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