Hello and welcome to Sunday Supper! This one pan dinner is flavored simply; honey, feta and lemons, along with fresh rosemary, Kosher salt and pepper are all we need here. The honey caramelizes the lemons, feta and chicken thighs, creating a delicious, savory/sweet profile. Everything is served over fresh spinach and peppery arugula, dressed with the honey lemon pan juices. It all comes together in about 40 minutes. Let’s get right to it!
Simple Ingredients, Simple Prep
One Pan Chicken with Lemons and Feta is adapted from Donna Hay’s Chicken with Burnt Lemons and Halloumi; it appears in her cookbook, One Pan Perfect. It’s a fantastic recipe that I have adapted for: 1) not finding Halloumi at my grocery store; and 2) not finding fresh oregano or marjoram. Halloumi is a mild feta-like cheese from the island of Cypress. Given its feta-like texture and flavor, I subbed in feta and it worked like a charm. I have also used skinless, boneless chicken thighs, instead of breasts.
Preheat the oven to 425 degrees F. Not much prep here besides slicing two lemons into wedges, slicing the block of feta and seasoning the chicken thighs.
Slice the feta into 1/4-inch thick strips and place on the sheet tray with the lemon wedges and the seasoned chicken thighs.Lay the fresh herb sprigs on top.
Then, drizzle olive oil over the whole sheet pan, and then follow that with drizzling 2 tablespoons of honey over everything.
We are ready for the oven. Place the sheet tray on the middle rack and bake for 30-35 minutes, depending on the size of your chicken thighs. At the 30 minute mark, use a probe thermometer to temp the thighs, they should read 170 degrees F when they are cooked through. While the Chicken with Lemons and Feta is in the oven, place a few large handfuls of fresh, raw spinach and baby arugula on a serving dish.
When the sheet pan comes out of the oven, remove and discard the herb sprigs. I used a spoon to baste the thighs with the pan juices.
Plate it Up!
Transfer the chicken thighs to the serving dish, directly on top of the raw spinach and arugula. Place the feta and lemons around and in between the chicken pieces.
Then, use a spoon to drizzle the pan juices over the plated Chicken with Lemons and Feta. The hot pan juices will wilt and dress the spinach and arugula. The pan juices are silky and flavorful from the chicken fat, lemon juice and honey – it’s bright, slightly sweet and rich.
To plate: use a fish spatula to slide under the greens; scooping greens, a piece of chicken, feta and lemons.
So simple, yet such great complexity in the flavors. Salty, sweet, bright and herbaceous. One Pan Chicken with Lemons and Feta is a wonderful Sunday Supper – perfect for taking it easy on a weeknight! Did you miss last week’s Pan Roasted Chicken with Mushrooms For Two? Check it out, it’s another super simple recipe with big flavors. Take care and be well, xo Kelly
Kitchen Equipment From Today’s Recipe
One Pan Chicken with Lemons and Feta
Simple, with complex flavor: Salty, sweet, bright and herbaceous. One Pan Chicken with Lemons and Feta is perfect for taking it easy on a weeknight.
- 4-6 Boneless, Skinless Chicken Thighs
- Kosher Salt and Black Pepper
- 2 Lemons, sliced into wedges
- 1 8-oz. Block of Feta, sliced into 1/4-inch thick strips
- 4-6 Fresh Rosemary Sprigs
- Olive Oil
- 2 tbsp. Honey
- 2-3 Handfuls of Raw Baby Spinach and Arugula
Preheat the oven to 425 degrees F.
Place the chicken thighs spaced out evenly, on the sheet tray and season with Kosher salt and black pepper.
Add the sliced feta and the lemon wedges alongside the seasoned chicken thighs.
Lay the fresh herb sprigs on top.
Drizzle olive oil over everything.
Drizzle the honey over everything.
Bake on the center rack in the preheated oven for 30-35 minutes. Cooked through thighs should read 170 degrees F when temped with a probe thermometer.
Remove and discard the rosemary sprigs.
Place a few handfuls of raw baby spinach and arugula on a serving plate.
Place the chicken, lemons and feta on top of the greens.
Drizzle the pan juices over the plate, wilting and dressing the greens.
MariFebruary 13, 2022 at 8:36 am
What a gorgeous picture of a gorgeous Sunday supper. The colors are so lovely together and it just sounds amazing. I enjoy cooking with honey, so this one will go in the collection. Did you just hear a door closing? It’s me going to the store for lemons and hoping to get there early enough to beat the crowds. I can predict I will still see several men clogging the aisles and balancing huge bags of snacks and cases of beer. Maybe even a frozen pizza or two or three instead of making some of your pizza recipes. They don’t know what they’re missing. At least I won’t have to fight them for lemons or arugula. Unless they subscribe to the blog too! This would be a nice game day treat too, and a nice change from wings. Happy Sunday to Kelly, Alex, Terry, Dante, Penny, Sophie, and the blog sisters. Go Bengals, and win that game!
Kelly DjalaliFebruary 13, 2022 at 8:45 am
Good Morning Mari, You’re right in that you likely won’t have to wrestle arugula from anyone at the supermarket today. Lol! I was thinking of you with this recipe because it is quite salad-like. It is funny to realize that the Super Bowl is right up there with holidays as far as food blogging goes. Have a wonderful Sunday! xo Kelly
TerryFebruary 13, 2022 at 10:49 am
This looks really good, today we are having your pulled pork tacos, nachos and other super bowls treats. So this is dinner for tomorrow Yumm… have a great Super Bowl Sunday go Bengals ❤️?Mom
Kelly DjalaliFebruary 13, 2022 at 11:13 am
Sounds like a great Super Bowl menu, Mom! Enjoy the game! xo Kelly
JulieFebruary 13, 2022 at 9:25 am
This sounds delicious. My husband wants chili to day, but this will be on the menu tomorrow. I love the idea of serving the chicken on greens. What side pan did you use for this recipe? Enjoy super bowl Sunday! We will be cheering for the Bengals.
JulieFebruary 13, 2022 at 10:33 am
This dish sound delicious. I love that is is served over greens. What size sheet pan did you use for this recipe? Enjoy Super Bowl Sunday. Cheering for the Bengals in our house.
Kelly DjalaliFebruary 13, 2022 at 10:46 am
Hi Julie, I recently purchased the three sheet pan set from Nordic Ware: http://rstyle.me/+UvZP0-gqVxryKHFDlBM2cw
I used the half sheet pan (the middle pan of the set) for this recipe. I love that this dish is served over fresh greens too, it’s a really tasty way to eat your greens! I am cheering for the Bengals too! Enjoy the game, xo Kelly
JoAnneFebruary 15, 2022 at 11:23 pm
Thank you so much for sharing this recipe. It has the most delicious smell when cooking and the taste is equally if not more delicious! This is one of those dishes that I will use at a dinner party since it is the perfect meal for guests and hosts. The aroma for the guest entering the house is so promising & the meal doesn’t disappoint. For the hosts, it offers the ability to serve a great meal while enjoying and focusing on being with friends.
Kelly DjalaliFebruary 16, 2022 at 8:32 am
Hi JoAnne, You’re so right, the cooking aroma of this sheet pan dinner is very comforting. I am so happy you enjoyed this one and I am sure your guests will enjoy it in the future! xo Kelly
judyFebruary 23, 2022 at 9:43 am
I’m just back from a girls’ getaway and wanted to report that this recipe checked all the boxes: a few simple ingredients easily found at any store, easy prep in a bare-bones vacation condo kitchen, low carbs for the beach body conscious, and best of all fabulous flavor. A real winner that I’ll continue to make at home (although I might have to add some rice or potatoes for the starch-loving spouse!) Thanks for another wonderful recipe!
Kelly DjalaliFebruary 23, 2022 at 10:14 am
Hi Judy! I am so glad this recipe was an easy vacation dinner. It is really good to have a few of those in your back pocket. Thank you so much for reporting back on your experience! I am also happy it will be on repeat for you at home too! xo Kelly