Name: Lemon Herb Chicken & Veggie Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Sheet Pan Meals
Ingredients: ½ cup feta (crumbled); ¼ cup olive oil; 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); ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon sumac; 1 lb baby potatoes (chopped in ½” cubes); 1 ½ cups bell peppers (thinly sliced or chopped); 1 cup cherry tomatoes; ½ large red onion (thinly sliced); 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon black pepper; 1 ½ lbs boneless skinless chicken breast; 1–2 lemons (sliced in 3 thick rounds); ½ cup feta (cut into ¼” – ½” cubes)

Description

A flavorful one-pan meal featuring juicy chicken breast, baby potatoes, bell peppers, cherry tomatoes, and red onion, all roasted with lemon, herbs, and feta for a vibrant and satisfying dinner.

Ingredients

MARINADE

½ cup feta (crumbled)

¼ cup olive oil

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)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon sumac

SHEET PAN

1 lb baby potatoes (chopped in ½” cubes)

1 ½ cups bell peppers (thinly sliced or chopped)

1 cup cherry tomatoes

½ large red onion (thinly sliced)

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon black pepper

1 ½ lbs boneless skinless chicken breast

1–2 lemons (sliced in 3 thick rounds)

½ cup feta (cut into ¼” – ½” cubes)

Instructions

1. In a bowl or measuring cup, whisk together olive oil, crumbled feta, garlic, lemon juice, herbs, salt, pepper, and sumac to make the marinade. Set aside.

2. Preheat oven to 425°F.

3. On a large rimmed baking sheet, combine potatoes, bell peppers, cherry tomatoes, and red onion. Drizzle with olive oil, sprinkle with salt and pepper, then toss to coat evenly.

4. Spread the vegetables into a single layer.

5. Nestle chicken breasts among the vegetables and pour the marinade over the chicken, coating both sides well.

6. Add lemon slices around the chicken and vegetables.

7. Bake for 35–40 minutes, rotating the pan halfway through, until chicken reaches an internal temperature of 165°F and potatoes are golden.

8. During the last 10 minutes, scatter feta cubes across the pan so they warm but don’t fully melt.

9. Remove from oven and finish with a squeeze of fresh lemon juice and a sprinkle of chopped herbs before serving.

Notes

Juices from the tomatoes and lemons will keep the chicken moist and flavorful. They will thicken slightly as the dish cools.

Cooking time may vary depending on the size and thickness of the chicken breasts. Adjust as needed.

Serve with crusty bread to soak up the pan juices or pair with a fresh salad for a lighter meal.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baked
Cuisine: Sheet Pan Meals