I’ve been leaning into sheet pan meals lately — they’re effortless and perfect for roasting an entire dinner on one tray. This sheet pan chicken and veggies with a vibrant green goddess yogurt sauce is simple, healthy, and sure to become a weeknight favorite.
When life feels hectic, cooking gives me comfort and focus. I know many of you feel the same, so I wanted to share an easy, cozy tray bake that’s full of flavor but low on fuss.
The highlight of this dish is the bright green goddess sauce. It comes together quickly in a blender and adds fresh herb flavor and creamy tang from yogurt. You’ll likely have extra sauce to use as a dip for vegetables or a dressing for salads — it keeps well and elevates any savory meal.
The tray bake combines roasted yellow potatoes, chickpeas, blistered cherry tomatoes, and tender strips of chicken. The combination is satisfying and balanced, and it’s very forgiving if you want to swap vegetables or protein.
After roasting, finish the tray with the green goddess sauce and a sprinkle of feta. Serve it straight from the pan or spoon it over a bed of greens for a heartier bowl. It’s nourishing, easy to prep, and ideal for meal prep or busy evenings.
I hope you try this one — it’s become a staple in my kitchen. If you make it, let me know how it goes. Enjoy and stay well!
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 sheet pan chicken and veggies with a fresh green goddess yogurt sauce. Gluten free, healthy, and packed with flavor — great for weeknights and meal prep.
Ingredients
For the sauce:
- 2/3 cup plain yogurt (0% or 4%)
- Juice of 1 lemon
- 1 tbsp Dijon mustard
- 1/2 tbsp honey
- 1/4 cup fresh parsley
- 1/4 cup fresh chives
- 3 tbsp fresh dill
- 1–2 cloves garlic
- Sea salt and 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
- 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 paprika, divided
- 1/2 tsp garlic powder, divided
Feta cheese, for topping
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare the vegetables. On the baking sheet, combine chickpeas, cherry tomatoes, sliced red onion, and cubed potatoes. Toss with juice of half the lemon, 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp each of black pepper, paprika, and garlic powder.
- Add the sliced chicken to the tray. Drizzle with juice of the remaining half lemon, 2 tbsp olive oil, another 1/2 tsp sea salt, and 1/4 tsp each of black pepper, paprika, and garlic powder. Toss to coat and spread everything in a single layer.
- Roast for 25 minutes, then gently toss and return to the oven for another 20–25 minutes, until potatoes are tender and chicken reaches 165°F (74°C) internally.
- While the tray bake roasts, prepare the green goddess sauce: combine the yogurt, lemon juice, Dijon, honey, parsley, chives, dill, garlic, salt, and pepper in a blender and blend until smooth. Taste and adjust seasoning.
- When the chicken and vegetables are done, remove from the oven, sprinkle with feta, and serve topped with the green goddess sauce. Enjoy warm, or serve over a bed of greens.
Notes
*Leftover green goddess sauce keeps in an airtight container in the refrigerator for up to 4 days.