Sheet Pan Lemon Feta Chicken

Sheet pan chicken thighs roast with cherry tomatoes, red onion, oregano, lemon, and feta for an easy Mediterranean-style dinner in about 45 minutes.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 2.5 lb bone-in, skin-on chicken thighs
• 2 cups cherry tomatoes
• 1 medium red onion
• 1 large lemon
• 4 oz feta cheese
• 2 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Heat the oven to 425°F. Halve the cherry tomatoes, cut the red onion into wedges, and cut the lemon in half. Zest one half and cut the other half into wedges. (about 5 min) — 425°F
2. Arrange the chicken thighs, tomatoes, and onion on a large rimmed sheet pan. Drizzle with olive oil, then season with oregano, lemon zest, salt, and pepper. Rub the seasoning over the chicken and toss the vegetables to coat. (about 5 min) — 425°F
3. Roast until the vegetables are tender and the thickest part of each chicken thigh reaches 165°F, about 28 to 35 minutes. (about 30 min) — 425°F
4. Crumble the feta over the hot chicken and vegetables. Squeeze lemon juice over everything and serve with the lemon wedges. (about 2 min) — 425°F