Sheet-Pan Lemon Herb Chicken Breast with Crispy Potatoes, Artichokes & Warm Feta

Instructions

1. 1

   Preheat your oven to 425°F. On a standard 18x13-inch rimmed sheet pan, spread out 1 lb baby Yukon Gold potatoes and 1 can canned quartered artichoke hearts. Drizzle with 2 tbsp extra-virgin olive oil and season with 1 tsp dried oregano, 1 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Toss well to coat and arrange in an even layer.

   5 min

   Tip: Patting the canned artichokes dry with paper towels is non-negotiable if you want them to roast instead of steam.

2. 2

   Slide the sheet pan into the hot oven to give the potatoes and artichokes a head start until they begin to brown at the edges.

   10 min

   Tip: Giving denser root vegetables a ten-minute head start guarantees tender potatoes and juicy, never-overcooked chicken.

3. 3

   While the potatoes roast, whisk together 2 tbsp extra-virgin olive oil, zest of 1 lemon, 2 tbsp fresh lemon juice, 4 cloves garlic, 0.5 tsp dried oregano, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper in a shallow bowl. Add 1.5 lbs boneless skinless chicken breasts and turn to coat on both sides.

   5 min

   Tip: Slicing thick breasts into thin cutlets cuts cooking time in half and keeps the meat super juicy.

4. 4

   Add 1 pint cherry tomatoes and 6 oz block feta cheese directly to the remaining marinade in the bowl, gently rolling them around to pick up the garlicky herb oil.

   3 min

   Tip: Dressing the feta in oil keeps it creamy inside while it develops gorgeous browned edges under high heat.

5. 5

   Carefully pull the sheet pan from the oven. Nudge the potatoes and artichokes toward the edges, place the marinated chicken cutlets in the center, and scatter the tomatoes and feta cubes into any open spaces across the pan.

   2 min

   Tip: Try not to overlap the chicken pieces so circulating oven heat cooks them evenly and quickly.

6. 6

   Return the loaded sheet pan to the oven and roast until the chicken reaches 165°F internally, the tomatoes are blistered, and the feta cubes are warm and lightly golden at the corners.

   12 min

   Tip: A digital instant-read thermometer takes the guesswork out of chicken breast; pull it right at 165°F.

7. 7

   Pull the sheet pan from the oven. Immediately splash the remaining 2 tbsp fresh lemon juice over the hot chicken and vegetables, then garnish everything with 2 tbsp fresh dill. Rest for 3 minutes, then spoon the flavorful pan juices over each serving.

   3 min

   Tip: That final splash of fresh lemon juice cuts through the salty feta and wakes up all the roasted flavors.