Sheet Pan Lemon Chicken and Polenta Dinner

  • Author: Leigh Olson
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x


This Chicken Dinner with Polenta is a Mediterranean-inspired weeknight meal that’s all cooked on one pan and is ready in under 45 minutes, mostly hands-free!


  • Cooking spray
  • 1 (24-ounce) tube polenta, sliced in 1/2-inch rounds
  • 6 Tbsp. olive oil, divided
  • Salt
  • Pepper
  • 2 tsp. Italian seasoning
  • 1/4 tsp. garlic powder
  • 1 pint grape or cherry tomatoes
  • 1 lb. green beans
  • 1 and 1/2 lbs. boneless, skinless, chicken thighs
  • 4 oz. crumbled feta
  • 1 lemon, halved
  • 2 Tbsp. chopped parsley (optional)


  1. Preheat the oven to 425˚F, positioning one rack about 4 inches from the broiler and another in the center of the oven.
  2. Spritz the baking sheet with the cooking spray.
  3. Arrange the polenta rounds on the sheet pan, spacing them evenly. Drizzle with 2 tablespoons of olive oil and season lightly with salt and pepper.
  4. In a small-sized mixing bowl, whisk together the remaining 4 tablespoons of olive oil, Italian seasoning, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
  5. In a large-sized mixing bowl, place the tomatoes and green beans. Drizzle with 1/2 of the olive oil mixture and toss to coat.
  6. Arrange the tomatoes and green beans around the polenta slices.
  7. Place the chicken thighs into the same mixing bowl used for the vegetables, and drizzle with the remaining olive oil mixture and toss to coat.
  8. Arrange the thighs around the polenta slices.
  9. Roast until the thighs register 165˚F on an instant read thermometer and the vegetables are slightly charred, about 30 minutes.
  10. Remove the pan from the oven and sprinkle with the feta cheese. Place the lemon halves cut-side-up on the pan. Broil until the feta is slightly browned, about 3 – 4 minutes.
  11. Remove the pan from the oven. Squeeze the lemon halves over everything. Sprinkle with parsley, if using.