Sheet Pan Mediterranean Chicken and Veggies With Yogurt Dill Sauce
Affordable chicken thighs are marinated in a flavor-packed combo of Mediterranean spices and baked on a sheet pan with potatoes and broccoli. A quick yogurt dill sauce is prepared while the chicken and veggies bake to perfection.
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Servings: 5
Ingredients
Sheet pan chicken and veggies:
- 1.5 lb. boneless, skinless chicken thighs
- 6 Tbsp. olive oil (divided)
- 1 yellow onion (sliced)
- 5 garlic cloves (minced)
- 1 tsp. paprika
- ¾ tsp. all spice
- ¾ tsp. nutmeg
- 1 ½ tsp. salt (divided)
- 1 tsp. black pepper (divided)
- 2 lemons (juiced)
- 4 cups red potatoes (1” cubes)
- 4 cups broccoli florets
Yogurt dill sauce:
- 1 cup reduced fat plain Greek yogurt
- ¼ cup fresh dill (minced)
- 2 garlic cloves (minced)
- ½ lemon (juiced)
- ½ tsp. salt
Instructions
Make the chicken marinade:
- Add 4 Tbsp. olive oil, yellow onion, garlic, paprika, all spice, nutmeg, ½ tsp. salt, ½ tsp. black pepper and lemon juice to a large plastic bag or a large bowl with a tight-fitting lid. Shake or whisk together until smooth and add chicken thighs. Coat the chicken thighs then cover/seal and refrigerate for 1-4 hours or overnight.
- Preheat oven to 400°F and line one large or two small, rimmed sheet pans with parchment paper.
- Place the potatoes on the prepared sheet pan. Add 1 Tbsp. olive oil, ½ tsp. salt and ¼ tsp. black pepper, mixing well with a spatula. Spread potatoes out evenly and bake for 20 minutes.
Make the yogurt dill sauce:
- Meanwhile, in a bowl, add yogurt, dill, garlic, lemon juice and salt and whisk until evenly combined. Set aside in the fridge until ready to use.
- After potatoes are done roasting, remove from oven. Move potatoes to one side of the sheet pan and add broccoli florets to the other side, drizzling with 1 Tbsp. olive oil. Sprinkle ½ tsp. salt and ¼ tsp. black pepper over broccoli and stir together. Using a spatula, mix the broccoli with the potatoes and create space for chicken thighs.
- Remove chicken from the marinade and place on sheet pan. Return to the oven and continue baking for 25 more minutes, until chicken is cooked through and veggies are tender.
- Remove from oven, dish the chicken, potatoes and broccoli onto plates and serve with a side of yogurt sauce. Enjoy!
Notes
- Store leftover yogurt dill sauce in the fridge for 4-5 days. Serve with scrambled eggs or as a condiment for a sandwich!
- Feel free to sub cauliflower or Brussels sprouts for the broccoli.
- You can also use sweet potato or butternut squash in place of the red potato.
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