Sheet Pan Chicken Thighs and Veggies with Crumbled Feta
This sheet pan chicken thighs and roasted veggies dish is a hearty, flavorsome, and really easy weeknight dinner. It only takes 15 minutes of prep time before going into the oven. It pairs juicy chicken thighs with a selection of veggies, topped with crumbled feta and, optionally, parsley. Oh, and the clean-up is minimal, too!
You can serve it on its own or pair it with this zesty avocado and tomato salad or this romaine salad. You can dip the potatoes in this rich lemon aioli, and, for dinner parties, enjoy with a glass of this sparkling Prosecco sangria.
Ingredients
To make this sheet pan chicken thighs and veggies recipe, you’ll first need the following:
- Chicken Thighs – 4 chicken thighs (∼ 1.75 lb or 800 grams)
- Potatoes – 1 lb potatoes
- Zucchini – 2 zucchini (∼ ¾ lb or 350 g)
- Peppers – 2 bell peppers (red, yellow, or orange)
- Red Onion – 1 red onion
- Feta – 3.5 oz (100 grams) feta
- Salt – 1 tsp kosher salt
- Pepper – 1/2 tsp ground black pepper
- Lemon – juice and zest from one lemon
- Garlic – 2 garlic cloves
- Parsley – 2 tbsp minced fresh parsley (optional)
- Olive Oil – 2 tbsp olive oil
Ingredient Notes:
Potatoes – The best potatoes for this recipe are Russet potatoes in the US (if grown in Idaho, they’re also known as Idaho potatoes) and Maris Piper or King Edward in the UK. You could also use baby potatoes (cut in half).
How to Make It
Step 1. Preheat the oven to 425°F (220°C or 200°C fan).
Step 2. Season the chicken thighs. First, season with half a teaspoon of kosher salt and 1/4 tsp of ground black pepper. Add the lemon zest from one lemon and lemon juice from half a lemon (about 1 tbsp of lemon juice). Finally, add one tablespoon of olive oil.
Step 3. Prep the veggies.
- Cut the bell peppers into thick slices (about 6-8 slices per pepper).
- Cut the zucchini into rounds (about 3/4 inch or 2 cm thickness).
- Peel and cut the red onion into 8.
- Peel and cut the potatoes into chunks (about 1.5 inches or 4 cm).
- Keep each of the veggies separately (we’ll add the potatoes and peppers first since they take longer to cook and then the zucchini and red onion later on). Season the veggies with a pinch of salt and pepper and toss with a drizzle of olive oil.
Step 4. To a sheet pan (optionally covered with baking paper for easier clean up), add the chicken thighs, potato chunks, roasted pepper slices, and garlic cloves (peeled&crushed). Roast in the oven for 20 minutes.
Step 5. After 20 minutes, remove the sheet pan from the oven, and add onions and zucchini. Return the sheet pan to the oven and bake for about 20-25 more minutes until the chicken and veggies are cooked through.
Step 6. Once the chicken and veggies are cooked through, remove the sheet pan from the oven. Squeeze 1 tbsp of lemon juice over the veggies. Add crumbled feta and chopped parsley.
Just look at those colors! There’s so much richness and flavor, all on the tray together.
Serve it in the tray straight to the table, or transfer all the ingredients to a large serving plate or bowl.
I’m a big fan of how simple this is to make. Once you’ve prepped the chicken and veg, all you have to do is let it bake in the oven. Once it’s ready, you can enjoy it as it is, or with plenty of other dishes.
What to Serve it With
A favorite pairing of ours is with a side of this refreshing avocado and tomato salad, which compliments the richness and heat with some zesty notes.
You could also try this arugula parmesan salad, this romaine salad, or this couscous salad. Once you’re finished, why not treat everyone to these simple chocolate truffles, as well?
If you made this and it went down a treat, please leave a review below and let me know in the comments what you paired it with. I think weeknight dinners like this one are ideal for bringing the family together, and they’re very straightforward to make.
Easy Recipe Card
Ingredients
- 4 chicken thighs ∼ 1.75 lb or 800 grams
- 1 lb potatoes
- 2 zucchini ∼ ¾ lb or 350 g
- 2 bell peppers red, yellow, or orange
- 1 red onion
- 3.5 oz 100 grams feta
- 1 tsp kosher salt or to taste
- 1/2 tsp ground black pepper or to taste
- juice and zest from one lemon
- 2 garlic cloves
- 2 tbsp minced fresh parsley optional
- 2 tbsp olive oil
Instructions
- Preheat the oven to 425°F (220°C or 200°C fan).
- Season the chicken thighs. First, season with half a teaspoon of kosher salt and 1/4 tsp of ground black pepper. Add the lemon zest from one lemon and lemon juice from half a lemon (about 1 tbsp of lemon juice). Finally, add one tablespoon of olive oil.
- Prep the veggies. Cut the bell peppers into thick slices (about 6-8 slices per pepper). Cut the zucchini into rounds (about 3/4 inch or 2 cm thickness). Peel and cut the red onion into 8. Peel and cut the potatoes into chunks. Keep each of the veggies separately (we’ll add the potatoes and peppers first since they take longer to cook and then the zucchini and red onion later on). Season the veggies with a pinch of salt and pepper and toss with a drizzle of olive oil.
- To a sheet pan (optionally covered with baking paper for easier clean up), add the chicken thighs, potato chunks, roasted pepper slices, and garlic cloves (peeled&crushed). Roast in the oven for 20 minutes.
- After 20 minutes, remove the sheet pan from the oven, and add onions and zucchini. Return the sheet pan to the oven and bake for about 20-25 more minutes until the chicken and veggies are cooked through.
- Once the chicken and veggies are cooked through, remove the sheet pan from the oven. Squeeze 1 tbsp of lemon juice over the veggies. Add crumbled feta and chopped parsley.
Notes
Want to add this to your weeknight roster? Don’t forget to pin it to one of your weeknight or family dinner boards, ready for when it’s time to go shopping.
