Sheet Pan Lemon Garlic Chicken with Sweet Potatoes and Feta Yogurt Sauce.

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!