Greek Sheet Pan Chicken

Greek feta stuffed chicken on a sheet pan with vegetables and lemon halves.

5 from 2 votes

Feta stuffed boneless chicken breasts roast on a baking sheet along with colorful vegetables and halved lemons for this Greek Sheet Pan Chicken. Fresh, easy, and loaded with Greek flavor!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Greek

Servings:

Calories: 601kcal

Author: Valerie Brunmeier

Ingredients

4 medium boneless skinless chicken breasts about 1 ¾ pounds
1 pound baby potatoes halved (I used a combo of yellow and red)
1 zucchini quartered lengthwise and sliced
10 ounces cherry and/or grape tomatoes assorted colors
½ medium red onion thickly sliced
¼ cup + 2 tablespoons extra virgin olive oil divided
½ teaspoon garlic powder
1 teaspoon kosher salt divided
Freshly ground black pepper divided and to taste
¾ cup crumbled feta cheese
2 lemons divided (use Meyer lemons, if possible)
2 tablespoons chopped fresh Italian parsley plus additional for garnish (optional)
2 teaspoons minced garlic
1 ½ teaspoons dried oregano
1 teaspoon dried thyme

Instructions

Preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.
Pat the chicken dry with a paper towel. Using a sharp knife, score the chicken breast in a grid pattern, making sure you don't cut all the way through (slice across width 5 to 6 times then rotate the chicken and slice lengthwise to create a cross-hatch pattern). Place the pieces of chicken on the prepared baking sheet.
Place the potatoes, zucchini, tomatoes, and onion in a large bowl and toss with 2 tablespoons olive oil, garlic powder, ½ teaspoon salt, and pepper, to taste. Spread the potatoes and veggies around the chicken.
In the empty veggie bowl, mix together the feta, remaining ¼ cup olive oil, the juice from 1 lemon, parsley, garlic, oregano, thyme, remaining ½ teaspoon salt, and pepper, to taste. Spread the feta mixture over each piece of chicken. Slice the remaining lemon in half and tuck the two halves, cut side up, on the baking sheet between some of the veggies.
Roast for 35 to 40 minutes or until the chicken has reached an internal temperature of 165 degrees F. Set the oven to BROIL and cook for an additional 3 to 4 minutes, to form a nice golden brown crust on the cheese mixture.
Remove from the oven. If there is a lot of excess liquid on the baking sheet, you can pour or spoon it off (drizzle a little over the chicken, if desired). When the lemons are cool enough to handle, squeeze the juice over everything and serve.

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