Lemon feta sheet pan chicken is a fuss free way to make a full chicken dinner. Full of Mediterranean flavors, this is an easy way to bring some variety to your table.
I love a good sheet pan dinner.
Anytime I can make a full dinner on one pan I am in, especially when it’s super easy.
This sheet pan chicken dinner is so easy.
All you need to do is marinade the chicken, season the potatoes, and spread it out on a pan.
25 minutes in the oven and you’ll have a beautiful dinner full of bright lemon flavor and Mediterranean spice.
Ingredients
To make this you’ll need:
- Chicken– Boneless skinless thighs. You could use chicken breasts if you want, but you’ll need to add a bit of olive oil to the chicken marinade to keep the chicken moist and adjust the cook time.
- Marinade ingredients– Fresh lemon juice, dried oregano, and garlic powder
- Potatoes– Small potatoes like new or baby potatoes cut in half.
- Seasoning for the potatoes– Olive oil, garlic powder, onion powder, and salt and pepper.
- Garnishes– Lemon, crumbled feta, and sliced green onions
How to Make
Like other sheet pan meals, this is very easy to make.
Start by setting the chicken up to marinade by adding it to a gallon sized ziplocking bag along with the chicken marinade ingredients.
Seal the bag to close, while removing most of the excess air.
Massage the bag to mix the marinade around the chicken.
Then, refrigerate the bag for 20 minutes, flipping halfway through.
While the chicken marinates, prepare the potatoes.
Start by washing them well and cutting them all in half.
Then add the prepared potatoes to a large mixing bowl and toss with the oil and seasonings until they are evenly coated.
Spread the seasoned potatoes onto a large rimmed baking sheet.
Once the potatoes are spread out, use tongs to remove the marinated chicken thighs from the bag one at a time.
Space them out evenly on the baking sheet, nestled down among the potatoes.
Bake at 425° for 20-25 minutes.
Finish by squeezing the fresh lemon evenly out over the sheet pan and sprinkling with the feta cheese and thinly sliced green onions.
Season with salt and pepper, if desired.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven until warmed through.
Tips and Tricks
- If you want your chicken and potatoes on the crispier side, you can broil them for a minute or two. Just watch them carefully so they don’t burn.
- Pair the dish with a simple green veggie like green beans or broccoli for a full meal or toss some cherry tomatoes onto the pan with the potatoes and chicken.
- We also serve it with fresh tzatziki sauce and plenty of crusty bread
- Want to prep this ahead? The chicken can be marinated up to 24 hours if trying to make ahead of time. Longer marinating will also give you a deeper flavor.
Other Sheet Pan Meals
Lemon feta sheet pan chicken is a favorite way to add some bright flavors to the dinner table. Make it any night and enjoy!
Looking for other sheet pan meals? Try these:
- Smoked Sausage & Pierogi Sheet Pan Dinner
- Ranch Pork Chop & Potato Sheet Pan Supper
- Sheet Pan Meatloaf Dinner
- Sausage, Apple, And Herb Sheet Pan Supper
- Roasted Chicken & Vegetable Sheet Pan Supper
If you’ve tried this LEMON FETA SHEET PAN CHICKEN, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Lemon Feta Sheet Pan Chicken Dinner
Ingredients
For The Chicken
- 1 1/2 lb boneless, skinless chicken thighs about 6 chicken thighs
- 3 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
For The Potatoes
- 2 lbs little potatoes, halved about 6 cups
- 1 1/2 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- salt & pepper to taste
For Garnish
- 1 lemon
- 1/2 cup crumbled feta cheese
- 1 small bunch green onions thinly sliced
Instructions
To Prepare The Chicken
- Add the chicken to a gallon size ziplocking bag, then add the rest of the chicken ingredients. Seal to close, while removing most of the excess air. Squish the bag to mix the marinade together and around the chicken.
- Refrigerate the bag for 20 minutes, flipping halfway through.
To Prepare The Potatoes
- Add the prepared potatoes to a large mixing bow.
- Add the oil and seasonings, and toss gently until the potatoes are evenly coated.
- Transfer the seasoned potatoes to a large rimmed baking sheet, and spread out into an even layer.
To Assemble On The Sheet Pan
- Using tongs, remove the chicken thighs from the marinade bag one at a time. Nestle them down among the potatoes, but so that they're evenly spaced out on the baking sheet.
- Bake at 425° for 20-25 minutes. If you want your chicken & potatoes on the crispier side, you can broil them for a minute or two- but watch carefully to prevent burning.
- Squeeze the fresh lemon evenly out over the sheet pan, followed by the feta cheese & thinly sliced green onions. Season with salt & pepper, if desired.
- Plate & enjoy!
Notes
- If you want your chicken and potatoes on the crispier side, you can broil them for a minute or two. Just watch them carefully so they don't burn.
- Pair the dish with a simple green veggie like green beans or broccoli for a full meal or toss some cherry tomatoes onto the pan with the potatoes and chicken.
- We also serve it with fresh tzatziki sauce and plenty of crusty bread
- Want to prep this ahead? The chicken can be marinated up to 24 hours if trying to make ahead of time. Longer marinating will also give you a deeper flavor.
Nutrition
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