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

lb baby potato

zucchini

squash

cup cherry tomato

cup feta

cup olive oil

tbsp lemon juice

lemon
tsp salt

tsp pepper

tsp garlic powder

tbsp fresh basil
tbsp fresh parsley

tbsp granulated garlic
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

