Herby Lemon Chicken and Vegetable Sheet Pan Recipe
This Herby Lemon Chicken and Vegetable Sheet Pan recipe offers a vibrant, easy-to-make meal packed with juicy chicken thighs, tender roasted potatoes, and colorful bell peppers and tomatoes, all flavored with a zesty lemon and herb marinade and topped with a creamy whipped feta sauce. Perfect for a wholesome weeknight dinner or meal prep, it combines fresh herbs, garlic, and lemon zest for bright, savory notes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Marinade
- ⅓ cup olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 1 tsp salt
- 1 tsp black pepper
- 3 cloves garlic (pressed)
- 2 tsp dried oregano
- ½ tsp onion powder
Main Ingredients
- 1 lb creamer or fingerling potatoes (sliced into wedges)
- 1 lb boneless, skinless chicken thighs
- 1 red onion (sliced lengthwise)
- 2 bell peppers (any color, sliced lengthwise)
- 2 vine tomatoes (sliced into wedges)
- ¼ cup fresh parsley (for garnish)
- ¼ cup feta cheese (for topping)
Whipped Feta
- ¼ cup feta cheese
- 1 tbsp olive oil
- ¼ cup plain yogurt
- 1 tbsp fresh parsley
- 1 tbsp lemon juice
- Black pepper (to taste)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line an 18" x 13" sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Make Herby Lemon Marinade: In a small jar or bowl, whisk together the olive oil, lemon juice, lemon zest, salt, black pepper, pressed garlic, dried oregano, and onion powder until well combined to create a fragrant and zesty marinade.
- Marinate and Roast Potatoes: Place the potato wedges into a medium mixing bowl, add 3 tablespoons of the marinade, and toss until the potatoes are evenly coated. Spread them in an even layer on the prepared sheet pan. Bake for about 25 minutes to start roasting the potatoes.
- Marinate Chicken: While the potatoes are baking, add chicken thighs to a medium bowl and cover with the remaining ⅓ cup of marinade. Toss until each thigh is fully coated and set aside to marinate.
- Add Vegetables and Chicken to Pan: After 25 minutes, remove the potatoes from the oven and flip them to promote even roasting. Add the sliced red onion, bell peppers, and tomato wedges to the sheet pan. Nestle the marinated chicken thighs among the vegetables and potatoes. Drizzle any remaining marinade over everything and gently toss to ensure an even coating. Spread the ingredients into a single layer for proper roasting.
- Bake Until Chicken is Cooked: Return the sheet pan to the oven and bake for an additional 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Prepare Whipped Feta: In a high-powered blender or food processor, combine feta cheese, olive oil, plain yogurt, fresh parsley, lemon juice, and black pepper to taste. Blend until smooth and creamy.
- Garnish and Serve: Once cooked, remove the sheet pan from the oven. Garnish the chicken and vegetables with fresh parsley and crumbled feta cheese, then drizzle the whipped feta sauce over the top before serving for a creamy, tangy finish.
Notes
- Use a meat thermometer to ensure chicken is cooked to 165°F to guarantee safety and juiciness.
- Feel free to substitute vegetables based on preference or seasonality, such as zucchini or asparagus.
- For a dairy-free option, omit feta cheese and whipped feta or substitute with a plant-based alternative.
- To speed up prep, potatoes can be parboiled for 5 minutes before roasting.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
