Mediterranean Sheet Pan Lemon Chicken

This is one of those meals that looks like it took way more effort than it actually did.

Golden, deeply roasted chicken. Crispy-edged potatoes. Jammy roasted lemons. Briny banana peppers. And then everything gets finished with a cool, creamy yogurt sauce and a handful of fresh herbs that instantly make the whole pan feel bright, fresh, and intentional.

It’s rustic, Mediterranean-inspired comfort food at its best simple ingredients, bold flavors, and the kind of meal you want to put right in the center of the table and let everyone help themselves.

And best of all? It all comes together on one sheet pan.

Why This Sheet Pan Chicken Is a Staple for Me:

I find myself coming back to sheet pan meals again and again, especially on nights when I want something nourishing and beautiful but don’t have the energy for a complicated recipe. This one checks all the boxes.

The chicken roasts until the skin is caramelized and flavorful. The potatoes soak up all the lemony, herby pan juices. The banana peppers add just enough tang and heat to keep things interesting. And the yogurt sauce? That’s what takes it from “simple roasted dinner” to something that feels restaurant-worthy.

This recipe is inspired by the flavors I love most in Mediterranean cooking lemon, olive oil, herbs, creamy yogurt, and salty, briny accents all layered together in a way that feels effortless and comforting.

It’s the kind of dinner I make when I want something cozy but still fresh, hearty but not heavy. And once you try it, it’s hard not to add it to your regular rotation.

Why You’ll Love This Mediterranean Chicken:

• One sheet pan, minimal cleanup

• Bold Mediterranean flavors with lemon, herbs, and yogurt

• Perfectly roasted chicken with crispy edges

• Potatoes that soak up all the pan juices

• Balanced and satisfying without feeling heavy

• Great for weeknights or casual hosting

This is one of those recipes that feels reliable it works every time and always delivers on flavor.

Ingredients List:

For the Sheet Pan Chicken:

• 2½–3 lbs bone-in, skin-on chicken thighs or drumsticks

• 1½ lbs baby potatoes, halved

• 1 lemon, sliced into rounds

• ½ cup banana peppers (whole or sliced, mild)

• 3 tbsp olive oil

• 1½ tsp kosher salt

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp dried oregano

• ½ tsp garlic powder

For the Yogurt Sauce:

• 1 cup plain Greek yogurt (full-fat recommended)

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 small garlic clove, finely grated

• Salt, to taste

For Garnish:

• Fresh dill

• Fresh oregano or parsley

• Extra lemon zest

• Sesame seeds or crushed red pepper flakes (optional)

How to Make Mediterranean Sheet Pan Chicken:

Step 1: Preheat & Prep
Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it with olive oil.

Step 2: Season the Chicken
Pat the chicken dry with paper towels this helps it roast instead of steam. Place it in a large bowl and toss with olive oil, salt, pepper, paprika, oregano, and garlic powder until evenly coated.

Step 3: Prep the Potatoes
Add the halved potatoes to the sheet pan and toss with a drizzle of olive oil, salt, and pepper. Spread them out in an even layer.

Step 4: Assemble the Pan
Nestle the seasoned chicken pieces among the potatoes, skin-side up. Scatter the lemon slices and banana peppers across the pan, tucking some under the chicken and leaving others exposed so they caramelize.

Step 5: Roast
Transfer the sheet pan to the oven and roast for 40–45 minutes, until the chicken is deeply golden and cooked through (internal temperature of 165°F) and the potatoes are fork-tender with crispy edges.

If you want extra color, broil for 2–3 minutes at the end just keep a close eye on it.

Make the Yogurt Sauce:

While the chicken roasts, stir together the Greek yogurt, olive oil, lemon juice, grated garlic, and a pinch of salt. Taste and adjust as needed, it should be creamy, tangy, and lightly garlicky.

Set aside in the fridge until ready to serve.

Finish & Serve:

Once the chicken is out of the oven, spoon dollops of yogurt sauce over the chicken and potatoes or serve it on the side for drizzling.

Finish with fresh herbs, lemon zest, and any extra garnishes you love. Serve warm, straight from the pan.

This is one of those meals that feels meant to be eaten family-style.

Tips for the Best Sheet Pan Chicken:

• Use bone-in, skin-on chicken for maximum flavor and juiciness

• Don’t overcrowd the pan — space helps everything roast properly

• Pat the chicken dry before seasoning for crispier skin

• Taste the yogurt sauce and adjust — lemon and salt make a big difference

Ways to Make This Recipe Your Own:

This recipe is incredibly flexible and easy to adapt:

• Add red onion or shallots to the pan

• Swap banana peppers for Kalamata olives

• Add cherry tomatoes in the last 15 minutes

• Finish with a drizzle of hot honey for sweet heat

• Use chicken breasts, adjusting cook time accordingly

Once you’ve made it once, you’ll start riffing on it based on what’s in your fridge.

Substitution Tips:

• No Greek yogurt? Use labneh or sour cream

• No banana peppers? Pepperoncini work perfectly

• Dairy-free: Use a dairy-free yogurt alternative

• Potato swap: Try fingerlings or sweet potatoes

Storage & Reheating:

This dish stores beautifully and makes great leftovers.

To Store:
Let cool completely and store in an airtight container in the fridge for up to 4 days.

To Reheat:
Reheat in a 350°F oven until warmed through, or microwave in short intervals. Add a spoonful of yogurt sauce after reheating for freshness.

Meal Prep Tip:
Leftover chicken and potatoes are amazing chopped into grain bowls or wrapped in warm pita with extra yogurt sauce.

What to Serve with Mediterranean Chicken:

This sheet pan meal is filling on its own, but it pairs well with:

• Warm pita or flatbread

• Simple cucumber-tomato salad

• Lemon rice or orzo

• Roasted vegetables or greens

The yogurt sauce makes everything better, so plan accordingly.

Final Thoughts:

This Mediterranean sheet pan chicken is everything I want dinner to be: flavorful, comforting, unfussy, and beautiful in the simplest way. It’s proof that a handful of good ingredients, roasted well, can create something that feels truly special.

If you’re looking for a reliable, crowd-pleasing dinner that works just as well on a busy weeknight as it does for casual entertaining, this one deserves a spot in your rotation.

Yield: 4-6 servings

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Mediterranean Sheet Pan Lemon Chicken

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

This is one of those meals that looks like it took way more effort than it actually did. Golden, deeply roasted chicken. Crispy-edged potatoes. Jammy roasted lemons. Briny banana peppers. And then everything gets finished with a cool, creamy yogurt sauce and a handful of fresh herbs that instantly make the whole pan feel bright, fresh, and intentional.

Cook modePrevent screen from turning off

Ingredients

For the Sheet Pan Chicken

• 2½–3 lbs bone-in, skin-on chicken thighs or drumsticks
• 1½ lbs baby potatoes, halved
• 1 lemon, sliced into rounds
• ½ cup banana peppers (whole or sliced, mild)
• 3 tbsp olive oil
• 1½ tsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried oregano
• ½ tsp garlic powder

For the Yogurt Sauce

• 1 cup plain Greek yogurt (full-fat recommended)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 small garlic clove, finely grated
• Salt, to taste

For Garnish

• Fresh dill
• Fresh oregano or parsley
• Extra lemon zest
• Sesame seeds or crushed red pepper flakes (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it with olive oil.
2. Pat the chicken dry with paper towels — this helps it roast instead of steam. Place it in a large bowl and toss with olive oil, salt, pepper, paprika, oregano, and garlic powder until evenly coated.
3. Add the halved potatoes to the sheet pan and toss with a drizzle of olive oil, salt, and pepper. Spread them out in an even layer.
4. Nestle the seasoned chicken pieces among the potatoes, skin-side up. Scatter the lemon slices and banana peppers across the pan, tucking some under the chicken and leaving others exposed so they caramelize.
5. Transfer the sheet pan to the oven and roast for 40–45 minutes, until the chicken is deeply golden and cooked through (internal temperature of 165°F) and the potatoes are fork-tender with crispy edges.
6. If you want extra color, broil for 2–3 minutes at the end — just keep a close eye on it.

Notes

Use bone-in, skin-on chicken for maximum flavor and juiciness

Don’t overcrowd the pan space helps everything roast properly

Pat the chicken dry before seasoning for crispier skin

Taste the yogurt sauce and adjust lemon and salt make a big difference

Nutrition Facts

Calories

834

Carbs

38 g

Cholesterol

239 mg

Fat

55 g

Fiber

6 g

Net carbs

32 g

Protein

49 g

Sat. Fat

13 g

Sodium

1146 mg

Sugar

4 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.