Greek Sheet Pan Lemon Chicken and Potatoes with Roasted Red Pepper Feta Salsa
This post may contain affiliate links.
A bright, lemony chicken dinner with crispy potatoes, spring asparagus, and a bold, briny roasted red pepper salsa you’ll want to spoon over everything. AKA The Greek Lemon Chicken and Potatoes recipe that is anything but beige! Healthy, vibrant, quick, delicious.
Love easy sheet pan meals? Try this Za’atar Chicken with Sweet Potato and Summer Corn and Sausage Sheet Pan Dinner.
This Greek lemon chicken and potatoes recipe is everything you want from a weeknight sheet pan dinner: bold flavor, juicy chicken, crisp-tender veggies, and minimal cleanup. But unlike the classic versions that lean heavy on starch and light on color, this one brings a vibrant twist—more vegetables, more texture, and a pop of flavor from a roasted red pepper feta salsa that makes the whole thing sing.
It’s simple, zesty, and deeply satisfying. And thanks to lemon, oregano, and a well-timed broil, you get that craveable Greek-inspired flavor in under an hour.
Why You’ll Love This Recipe
- One pan, full meal: Chicken, potatoes, asparagus, and a salsa that doubles as sauce.
- Nutrient-packed and colorful: I’m always looking for ways to increase veggies and color—and this one nails it.
- Lemon-forward, never boring: A punchy marinade keeps the chicken juicy and bright.
- No culinary gymnastics required: Simple steps. No searing, no fancy tools. Just good food.
Let’s Get Cooking!
Ingredients and Substitutions
This recipe leans on Mediterranean pantry staples with a few fresh, seasonal highlights. Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Chicken breasts – Boneless, skinless, and marinated for flavor + moisture.
- Mini potatoes – Fingerlings or baby yukons, halved or quartered for max crisp.
- Asparagus – For a vibrant, green snap that balances the richness, you could easily sub green beans if you prefer.
- Lemon (juice + zest + slices) – Brightens everything.
- Garlic + oregano – Classic Greek seasoning.
- Olive oil – The good kind. This isn’t the place to skimp.
- Roasted red pepper – From a jar or homemade, chopped fine.
- Feta – Salty, creamy, and briny perfection.
- Walnuts – For crunch and a little earthy depth.
- Parsley – To freshen things up.
- Red wine vinegar – Just a touch to bring the salsa to life.
Tools
- Sheet Pan
- Cutting Board
- Good Knife
Culinary nutrition tips
- Color = phytochemicals. The deeper the colors in your dinner (think green asparagus, red pepper, golden potatoes), the more antioxidants you’re feeding your body.
- Protein + fiber = blood sugar balance. Chicken provides lean protein, while the veggies and walnuts offer fiber and good fats to support steady energy.
- Fresh herbs + acid = flavor lift. The parsley and lemon juice in the salsa aren’t just garnish—they’re functional flavor enhancers that keep this dish tasting alive.
Serving Suggestions
This meal is hearty enough to stand on its own, but I love it with:
- Warm pita or sourdough
- A fresh tomato-cucumber salad
- A glass of chilled rosé or sparkling water with lemon
Serve it straight from the sheet pan or plate it up with the salsa front and center. It’s casual but celebration-worthy.
Pro-Tips for Best Results
- Double the salsa. Trust me. Use leftovers on grain bowls, scrambled eggs, or crusty toast.
- Swap your veg. Try green beans, broccolini, or zucchini if asparagus isn’t in season.
- Use a thermometer. Pull the chicken at 165ºF for perfectly juicy results.
Storage
- STORAGE – Store in an airtight container in the fridge for up to 4 days
- MEAL PREP! This is an excellent meal prep recipe, it keeps well for several days.
- REHEATING – Gently reheat chicken, potatoes and veggies in microwave until warmed, top with salsa
- FREEZING – Not recommended
Final Thoughts:
This isn’t just another Greek lemon chicken and potatoes recipe—it’s a fresh, colorful, veggie-forward spin that fits beautifully into a real-life weeknight. Flavor-packed, nutrient-dense, and low-fuss. My kind of cooking.
If you make it, I’d love to hear what you think! Leave a comment or star rating—it really helps others find the recipe (and it makes my day ❤️).
Dietary Modifications
This recipe is gluten free.
- Whole 30/ Paleo – Eliminate the feta cheese
- Keto – Swap the potatoes for more veggies, cauliflower would be great.
FAQ
Yes! Boneless or bone-in thighs work great. Adjust cook time as needed.
The chicken can marinate up to 24 hours in advance. The salsa can be made 2–3 days ahead and stored in the fridge.
Absolutely. Store everything separately and reheat gently. Leftover chicken and salsa make an amazing wrap or grain bowl.
JOIN ME IN THE KITCHEN 👩🍳
This recipe was originally created for my cooking club, Stir It Up Society, where we cook healthy, flavor-packed meals together every month. Want to join us in the kitchen? [Learn more here ➝]
More dinner ideas:
How to make Chicken Soup
Greek Lemon Chicken and Potatoes
Sheet Pan Lasagna
Salmon Wellington
Za’atar Roasted Chicken Thighs
Greek Salmon Rice Bowls
For more tasty dishes like this one, check out my Mediterranean recipes and healthy chicken recipes roundups!
If you’ve tried this recipe, don’t forget to rate and comment!
🌟🌟🌟🌟🌟
Greek Sheet Pan Lemon Chicken, Potatoes and Asparagus
Ingredients
- 4 chicken breast boneless skinless – about 1 ½ lbs.
- 2 cloves garlic crushed
- 2 lemons
- 1/4 cup extra virgin olive oil
- 2 tsp dried oregano
- 1 lb. fingerling potatoes about 4 cups, quartered
- 1 bunch asparagus 3 cups trimmed
ROASTED RED PEPPER + FETA SALSA
- 6 ounces roasted red peppers about 1/2 jar, or 1 really large roasted red pepper, diced
- 1/4 cup fresh parsley
- 1/4 cup walnuts
- 1/4 cup feta cheese
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp red wine vinegar
Instructions
- Preheat oven to 450ºF and position a rack in the center.
- MARINATE CHICKEN: Finely chop (or use a garlic press) 2-3 garlic cloves and add to a large bowl. Add 2 tablespoons olive oil, 1/2 tablespoon dried oregano, 1 teaspoon salt, freshly cracked pepper, zest from 1 lemon and juice from 1/2 lemon. Stir together to combine. Add chicken breast to marinade and allow to sit while you prepare other items.
- PREPARE AND ROAST POTATOES: Scrub the potatoes and cut them in half or quarters, I prefer fingerling potatoes in this recipe and cut them lengthwise. If they are super chunky cut them in quarters – think wedge potatoes. Add to a sheet pan and drizzle with 2 tbsp olive oil, a generous pinch of salt and pepper and roast in oven until the bottoms are slightly browned and they are almost tender – 15 minutes.
- PREPARE SALSA: While the potatoes roast, prepare the salsa.In a small bowl combine chopped roasted red pepper, crumbled feta, chopped walnuts, 1/2 tsp dried oregano, fresh parsley chopped, 1 tbsp olive oil, salt and pepper, and a tiny dash of red wine vinegar (about 1 tsp). Taste for seasoning adding more salt or pepper if needed, sometimes I also like a pinch of crushed red pepper.
- BROIL CHICKEN + ASPARAGUS (Yes! Broil – this works super well) Once the potatoes are nearly tender, remove the pan from the oven, toss the potatoes around the pan, and switch the oven to broil.Add the asparagus and the marinated chicken to the sheet panI like to keep the chicken in the center and the veggies all around. Broil in the center rack for 10-15 minutes or until the chicken reaches an internal temp of 165. Watch closely and tent the outer edge with foil if the veggies things begin to brown too quickly.
- SERVE! Serve the chicken sliced with the roasted red pepper and feta salsa and veggies. Add an extra squeeze of lemon juice if desired.
Nutrition
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
