Herb & Lemon Sheet Pan Chicken

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Ingredients

1 ½ cups feta
½ cup olive oil
2 lemons, freshly squeezed
4 cloves garlic, minced
2 tablespoons Morton & Bassett Dill Weed
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3 tablespoons Morton & Bassett Poultry Herbs
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1 teaspoon Morton & Bassett Ground White Pepper
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1 teaspoon salt
1 lb. baby potatoes, halved
1 ½ cups bell peppers, thinly sliced
1 cup cherry tomatoes
½ large red onion, thinly sliced
3 lbs. boneless, skinless chicken breast
2 lemons, sliced in thick rounds
2 tablespoons fresh parsley for garnish

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In a medium bowl, combine olive oil, 1 cup of the crumbled feta, minced garlic, lemon juice, salt, M&B Poultry Herbs, M&B Dill Weed, and M&B Ground White Pepper, and salt. Stir to combine and pour half the marinade over chicken breasts. Let marinate in the fridge for around 2 hours.
Once chicken has marinated, preheat the oven to 425°F.
On a rimmed baking sheet, combine potatoes, peppers, tomatoes and onion.
Nestle the chicken in with the veggies and pour remaining marinade over the chicken and combined veggies. Nestle in the lemon wheels.
Bake for 20-ish minutes, then cover with foil and bake for another 20 minutes, or until the chicken is cooked to 165°F and the potatoes are golden.
Top with fresh parsley and the remaining ½ cup of crumbled feta. Enjoy!