Ingredients
For Chicken
- 1½ tablespoons lemon juice
- 1 tablespoon avocado or olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ¾ teaspoon kosher salt, or to taste
- Ground black pepper, or to taste
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
For Veggies
- 1 large zucchini, diced small
- 2 cups grape or cherry tomatoes, halved
- 14 ounces canned artichoke hearts packed in water, drained, patted dry and roughly chopped
- ½ medium red onion, thinly sliced
- 1 large bell pepper (red, yellow, or orange), chopped small
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper, or to taste
- ½ teaspoon garlic powder
- 1 tablespoon avocado oil or olive oil
- ½ cup feta cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400° F and line a large edged sheet pan (approximately 21”x 15”). If your sheet pan is smaller, you can use two pans for even cooking.
- Make Marinade and Marinate Chicken: In a large bowl, whisk together lemon juice, oil, minced garlic, oregano, parsley, salt, and black pepper. Add the chicken pieces, toss to coat evenly, and refrigerate the bowl for about 10 minutes while you prep the vegetables.
- Prepare Vegetables: Spread the diced zucchini, cherry tomatoes, artichoke hearts, sliced red onion, and chopped bell pepper on the baking sheet. Drizzle with oil and season with salt, pepper, and garlic powder. Toss gently with your hands or a spoon to coat the veggies evenly.
- Combine Chicken and Veggies: Remove the marinated chicken from the fridge. Spread the veggies out in a single layer on the sheet pan, then create small spaces or gaps among the vegetables. Nestle the chicken pieces into those gaps, ensuring even distribution for consistent cooking.
- Bake: Place the sheet pan in the oven and bake for 18-20 minutes or until the chicken is no longer pink in the center and reaches an internal temperature of 165° F. Be cautious when removing from the oven, as liquid released from veggies can be hot.
- Drain, Add Feta, and Serve: Drain off any excess liquid from the pan. Sprinkle the feta cheese over the hot chicken and veggies. Optionally, top with fresh chopped parsley. Serve over cooked pasta, rice, or inside a pita for a complete meal.
Notes
- If you don’t have a large sheet pan, using two smaller pans works well to ensure even roasting.
- Marinating the chicken helps infuse it with bright lemon and herb flavors—don’t skip or reduce the marinating time if possible.
- Use ripe, colorful bell peppers for the best sweetness and color contrast.
- To keep feta cheese from melting entirely, add it after removing the pan from the oven.
- Check chicken doneness with a meat thermometer for safety and juiciness.
- Leftover liquid from vegetables can be drained to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American, Greek
