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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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Cuisine: Mediterranean
Course: Dinner, Lunch
Cook Time: 40 minutes
Servings: 5


Sheet pan chicken and veggies:

  • 1 ½ 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. sea salt (divided)
  • 1 tsp. black pepper (divided)
  • Juice from 2 lemons
  • 4-5 cups red potatoes (1” cubes)
  • 4-5 cups broccoli (1” florets)

Yogurt dill sauce:

  • 1 cup reduced fat plain Greek yogurt
  • ¼ cup fresh dill (minced)
  • 2 garlic cloves (minced)
  • Juice from ½ lemon
  • ½ tsp. sea salt


  • 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.
  • Meanwhile, make the yogurt dill sauce: 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!


  • 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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