Sheet pan meals are the true heroes of the kitchen.
They are one of the easiest dinners you can slap together. They also make after-dinner cleanup a breeze.
And? Most of the time, they are REALLY good.
This Sheet Pan Herby Lemon Feta Chicken & Veggies recipe is the epitome of an easy sheet pan meals. You throw everything on the pan, drizzle a marinade on top, then pop it into the oven.
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A lot of sheet pan meals don’t offer a lot of wiggle room when it comes to ingredients. However, this recipe is completely adaptable and truly up to you on which veggies go in it.
You could even change out the chicken for something like sausage!
RELATED: 30-Minute Sheet Pan Sausage Dinner
I like the flavor combo of the roast tomatoes and onions, so you definitely don’t want to skip that. Everything else is dealers choice. I really like finishing off the meal with fresh green olives, too, but make sure you top your plate with it instead of baking it. I’ve found that cooked olives don’t taste quite right.
The feta marinade is extremely delicious. It’s tangy and salty and pairs well with all the other ingredients.
Enjoy!
Sheet Pan Herby Lemon Feta Chicken & Veggies
A simple sheetpan dinner with potatoes, tomatoes and onions roasted with chicken in a lemony, Herby feta marinade.
Ingredients
Directions
- Preheat oven to 425 degrees. In a small bowl, whisk together olive oil, lemon juice, fresh herbs, garlic and feta.
- Season chicken on all sides with garlic powder and seasoned salt. Add tomatoes, onion, potatoes and bell pepper to a greased baking sheet.
- Pour feta marinade on top of chicken and veggies. Toss to coat. Bake for 25-30 minutes or until potatoes are tender and chicken is cooked through. Serve with green olives.
