fresh herbs and serve with salad, bread, or rice.

Notes

Marinating the chicken overnight enhances flavor. Use a mix of bell peppers for vibrant colors.