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Greek Feta Chicken & Vegetable Sheet Pan Dinner

missravenskitchen
This succulent sheet pan dinner is an all-in-one meal with juicy chicken thighs nestled around vibrant, caramelized, in-season veggies dressed with a lemon and olive oil marinade. One pan and 45 minutes of your time is all you need! Whether you're following a diet or just looking to eat healthier, this is the dinner for you!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Chicken, Main Dishes, Sheet Pan
Cuisine Mediterranean
Servings 6
Calories 572 kcal

Ingredients
  

Marinade

  • ¼ cup fresh squeezed lemon juice
  • 4 garlic cloves minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme or 2 tsp fresh
  • 1 tsp creamy Dijon mustard
  • ½ cup extra virgin olive oil
  • Salt & pepper to taste

Chicken & Veggies

  • 6 chicken thighs bone-in and skin-on
  • 1 lb asparagus trimmed
  • 1 pint cherry tomatoes whole
  • ½ red onion sliced into 1/2-inch thick slices
  • 1 lemon sliced into 6 slices
  • 4 oz crumbled feta
  • 2 tbsp fresh parsley chopped

Instructions
 

  • Preheat the oven to 425F. Whisk together the marinade ingredients.
  • Place the chicken thighs into a bowl and pour about 2/3 of the marinade onto the chicken. Toss to coat, cover, and let it marinade for 10-15 minutes. Prep the veggies.
  • Line a baking sheet with aluminum foil. Spread the veggies onto the baking sheet Drizzle the remaining marinade onto the veggies and gently toss to coat them. Nestle the chicken around the veggies so they aren't completely on top of them.
  • Bake for 30 minutes. Remove the sheet pan from the oven; top the chicken with 1 lemon slice each. Sprinkle the feta across the chicken and veggies, and bake for another 10 minutes, or until the chicken in the fattest part temps to 170F or higher.
  • Serve immediately.

Notes

Storage: Keep it in an airtight container in the fridge for 3-4 days.
  • Freeze: Let it cool completely, transfer it to a freezer-safe container, and keep it in the freezer for up to 3 months.
What can I serve this with? While it's a good meal on its own, you can serve this with many side dishes. Rice pilaf or regular white or brown rice, Warm Potato & Green Bean Salad, Greek Braised Beans with Potatoes, on a bed of green or black lentils, or over some romaine or spring mix.
I would not use chicken breasts over chicken thighs. Because the vegetables need a longer cooking time to become perfectly caramelized, it's best to use bone-in chicken thighs. Baked chicken breasts only need about 20-25 minutes before they start to dry out; therefore, they would not be a good fit for this recipe.
Variations:
  • Swap out the veggies for in-season veggies. Right now, during spring, asparagus is in season.
  • Make it Dairy-Free by leaving out the feta cheese.
  • Top the chicken with the lemon slices before baking so the lemon slices also become caramelized.
  • Serve this with some Tzatziki Sauce. (PSA: mine is 100% the best.)
Keyword Chicken, Feta Cheese, Greek, Mediterranean, Sheet Pan