Mediterranean Sheet-Pan Lemon Chicken with Roasted Vegetables & Yogurt Sauce
This sheet-pan dinner is a simple, colorful way to enjoy Mediterranean flavors with minimal cleanup. Juicy lemon-garlic chicken roasts alongside tender potatoes, zucchini, peppers, and onions, then gets finished with crumbled feta and a refreshing herb yogurt sauce. It’s a wholesome, balanced meal that works for weeknights but feels special enough for guests.
Total Time: ~45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
For the Chicken & Vegetables
1 ½ lbs chicken thighs or breasts (about 4 pieces)
1 lb baby potatoes, halved
1 medium zucchini, sliced into half-moons
1 red onion, cut into wedges
2 bell peppers, sliced
1 lemon (zest + juice for marinade, slices for roasting)
3 tbsp olive oil
3 garlic cloves, minced
1 tsp dried oregano (or thyme)
½ tsp salt (more to taste)
½ tsp black pepper
½ cup crumbled feta cheese
Fresh parsley, for garnish
For the Yogurt Sauce
1 cup plain Greek yogurt
1 tbsp lemon juice
1 garlic clove, finely grated
1–2 tbsp chopped fresh parsley or dill
Salt and black pepper, to taste
Instructions
Preheat the Oven
Heat oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier cleanup.
Marinate the Chicken
In a bowl, whisk olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.
Add chicken thighs or breasts and toss to coat. Let sit while prepping the vegetables.
Prepare the Vegetables
Place potatoes, zucchini, red onion, and bell peppers on the sheet pan.
Drizzle with a little olive oil, season with salt and pepper, and toss.
Assemble & Roast
Nestle chicken pieces among the vegetables. Add lemon slices over or around chicken.
Roast for 25–30 minutes, or until chicken reaches 165°F (74°C) internal temperature and potatoes are tender.
Make the Yogurt Sauce
In a small bowl, combine yogurt, lemon juice, garlic, parsley or dill, salt, and pepper. Mix until smooth. Refrigerate until serving.
Finish & Serve
Remove sheet pan from oven. Sprinkle crumbled feta and extra parsley over the chicken and vegetables.
Serve hot with a dollop of yogurt sauce on the side.
Tips & Variations
Protein Options: Swap chicken with boneless lamb, turkey breast, or even salmon fillets. For a vegetarian version, use chickpeas or tofu cubes instead.
Veggie Swaps: Replace zucchini with eggplant or mushrooms. Sweet potatoes can be used instead of baby potatoes for a sweeter, more earthy base.
Add Grains: Serve over couscous, quinoa, or rice if you want a heartier meal. The roasted pan juices double as a light dressing.
Spice It Up: Add a pinch of red pepper flakes, sumac, or smoked paprika to the marinade for extra flavor.
Make Ahead: Marinate chicken up to 24 hours in advance for more depth of flavor. Store covered in the fridge until ready to roast.
Yogurt Sauce Twist: Stir in a little tahini, cucumber (for a tzatziki feel), or even mint for a different flavor profile.
Sheet Pan Hack: If using chicken breasts, slice them in half lengthwise so they cook evenly with the vegetables.
Q&A
Q: Can I use frozen vegetables?
A: Yes, but thaw them and pat dry first so they roast instead of steaming.
Q: How do I keep chicken juicy in the oven?
A: Use bone-in, skin-on thighs if possible. They stay moist and flavorful. If using breasts, don’t overcook and consider covering them loosely with foil for part of the bake.
Q: Can I double this recipe for meal prep?
A: Absolutely. Use two sheet pans and rotate them halfway through roasting for even cooking. The dish keeps well for 3–4 days in the fridge.
Q: What can I serve with this?
A: Warm pita bread, couscous, or a light side salad like Greek salad makes it a complete Mediterranean spread.
Nutrition
(per serving, approx. 1/4 of recipe)
Calories: ~410
Protein: 34g
Carbohydrates: 22g
Fat: 19g
Fiber: 4g
Sugars: 5g
Sodium: ~540mg
(Values will vary depending on portion size, type of chicken, and feta amount used.)
Conclusion
This Mediterranean sheet-pan lemon chicken is a perfect balance of bright, zesty flavors, hearty roasted vegetables, and creamy yogurt sauce. It’s healthy, simple, and satisfying, making it ideal for both busy weeknights and casual gatherings. With minimal prep and cleanup, it’s a dish that proves that wholesome food can be both easy and delicious.