Mediterranean Sheet Pan Chicken and Potatoes

6 servings
50 min

This Herb Chicken and Potatoes recipe ticks many boxes for easy dinner: throw it all on a sheet pan - chicken, potatoes, onion, garlic, lemon, and seasonings, and bake it in the oven! Sprinkle with feta and rosemary for the final Mediterranean touch - done!

Baked chicken and potato dishes are popular with young and old, and it's a great family meal for the weekend.

Try this delicious healthy chicken and potatoes recipe with tzatziki for a tasty dinner tonight!

The Mediterranean diet is full of flavor and spice. This herb chicken potato dinner combines feta, lemon, and rosemary inspired by Greek cuisine with Middle Eastern seasoning Za'atar. Yum!

You will love this Mediterranean chicken meal. It's quick and easy to prep, and the oven does the rest.

For me, oven dishes are unbeatable - put everything on a baking sheet, put it in the oven, and the whole meal is ready in a jiffy.

Why it Works

  • It has all the makings: delicious flavors combined in one satisfying meal.
  • No-fuss prep - this easy recipe is also ideal for beginners.
  • The best part about a one-pan dinner? The easy cleanup!
  • Plenty of substitutions without sacrificing taste!
  • This chicken dinner is suitable for your weekly meal plan.
  • It's delicious and healthy! Win-win.

This one-pan chicken and potato recipe is a real crowd-pleaser because it yields high returns with minimal effort! It's got all the classic Mediterranean flavors you love that will have you coming back for seconds!

Mediterranean Sheet Pan Chicken and Potatoes
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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  • ▢ 2 pounds chicken breast strips
  • ▢ 2 pounds young or baby potatoes, halved or quartered
  • ▢ 4 tablespoons olive oil
  • ▢ 2 teaspoons sea salt
  • ▢ 2 tablespoons Za'atar
  • ▢ 1 lemon cut into wedges and juiced
  • ▢ 1 large red onion cut into wedges
  • ▢ 3 garlic cloves sliced or minced
  • ▢ 4 oz feta cheese crumbled
  • ▢ 2 fresh rosemary sprigs stem removed and roughly chopped

Preheat the oven to 375 degrees Fahrenheit.
In a large sheet pan, combine 4 tablespoon olive oil, the juice from the lemon wedges, 2 tablespoon Za'atar, and 2 teaspoon sea salt.
Add the 2lbs chicken strips, 2lbs cut potatoes, sliced red onion, lemon wedges, and 3 sliced garlic cloves, and give everything a good mix.
Place the tray in the oven for 25 minutes. Remove from the oven and sprinkle with 4 oz crumbled feta and chopped fresh rosemary. Bake for another 10-15 minutes, or until the chicken is cooked through and the potatoes are golden.
  • I used boneless, skinless chicken breasts for a low-fat meal, but use boneless, skinless thighs instead if you are a dark meat fan.
  • You can use any potatoes you have on hand; make sure to cut or slice them to a similar or smaller size as your chicken to ensure even cooking.
  • According to the Food Safety Site, the chicken should be cooked to an internal temperature of 165F.
  • Line the baking sheet with parchment paper for easier cleaning.
  • Lightly cover the pan with aluminum foil to speed up cooking while preventing it from drying out. Remove for the last 15 minutes of roasting.
  • You can easily turn this dish into meal prep.
  • Storage:
  • Store any leftovers into airtight containers, and you have lunch for the next few days! Or mix with brown rice or quinoa to stretch the meal even further.
  • For step-by-step photos, visit the original post by following the link below.
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