Description
A quick, healthy, and flavorful 30-minute weeknight dinner featuring juicy chicken breasts and crispy roasted vegetables tossed in a zesty lemon-oregano marinade, all cooked on a single sheet pan for easy cleanup.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into even chunks
- 1 lb baby potatoes, halved
- 1 medium red onion, sliced into wedges
- 1 pint cherry tomatoes, halved
- 1 head broccoli, cut into bite-sized florets
- 1/4 cup Kalamata olives, pitted (optional)
- 1/4 cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Flaky sea salt, for finishing
Instructions
- Preheat oven to 400°F (200°C). Line a large half-sheet pan (18×13 inches) with parchment paper or foil.
- In a small bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper until emulsified.
- Place chicken chunks in a large bowl. Pour half of the marinade over the chicken and toss to coat. Let sit for 5 minutes.
- Add potatoes, red onion, cherry tomatoes, broccoli, and olives (if using) to the bowl with the chicken. Pour the remaining marinade over the vegetables and toss gently to coat everything evenly.
- Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring they are not overcrowded to allow for roasting rather than steaming.
- Roast in the preheated oven for 20 minutes.
- Check for doneness: potatoes should be tender when pierced with a fork. If chicken is not yet done, continue roasting for 5-10 more minutes until internal temperature reaches 165°F (74°C).
- Remove pan from oven and sprinkle crumbled feta cheese over the top. Let sit for 2 minutes to melt slightly.
- Garnish with fresh parsley and a sprinkle of flaky sea salt before serving.
Notes
[‘Cut vegetables evenly to ensure uniform cooking.’, ‘Do not overcrowd the pan; use two pans if necessary to ensure veggies roast and crisp up rather than steam.’, ‘Chicken thighs can be used instead of breasts; increase roasting time by 5 minutes.’, ‘For extra crispiness, broil for the last 2 minutes of cooking, watching closely to prevent burning.’, ‘Marinate chicken in the fridge for up to 24 hours for deeper flavor if meal prepping.’, ‘This recipe is naturally gluten-free; verify labels on mustard and feta if strict adherence is needed.’, ‘Not recommended for freezing as broccoli and potatoes may become mushy.’]
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of the sheet pan
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 20
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
Keywords: sheet pan dinner, greek lemon chicken, healthy chicken dinner, easy weeknight meals, roasted vegetables, gluten-free dinner, meal prep