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

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3.8 from 60 reviews

This Greek Sheet Pan Lemon Chicken with Potatoes and Asparagus is a vibrant and healthy Mediterranean-inspired main course. Tender chicken breasts are marinated in lemon, garlic, and oregano, then broiled to perfection alongside roasted fingerling potatoes and fresh asparagus. Served with a tangy roasted red pepper and feta salsa, this meal is both flavorful and easy to prepare, perfect for a weeknight dinner or casual gathering.

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Broiling
  • Cuisine: American, Greek, Mediterranean
  • Diet: Gluten Free

Ingredients

Chicken and Marinade

  • 4 boneless skinless chicken breasts (about 1 ½ lbs.)
  • 2 cloves garlic, crushed (plus 2-3 cloves finely chopped for marinade)
  • 2 lemons (zest and juice)
  • 1/4 cup extra virgin olive oil
  • 2 tsp dried oregano (divided: 1/2 tbsp for marinade, 1/2 tsp for salsa)
  • 1 tsp salt (for marinade)
  • Freshly cracked black pepper, to taste

Potatoes and Vegetables

  • 1 lb fingerling potatoes (about 4 cups), quartered
  • 1 bunch asparagus (about 3 cups), trimmed
  • 2 tbsp olive oil (for roasting potatoes)
  • Salt and pepper, to taste (for potatoes and veggies)

Roasted Red Pepper + Feta Salsa

  • 6 ounces roasted red peppers (about 1/2 jar or 1 large roasted red pepper), diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup walnuts, chopped
  • 1/4 cup feta cheese, crumbled
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp red wine vinegar
  • 1 tbsp olive oil (for salsa)

Instructions

  1. Preheat Oven: Preheat your oven to 450ºF and position the rack in the center to prepare for roasting.
  2. Marinate Chicken: Finely chop or press 2-3 garlic cloves and combine them with 2 tablespoons olive oil, 1/2 tablespoon dried oregano, 1 teaspoon salt, freshly cracked pepper, the zest of 1 lemon, and the juice of 1/2 lemon in a large bowl. Add the chicken breasts to this marinade and set aside to sit while preparing the other components.
  3. Prepare and Roast Potatoes: Scrub the fingerling potatoes and cut them into halves or quarters, keeping them roughly wedge-sized for even cooking. Spread the potatoes on a sheet pan, drizzle with 2 tablespoons olive oil, season generously with salt and pepper, then roast in the oven for about 15 minutes until the bottoms start to brown and the potatoes are almost tender.
  4. Prepare Salsa: While the potatoes roast, dice the roasted red peppers and combine them in a small bowl with the chopped walnuts, crumbled feta cheese, chopped fresh parsley, 1/2 teaspoon dried oregano, 1 tablespoon olive oil, sea salt, black pepper, and 1 teaspoon red wine vinegar. Taste and adjust seasoning, optionally adding crushed red pepper for a slight kick.
  5. Broil Chicken and Asparagus: Once the potatoes are nearly tender, remove the sheet pan from the oven, toss the potatoes to redistribute, and switch the oven setting to broil. Arrange the marinated chicken breasts in the center of the sheet pan and place the trimmed asparagus around the chicken. Broil on the center rack for 10-15 minutes, or until the chicken reaches an internal temperature of 165ºF. Keep an eye on the veggies and tent with foil if they brown too quickly.
  6. Serve: Slice the cooked chicken and plate it alongside the roasted potatoes and asparagus. Top with a generous spoonful of the roasted red pepper and feta salsa, and add an extra squeeze of fresh lemon juice if desired for brightness.

Notes

  • Fingerling potatoes are preferred for their size and texture, but small Yukon Golds or red potatoes can be used alternatively.
  • To ensure even cooking, quarter larger potatoes to match the size of smaller ones.
  • Broiling is key to getting a nicely browned chicken exterior without drying it out—stay attentive during this step.
  • For extra flavor, marinate chicken for at least 30 minutes or up to 2 hours if time allows.
  • Walnuts in the salsa may be substituted with pine nuts or almonds based on preference or allergies.
  • The salsa can be prepared ahead and refrigerated to let the flavors meld even more.

Find it online: https://cookingwithsarah.com/greek-sheet-pan-lemon-chicken-potatoes-and-asparagus-with-roasted-red-pepper-feta-salsa-recipe/