sheet pan lemon herb chicken

with tomato cucumber relish
5 from 3 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6



  • 3 tablespoons olive oil, divided
  • 1 lemon, zest and juice
  • 1 clove garlic, minced
  • 3 tablespoons fresh dill or Italian parsley, chopped and divided
  • Kosher salt and cracked black pepper
  • 2 lbs. small boneless skinless chicken breasts or thighs
  • 1 lb. small red bliss potatoes, halved
  • 6 oz. feta cheese, crumbled plus more for garnish


  • ½ cup grape tomatoes, quartered
  • ½ cup cucumber, peeled and finely diced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon chopped fresh dill or Italian parsley
  • Kosher salt and cracked black pepper


  • In a medium bowl, whisk 2 tablespoons oil with the zest and juice from 1 lemon, 1 clove minced garlic, 3 tablespoons chopped dill, and a big pinch salt and pepper. Add 2 chicken breasts and toss to coat. 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 diced cucumbers, 1 tablespoon vinegar, 1 teaspoon chopped dill together in a small bowl.  Season to taste with salt and pepper.
  • Preheat the oven to 425°F. Transfer chicken to one side of the sheet pan. Add 1 lb. halved potatoes to the same bowl, toss to combine and drizzle with the remaining 1 tablespoon oil. Season liberally with salt and pepper. Toss well and evenly space on other side of the sheet pan.
  • Roast for 15 minutes, toss potatoes, and top chicken with 6 oz. feta. Return to the oven and roast until chicken is cooked through, 165°F, and potatoes are tender, about 10-15 minutes more. 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 chicken with the relish. Scatter the remaining dill over potatoes and top with additional feta, if desired.


  • Serve with a big side salad and crusty bread to complete this meal. 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 chicken with 1 lb. vegetables such as green beans, asparagus, or Brussels sprouts and 1 can drained garbanzo beans.


  • Prep Tomato Cucumber Relish 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