Sheet Pan Mediterranean Chicken & Veggies with Creamy Garlic Sauce
An easy one-pan dinner with juicy herb-roasted chicken, colorful veggies, and a cool creamy garlic sauce. Minimal prep, big Mediterranean flavor, and non-spicy—perfect for busy nights.
🕒 Time
Prep: 10 minutes
Bake: 30–35 minutes
Total: ~45 minutes
🛒 Ingredients
Chicken & Veggies
700 g chicken thighs or breasts
2 cups broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced
1 red onion, wedges
2 tbsp olive oil
1 tsp dried oregano
½ tsp dried thyme
½ tsp garlic powder
Salt & black pepper, to taste
Juice of ½ lemon
Creamy Garlic Sauce
½ cup Greek yogurt
1 tbsp olive oil
1 small garlic clove, grated
1 tbsp lemon juice
Salt to taste
1–2 tbsp water (to thin)
👩🍳 Instructions
1️⃣ Prep the Pan
Heat oven to 200°C / 400°F.
Line a large sheet pan with parchment.
2️⃣ Season & Arrange
Toss chicken and veggies with olive oil, oregano, thyme, garlic powder, salt, pepper, and lemon juice.
Spread evenly (don’t overcrowd).
3️⃣ Roast
Bake 30–35 minutes, flipping once, until chicken is golden and cooked through and veggies are tender with crispy edges.
Optional: Broil 2–3 minutes for extra color.
4️⃣ Make the Sauce
Whisk yogurt, olive oil, garlic, lemon juice, salt, and water until smooth.
5️⃣ Serve
Drizzle sauce over the pan or serve on the side. Finish with fresh parsley if you like.
🌿 Why You’ll Love It
One pan, easy cleanup
Mediterranean herbs + olive oil
Creamy sauce without heaviness
Great for meal prep
💡 Tips & Variations
Swap veggies: Sweet potatoes, carrots, or cherry tomatoes work great
Dairy-free sauce: Use tahini + lemon + water
Extra flavor: Add olives or a sprinkle of feta after baking
Serve with: Rice, quinoa, or warm pita
🥗 Nutrition information
Calories: ~420 kcal
Protein: ~38 g
Carbs: ~18 g
Healthy fats: ~22 g