Mediterranean Chicken Sheet Pan with Lemon-Garlic Yogurt Sauce
Mediterranean Chicken Sheet Pan with Lemon-Garlic Yogurt Sauce
Ingredients
For the Sheet Pan
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 orange bell pepper, seeded and cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch wedges
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Lemon-Garlic Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the 1/4 cup plain Greek yogurt, 2 tablespoons lemon juice, 3 minced garlic cloves, tomato paste, 2 tablespoons olive oil, smoked paprika, cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until well combined.
⏱️ 3 min
- 3
Add the cut chicken thighs, red bell pepper, orange bell pepper, and red onion wedges to the bowl with the marinade. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 5 min
- 4
Spread the marinated chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's enough space between pieces for even cooking.
⏱️ 2 min
- 5
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized. You may want to flip the chicken and vegetables halfway through cooking for even browning.
⏱️ 30 min•🌡️ 400
- 6
While the chicken and vegetables are roasting, prepare the lemon-garlic yogurt sauce. In a small bowl, combine the 1/2 cup plain Greek yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, chopped fresh dill, and 1/4 teaspoon salt. Stir until smooth.
⏱️ 5 min
- 7
Once cooked, remove the sheet pan from the oven. Serve the Mediterranean chicken and vegetables immediately with a generous dollop of the lemon-garlic yogurt sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Chicken Sheet Pan with Lemon-Garlic Yogurt Sauce
For the Sheet Pan
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 orange bell pepper, seeded and cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch wedges
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Lemon-Garlic Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the 1/4 cup plain Greek yogurt, 2 tablespoons lemon juice, 3 minced garlic cloves, tomato paste, 2 tablespoons olive oil, smoked paprika, cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until well combined.
⏱️ 3 min - 3
Add the cut chicken thighs, red bell pepper, orange bell pepper, and red onion wedges to the bowl with the marinade. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 5 min - 4
Spread the marinated chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's enough space between pieces for even cooking.
⏱️ 2 min - 5
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized. You may want to flip the chicken and vegetables halfway through cooking for even browning.
⏱️ 30 min•🌡️ 400 - 6
While the chicken and vegetables are roasting, prepare the lemon-garlic yogurt sauce. In a small bowl, combine the 1/2 cup plain Greek yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, chopped fresh dill, and 1/4 teaspoon salt. Stir until smooth.
⏱️ 5 min - 7
Once cooked, remove the sheet pan from the oven. Serve the Mediterranean chicken and vegetables immediately with a generous dollop of the lemon-garlic yogurt sauce.
⏱️ 3 min