Lemon Feta Sheet Pan Chicken + Veggies

Ingredients:

  • 3 chicken breast

  • 1 lb baby potatoes sliced down the middle

  • 2 zucchni chopped

  • 1 squash chopped

  • 1 1/2 cups cherry tomatoes

  • 3/4 cup feta cheese

  • 1/4 cup olive oil

  • 3 tbsp lemon juice

  • 1-2 lemons

  • 1/2 tsp salt + more for the veggies

  • 1/4 tsp pepper + more for the veggies

  • 1/2 tsp garlic powder

  • 3 tbsp chopped basil

  • 2 tbsp chopped fresh parsley

  • 1 tbsp minced garlic

Instructions:

  • Preheat the oven to 425℉

  • 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.

  • Layer the potatoes and veggies all around the chicken. Season everything really well with salt, pepper and garlic powder to taste.

  • In a small bowl, mix together the feta, olive oil, lemon juice, garlic, basil + parsley.

  • Spread the feta mixture all over the chicken + veggies.

  • Top with a few lemon slices.

  • Drizzle the veggies with olive oil.

  • 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.

  • Serve with fresh basil + more feta cheese on top! Enjoy!