A truly delicious, high-protein weeknight meal that comes together on one sheet pan. Topped with a creamy, herby feta yogurt sauce and lots of pickled onions!
This Mediterranean-inspired sheet pan dinner is a new favorite of mine: roasted winter vegetables and chicken get coated in a delicious lemon-forward marinade and finished with an addictive herby feta yogurt sauce + LOTS of pickled onions! It’s a salty/savory lover’s dream. I love finishing off the plates with lots of fresh herbs and lemon zest for brightness!
You can customize this sheet pan meal to your liking, choosing between chicken breast or thighs, mixing up the vegetables, and picking your herbs. I think cauliflower, carrots, parsnips, or any winter squash would be delicious here!
Full recipe is below. I hope you love this one as much as I do!! <3
For the marinade:
2 tsp oregano
1 1/2 tsp cumin
1 1/2 tsp coriander
1/2 tsp nutmeg
1 tsp salt + more to taste
Freshly ground black pepper
1 tsp Dijon mustard
1 tsp honey
Zest of 1 lemon
1/2 cup lemon juice
1/4 cup olive oil
4 cloves garlic, grated
Combine all marinade ingredients in a small bowl.
For the sheet pan:
1-1 1/2lb chicken breast or thighs
1 yellow onion, chopped
1 butternut squash, chopped into small chunks
Optional: 2-3 gold, russet, or sweet potatoes, chopped into chunks
1 lemon, slicedStart by combining all marinade ingredients in a small bowl.
Chop your vegetables, then add onto a parchment lined baking sheet. Pour over 1/2 the marinade mixture, toss to coat. Slice lemon and nestle in slices between vegetables. Roast at 425F for 30 minutes. While roasting, place chicken in a bowl with remaining marinade.
After 30 minutes, remove pan from oven. Add chicken to the pan in between vegetables, feel free to pour excess marinade over top. Place back in oven for an additional 20ish minutes, or until chicken is cooked through to 165F internal and veggies are tender.
For the herby feta yogurt sauce:
6 oz feta, crumbled
1-2 garlic cloves, grated
1/2 cup Greek yogurt (I used 2%)
1 cup packed fresh herbs: mix of dill, basil, mint, and/or parsley
Zest + juice of one small lemon
1 tbsp olive oil
Pinch red pepper flakes, more to taste
Salt and pepper, to taste
Combine all ingredients in a blender. Use a dash of cream to thin if needed but you want the end result to be pretty thick. Taste and adjust salt + pepper + red pepper flakes as needed.
For the pickled onions:
1 large red onion, and/or multiple shallots, thinly sliced
Apple cider, white wine, or red wine vinegar
Pinch salt + pepper
Pinch sugar
Combine onions in a jar with 1:1 liquid ratio of vinegar to hot water, along with the salt, pepper, and sugar. Shake to combine. Allow to sit overnight for best flavor!
To plate: add a generous amount of the feta sauce to each plate. Top with roasted vegetables, then add your chicken. Add lemon slices. Garnish with LOTS of fresh herbs + pickled onions, lemon zest, cracked black pepper, and additional feta if desired! Enjoy :)
This dinner is such a beautiful way to use up the citrus that’s in season right now along with winter veggies!! Plus it’s a super refreshing and light dinner, packed with protein and only dirties a sheet pan. It’s pretty perfect. You’re gonna love it!
Check out my Instagram @abigailsapron to watch me make this one :) have a wonderful day friends!
With love,
Abigail