Mediterranean Sheet-Pan Lemon Chicken with Roasted Vegetables & Feta
This is the kind of meal that makes weeknights easier. Everything cooks on one sheet pan, the prep is simple, and the flavors feel bright and satisfying. The chicken gets its taste from a lemony garlic marinade, and the vegetables roast until they’re lightly charred and sweet. A sprinkle of feta at the end brings a salty finish, and parsley adds a fresh lift. It’s a complete Mediterranean-style dinner that doesn’t need babysitting and still tastes like something you’d order at a café.
Time
Prep: 15 minutes
Cook: 30–35 minutes
Total: 45–50 minutes
Ingredients
For the Chicken & Vegetables
4 boneless, skinless chicken breasts
2 tbsp olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, cut into wedges
For Topping
¼ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Instructions
Preheat the oven to 200°C (400°F). Line a large sheet pan with parchment or foil for easier cleanup.
Pat the chicken dry with paper towels.
In a small bowl, whisk olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.
Add the chicken to the center of the sheet pan and brush half the marinade over it.
In a large bowl, toss the broccoli, bell peppers, and onion with the rest of the marinade. Spread the vegetables around the chicken.
Bake for 25–30 minutes, depending on the thickness of the chicken.
If you want more color, switch to broil for the last 2–3 minutes.
Once done, let the chicken rest for five minutes.
Sprinkle feta and parsley over the entire pan before serving.
Tips
Cut the vegetables into similar sizes so they roast evenly.
If your chicken breasts are thick, slice them horizontally or pound them so they cook faster.
Mixing the veggies with the marinade in a bowl coats them more evenly than drizzling on the pan.
Don’t crowd the vegetables. Space helps them roast instead of steam.
Use the zest and juice from a fresh lemon. The bottled version doesn’t give the same flavor.
If the vegetables look done before the chicken, take them off the pan and let the chicken finish.
For extra browning, move the pan to the top rack for the last few minutes.
Resting the chicken helps keep the juices inside, so the meat stays tender.
Add the feta only at the end so it stays crumbly instead of melting into the pan.
Variations
Herb swap: Use Italian seasoning, thyme, or rosemary instead of oregano.
Veggie change: Replace broccoli with zucchini, green beans, or asparagus.
Mediterranean potato version: Add diced baby potatoes. Roast them for 10 minutes before adding the chicken.
Spicy version: Add chili flakes or a pinch of cayenne to the marinade.
Creamy touch: Add a spoon of Greek yogurt to the marinade to make the chicken more tender.
Olive lovers: Add pitted kalamata olives during the last five minutes of baking.
Citrus blend: Mix in orange zest with the lemon to give it a sweeter finish.
Low-carb option: Use chicken thighs and keep the vegetable mix lighter by focusing on peppers, zucchini, and broccoli.
High-protein version: Add drained chickpeas to the vegetables before roasting.
Q&A
Can I marinate the chicken ahead of time?
Yes. You can keep it in the marinade for up to 12 hours. It helps the flavor sink in.
Can I use chicken thighs instead of breasts?
Thighs work well. Add a few extra minutes of cook time since they take longer.
Can I make this without a sheet pan?
A large baking dish works, but the vegetables won’t brown as well.
What can I serve with it?
Rice, couscous, quinoa, roasted potatoes, or even warm pita.
Can I make this spicy?
Yes. Add chili flakes or smoked paprika to the marinade.
Can I double the recipe?
Use two sheet pans for proper roasting. Otherwise everything will steam.
Can I add tomatoes?
Yes. Cherry tomatoes roast nicely and add a burst of sweetness.
Does the feta need to melt?
No. It’s meant to be added fresh for a salty contrast.
Can I use frozen vegetables?
They can work, but fresh vegetables roast better. Frozen ones release water and soften quickly.
Nutrition
(approx, per serving)
Calories: 360–400
Protein: 40–42g
Fat: 15–17g
Carbs: 12–15g
Fiber: 3–4g
Sugar: 4–5g
Conclusion
This sheet-pan meal gives you a bright, fresh Mediterranean flavor without much effort. The lemon and garlic bring the chicken to life, and the vegetables turn sweet and tender in the oven. The feta and parsley finish everything off with good color and a little sharpness. It’s an easy recipe to adjust, and it works just as well for meal prep as it does for a simple dinner.