Moroccan Sheet-Pan Chicken and Vegetables with Feta

Wisconsin Cheese Moroccan Sheet-Pan Chicken and Vegetables with Feta Recipe
Active Time
30 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Feta can be used in this recipe.


  1. Heat oven to 450°F. Line a 15 x 10-inch baking pan with aluminum foil. Grease foil with cooking spray.
  2. Whisk the honey, cumin, salt, cinnamon and pepper in a small bowl. Slowly whisk in olive oil.
  3. Combine feta and 1 tablespoon olive oil mixture in a small bowl. Arrange the chicken, beets, carrots and lemon slices on prepared pan; drizzle with remaining olive oil mixture. Stir and flip to coat. Mound feta mixture on chicken.
  4. Bake for 20 minutes. Flip vegetables and lemon. Add olives. Bake for 10-15 minutes longer or until a thermometer inserted into chicken reads 165°F and vegetables are tender. Garnish with cilantro.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Cheesemakers refer to feta as pickled, because it is packed in brine (salt and water). The brine preserves the cheese for approximately six months, longer than most fresh cheeses.

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