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.