Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner 

 Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner 

Enjoy a delicious and easy weeknight meal with this Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner! Packed with flavor and vibrant veggies, it’s perfect for a wholesome dinner. Here’s how to make it:

Ingredients:
For the Marinade:

½ cup feta cheese, crumbled
¼ cup olive oil
Juice of 1 lemon (freshly squeezed)
2 cloves garlic, minced
2 tablespoons parsley, finely chopped
1 tablespoon dill, finely chopped
1 tablespoon oregano, finely chopped
1 tablespoon rosemary, finely chopped
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon sumac (optional)
For the Veggies:

1 lb baby potatoes, chopped into ½" cubes
1 ½ cups bell peppers, thinly sliced or chopped
1 cup cherry tomatoes
½ large red onion, thinly sliced
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
For the Chicken:

1 ½ lbs boneless, skinless chicken breasts
1-2 lemons, sliced into 3 thick rounds
½ cup feta cheese, cut into ¼" - ½" cubes
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Marinade:
In a bowl, whisk together the crumbled feta, olive oil, lemon juice, minced garlic, parsley, dill, oregano, rosemary, salt, black pepper, and sumac (if using).
Marinate the Chicken:
Place the boneless, skinless chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
Prepare the Veggies:
In a large bowl, combine the chopped baby potatoes, bell peppers, cherry tomatoes, and red onion. Drizzle with olive oil, salt, and black pepper. Toss to coat evenly.
Assemble the Sheet Pan:
On a large baking sheet, spread the marinated chicken breasts in the center. Arrange the seasoned veggies around the chicken. Place lemon slices on top of the chicken and sprinkle the additional feta cubes over everything.
Bake:
Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the veggies are tender.
Serve:
Remove from the oven and let it rest for a few minutes. Serve the chicken and veggies warm, drizzled with any pan juices.