If you’re in search of a meal that feels both effortlessly elegant and packed with big, vibrant flavors, this Greek Sheet Pan Lemon Chicken, Potatoes, and Asparagus with Roasted Red Pepper Feta Salsa Recipe will quickly become your go-to dinner. Imagine tender chicken breasts infused with zesty lemon and oregano, nestled right beside golden roasted fingerling potatoes and crisp asparagus, all topped with a bright, tangy salsa featuring creamy feta and smoky roasted red peppers. It’s a one-pan wonder that’s perfectly balanced, colorful, and downright irresistible—guaranteed to impress anyone lucky enough to be at your table!

Ingredients You’ll Need

The image shows ingredients arranged on a white marbled surface. In the top right corner, there is a white plate with two pieces of raw chicken. Below that, a bundle of fresh green asparagus lies horizontally with several garlic cloves scattered nearby. To the center right, five small oval yellow potatoes are grouped. Near the potatoes is a small white bowl filled with clear golden olive oil. A small light gray bowl containing walnuts is placed near the top center. To the left, a small white bowl with white crumbled cheese is shown. A sliced yellow lemon is positioned toward the bottom left, near a bunch of fresh green parsley. A half red bell pepper sits inside a white bowl colored green on the inside, near the top left. A small bowl of dried green herbs is placed just above the walnut bowl. photo taken with an iphone --ar 4:5 --v 7

Simple, fresh ingredients are the heart of this Greek Sheet Pan Lemon Chicken, Potatoes, and Asparagus with Roasted Red Pepper Feta Salsa Recipe. Each element brings something special to the dish, from the aromatic herbs to the creamy feta, creating a harmonious blend of flavors and textures.

Chicken breasts (4 boneless, skinless): The star protein that soaks up the marinade beautifully, staying juicy and tender.
Garlic cloves (2, crushed): Adds a warm, pungent depth to the marinade and salsa.
Fresh lemons (2): Their zest and juice bring vibrant brightness and a lovely citrus kick.
Extra virgin olive oil (1/4 cup): For richness, moisture, and that authentic Mediterranean flavor.
Dried oregano (2 tsp): A classic Greek herb that ties everything together.
Fingerling potatoes (about 1 lb, quartered): These roast up beautifully with a crispy exterior and creamy inside.
Asparagus (1 bunch, trimmed): Adds a fresh, green crunch and balances the richness.
Roasted red peppers (6 ounces, diced): Give the salsa its smoky sweetness and colorful punch.
Fresh parsley (1/4 cup): Adds a bright, herbal freshness to the salsa.
Walnuts (1/4 cup): Provide texture and a nutty contrast to the creamy feta.
Feta cheese (1/4 cup): The soul of the salsa with its salty, tangy creaminess.
Sea salt and black pepper: Essential seasonings that enhance all the flavors.
Red wine vinegar (1 tsp): Adds just the right amount of acidity to brighten the salsa.

How to Make Greek Sheet Pan Lemon Chicken, Potatoes, and Asparagus with Roasted Red Pepper Feta Salsa Recipe

Step 1: Marinate the Chicken

Start by finely mincing the garlic and combining it with olive oil, dried oregano, salt, pepper, lemon zest, and lemon juice in a large bowl. This marinade is where the magic happens—infusing the chicken with fresh, tangy, and herby flavors. Nestle the chicken breasts into this mixture and let them soak while you prep the rest of your ingredients, allowing every bite to be bursting with flavor.

Step 2: Roast the Potatoes

Prepare your fingerling potatoes by washing and cutting them into halves or quarters, ensuring all pieces are somewhat uniform for even roasting. Spread them out on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Roast them in a preheated oven at 450ºF until the edges turn golden and crispy and they are nearly tender—this usually takes about 15 minutes. This first roasting gives the potatoes that perfect crispy exterior that is absolutely addictive.

Step 3: Prepare the Roasted Red Pepper Feta Salsa

While the potatoes roast, whip up the salsa by combining diced roasted red peppers, crumbled feta, chopped walnuts, fresh parsley, a touch of olive oil, sea salt, black pepper, and a splash of red wine vinegar. Taste and tweak the seasoning to your liking—sometimes a pinch of crushed red pepper flakes adds a nice little kick that elevates the salsa to another level. This salsa is bright, bold, creamy, and perfectly complements the sheet pan flavors.

Step 4: Broil Chicken and Asparagus

Once the potatoes are nearly done, pull the sheet pan from the oven and give the potatoes a toss. Switch the oven setting to broil. Arrange the marinated chicken breasts in the center of the sheet pan and scatter the trimmed asparagus around them. Broil for 10 to 15 minutes until the chicken is fully cooked through (internal temperature should reach 165ºF) and the asparagus is tender yet crisp. Keep a close eye to avoid over-browning—tent foil over the edges if needed. This broiling step speeds everything up while delivering a light char and lots of flavor.

Step 5: Serve and Enjoy!

Spoon a generous helping of the roasted red pepper and feta salsa over the sliced chicken and scatter everything onto plates alongside those perfectly roasted potatoes and vibrant asparagus. An extra squeeze of fresh lemon juice right before serving adds that irresistible final touch of brightness. This dish combines Mediterranean flair and wholesome comfort food in one spectacular, effortless package.

How to Serve Greek Sheet Pan Lemon Chicken, Potatoes, and Asparagus with Roasted Red Pepper Feta Salsa Recipe

A white plate on a white marbled surface holds a meal with three main parts. On the left, there are several pieces of sliced cooked chicken that are seasoned and light brown on the outside, topped with a colorful mix of red bell peppers, white cheese crumbles, and green herbs. On the right side of the plate is a pile of golden brown potato wedges mixed with green asparagus spears that have slight grill marks. At the top of the plate, two bright yellow lemon slices rest against the chicken. The scene is well-lit and clear. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs are always a win here. Sprinkle chopped parsley or a few oregano leaves to brighten the presentation and aroma. Thin lemon slices or wedges served on the side invite an extra citrus squeeze. For a splash of color and a little heat, consider adding some crushed red pepper flakes on top of the salsa to tease the palate.

Side Dishes

This Greek Sheet Pan Lemon Chicken, Potatoes, and Asparagus with Roasted Red Pepper Feta Salsa Recipe is a full meal on its own, but it pairs wonderfully with a crisp green salad or a cucumber and tomato Greek salad. A side of warm pita or crusty bread also works beautifully to soak up any extra salsa and lemony juices on the plate.

Creative Ways to Present

Want to impress your guests? Serve the chicken sliced atop a rustic wooden board surrounded by roasted veggies and bowls of salsa for a family-style feast. Alternatively, build individual plates with artistic drizzle of the salsa and fresh herb sprigs to elevate the look. This recipe’s vibrant colors make it a natural star on any dinner table.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers into airtight containers and store in the refrigerator for up to 3 days. Keeping the salsa separate helps maintain the best texture and flavor, so consider storing it in a small jar or bowl apart from the chicken and vegetables.

Freezing

While the chicken and potatoes freeze well, asparagus can become watery when frozen. If you want to freeze leftovers, pack portions without the asparagus and salsa. Freeze in airtight containers or freezer bags for up to 2 months. Thaw in the fridge overnight before reheating gently.

Reheating

Reheat your leftover chicken, potatoes, and asparagus in the oven at 350ºF for about 15 minutes until warmed through. This helps keep the potatoes crisp and the chicken juicy. Avoid microwaving if possible, as the texture of the potatoes and asparagus can suffer. Add fresh salsa just before serving for the best experience.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great alternative and often stay a little juicier due to their higher fat content. Just adjust cooking time slightly and ensure they reach the safe internal temperature of 165ºF.

What if I don’t have fingerling potatoes?

Any small, waxy potatoes like baby Yukon gold or new potatoes will work. Just cut them so they roast evenly and keep a close eye to avoid under- or over-cooking.

Can I make the roasted red pepper feta salsa without walnuts?

Yes! Walnuts add great texture and a nutty flavor, but if you have allergies or prefer no nuts, you can simply omit them or substitute with toasted pine nuts or sunflower seeds.

Is it possible to prepare this gluten-free?

Definitely. This recipe naturally contains no gluten, so it’s perfect for gluten-free diets as is. Just double-check that your roasted red peppers and other packaged ingredients have no hidden gluten additives.

How spicy is the salsa?

The salsa typically has a mild, nuanced heat—mostly from the black pepper and optional crushed red pepper flakes. You can easily adjust the spiciness to your preference by adding more or less crushed red pepper or even a dash of hot sauce.

Final Thoughts

This Greek Sheet Pan Lemon Chicken, Potatoes, and Asparagus with Roasted Red Pepper Feta Salsa Recipe is a vibrant, wholesome, and downright delicious way to bring fresh Mediterranean inspiration to your everyday dinner. Minimal fuss, a single pan, and so much flavor make it an instant classic in my kitchen. I encourage you to give it a try—you might just find your new favorite sheet pan supper to share with friends and family!