Sheet-Pan Lemon Chicken with Roasted Vegetables & Yogurt Sauce is the kind of dinner that wins hearts without trying too hard. Imagine golden chicken, juicy and tangy from fresh lemon, nestled among tender-crisp vegetables that caramelize just enough at the edges. And right when you think it couldn’t get better, you drizzle on a cool, garlicky yogurt sauce that ties it all together. It’s simple, it’s vibrant, and it makes cleanup ridiculously easy. Honestly, I can’t think of a reason not to make this. Stick around, because I’ll walk you through every detail—and by the end, you’ll see why this one-pan wonder is about to become a family staple. And hey, if you love recipes like this, don’t forget to subscribe so I can send more fresh dinner ideas straight to your inbox.
Why you’ll love this recipe
I’ve made plenty of sheet-pan meals, but this Sheet-Pan Lemon Chicken with Roasted Vegetables & Yogurt Sauce keeps making its way back to my table. Here’s why. First, the flavor balance is unreal—bright citrus meets savory chicken, while the vegetables soak up all the juices. Second, it’s practical. You toss everything onto one pan, slide it into the oven, and let it do the work. And third, it’s healthy in a way that feels natural, not forced. Lean protein, lots of veggies, a refreshing sauce—it’s all here without any fuss.
The taste? Think juicy chicken with a crisp edge, tender potatoes that are fluffy inside, peppers that soften into sweet ribbons, zucchini that turns buttery, and red onion that caramelizes just enough to add depth. Then there’s the yogurt sauce: tangy, herby, and cooling against the warm chicken.
And here’s the kicker—it doesn’t just taste amazing. This dish fuels you. It’s high in protein, full of vitamins, and the yogurt sauce adds probiotics for gut health. Plus, you’ll feel like you’re eating something straight out of a Mediterranean café.
Ingredients you’ll need
Here’s everything that goes into Sheet-Pan Lemon Chicken with Roasted Vegetables & Yogurt Sauce:
For the chicken and vegetables:
- 4 boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- Juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
For the yogurt sauce:
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 small garlic clove, grated
- 1 tbsp fresh dill or parsley, chopped
Tools you’ll want on hand
- A large sheet pan (rimmed works best)
- Parchment paper for easy cleanup
- Two mixing bowls (one for marinade, one for sauce)
- A sharp chef’s knife and sturdy cutting board
- Measuring spoons and cups
- A small whisk or fork for the yogurt sauce
Smart swaps and additions
You can always adjust Sheet-Pan Lemon Chicken with Roasted Vegetables & Yogurt Sauce to match what’s in your fridge. No zucchini? Use broccoli, carrots, or even asparagus. Not a fan of red onion? Yellow onion works too, or shallots if you want something milder. If chicken thighs are what you have, swap them in—they’ll stay juicy and flavorful.
For the sauce, if Greek yogurt isn’t your thing, try labneh for a thicker version, or a dairy-free yogurt for a vegan-friendly option. Sometimes, I even add a pinch of smoked paprika or a drizzle of tahini for extra depth.
Want to bulk it up? Serve over orzo, couscous, or even fluffy rice. This makes the meal more filling, and the grains soak up every last bit of sauce.
Step-by-step instructions
- Preheat the oven. Heat to 400°F (200°C). Line your sheet pan with parchment for effortless cleanup.
- Mix the marinade. In a large bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, salt, and pepper. The aroma right here already sets the tone.
- Marinate the chicken. Add the chicken breasts to the bowl, coating them well. Let them sit for 10–15 minutes. (I usually chop the veggies during this time.)
- Prep the vegetables. Slice your potatoes, peppers, zucchini, and onion. Toss them onto the sheet pan.
- Assemble the pan. Place the chicken on the pan, then scatter the vegetables around it. Drizzle over any leftover marinade.
- Roast. Slide into the oven and roast for 25–30 minutes, flipping the vegetables halfway. You’re aiming for chicken that reaches 165°F (74°C) inside.
- Make the sauce. While the oven does its thing, stir together yogurt, lemon juice, zest, garlic, and dill in a small bowl. Chill until serving.
- Serve and enjoy. Plate the chicken and vegetables, then top with a generous spoonful of yogurt sauce.
Honestly, this is the part where I always steal a potato straight off the pan—crispy edges are my weakness.
What to serve with this meal
Even though Sheet-Pan Lemon Chicken with Roasted Vegetables & Yogurt Sauce is a complete meal on its own, I love adding little extras. Try it with warm pita bread for scooping, or a light green salad if you want freshness. If you want more starchy comfort, Greek Roast Potatoes with Lemon and Goat Cheese are an incredible side dish.
You can also pair it with fluffy couscous, creamy hummus, or a simple tomato-cucumber salad.
And if you’re in the mood to explore another sheet-pan dinner, check out this variation: Sheet-Pan Lemon Chicken with Roasted. It’s a close cousin to this recipe and equally delicious.
Tips for the best results
- Don’t overcrowd the pan. Spread the vegetables out so they roast instead of steaming.
- Pat the chicken dry before marinating. This helps the flavors cling and promotes browning.
- For extra crispy potatoes, preheat the sheet pan in the oven before adding them.
- Use a meat thermometer. Nothing ruins a good dish faster than overcooked chicken.
How to store leftovers
One of my favorite things about Sheet-Pan Lemon Chicken with Roasted Vegetables & Yogurt Sauce is how well it keeps. Store leftovers in airtight containers in the fridge for up to three days. The yogurt sauce stays fresh separately for about the same time.
To reheat, use the oven at 350°F until warmed through. This keeps the chicken tender and the veggies crisp. Microwave works in a pinch but can soften everything more than I like.
If you want to freeze, stick to the chicken and vegetables. Freeze in portions for up to two months, then thaw in the fridge overnight. Make the yogurt sauce fresh when you’re ready to eat.
A little background
Lemon, olive oil, garlic, yogurt—these are flavors deeply rooted in Mediterranean cooking. The combination of roasted chicken with bright lemon and cooling yogurt is a classic for a reason. Sheet-pan meals are just a modern way of streamlining what families have enjoyed for generations.
And that’s the beauty of this recipe: timeless flavors, simplified for today’s busy kitchens.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 34 g |
| Carbohydrates | 20 g |
| Fat | 14 g |
| Fiber | 4 g |
This makes Sheet-Pan Lemon Chicken with Roasted Vegetables & Yogurt Sauce not only delicious but balanced too.
Frequently asked questions
Can I prep this ahead of time?
Yes! Marinate the chicken and chop the veggies in the morning, then roast everything at dinner time.
Can I use chicken thighs instead of breasts?
Absolutely. They’re juicier and add even more flavor. Just adjust the cooking time slightly.
What kind of yogurt is best for the sauce?
Greek yogurt is perfect because it’s thick and tangy. Regular plain yogurt works too but will be thinner.
Can I make this vegetarian?
Yes—replace chicken with chickpeas or tofu. Roast alongside the veggies and drizzle with the same sauce.
Conclusion
Sheet-Pan Lemon Chicken with Roasted Vegetables & Yogurt Sauce is proof that simple doesn’t have to mean boring. It’s wholesome, flavorful, and the kind of meal that feels comforting yet bright all at once. If you’re craving more Mediterranean inspiration, you’ll also love Mediterranean Chicken Bake. Or take a peek at some of my other favorites like fresh orzo salads or veggie-packed flatbreads—you’ll never run out of weeknight options.
So go ahead, make this tonight, and then tell me what you think. And if you do, I’d love to see your version—share your photos on Pinterest or leave a review below so we can all swap notes.
Print
Sheet-Pan Lemon Chicken with Roasted Vegetables & Yogurt Sauce– Easy 40-Minute Dinner
- Total Time: 45–50 minutes
- Yield: 4 servings
Description
Sheet-Pan Lemon Chicken with Roasted Vegetables & Yogurt Sauce is a one-pan wonder that makes dinner effortless. Juicy chicken, caramelized veggies, and a creamy lemony yogurt drizzle come together in under 40 minutes. It’s bright, balanced, and perfect for busy weeknights when you want something wholesome without the fuss.
Ingredients
- For the Chicken & Vegetables
4 boneless, skinless chicken breasts
2 cups baby potatoes, halved
1 red bell pepper, sliced
1 zucchini, sliced
1 red onion, cut into wedges
3 tbsp olive oil
Juice and zest of 1 lemon
2 cloves garlic, minced
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
- For the Yogurt Sauce
½ cup plain Greek yogurt
1 tbsp lemon juice
1 tsp lemon zest
1 small garlic clove, grated
1 tbsp fresh dill or parsley, chopped
Instructions
Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
In a large bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, salt, and pepper.
Add chicken breasts and let marinate for 10–15 minutes.
Arrange chicken and vegetables on the prepared sheet pan. Drizzle with any remaining marinade.
Roast for 25–30 minutes, flipping vegetables halfway through, until chicken reaches 165°F (74°C) internally.
Meanwhile, mix yogurt, lemon juice, zest, garlic, and dill in a small bowl. Chill until serving.
Serve chicken and roasted vegetables hot, topped with a spoonful of yogurt sauce.
Notes
Swap chicken breasts for thighs if you prefer darker meat.
Use any mix of vegetables you love—carrots, broccoli, or asparagus work great.
For extra crispy potatoes, preheat the sheet pan before adding everything.
Dairy-free yogurt can be used for a non-dairy version of the sauce.
Details
- Prep Time: 15 minutes
- Inactive Marinating Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan / Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast + vegetables + sauce
- Calories: 340 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90 mg