Sheet Pan Mediterranean Chicken with Feta Salad and Tahini Sauce

Fresh, Filling Weeknight Meal

This Mediterranean sheet pan chicken and vegetables is an ultimate dinner! It’s packed with loads of vegetables, herby creamy feta salad, and finished with a sweet citrusy tahini sauce. I love a midweek dinner where everything can be tossed onto one pan and roasted in the oven. Then while it’s roasting, I can whip up a quick salad and sauce and still have time to wash up the dishes before we sit down to eat. 

This combination is especially tasty. It’s filled with lots of Mediterranean inspired flavors, like tahini, lemon, feta, and tender herbs. The combination makes for a dinner that’s filling, yet light and refreshing at the same time. Plus, it makes enough to feed the entire family for dinner or enough for a couple to enjoy and then have leftovers for lunch the next day. Truly, my dream main course recipe!

The Supplies

Ingredients

To make this Mediterranean sheet pan chicken recipe with feta salad and tahini sauce, you’ll need the following ingredients:

• Chicken breasts
• Olive oil
• Lemon juice
• Lemon zest
• Garlic powder
• Dijon mustard
• Dried oregano
• Fresh parsley
• Fresh dill
• Fresh green onions
• Mini golden potatoes
• Red bell peppers
• Green beans
• Feta cheese
• Chopped dill pickles
• Pickle brine
• Tahini
• Honey
• Salt and pepper

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this Mediterranean sheet pan chicken recipe, you’ll need the following pieces of equipment:

• Mixing bowls
• Cutting board and knife
• Large sheet pan
• Microplane
• Measuring spoons
• Wooden spatula

Frequent Recipe Questions

Can I meal prep this recipe?

• A: Definitely! Prepare the recipe as instructed and then refrigerate the components individually. Then when you’re ready to eat, reheat the chicken and vegetables and top with the feta salad and tahini dressing. 

Does this recipe freeze well?

• A: I would not recommend freezing this recipe. Freezing the recipe will alter the consistency of the vegetables once they’re thawed.

Can I substitute dried herbs in the feta salad?

• A: I do not recommend substituting dried herbs for this recipe. The fresh herbs create a great texture and fresher flavor.

Recipe Tips

When you make this Mediterranean sheet pan chicken with feta salad and tahini dressing, here are a few tips to make sure it turns out delicious:

• When buying feta at the grocery store, look for an option that is not pre-crumbled and stored in brine. The cheese will be moister and have a fresher taste.
• Don’t rush the process of chopping your vegetables and herbs. When it comes down to it, this recipe is all down to the chopping. From the chicken, to the vegetables, to the herbs. Each component requires a knife and cutting board. To keep your slices even and herbs and pickles chopped finely, feel free to take your time. Remember, slow is smooth and smooth is fast!
• If the tahini sauce is really thick and you’re having a hard time stirring it, try switching to a whisk. The whisk will bring the thick tahini paste with the water and lemon juice much faster.

Recipe Details

Roast the Chicken and Potatoes

To get this recipe started, you’ll first prepare a simple marinade for the chicken. Mix a drizzle of olive oil, the juice and zest of a lemon, garlic powder, dijon mustard, dried oregano, chopped fresh parsley, and a pinch of salt and pepper in a large mixing bowl. Add the chicken breasts to the marinade and set aside to absorb the marinade’s flavor while the potatoes get started in the oven. 

On a large sheet pan, toss some cubed mini golden potatoes with a glug of olive oil, salt, and pepper. Roast the potatoes for 15 minutes to give them a head start before roasting the remaining vegetables and chicken. 

After the potatoes have finished their first round of roasting, stir them on the pan to ensure they aren’t stuck. Add the sliced bell peppers and green beans to the pan and toss them with the potatoes so they’re evenly spread. Nestle the marinated chicken breasts onto the pan between the vegetables. Roast the Mediterranean chicken and vegetables for 20-25 minutes, until the chicken is cooked all the way through.

Mix the Feta Salad and Tahini Sauce

While the chicken and vegetables are roasting in the oven, mix the feta salad. Add feta, lemon juice and zest, a bunch of fresh herbs, plus chopped pickles in the brine, and a pinch of black pepper to a mixing bowl. Stir everything together until the herbs are evenly distributed among the cheese. Set the bowl aside while you mix the tahini sauce.

To make the tahini sauce, mix tahini paste, lemon juice, honey, garlic powder, a pinch of salt, and a splash of water in a small mixing bowl. Use a spoon or whisk to stir the sauce until it becomes smooth. For a runnier sauce, stir in more water a splash at a time. I usually use 2-3 tablespoons total!

Serve the Mediterranean Sheet Pan Chicken

Once the chicken and vegetables have finished roasting, divide the servings among plates. Top each plate with a couple spoonfuls of the herby feta salad. Then drizzle the tahini sauce over the entire plate or serve on the side. Enjoy right away while it’s warm! Store any leftovers in the refrigerator, separately, for up to 4 days. 

If you love a simple sheet pan dinner, be sure to check out these other recipes:

If you make this Mediterranean sheet pan chicken recipe, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!This post may contain affiliate links, please see the privacy policy for details.