I’m loving sheet pan dinners right now — they’re fast, low-fuss, and deliver a satisfying, full meal with very little cleanup. This Green Goddess Sheet Pan Chicken and Veggies combines roasted potatoes, chickpeas, blistered tomatoes, and tender chicken, finished with a bright, herby yogurt sauce. It’s an easy weeknight meal that’s healthy, full of flavor, and easy to adapt to what you have on hand.
Cooking has been a comforting place for me lately, and simple, cozy recipes like this one have become staples. The tray bake roasts everything together so the flavors mingle while the chicken stays juicy and the potatoes crisp at the edges. The green goddess-style yogurt sauce is the star — tangy, herb-forward, and silky — and it ties the whole dish together.
The sauce is made with plain skyr or a thick plain yogurt, lemon, Dijon, fresh herbs, garlic, and a touch of honey. It whips up quickly in a blender or with an immersion blender, and a little goes a long way. You’ll likely have extra sauce, which is wonderful on salads, as a veggie dip, or drizzled over grain bowls.
This tray bake is loaded with roasted potatoes, chickpeas, cherry tomatoes, and sliced chicken breast. Once everything is roasted until the potatoes are tender and the chicken reaches a safe internal temperature, the pan gets finished with crumbled feta and plenty of that green goddess sauce. Serve it straight from the pan or over a bed of greens for an extra boost of vegetables.
This recipe is flexible: swap potatoes for sweet potatoes, use whatever fresh herbs you have, or swap the chicken for a firm fish or tofu for a vegetarian version. The approach — roast, toss, finish with sauce — remains the same and makes it easy to customize.
I hope you love this one as much as I do. If you try it, leave a note to say how you adapted it — it’s fun to see different variations. Enjoy and stay healthy, friends! Xo
Green Goddess Sheet Pan Chicken and Veggies
- Author: Mia Zarlengo
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Lunch, Dinner
Description
Easy one-sheet meal with roasted chicken, chickpeas, potatoes, and tomatoes, finished with a bright herby yogurt sauce. Gluten free, protein-rich, and great for meal prep or a cozy family dinner.
Ingredients
For the sauce:
- 2/3 cup plain skyr or thick plain yogurt (0% or 4% both work)
- Juice of 1 lemon
- 1 tbsp Dijon mustard
- 1/2 tbsp honey
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup fresh chives, roughly chopped
- 3 tbsp fresh dill, roughly chopped
- 1–2 cloves garlic, smashed
- Sea salt and freshly ground black pepper, to taste
For the tray bake:
- 1 can chickpeas, drained and rinsed
- 1 pint cherry tomatoes
- 1/4 red onion, thinly sliced
- 3 cups cubed yellow potatoes (about 1.5–2 pounds total before cubing)
- 1.5 lb chicken breast, sliced into strips
- 1/4 cup olive oil, divided
- Juice of 1 lemon, divided
- 1 tsp sea salt, divided
- 1/2 tsp black pepper, divided
- 1/2 tsp smoked or sweet paprika, divided
- 1/2 tsp garlic powder, divided
Feta cheese, for topping
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Prepare the vegetables: cube the potatoes, halve or leave whole the cherry tomatoes as you prefer, thinly slice the red onion, and drain and rinse the chickpeas.
- Place the potatoes, chickpeas, tomatoes, and onion on the prepared tray. Toss with the juice of half a lemon, 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon each of black pepper, paprika, and garlic powder. Spread into an even layer on the sheet.
- Add the sliced chicken to the tray. Drizzle with the remaining 2 tablespoons olive oil and the juice of the remaining half lemon, then season with the remaining 1/2 teaspoon salt and 1/4 teaspoon each of black pepper, paprika, and garlic powder. Toss gently to coat everything and spread into a single layer with some space between pieces so the edges can crisp.
- Roast for 25 minutes. Remove the pan and gently toss or turn the pieces so they cook evenly; then return to the oven and roast another 20–25 minutes, until the potatoes are tender and the chicken registers at least 165°F (74°C) or is cooked through with no pink remaining.
- While the tray bake is roasting, make the green goddess sauce: combine the yogurt, lemon juice, Dijon mustard, honey, parsley, chives, dill, garlic, and a pinch of salt and pepper in a blender or food processor. Blend until smooth and bright green. Taste and adjust salt, pepper, or lemon as needed. Transfer to a small bowl and chill briefly if you prefer a cooler sauce.
- When the chicken and vegetables are done, remove the pan from the oven. Sprinkle crumbled feta over the top and serve portions with a generous drizzle of green goddess sauce. Alternatively, serve the tray bake over a bed of mixed greens and spoon sauce over each serving.
Notes
*Leftover green goddess sauce will keep in an airtight container in the refrigerator for up to 4 days. Use it on salads, as a dip for raw veggies, or spooned over grain bowls.
Tips: Cut potatoes into uniform pieces so they roast evenly. If your chicken pieces are thin, check them earlier so they don’t overcook. For extra crispiness, finish the pan under the broiler for 1–2 minutes, watching closely.
Variations: Swap chicken for tofu, tempeh, or a firm white fish if you prefer. Use sweet potatoes or new potatoes in place of yellow potatoes. Feel free to switch up the herbs — basil or cilantro can be used for a different flavor profile.