Description
A bright and savory sheet pan dinner featuring juicy chicken, tangy feta, and lemon-kissed vegetables, all roasted to perfection on a single pan for easy cleanup.
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 pint cherry tomatoes
- 1 red onion, cut into wedges
- 2 lemons, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
- In a small bowl, whisk together olive oil, minced garlic, oregano, salt, and pepper.
- Place chicken breasts on one side of the prepared sheet pan. Arrange cherry tomatoes, red onion wedges, and lemon slices on the other side.
- Drizzle the oil mixture evenly over the chicken and vegetables. Toss vegetables gently to coat.
- Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly charred.
- Remove from oven. Sprinkle crumbled feta cheese over the hot chicken and vegetables. Garnish with fresh parsley.
- Serve immediately with the roasted lemon slices (squeeze over dish if desired) and any accumulated juices.
Notes
You can customize the seasonings to taste. Add a pinch of red pepper flakes for heat or swap oregano for thyme or rosemary. For even cooking, ensure chicken breasts are similar in thickness; pound them if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Greek-American