Lemon Feta Sheet Pan Chicken + Veggies
Serves 410 mins prep0 mins cook
Tender, juicy + cheesy chicken lathered with fresh herbs and roasted alongside baby potatoes, zucchini + cherry tomatoes.
0 servings
What you need
Instructions
0 Preheat the oven to 425℉ 1 After chopping all of the veggies, lay the chicken on the baking pan. Using a sharp knife score the chicken breast in a grid pattern, making sure you don't cut all the way through. I highly suggest tenderizing the chicken, by pounding it out on each side. 2 Layer the potatoes and veggies all around the chicken. Season everything really well with salt, pepper and garlic powder to taste. 3 In a small bowl, mix together the feta, olive oil, lemon juice, garlic, basil + parsley. 4 Spread the feta mixture all over the chicken + veggies. 5 Top with a few lemon slices. 6 Drizzle the veggies with olive oil. 7 Roast for 25-30 minutes or until the chicken has reached an internal temperature of 165℉ with a thermometer. You may want to broil for the last 5 minutes to get a nice crust on the chicken + veggies. 8 Serve with fresh basil + more feta cheese on top! Enjoy!View original recipe