Greek Lemon Chicken Sheet Pan Dinner


This might be one of my FAVORITE recipes to date! I love Greek food, and this recipe is inspired by one of my favorite Greek restaurants in town. Sheet pan dinners are all the rage, and there’s a reason for that- they’re quick and easy. This recipe is literally foolproof. My favorite part? Minimal dishes to clean. You add one ingredient at a time because of different cook times for different ingredients. 


The tzatziki sauce is the TRUE star of this dish! It’s actually my favorite tzatziki EVER and I kind of made it on a whim. And I’m glad I did! It’s creamy, it’s cool, it’s flavorful, and citrusy. YUM! 


This sheet pan dinner is paleo (debatable because potatoes are that gray area in paleo), gluten free, and Whole30. I’m currently doing my first ever Whole30 (I can’t believe I’ve never done it until now) and this recipe is such a delightful addition to my Whole30 wheelhouse. You can totally shape and make this recipe to fit you and your favorite flavors. You can use a store bought Greek seasoning (I like this one) or use the recipe I created. It is so flavorful and downright delicious! 


 To make the tzatziki, mix the garlic mayo, lemon zest and juice, dill, and grated cucumber in a mason jar. I like to use a mason jar because I can just shake it up and pop it right in the fridge (helloooo fewer dishes), but if you want to be fancy with a blender or immersion blender, go on with your bad self. I use this garlic mayo (found at Thrive Market or Whole Foods), but you can make your own or use regular mayo. I like my tzatziki cold, so I made it first thing and popped it in the fridge while I made the rest. 


 To make the seasoning mix, I added all the herbs and spices to a coffee grinder and blend, baby, blend. It’s super easy and tasty. The best part of making your own spice mix, is knowing exactly what’s in it. Sometimes jarred spices have really suspicious additives like starch, sugar, MSG. No thanks! 


The first thing to cook on your sheet pan is potatoes. You can use any potatoes you like for this (I wouldn’t recommend sweet potatoes), but I almost always use purple potatoes because I love their color! This time, I used petite gold and petite purple potatoes. Chop your potatoes, add them to a bowl, add oil, add spices, lemon zest, and lemon. I like avocado oil (I use this one) but you can use any oil you like. Put them in the oven for 20 minutes at 400. Give the pan a little jiggle when you take it out.


 Now it’s time to add your chicken! Sprinkle your seasoning mix on them. Throw your pan right back in the oven for 10 minutes. Flip them when you take them out and add a bit more seasoning on the flip side.


Finally, add asparagus and sprinkle with a little seasoning. Back in the oven she goes!


It’s time to eat! Smother your meal in tzatziki. Don’t be stingy with the seasoning or the tzatziki! You will probably use most, or all of the seasoning mix you’ve made. Enjoy this meal with a stiff glass of kombucha if you’re doing Whole30, or a glass of wine if you’re feeling frisky. I hope you enjoy this as much as I did! 

Yield: Serves 4

Greek Lemon Chicken Sheet Pan Dinner

prep time: 5 minscook time: 45 minstotal time: 50 mins


For Tzatziki Sauce
  • 1/2 cup garlic mayo
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 1 Tablespoon grated cucumber
  • 1 teaspoon dried dill
For seasoning mix
  • 1 Tablespoon sea salt
  • 1 Tablespoon rosemary
  • 1 teaspoon dill
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1/2 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon fresh ground black pepper
For sheet pan
  • 1/2 lb petite gold potatoes
  • 1/2 lb petite purple potatoes
  • 1 Tablespoon avocado oil
  • Seasoning mix
  • Juice and zest from 1 lemon
  • Tzatziki sauce 
  • 2 lbs chicken tenders
  • 1 bunch asparagus 


For tzatziki sauce
  1. Add ingredients to a mason jar, put the top on, and shake. Cool in the fridge.
For seasoning mix
  1. Add ingredients to blender or coffee bean grinder. Blend.
For sheet pan
  1. Preheat oven to 400F. Chop potatoes and place in a large bowl. Add avocado oil, 1 teaspoon seasoning mix, juice and zest from 1 lemon. Stir and place on sheet pan. Bake for 20 minutes. Gently shake pan to redistribute potatoes after removing pan from oven.
  2. Add chicken to pan and top with 2 teaspoons seasoning. Bake for 10 minutes. Flip chicken and add 1 teaspoon (or more) seasoning. 
  3. Add asparagus to pan and add 1 teaspoon seasoning. Bake for 10 minutes. 
  4. Remove from oven and top with tzatziki sauce.
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