Lemon Feta Sheet Pan Chicken + Veggies
Tender, juicy + cheesy chicken lathered with fresh herbs and roasted alongside baby potatoes, zucchini + cherry tomatoes.
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Creator: Leslie Stokes
As spring is approaching, I find myself wanting fresh veggies and lean proteins. This meal truly is so fresh, flavorful + light and will leave you scraping the pan for all of the zesty herbs and spices!
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Ingredients:
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chicken breast- scored into grid like slices to make a bed for the chicken to absorb all of the fresh herbs and cheese.
baby potatoes
zucchini
squash
cherry tomatoes
feta cheese
lemons
olive oil
garlic powder
minced garlic
saltÂ
pepper
basil
parsley
***see full recipe bellow
you can customized this meal with whatever veggies you want or even cut the potatoes and serve over rice.Â
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If you do not have fresh herbs, you can substitute for dried, but you will lose some of the flavor. I highly suggest using fresh herbs!
I also recommend using an extra large baking sheet to give the chicken + veggies ample space to cook evenly and not steam from all of the liquid.
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I’ve linked the one i use bellow.Â
Lemon Feta Sheet Pan Chicken + Veggies
Tender, juicy + cheesy chicken lathered with fresh herbs and roasted alongside baby potatoes, zucchini + cherry tomatoes.
Equipment
- extra large sheet pan (linked above)
Ingredients
- 3 chicken breast
- 1 lb baby potatoes sliced down the middle
- 2 zucchni chopped
- 1 squash chopped
- 1 1/2 cups cherry tomatoes
- 3/4 cup feta cheese
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1-2 lemons
- 1/2 tsp salt + more for the veggies
- 1/4 tsp pepper + more for the veggies
- 1/2 tsp garlic powder
- 3 tbsp chopped basil
- 2 tbsp chopped fresh parsley
- 1 tbsp minced garlic
Let's Make It
- Preheat the oven to 425℉
- After chopping all of the veggies, lay the chicken on the baking pan. Using a sharp knife score the chicken breast in a grid pattern, making sure you don't cut all the way through. I highly suggest tenderizing the chicken, by pounding it out on each side.
- Layer the potatoes and veggies all around the chicken. Season everything really well with salt, pepper and garlic powder to taste.
- In a small bowl, mix together the feta, olive oil, lemon juice, garlic, basil + parsley.
- Spread the feta mixture all over the chicken + veggies.
- Top with a few lemon slices.
- Drizzle the veggies with olive oil.
- Roast for 25-30 minutes or until the chicken has reached an internal temperature of 165℉ with a thermometer. You may want to broil for the last 5 minutes to get a nice crust on the chicken + veggies.
- Serve with fresh basil + more feta cheese on top! Enjoy!
