Sheet Pan Feta Chicken

Ingredients

For the Chicken and Marinade:

• 6-8 chicken thighs, bone-in, skin-on (or 4 chicken breasts)

• 1/2 cup olive oil, divided

• 1 large lemon, juiced (about 3 tablespoons)

• 4 garlic cloves, minced

• 2 teaspoons dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon Dijon mustard

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

For the Vegetables:

• 1 medium zucchini, halved lengthwise and sliced

• 1 yellow bell pepper, chopped into 1-inch pieces

• 1/2 large red onion, thinly sliced into wedges

• 1 pint cherry or grape tomatoes

• 1 pound baby potatoes, halved (optional)

For Final Assembly:

• 6-8 ounces feta cheese, broken into large chunks

• 1/2 cup kalamata olives, pitted

• 2 tablespoons fresh parsley, finely chopped

• 2 tablespoons fresh basil, chopped

• 1 lemon, sliced into wheels

Instructions

Preparation:

1. Preheat oven to 425°F

2. In a small bowl, whisk together 1/3 cup olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper to make the marinade

Marinate the Chicken:

1. Place chicken thighs in a bowl and pour 2/3 of the marinade over them

2. Use your hands to toss and coat the chicken well

3. Let marinate for 10-15 minutes while preparing vegetables

Prepare the Vegetables:

1. On a large rimmed baking sheet, spread zucchini, bell pepper, red onion, tomatoes, and potatoes (if using)

2. Drizzle remaining marinade and 2 tablespoons olive oil over vegetables

3. Season vegetables with additional salt and pepper, then toss to coat

4. Spread vegetables in an even layer

Assembly and Baking:

1. Nestle the marinated chicken thighs among the vegetables on the sheet pan

2. Arrange lemon slices around the pan

3. Bake for 30 minutes

4. Remove from oven and add feta cheese chunks and olives to the pan

5. Return to oven and bake for another 10-15 minutes until chicken reaches internal temperature of 165°F

6. For extra browning, broil for 2-3 minutes at the end

Finishing:

1. Remove from oven and let rest for 5 minutes

2. Squeeze the roasted lemon slices over the entire dish

3. Garnish with fresh chopped parsley and basil

4. Serve immediately while hot

This Mediterranean-inspired sheet pan dinner combines juicy chicken with vibrant vegetables and creamy, salty feta cheese all roasted together for maximum flavor. The one-pan method makes cleanup easy while delivering a complete, satisfying meal.