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!