Description
Juicy chicken, cherry tomatoes, and creamy feta roast together on one sheet pan with a bright lemon-oregano marinade for a simple, delicious weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pint cherry tomatoes
- 1 red onion, sliced
- 8 ounces feta cheese, crumbled
- Lemon slices, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F. Lightly grease a large sheet pan.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Place the chicken breasts on the prepared sheet pan and pour half of the marinade over them, turning to coat.
- Add the cherry tomatoes and sliced red onion around the chicken, then drizzle with the remaining marinade.
- Bake for 25 to 30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the pan from the oven and sprinkle the crumbled feta cheese over the chicken and vegetables.
- Garnish with lemon slices and fresh parsley before serving.
Notes
For the best flavor, use full-fat feta cheese. If using chicken thighs, the cooking time may vary slightly. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Dinner
- Cuisine: Mediterranean
Nutrition
- Calories: 490
- Sugar: 6g
- Fat: 27g
- Carbohydrates: 12g
- Protein: 43g