Herby Lemon Chicken and Vegetable Sheet Pan
Weeknight dinners just got easier with my Lemon Chicken and Vegetable Sheet Pan. Topped with an herby whipped feta sauce, it's a healthy, fresh and delicious.
Servings: 4
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.
Notes
To use chicken breast: slice the chicken into bite sized pieces, after the potatoes have cooked, decrease the temperature to 400F and cook for about 20 minutes.
*I have included an estimation of the nutrition information for this recipe below (toppings not included). However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Calories: 581kcal | Carbohydrates: 32g | Protein: 29g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 86mg | Sodium: 893mg | Potassium: 1290mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2893IU | Vitamin C: 118mg | Calcium: 181mg | Iron: 5mg
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