Weeknight dinners just got easier with my Herby Lemon Chicken And Vegetable Sheet Pan. Topped with an herby whipped feta sauce, it's a healthy, fresh and delicious.
Sheet pan meals are my secret for skipping the takeout orders and making a dinner that my family actually loves. We love anything from sheet pan tofu fajitas to Moroccan salmon.
One pan meals are just so easy, minimal mess and delicious. If you're looking to switch up your dinner routine, this roasted Greek lemon chicken and vegetable sheet pan is a great place to start. We toss chicken thighs, potato and seasonal veggies in a tasty marinade, then let the oven do the work. I serve with fresh parsley, feta cheese and a super simple herb whipped feta sauce.
This sheet pan chicken and peppers has all the fresh flavours of spring and summer, but I could honestly eat it all year round. I hope you'll give this recipe a shot- I have a feeling it'll be a hit!
Why This Recipe Is Dietitian Approved
- Sheet pan meal. One pan meals make my life so much easier. It's a built in balanced meal without minimal clean up.
- Celebrate seasonal produce. I have been LOVING the seasonal summer produce that is starting to appear on shelves. If it's not summer when you're making this recipe, still take advantage of local greenhouse veggies you have available.
- Balanced nutrition. This sheet pan meal has high quality protein, colorful veggies, healthy fats and carbs to nourish your body. This is a dinner that will satisfy you physically and emotionally- we're not sacrificing on flavour here!
Ingredients
For the sheet pan:
Chicken thighs. I chose chicken thighs because they're flavorful and slightly more affordable than chicken breast. However, if you would like to use chicken breast, please see notes below.
Potatoes. I recommend using a smaller variety of potato such as creamer or fingerling potatoes. White or gold potatoes usually have a thinner skin resulting in a more mild flavour.
Olive oil. For our cooking oil of choice. I recommend using extra virgin olive oil. If you prefer, avocado oil will also work great.
Lemons. We use both the juice and zest of lemons in this recipe for the freshest flavour. I recommend using fresh lemon juice if possible as the flavour will be stronger.
Spices. Salt, black pepper, oregano onion powder are the only spices we need in this recipe.
Bell peppers. Fun fact: red bell peppers are one of the best dietary sources of vitamin C. However, all bell peppers are very nutritious and any color will work.
Red onion. These provide a subtle spice and earthy flavour to this dish which perfectly compliments the herby marinade and whipped feta.
Tomatoes. I use vine tomatoes in this recipe as I find they are a great mid-sized tomato with the perfect amount of sweetness. Beefsteak, roma or heirloom tomatoes will also work if you prefer. If you would like to use cherry tomatoes, you can leave them whole and bake them as-is.
Garlic. I recommend using freshly pressed garlic, if available.
Fresh parsley. To add freshness to this herby lemon chicken.
For the whipped feta sauce:
Feta cheese. Look for feta cheese sold in the brine for the freshest flavour.
Olive oil. I recommend using a high quality extra virgin olive oil when adding to sauces and dressings. Look for olive oil stored in a dark or opaque container.
Fresh parsley. Again, this adds freshness and a bright green to our whipped feta sauce.
Yogurt. A thick yogurt such as plain Greek yogurt will work best in this recipe. However, thinner yogurts will also be fine- they may just result in a thinner sauce consistency.
Lemon juice. Fresh is best!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
Preheat the oven to 425 F. Line a 18″ x 13″ sheet pan with parchment paper.
To make the herb lemon marinade: in a small jar or bowl, whisk together olive oil, lemon juice, lemon zest, salt, black pepper, pressed garlic, oregano and onion powder.
To a medium mixing bowl, add potato wedges and 3 tablespoon of the marinade. Toss. Once the potatoes are evenly coated, spread them in an even layer on the sheet pan. Bake for about 25 minutes.
While the potatoes are baking, marinate your chicken by adding the chicken thighs to a medium bowl and covering with ⅓ cup of the marinade. Ensure the chicken is fully coated.
After 25 minutes, remove the potatoes from the oven and flip them. To the sheet pan, add red onion, bell peppers and tomato wedges. Nestle the chicken thighs amongst the vegetables and potatoes. Drizzle with the remaining marinade and toss to ensure everything is evenly coated and spread in a single layer on the pan. Bake for 25-30 minutes or until chicken is fully cooked (internal temperature will reach 165F).
In a high powered blender or food processor, combine feta cheese, olive oil, yogurt, fresh parsley, lemon juice and black pepper. Blend until smooth.
Garnish with fresh parsley and feta cheese and drizzle with whipped feta.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free.
To make dairy-free: Use a dairy-free feta and yogurt substitute.
To make nut-free: This recipe is naturally nut-free.
Sheet pan recipes are great because you can substitute in any vegetables of choice. Some alternative vegetable recommendations include carrots, parsnips, zucchini or asparagus. For a boost of fibre, add 1 cup of white beans or chickpeas into the vegetable blend.
Equipment
Storage
This chicken and vegetable sheet pan can easily be made for meal prep! If you are looking to make this at the beginning of the week, you can follow the recipe as directed and divide into airtight containers once cooled. Leftovers will stay fresh in the fridge for up to 4 day.
I do not recommend freezing this recipe as the tomatoes and peppers will not thaw optimally after being cooked.
Top Tips for Success
If you're going to make this recipe, make sure to follow this top tip!
Frequently Asked Questions
Certain vegetables, when baked will naturally release liquid, this happens mainly from the tomatoes in this recipe.
Yes you can! For best results, I recommend slicing the chicken into bite sized pieces, decreasing the temperature to 400F and cooking for about 20 minutes.
This meal contains all the components we typically look for in a meal including, protein, carbohydrates, vegetables and fat. If you are looking to make your meal even more filling, you can pair this with quinoa or orzo or serve over leafy greens.
Yes, you can. However, if you are using a larger variety of potatoes such as yukon gold or white potatoes, please ensure you are slicing the potatoes into 2 inch wedges prior to cooking.
More Sheet Pan Recipes
Are you loving these sheet pan meals? Try these next:
- Sheet Pan Chicken Shawarma Bowls
- Honey Mustard Chicken with Broccoli and Potato (Sheet Pan Meal)
- Sheet Pan Sesame Chicken and Veggies
- One Pan Parmesan Chicken Thighs and Vegetables
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this chicken and vegetable sheet pan, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Herby Lemon Chicken and Vegetable Sheet Pan
Ingredients
- ⅓ cup olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cloves garlic pressed
- 2 teaspoon dried oregano
- ½ teaspoon onion powder
- 1 lb creamer or fingerling potatoes sliced into wedges
- 1 lb boneless skinless chicken thighs
- 1 red onion sliced lengthwise
- 2 bell peppers any colour, sliced lengthwise
- 2 vine tomatoes sliced into wedges
- ¼ cup fresh parsley to garnish
- ¼ cup feta cheese optional for topping
Whipped feta sauce:
- ¼ cup feta cheese
- 1 tablespoon olive oil
- ¼ cup plain yogurt
- 1 tablespoon fresh parsley
- 1 tablespoon lemon juice
- Black pepper to taste
Instructions
- Preheat the oven to 425F. Line a 18″ x 13″ sheet pan with parchment paper.
- To make the herby lemon marinade: in a small jar or bowl, whisk together olive oil, lemon juice, lemon zest, salt, black pepper, pressed garlic, oregano and onion powder.
- To a medium mixing bowl, add potato wedges and 3 tablespoon of the marinade. Toss. Once the potatoes are evenly coated, spread them in an even layer on the sheet pan. Bake for about 25 minutes.
- While the potatoes are baking, marinate your chicken by adding the chicken thighs to a medium bowl and covering with ⅓ cup of the marinade. Ensure the chicken is fully coated.
- After 25 minutes, remove the potatoes from the oven and flip them. To the sheet pan, add red onion, bell peppers and tomato wedges. Nestle the chicken thighs amongst the vegetables and potatoes. Drizzle with the remaining marinade and toss to ensure everything is evenly coated and spread in a single layer on the pan. Bake for 25-30 minutes or until chicken is fully cooked (internal temperature will reach 165F).
- Garnish with fresh parsley and feta cheese and drizzle with whipped feta.
To make the whipped feta:
- In a high powered blender or food processor, combine feta cheese, olive oil, yogurt, fresh parsley, lemon juice and black pepper. Blend until smooth.
Joann says
This recipe is SO GOOD. I've made it a handful of times now, and somehow the flavors surprise me each time. I can't believe this is actually healthy lol. The chicken is so tender and juicy. If you're trying to save time, you could even skip the whipped feta and just sprinkle crumbled feta on top. It still tastes like a complete meal without the feta. So good and will continue to make!
Katie says
I used red potatoes instead but it was delicious and super easy!
Stephanie says
I have made this recipe twice in the past three weeks! It is absolutely delicious, refreshing, nourishing, and colorful. I am obsessed with the feta sauce! It pairs perfectly with the cooked chicken and vegetables. 10/10 recommend!
Gemita says
Made One Pan Herby Lemon Roasted Chicken and Peppers this week. So simple and delicious. I opted to make quinoa instead of potatoes. The chicken was juicy and so tasty. Loved the veggie mix. The feta is literally the icing on the cake! It just adds to the already delicious flavors. Definitely making this again. It's perfect for meal planning.