This Herb Chicken and Potatoes recipe ticks many boxes for easy dinner: throw it all on a sheet pan - chicken, potatoes, onion, garlic, lemon, and seasonings, and bake it in the oven! Sprinkle with feta and rosemary for the final Mediterranean touch - done!
Baked chicken and potato dishes are popular with young and old, and it's a great family meal for the weekend.
Try this delicious healthy chicken and potatoes recipe with tzatziki for a tasty dinner tonight!
The Mediterranean diet is full of flavor and spice. This herb chicken potato dinner combines feta, lemon, and rosemary inspired by Greek cuisine with Middle Eastern seasoning Za'atar. Yum!
Please see the recipe card at the end of this post for the complete list of ingredients and detailed instructions. However, there's important stuff to know before you scroll down.
You will love this Mediterranean chicken meal. It's quick and easy to prep, and the oven does the rest.
For me, oven dishes are unbeatable - put everything on a baking sheet, put it in the oven, and the whole meal is ready in a jiffy.
📃 Why it Works
- It has all the makings: delicious flavors combined in one satisfying meal.
- No-fuss prep - this easy recipe is also ideal for beginners.
- The best part about a one-pan dinner? The easy cleanup!
- Plenty of substitutions without sacrificing taste!
- This chicken dinner is suitable for your weekly meal plan.
- It's delicious and healthy! Win-win.
🛒 Ingredients and Notes
- Chicken - You can see above I used thin-sliced boneless, skinless chicken breast (that I later cut into strips). You can also use dark meat if that's your preference. Pre-cut chicken tenders are ideal for this recipe if you want to save on time.
- Potatoes - Young (baby) potatoes are the best as they cook faster. I used red; however, any baking potatoes will work if you cut them smaller.
- Lemon - You'll need the juice and the wedges. First, cut the lemon into wedges and squeeze them out for the juice. Alternatively, you can use one lemon for the juice and another for the wedges.
- Onion - We suggest red (or purple, if you will), but it's OK to 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 Za'atar seasoning yourself (*see below).
- Feta cheese - Queso Fresco is a good substitute if you don't have feta.
What is Za'atar?
Za'atar spice is indispensable in 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 it yourself.
For homemade Za'atar, mix:
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1 tablespoon toasted sesame seeds
- 1 tablespoon of sumac
- ½ teaspoon salt
Sprinkle Za'atar over homemade hummus or cheese, or mix with yogurt.
🔪 Instructions
You can bake/roast your chicken breast strips with potatoes in these easy steps and know the flavors will be incredible!
- Combine Za'atar, sea salt, olive oil, and lemon juice on a sheet pan.
- Add the chicken breast strips, potatoes, lemon wedges, red onion wedges, and garlic to the pan.
- Give everything a good mix. Bake!
- Sprinkle with fresh rosemary and feta in the last 15 minutes of baking.
- According to the Food Safety Site, cook the chicken 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 it from drying out. Remove for the last 15 minutes of roasting.
- Use fresh herbs as much as possible - add them at the end or after cooking.
🍽 How To Serve It
- 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.
- You can transfer it onto a large serving plate if you don't want to put the baking sheet on the table for aesthetic reasons.
- 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.
👉 Variations
You can integrate all your favorite vegetables into this delicious oven dish. Here are some ideas for you:
- Olives
- Zucchini
- Squash
- Broccoli
- Cauliflower
- Brussel sprouts
- Mushrooms
- Bell peppers
In winter, use root and tuber vegetables. Sweet potatoes, carrots, and celery are always part of the oven-roasted vegetables. Supplement with beetroot, pumpkin, turnips, butternut squash, parsnips, and parsley roots.
❓ Frequently Asked Questions
The cooking time may vary depending on the stove and the size of the individual pieces of meat, but it should take about 40-45 minutes at 375F.
Yes! Cut your potatoes into thinner wedges to cook evenly with the chicken. If you're unsure, you can start them all together and take the meat out when it's done, or you could microwave your potatoes first, then finish them off in the oven until crispy.
The thin-sliced chicken will cook fast, so we recommend cutting potatoes into slim wedges to ensure they cook simultaneously. Try not to crowd ingredients in the pan. Keep in mind that the chicken continues to cook as it rests.
- Mediterranean Okra Stew
- Mediterranean Feta Mac and Cheese
- Crispy Chicken Tabaka
- Onion and Feta Savory Bread Pudding
- Turkey Gyros
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Sheet Pan Mediterranean Herb Chicken and Potatoes
EQUIPMENT
- sheet pan
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
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- 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 10-15 minutes, or until the chicken is cooked through and the potatoes are golden.
Notes
- I used boneless, skinless chicken breasts for a low-fat meal, but use boneless, skinless thighs instead if you are a dark meat fan.
- You can use any potatoes you have on hand; make sure to cut or slice them to a similar or smaller 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 it from drying out. Remove for the last 15 minutes of roasting.
- You can easily turn this dish into meal prep.
- For the best results, see additional tips in the post above.
- Nutrition information is approximate and meant as a guideline only.
Janet says
Easy and delicious! Only changes I made were using boneless thighs and breasts, cooked the potatoes, onion and garlic first for 15minutes. Then added chicken chunks and 2 inch, quartered zucchini chunks and cooked 15 minutes more. My chicken was thin, and I felt 35 minutes would overcook it. I always look for ways to increase veggies and the zucchini’s sweetness paired beautifully with the savory chicken and potatoes! I think carrots would also be yummy. I didn’t have feta so left it out, but that would be a great complement to all the flavors. Next time!
Jas says
I love that you used zucchini, Janet! This is one of those dishes that you can easily incorporate veggies into it. I think peppers would add a nice flavor too. 🙂
Keryn says
Currently got mine in the oven I didn't have sesame seeds to make za atar so I opted for some sesame oil instead added loads more garlic because we are garlic lovers and also whacked a bit of apricot jam in and wholegrain mustard. The aroma in my house right now is intensely delicious and making mouths water. Added bell pepper and tomatoes quartered. Also what we call Silverbeet but is known as Swiss chard in other countries and sweede/turnip.
Cheers for the inspiration.
Surely it will be delicious.
Jas says
Oh Keryn, you're taking this to a whole new level! Love all the extras! Enjoy!
Debra says
I'm all about these simple sheet pan meals...especially when loaded with so much flavor. Thank you.
Jas says
Thanks, Debra! Same here 😀
Amy says
Such a great recipe! My family thoroughly enjoyed dinner!
Jas says
Thank you, Amy! It makes me happy reading this. 😀
Marina says
Delicious Mediterranean sweet chicken and potatoes! What a combination of flavours
Jas says
Many thanks, Marina! It really is packed with flavor. 🙂
Linda says
I've always enjoyed a one-sheet pan recipe and these Mediterranean flavors bring back all the memories I had during my last trip.
Jas says
I loved reading this, Linda! So glad my recipe triggered your memories of a beautiful Greece!
Chef Dennis says
This Sheet Pan Mediterranean Herb Chicken and Potatoes is making me super hungry that I could hear my tummy growl.
Jas says
Haha, mission accomplished! Thank you, Dennis! 😀
Alexandra says
Love the addition of the za'atar - we loved his easy to prepare dinner, and will definitely be making it again!
Jas says
That makes me happy! Thank you, Alex! 🙂
Kathryn Donangelo says
This was so hearty and delicious! thank you!
Jas says
Happy you enjoyed it! 😀
Emily says
I have never used Za’atar before but it made this chicken sheet pan recipe amazing!! I will be using that again for sure!
Jas says
Glad you liked it, Emily! Thanks for stopping in! 😀
Sue says
I love the Mediterranean flavors in this sheet pan dinner!
Jas says
Thank you, Sue! It's a hit with my family! 🙂