Lemon Feta Sheet Pan Chicken + Veggies

Lemon Feta Sheet Pan Chicken + Veggies

from stokedathome.com
10 min
4 servings

Tender, juicy + cheesy chicken lathered with fresh herbs and roasted alongside baby potatoes, zucchini + cherry tomatoes.

Ingredients

  • 3 chicken breast
  • 1 lb baby potatoes (sliced down the middle)
  • 2 zucchni (chopped)
  • 1 squash (chopped)
  • 1 1/2 cups cherry tomatoes
  • 3/4 cup feta cheese
  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 1-2 lemons
  • 1/2 tsp salt (+ more for the veggies)
  • 1/4 tsp pepper (+ more for the veggies)
  • 1/2 tsp garlic powder
  • 3 tbsp chopped basil
  • 2 tbsp chopped fresh parsley
  • 1 tbsp minced garlic

Directions

  1. 1

    Preheat the oven to 425℉

  2. 2

    After chopping all of the veggies, lay the chicken on the baking pan. Using a sharp knife score the chicken breast in a grid pattern, making sure you don't cut all the way through. I highly suggest tenderizing the chicken, by pounding it out on each side.

  3. 3

    Layer the potatoes and veggies all around the chicken. Season everything really well with salt, pepper and garlic powder to taste.

  4. 4

    In a small bowl, mix together the feta, olive oil, lemon juice, garlic, basil + parsley.

  5. 5

    Spread the feta mixture all over the chicken + veggies.

  6. 6

    Top with a few lemon slices.

  7. 7

    Drizzle the veggies with olive oil.

  8. 8

    Roast for 25-30 minutes or until the chicken has reached an internal temperature of 165℉ with a thermometer. You may want to broil for the last 5 minutes to get a nice crust on the chicken + veggies.

  9. 9

    Serve with fresh basil + more feta cheese on top! Enjoy!