Sheet Pan Feta Chicken with Cucumber Salad
Roasted chicken thighs with herbs, served alongside a fresh cucumber and herb salad topped with crumbled feta. Everything comes together in under 25 minutes for an easy Mediterranean dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
freshlightmediterraneanchickentendercrispyweeknightmain-dish
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- ¼ cup fresh herbs (parsley, dill, or oregano, chopped)
- 1 large cucumber, sliced into rounds
- ½ cup feta cheese, crumbled
Instructions
- 1
Pat chicken thighs dry and season generously with salt, pepper, and half the herbs.
- 2
Spread chicken skin-side up on a sheet pan, drizzle with olive oil, and roast at 425°F for 20 minutes.
- 3
While chicken roasts, toss cucumber slices with remaining herbs, salt, pepper, and a drizzle of olive oil.
- 4
Top cucumber salad with crumbled feta and serve alongside the roasted chicken.
Tools you’ll need
- sheet pan
- mixing bowl
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