Description
A delightful and easy Lemon Yogurt Chicken Sheet-Pan Dinner recipe that combines tender marinated chicken with flavorful roasted vegetables, all cooked on a single sheet pan for minimal cleanup. The tangy yogurt marinade infused with lemon and herbs gives the chicken a juicy, flavorful taste, while the roasted vegetables add a colorful and nutritious touch to the dish.
Ingredients
Units
Scale
Lemon Yogurt Chicken:
- 1 1/2 lb (700 g) bone-in or boneless chicken thighs or breasts
- 1 cup plain Greek yogurt
- 3 tbsp olive oil
- Zest and juice of 1 large lemon
- 3 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
Vegetables:
- 2 cups baby potatoes, halved
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat the Oven: Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Marinate the Chicken: In a large bowl, mix Greek yogurt, olive oil, lemon zest, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Add chicken and coat well. Marinate for at least 30 minutes, or up to 12 hours for best flavor.
- Prepare the Vegetables: In a separate bowl, toss potatoes, bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
- Assemble the Sheet Pan: Spread vegetables evenly on the sheet pan. Nestle the marinated chicken among the vegetables, scraping excess marinade over the top.
- Roast: Roast for 40–45 minutes, flipping chicken once halfway through, until the chicken is golden and cooked through and the vegetables are tender and caramelized.
- Serve: Garnish with fresh herbs and lemon wedges. Serve hot straight from the pan.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
