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Easy, so delicious, and perfect for any night! This Sheet Pan Lemon Garlic Chicken with Sweet Potatoes and Feta Yogurt Sauce is one of those recipes you’ll come back to again and again. Mediterranean-inspired chicken roasts alongside sweet potatoes until everything is golden, tender, and just a little crisp. It all comes together on one pan in about an hour, making it as simple as it is flavorful. And that vibrant, spicy green goddess sauce? It could be a recipe all on its own—don’t skip it. Use any extra as a dip for warm pitas.
I can already tell that Miami is going to inspire so many new recipes. There are so many incredible Mediterranean spots here, and we’ve been having so much fun trying new dishes. I have a long list of ideas going, and I’m excited to start working through them.
With the 80-degree weather and all this sunshine (which I’m fully loving), we’ve been eating outside as much as possible. This time of year, I always crave Greek and Mediterranean flavors—everything feels fresh, vibrant, and just right for warmer nights.
And then I remembered this recipe. It felt perfect to make this week.
I kept the chicken Mediterranean-inspired, and made it a little more fun by threading it onto skewers before roasting. Totally optional, but I love the look. Either way, it cooks up beautifully.
The sweet potatoes roast on the same pan. I might usually go for fries, but my mom mentioned she was craving something softer and a little more buttery. These turned out so good—tender with just the right amount of crisp.
And of course, the sauces. A spicy green goddess with salted pistachios and a creamy feta yogurt. Two sauces are always better than one. If you have the time, make some fresh pita and save any extra sauce for dipping over the weekend—it’s too good to waste.
It’s not always easy to please everyone, but this one always does!
Here are the Steps
Ingredients
- boneless, skinless chicken breasts or thighs
- olive oil
- garlic
- smoked paprika
- cumin
- dried oregano
- chili powder
- chili flakes
- plain Greek yogurt
- lemon
- sweet potatoes
- feta cheese
Spicy Goddess Sauce
- pistachios
- fresh cilantro
- fresh basil
- jalapeños
- lemon juice
- green olives
Kitchen Tools
You’ll want a large sheet pan for roasting everything together (go big so the chicken and potatoes get nice and crisp, not crowded) or use 2 pans. A mixing bowl for tossing the chicken, plus another small bowl for stirring together the feta yogurt. I like to use a blender or food processor for the green goddess sauce—whatever you have works. Grab a sharp knife and cutting board for all the chopping, and if you’re doing skewers, have those ready too. Tongs or a stainless steel spatula make flipping and serving easy.
Here are the Steps
Step 1: Preheat the Oven
Preheat the oven so it’s nice and hot. This helps everything roast up golden and crisp.
Step 2: Marinate the Chicken
In a large bowl, toss the chicken with olive oil, garlic, smoked paprika, cumin, oregano, chili powder, chili flakes, and a pinch of salt. Add the yogurt and mix until everything is well coated. If you have a few extra minutes, let it sit to marinate—it only gets better. For a fun, summery feel, you can thread the chicken onto skewers. But it’s also fine to keep things simple and skip that step.
Step 3: Start the Sweet Potatoes
On a sheet pan, toss the sweet potatoes with olive oil, salt, and pepper. Slide them into the oven first so they can get a head start. This is my favorite trick for getting soft centers with just the right amount of crisp edges.
Step 4: Add the Chicken
Pull the pan from the oven, push the potatoes to one side, and add the chicken to the other. Nestle the lemon wedges around everything. Roast until the chicken is cooked through and the potatoes are tender and golden. This is usually when everyone starts to hover in the kitchen because it smells so good.
Step 5: Make the Spicy Green Goddess Sauce
While everything is roasting, make the sauce. Add all the ingredients to a blender or food processor and blend until smooth. I like mine with a little texture, but you can make it as smooth as you like. It’s one of those “put it on everything” sauces—we always save extra for the next day.
Step 6: Make the Feta Yogurt
In a small bowl, stir together the yogurt, garlic, and feta. Finish with a little pepper. It’s creamy, a little salty, and balances the spices perfectly.
Step 7: Serve
Serve everything warm, straight from the pan, with plenty of the green sauce and feta yogurt spooned over top. We usually let everyone build their own plates and add as much sauce as they like—it keeps dinner easy and a little more fun.
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Lastly, if you make this Sheet Pan Lemon Garlic Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Lemon Garlic Chicken with Sweet Potatoes and Feta Yogurt Sauce
Ingredients
- 2 pounds boneless chicken breasts or thighs, cubed
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon chili flakes
- 1 1/3 cup plain Greek yogurt
- sea salt and black pepper
- 1 lemon, quartered
- 2 sweet potatoes, cut into wedges or quarters
- 1/3 cup crumbled feta cheese
Spicy Goddess Sauce
- 1/2 cup pistachios
- 1 cup fresh cilantro
- 1/2 cup fresh basil
- 1-2 jalapeños, halved, and seeded, if desired
- 1/4 cup lemon juice
- 1/3 cup sliced green olives
Instructions
- 1. Preheat the oven to 425°F.2. In a bowl, toss the chicken with 2 tablespoons olive oil, 3 cloves garlic, paprika, cumin, oregano, chili powder, chili flakes, and a pinch of salt. Add 1/3 cup yogurt. If desired, thread the chicken onto skewers. Set aside.3. On a sheet pan, toss the sweet potatoes with 2 tablespoons olive oil and season with salt and pepper. Roast for 15 minutes. Remove from the oven, push the potatoes to one side, and arrange the chicken on the other side. Add the lemons. Return to the oven and bake for 15–25 minutes, until the chicken is cooked through and the potatoes are tender.4. To make the spicy goddess sauce: combine all ingredients in a blender and blend until saucy. Season with salt to taste.5. In a bowl, stir together 1 cup of yogurt, 1 clove of garlic, and the feta. Season with pepper. Serve the chicken and sweet potatoes with the green sauce and feta yogurt.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Another roaring success! The goddess sauce is more like a pesto over the chicken rather than a wet sauce, but tasted amazing. Next time I’ll double the portions on that. The moisture comes from the feta sauce instead (I added a bit of lemon juice to that by accident but it was delicious). The chicken was packed with flavour too.
I skipped the potato and served with rice, and everything was devoured by the family. 100% recommend and will make again.
Hey Jessica,
Love to hear this! Thanks so much for choosing to make this recipe and taking the time to comment. Have a great Thursday!
Hi! Can the chicken be marinated a few days ahead of time? I don’t see anything acidic so am thinking it would be fine, but just wanted to double check. I like to prep my dinners for the week on Sunday.
Hey Leah,
You bet, that will work nicely for you. I hope you love this recipe, please let me know if you have any other questions!
Wow, so delicious because it’s perfectly simple and tasty! Tieghan saves the day -working mom of three and my 5 year old who is so picky devoured this meal, feta dip included – Added to our regular meals from now until forever!
Hey Claire,
Happy Friday! Thanks a bunch for making this recipe and your feedback, so glad it was a hit!
My pan got really soupy for some reason. It didn’t turn out like the picture. Tasty, though, especially the sweet potatoes and feta yogurt sauce.
Hey Eliana,
Thanks so much for making this recipe! Your pan may have just been slightly overcrowded, next time I would use 2 pans.
This was incredibly delicious. My mom, who is an amazing cook, could not stop raving about this meal. She literally texted me the morning after demanding the recipe. A few swaps: I doubled the feta in the yogurt dip + added lemon juice, left out the cilantro in the pistachio green sauce/doubled the basil and lemon juice, seasoned sweet potato wedges. Also, did a combo of chicken thighs and breasts. Served with pickled red onions, green salad, and some chili sauce. YUM!!!
Hey Eliza,
Awesome! Love to hear this recipe turned out nicely for you, thanks for making it. Have a great Friday!
The video of this recipe on IG shows what I’m assuming is tomato paste in the chicken, but the recipe doesn’t list that. Should I throw some in? Thanks!
Hi Abigail,
If you have some available you can toss a little in with the chicken, if not, no worries.
I hope you love this recipe!
This was a hit for us! I didn’t skewer the chicken, just baked, and like many decided not to do the green goddess sauce. I cut the sweet potatoes into wedges and they were divine! I went ahead and blended the feta sauce because I prefer it that way and grated some fresh jalapeño in there for a little spice and flavor depth. I would probably make this with naan next time too. Yummy!
Hey Taylor,
Wonderful! I appreciate you making this recipe and taking the time to comment, so glad it was enjoyed!
Have a great weekend!
What a way to make boring chicken into something exciting to eat. This is an easy recipe and so delicious. I’m making it again! I really love trying out some of your recipes. They never disappoint.
Thank you
Hey Vicky,
Fantastic! Love to hear this recipe was enjoyed, thanks for making it and taking the time to comment.
Have a great week!
Made this tonight for my family and we all loved it. Skipped the green goddess sauce, though. Wondering what the lemons were for that were added to the sheet pan. Delicious!
Hey Heather,
Awesome! I appreciate your feedback, so glad to hear this recipe was a hit!
so good. Marinaded chicken and made the green sauce the night before. Cooked up really nice. Great flavors w/ the green sauce and yogurt sauce. Thanks!
Hey Elle,
Fantastic! I appreciate you making this recipe and your comment, love to hear it was enjoyed!
So after reading some of the comments, I decided to make my own green goddess dressing (actually I went on Pinterest and found one that sounded good and I had the ingredients) and then instead of the yogurt/feta sauce…I just crumbled the feta on top of the chicken along with a dollop (or 2) of the green goddess dressing. I don’t know if it tasted like it was supposed to…but we enjoyed it…and I avoided the possible disappointment of the “sauce.” I gave it only a 4 because of my deviations…but the chicken was very tasty.
Hi Debbie,
Thanks so much for trying this recipe and sharing what worked well for you. Glad to hear the chicken was enjoyed!
Made this tonight and it truly was delicious. Next time though I think I’ll omit the olives from the green goddess sauce as I found it a little overpowering, just a personal preference. Would recommend everyone to try it though.
Hey Andrea,
Amazing! Thanks for making this recipe and your feedback, love to hear it turned out!
Have a nice week!
Refreshing flavors! Love this is a sheet pan dinner. Served with rice & fresh spinach. Yum!
The green goddess sauce turned out as more of a pesto. Suggestions?
Thanks so much, Susan! Glad you enjoyed this recipe! I would say the green goddess sauce is very similar to a pesto:)
This really did not work. Not a fan of this ‘green goddess sauce’ which was chunky and unappealing. I don’t recommend
Thanks for your feedback, Nat! Sorry to hear this recipe was not enjoyed. Have a great Sunday!