Mediterranean Sheet-Pan Lemon Herb Chicken with Veggies & Feta
This sheet-pan dinner is the perfect blend of convenience and Mediterranean flavor. Juicy chicken breasts roast alongside tender baby potatoes, crisp broccoli, and sweet bell peppers, all coated in a zesty lemon herb marinade. A sprinkle of feta cheese and fresh parsley at the end adds a creamy, tangy finish. With minimal prep and easy cleanup, it’s an ideal weeknight dinner that feels fresh and vibrant.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
2 cups baby potatoes, halved
2 cups broccoli florets
1 red bell pepper, sliced
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp lemon zest
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
Salt and pepper, to taste
½ cup crumbled feta cheese
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Make the marinade
In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper.
Season the chicken
Place chicken breasts on the sheet pan. Brush or rub with half of the marinade.
Prep the vegetables
In a large bowl, toss baby potatoes, broccoli, and red bell pepper with the remaining marinade until evenly coated. Arrange them around the chicken on the sheet pan.
Roast
Place the pan in the oven and roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender. Stir vegetables halfway through for even cooking.
Add feta and garnish
Remove from the oven. Sprinkle crumbled feta over the chicken and vegetables while still warm. Garnish with fresh parsley before serving.
Serve
Enjoy immediately with extra lemon wedges on the side if desired.
Tips
Even cooking: Cut the potatoes small enough so they cook through in the same time as the chicken. If they’re larger, give them a 10-minute head start in the oven before adding the rest.
Don’t overcrowd the pan: Spread ingredients out so they roast instead of steam, which keeps everything crisp.
Marinade boost: For extra flavor, marinate the chicken for 30 minutes to 2 hours before cooking.
Juicy chicken: If your chicken breasts are thick, pound them slightly for more even cooking.
Feta freshness: Add feta right after roasting so it warms but doesn’t melt completely.
Variations
Different protein: Swap chicken breasts for chicken thighs, turkey cutlets, or salmon fillets (adjust cooking time).
Extra veggies: Add zucchini, cherry tomatoes, or red onions to the sheet pan for more variety.
Spicy kick: Add red pepper flakes or a pinch of cayenne to the marinade.
Herb swap: Use fresh herbs like rosemary, dill, or basil instead of dried for a brighter flavor.
Cheese change: Try goat cheese or shaved Parmesan instead of feta for a different finish.
Low-carb: Replace potatoes with cauliflower florets or extra broccoli.
Q&A
Q: Can I make this ahead?
A: Yes. You can prep the chicken and vegetables with the marinade up to 24 hours in advance. Store covered in the fridge and roast when ready.
Q: Can I use frozen vegetables?
A: Yes, but thaw and pat them dry first to avoid excess moisture, which can prevent roasting.
Q: How do I know when the chicken is done?
A: Use a meat thermometer. The thickest part of the chicken should reach 165°F (74°C).
Q: What can I serve it with?
A: It’s great on its own, but you can serve it with warm pita bread, a Greek salad, or a side of couscous.
Nutrition Facts
(Per serving, based on 4 servings)
Calories: ~355
Protein: 35g
Fat: 16g
Carbohydrates: 20g
Fiber: 4g
Sugar: 4g
Sodium: ~480mg
(Values are approximate and will vary depending on ingredient brands and portion sizes.)
Final Conclusion
Mediterranean Sheet-Pan Lemon Herb Chicken with Veggies & Feta is a fresh, vibrant dinner that’s both healthy and easy to make. The lemon-herb marinade infuses the chicken and vegetables with bright flavor, while feta and parsley give it a finishing touch that feels light yet satisfying. With just one pan and under an hour from start to finish, it’s an ideal weeknight meal that doesn’t compromise on taste or presentation.