Sheet Pan Mediterranean Herb Chicken and Potatoes

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This Sheet Pan Mediterranean Herb Chicken and Potatoes dinner is super easy: cut all the ingredients, spread them on a baking sheet, and put them in the oven! Sprinkle with feta and rosemary for the final touch - done!

Chicken with potato is popular with young and old, and it's a great family meal for the weekend. 

The baked chicken with potatoes from the sheet pan is an ingeniously uncomplicated dish. The preparations for the meal are quickly done, and the oven does the rest. This simple recipe is, therefore, also ideal for beginners.

Sheet pan Mediterranean herb chicken & potatoes is a win-win!

Preparing the chicken with all the ingredients on a tray is a simple but incredibly enjoyable way of celebrating an excellent meal with your family. It makes cooking fun and cleaning a breeze! 

Oven dishes are unbeatable for me anyway. Put everything on a baking sheet, put it in the oven, and the whole meal is ready in a jiffy.

What do I need for this Mediterranean dish?

• Chicken - I had thin-sliced boneless chicken breast in my freezer, but you can use pre-cut chicken strips or any chicken parts you like and cut it into strips yourself.
• Potatoes - Young (or baby) potatoes are the best as they cook faster. I used red; however, any baking potatoes will work if you cut it smaller.
• Lemon - You'll need the juice and the wedges. First, cut the lemon into wedges and then squeeze them out for the juice. Alternatively, you can use one lemon for the juice and other for the wedges.
• Onion - Red (or purple, if you will) is recommended, but if you like stronger onion flavor, you can use what you have on hand.
• Za'atar - this spice blend of the Mediterranean region has a citrusy flavor tone (thus, only one lemon is sufficient for this recipe). You can also make your Za'atar seasoning (see the FAQ's below).
• Feta cheese - Queso Fresco is a good substitute if you don't have feta.
• Oil - All Mediterranean recipes are cooked with olive oil, but if you must, use the fat you have available.
• Rosemary - I use fresh as much as possible. Keep in mind, fresh herbs are best added at the end of cooking (as in this recipe) or after cooking.

How to make sheet pan chicken and potatoes?

*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the “Skip to Recipe” button at the top of the page.

You can bake/roast your chicken breast strips with potatoes in three easy steps and KNOW the flavors are going to be incredible!

1. Combine Za'atar, sea salt, olive oil, and lemon juice on a sheet pan.
2. Add the chicken breast strips, potatoes, lemon wedges, red onion wedges, and garlic to the pan and give everything a good mix.
3. Bake! Sprinkle with fresh rosemary and feta in the last 15 minutes of baking.

FAQ's

1. WHAT CAN I USE INSTEAD OF ZA'ATAR?

Za'atar spice is indispensable in the traditional Mediterranean and Middle Eastern cuisine. It is a popular seasoning in Arab and Greek recipes. You can usually find it at your local grocery store, buy it online, or make your own seasoning blend.

For homemade Za'atar, mix 1 tbsp of each thyme, oregano, toasted sesame seeds, and sumac with ½ tsp salt.

Sprinkle Za'atar over homemade hummus or cheese, or mix with yogurt.

 2. WHAT ELSE GOES WELL WITH CHICKEN, HERBS, AND VEGETABLES?

You can integrate all vegetables that you like into this delicious oven dish. Here are some ideas for you:

• Olives
• Zucchini
• Squash
• Broccoli
• Cauliflower
• Brussel sprouts
• Mushrooms
• Bell peppers

In winter, I mainly use root and tuber vegetables. Sweet potatoes, carrots, and celery are always part of the oven-roasted vegetables. They can be supplemented with beetroot, pumpkin, turnips, butternut squash, parsnips, and parsley roots.

3. HOW LONG IS THE ROASTING TIME FOR CHICKEN WITH POTATOES?

The chicken and potatoes are cooked at 375 F in the oven on the middle rack for about 40-45 minutes. The cooking time may vary somewhat depending on the stove and the size of the individual pieces of meat.

4. HOW TO ENSURE EVEN COOKING?

With oven-roasted dishes, you should make sure that all vegetables and meat are cooked at about the same time and, if necessary, crispy. The cooking time should be based on meat. 

How to serve this one-pan chicken and potatoes dish?

Take the sheet out of the oven and sprinkle with fresh rosemary, cilantro, or parsley. Put it on the table as a whole so that everyone can use it.

If you don't want to put the baking sheet on the table for aesthetic reasons, you can transfer it onto a large serving plate. 

Serve with a side of Greek-style yogurt, tzatziki, or yogurt sauce: Mix yogurt with minced garlic, ground cumin, ground coriander, chili, salt, and pepper to taste. Sprinkle with Za'atar spice. 

Recipe Notes/Expert Tips:

• I opted for boneless, skinless chicken breasts for a low-fat meal, but if you are a dark meat fan, use boneless, skinless thighs instead. 
• You can use any potatoes you have on hand, make sure to cut or slice them to a similar size as your chicken to ensure even cooking. 
• According to the Food Safety Site, the chicken should be cooked to an internal temperature of 165F. 
• Line the baking sheet with parchment paper for easier cleaning.
• Lightly cover the pan with aluminum foil to speed up cooking while preventing from drying out. Remove for the last 15 minutes of roasting.
• You can easily turn this dish into meal prep.
• Store any leftovers into airtight containers, and you have lunch for the next few days! Or mix with brown rice or quinoa to stretch the meal even further.
• Use up leftover Za'atar in these recipes.

Other Mediterranean recipes you will love:

• MEDITERRANEAN OKRA STEW
• MEDITERRANEAN PEPPER SOUP
• MEDITERRANEAN FETA MAC AND CHEESE
• MEDITERRANEAN ROLLED BAKLAVA

Sheet Pan Mediterranean Herb Chicken and Potatoes

This Sheet Pan Mediterranean Herb Chicken and Potatoes dinner is super easy: cut all the ingredients, spread them on a baking sheet, and put them in the oven! Sprinkle with feta and rosemary for the final touch - done!

5 from 10 votes

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Course: Main Course

Cuisine: Mediterranean

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6 servings

Calories: 232kcal

Author: Jas

Equipment

• ▢
  sheet pan
• ▢
  Kitchen knife
• ▢
  Cutting board

Ingredients

• ▢ 2 pounds chicken breast strips
• ▢ 2 pounds young or baby potatoes, halved or quartered
• ▢ 4 tablespoons olive oil
• ▢ 2 teaspoons sea salt
• ▢ 2 tablespoons Za'atar
• ▢ 1 lemon cut into wedges and juiced
• ▢ 1 large red onion cut into wedges
• ▢ 3 garlic cloves sliced or minced
• ▢ 4 oz feta cheese crumbled
• ▢ 2 fresh rosemary sprigs stem removed and roughly chopped

US Customary - Metric

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• In a large sheet pan, combine 4 tbsp olive oil, the juice from the lemon wedges, 2 tbsp Za'atar, and 2 tsp sea salt.
• Add the 2lbs chicken strips, 2lbs cut potatoes, sliced red onion, lemon wedges, and 3 sliced garlic cloves, and give everything a good mix.
• Place the tray in the oven for 25 minutes. Remove from the oven and sprinkle with 4 oz crumbled feta and chopped fresh rosemary. Bake for another 15 minutes, or until the chicken is cooked through and the potatoes are golden.
  

Notes

• I opted for boneless, skinless chicken breasts for a low-fat meal, but if you are a dark meat fan, use boneless, skinless thighs instead.
• You can use any potatoes you have on hand, make sure to cut or slice them to a similar size as your chicken to ensure even cooking.
• According to the Food Safety Site, the chicken should be cooked to an internal temperature of 165F.
• Line the baking sheet with parchment paper for easier cleaning.
• Lightly cover the pan with aluminum foil to speed up cooking while preventing from drying out. Remove for the last 15 minutes of roasting.
• You can easily turn this dish into meal prep.
• Store any leftovers into airtight containers, and you have lunch for the next few days! Or mix with brown rice or quinoa to stretch the meal even further.
• Use up leftover Za'atar in these recipes.
• For the best results, see additional tips in the post above.
• Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 232kcal | Carbohydrates: 18g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 1012mg | Potassium: 80mg | Fiber: 1g | Sugar: 9g | Vitamin A: 140IU | Vitamin C: 12mg | Calcium: 160mg | Iron: 2mg

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