sheet pan lemon herb chicken

with tomato cucumber relish
5 from 2 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6



  • 3 tablespoons olive oil divided
  • 1 lemon zest + juice
  • 1 clove garlic minced
  • 3 tablespoons fresh dill
  • 2 pounds boneless skinless chicken breasts
  • 1 pound small red bliss potatoes halved
  • 6 ounces feta cheese crumbled


  • ½ cup grape tomatoes quartered
  • ½ cup cucumber peeled + finely diced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh dill


  • In a medium bowl, whisk 2 tablespoons oil with the zest and juice of 1 lemon, 1 garlic clove (or frozen garlic cube), 3 tablespoons of dill or parsley, and a big pinch of salt and pepper. Add 2 small boneless chicken breasts or thighs and toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 12 hours, covered, in the refrigerator.
  • In the meantime, make the relish. Toss ½ cup quartered grape tomatoes, ½ cup peeled and finely diecd cucumbers, 1 tablespoon red wine vinegar, 1 teaspoon fresh dill or italian parsley together in a small bowl and seasoning to taste with salt and pepper.
  • Pre-heat the oven to 425 degrees F. Transfer the chicken to one side of your sheet pan. Transfer 1 pound halved small red bliss potatoes to the same bowl, toss to combine and drizzle with the remaining 1 tablespoon olive oi and season liberally with salt + pepper. Toss well and evenly space on other side of the sheet pan.
  • Roast for 15 minutes, toss the potatoes, and top the chicken with 6 ounces of feta cheese, then return everything to the oven and roast until the chicken is cooked through (165°F) and the potatoes are tender, about 10-15 more minutes. If you want your potatoes to have a bit more color on them, finish on a low broil for 2-3 minutes, watching closely.
  • Finish by topping the chicken with the relish. Scatter the remaining dill or parsley over the potatoes and top with additional feta, if desired.


  • To complete the meal serve with a big side salad and crusty bread. If you like a sauce, consider serving alongside a Tzatziki.


  • Protein: You can use chicken thighs or breast, bone in or out. Just be sure to adjust the cooking time accordingly.
  • Vegetarian: Double the amount of potatoes and replace the chicken with 1 lb. vegetables (like green beans, asparagus, or Brussels sprouts) and a can of drained garbanzo beans.


  • Prep Tomato cucumber relish fully in advance and store in an airtight container for up to 3 days.


Calories: 372kcal | Carbohydrates: 16g | Protein: 38g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 122mg | Sodium: 514mg | Potassium: 995mg | Fiber: 2g | Sugar: 2g | Vitamin A: 302IU | Vitamin C: 20mg | Calcium: 164mg | Iron: 2mg