Sheet Pan Spiced Chicken Cutlets
with Roasted Vegetables & Lemon Feta Crema
- Milk
A meal you can make all on a single baking sheet? Sign us up! Tonight’s pan is filled with shawarma-spiced chicken, crispy-spiced potato wedges, and roasted zucchini and onion. Add to that a lemony feta crema—on the side for dipping—and dinner is ready to serve.
Ingredients
12 ounce
Potatoes
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Red Onion
4 tablespoon
Sour Cream
1 unit
Zucchini
1 unit
Lemon
1 clove
Garlic
1 tablespoon
Shawarma Spice Blend
10 ounce
Chicken Cutlets
1 tablespoon
Turkish Spice Blend
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve, peel, and cut onion into ½-inch-thick wedges.
• Toss potatoes on one side of a baking sheet with a drizzle of oil, Turkish Spice, and a big pinch of salt and pepper. (For 4 servings, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add more to the sheet then).
• In a large bowl, combine garlic, Shawarma Spice, a large drizzle of oil, juice from half the lemon, salt, and pepper. • Pat chicken* dry with paper towels; add to bowl and turn to coat. Set aside to marinate.
• In a medium bowl, toss zucchini and onion with a drizzle of oil, salt, and pepper. • Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add veggies and chicken to empty side. (For 4 servings, leave potatoes roasting and add veggies and chicken to a second sheet; roast on middle rack.) • Return to top rack until potatoes and veggies are tender and chicken is cooked through, 15-20 minutes.
• Meanwhile, place feta in a small bowl; mash with a spoon. Stir in sour cream, lemon zest, and a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Divide chicken, veggies, and potato wedges between plates. Serve with lemon feta crema for drizzling or dipping, and remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the spices and feta crema, though some found the seasoning overpowering; adjust to taste 🌶️.
- Ease of prep: Customers appreciated the simple one-pan cooking, but some noted longer veggie roasting times than listed.
- Suggestions: Consider pan-cooking zucchini for better texture; use less spice if sensitive to strong flavors.
- Portions: Some wanted more chicken or vegetables; others found it filling with leftovers.
- Texture: A few noted dry chicken; try reducing cook time or adding more sauce for moisture.
Reviews from our home cooks
Best combo of flavors! I was so pleasantly surprised by the lemon feta crema. It was great for dipping the potatoes in as well. Super easy prep recipe. Would DEFINITELY pick again.
This meal was really easy to make and the lemon/feta crema was a delicious counterbalance to the earthy flavors in the rest of the dish
Really easy to make and ended up enjoying it more than I thought I would! I'm not one for these spices, but they work together very well with the feta component.
Quick. Easy. Delicious. I actually peeled the potatoes and after all oven cooking done, mashed potatoes with zucchini/onion and added the feta cheese/sour cream mix to it. Chicken was fine with its marinated sauce.
I just prepared this meal and ate it. Oh my goodness!! The flavors!! The chicken came out tender and flavorful. The feta/sour cream sauce added a layer of taste that was a pleasant surprise. I would make this again!!!
Really delicious! Love the seasoned potatoes and marinated chicken. Zucchini and onions were nice change of pace for vegetable. Feta plus lemon perfect.
This was easy to prepare. Spices were great. I am not a fan of sour cream or feta cheese. But the recipe for the sauce made me a fan of cooking with either one.
I had to buy my own chicken as it was warm, but that's not the reason for losing a star. There is NO way to roast the vegetables and chicken without steaming them instead. There is too much food for a single sheet, and mine is huge. I realized this before I put it in the oven and raised the temp to 450. It was all still steamed when the chicken was done. The potatoes, which had started to crisp turned soft once I added the zucchini, onions, and chicken. You need to pan cook the zucchini instead if you want the flavor of roasted. I could have steamed this in my rice pot!
The portions were a little big. Barely fit on my sheet pan. But the food was good.
Spice on chicken was a little strong. Had to use lots of the sauce, which I also added plain yogurt to, to stretch it a little
