A Mediterranean sheet pan chicken recipe with potatoes, red peppers, and green beans, then finished with feta salad and honey tahini sauce.
Preheat your oven to 425°F and set out a large baking sheet.
In a large mixing bowl, add 1 tablespoon olive oil, the juice and zest of 1 lemon, garlic powder, dijon mustard, dried oregano, chopped fresh parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix the marinade together.
Add the halved chicken breasts into the bowl with the marinade and toss to coat. Set the bowl of chicken aside while the potatoes roast.
Place the mini golden potatoes onto the baking sheet. Toss with 1 ½ teaspoons olive oil, ½ teaspoons salt, and ¼ teaspoon pepper. Roast for 15 minutes.
Once the potatoes have finished their first roast, stir them on the pan. Add the sliced bell peppers and green beans to the pan and toss them with the potatoes. Nestle the marinated chicken breasts onto the pan among the vegetables.
Bake the chicken and vegetables for 20-25 minutes, until the chicken is baked through.
While the chicken and vegetables are roasting, add all of the ingredients for the herby feta salad to a medium mixing bowl. Stir until the ingredients are evenly mixed. Set aside until you’re ready to serve.
In a small mixing bowl, add all of the ingredients for the tahini sauce. Add a tablespoon of water and stir with a spoon or whisk until the sauce is smooth. Continue to thin the sauce, one tablespoon of water at a time, until a drizzly consistency is reached. Set aside.
Once the chicken and vegetables are baked, divide servings among plates. Top the servings with a couple spoonfuls of the herby feta salad. Drizzle the tahini sauce over the entire plate or serve on the side. Enjoy!