Greek Lemon Chicken & Potatoes Sheet Pan Dinner

Greek lemon chicken and potatoes roasted with zucchini, bell peppers, red onion, and finished with feta and cherry tomatoes.

Why This Recipe Fits the Mediterranean Diet

This meal naturally aligns with Mediterranean-style eating:

• Olive oil is the foundation of the marinade and one of the cornerstones of Mediterranean eating. It's rich in monounsaturated fats and polyphenols which are compounds linked to reduced inflammation and better heart health.

• Lean protein from chicken supports muscle maintenance and keeps you full. Using a mix of breast and thighs gives you flexibility — thighs add flavor and a little extra fat, while breast keeps things lighter.

• The vegetables: bell peppers, zucchini, and red onion bring fiber, vitamins C and B6, and antioxidants to the pan. Roasting them concentrates the flavor while preserving most of the nutrition.

• Yellow potatoes are a solid source of potassium, vitamin C, and complex carbohydrates that give you steady energy rather than a spike and crash.

• Lemon juice and fresh parsley aren't just for flavor. Lemon adds vitamin C, and parsley is quietly one of the more nutrient-dense herbs out there — high in vitamins K and A.

And if you go the tzatziki and feta route for toppings? You're adding calcium and probiotics from the yogurt, plus that satisfying richness that makes Mediterranean food so easy to stick with long-term.

The whole point of eating this way isn't perfection, but it's building meals that are nourishing, delicious, and sustainable. This sheet pan dinner checks all three boxes.

Why It Works So Well Over Pasta

While this meal is perfectly yummy by itself, we served this over protein pasta, which made it even more filling and balanced. The lemony pan juices act almost like a light sauce, coating the noodles without needing cream or butter.

Angel hair worked great because it absorbed the flavor quickly, but penne, rotini, or even orzo would be excellent choices too.

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Greek Lemon Chicken & Potatoes Sheet Pan Dinner

Yield: 4-6

Author: Siena Haskell

Prep time: 15 MinTotal time: 15 Min

An easy Greek lemon chicken and potatoes sheet pan dinner loaded with vegetables, olive oil, herbs, and bold Mediterranean flavor. Perfect over pasta for a simple family meal.

Ingredients

• 1.5 lb yellow potatoes, halved and cut into fourths
• 2 bell peppers, sliced
• 1 zucchini, halved and sliced
• 1 red onion, sliced
• 1.5 lb chicken, cut into 1-inch pieces (breast and/or thighs)
• 1/3 cup olive oil
• Juice of 1 lemon
• 1/4 cup chopped parsley
• 3 garlic cloves, minced
• 1/2 tablespoon dried oregano
• 1/2 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon red wine vinegar

Optional Garnishes

• Cherry tomatoes, halved
• Lemon slices
• Chopped parsley
• Fresh dill
• Tzatziki sauce
• Crumbled feta

Instructions

1. Preheat oven to 425°F.
2. Arrange potatoes, bell peppers, zucchini, onion, and chicken evenly on a large sheet pan.
3. In a bowl or jar, mix together olive oil, lemon juice, garlic, parsley, red wine vinegar, and all seasonings.
4. Pour the marinade over everything on the sheet pan. Toss until evenly coated.
5. Bake for 35–45 minutes, stirring once if needed, until chicken is cooked through and potatoes are fork-tender.
6. Garnish with tzatziki, fresh herbs, tomatoes, or feta if desired.
7. Serve as-is or over pasta to soak up the flavorful juices.

Notes

• Cut vegetables and chicken into similar-sized pieces for even cooking.
• Chicken cut too small can overcook and dry out.
• Zucchini cut too small can become too soft.
• Potatoes cut too large may remain undercooked.

Uniform sizing makes all the difference in sheet pan meals.

Nutrition Facts

Calories

556

Fat

34 g

Sat. Fat

7 g

Carbs

44 g

Fiber

7 g

Net carbs

36 g

Sugar

8 g

Protein

22 g

Sodium

789 mg

Cholesterol

69 mg

Nutrition facts are approximate and may vary.