Easy Sheet Pan Green Goddess Chicken

The best part of this recipe? The green goddess sauce does double duty. Half becomes the marinade, and the other half gets drizzled over the finished chicken.

  • Fresh and herby: Parsley, basil, dill, chives, and lemon give this chicken its signature bright flavor.
  • Creamy and protein-packed: Greek yogurt makes the sauce creamy and helps tenderize the chicken, and each serving has 34 grams of protein.
  • One pan, full dinner: The potatoes and carrots get a 10-minute head start so everything finishes crispy and tender at the same time.
  • Meal prep friendly: Marinate the chicken overnight, and keep the extra sauce i the fridge for salads and bowls.

Try sheet pan Greek chicken or one pan healthy chicken teriyaki next.

green goddess chicken on a sheet pan with roasted potatoes and carrots.

Ingredients You’ll Need

An overhead view of green goddess chicken ingredients, including chicken thighs, potatoes, carrots, Greek yogurt, herbs, and seasonings, each labeled with its name.

For the Green Goddess Sauce

  • Fresh herbs: Parsley, basil, dill, and chives. Use whatever you have! Cilantro, tarragon, mint, and green onions all work.
  • Greek yogurt: Makes the sauce creamy and tangy and helps tenderize the chicken.
  • Lemon juice and garlic: Brighten the sauce and add flavor.
  • Honey: Just a little balances the tang.
  • Olive oil and salt: Help the sauce blend smooth and season the chicken.

For the Chicken and Veggies

  • Boneless, skinless chicken thighs: They stay juicy, but chicken breasts work too (see the FAQs).
  • Baby Yukon gold potatoes and carrots: They roast up crispy on the same pan.
  • Garlic powder, salt, and pepper: For seasoning the veggies.

How to Make Green Goddess Chicken

green goddess dressing in a blender.

Step 1. Blend the Green Goddess Dressing. Blend fresh herbs, lemon juice, Greek yogurt, garlic, honey, salt, and 2 Tablespoons olive oil in a high-speed blender or food processor.

marinated green goddess chicken thighs in a bowl.

Step 2. Marinate the Chicken. Pour half of the marinade into a jar or bowl and store it in the fridge for serving. Add the remaining green goddess marinade to a large bowl and coat the chicken fully then cover and marinate for at least 20 minutes or overnight. Always set aside the serving sauce before it touches the raw chicken.

green goddess marinated chicken on a sheet pan with potatoes and carrots.

Step 3. Bake. Toss the potatoes and carrots with olive oil, garlic, salt, and pepper. Spread evenly on a rimmed baking sheet and bake for 10 minutes. Next, place the green goddess chicken thighs on the sheet pan and bake for another 22-28 minutes, or until the chicken reaches 160°F (it’ll rise to 165°F as it rests).

green goddess sauce spooned over green goddess chicken on a sheet pan.

Step 4. Serve with Extra Sauce. Let the chicken rest for a few minutes before serving. Drizzle generously with the reserved Green Goddess sauce and garnish with fresh herbs as desired. Enjoy!

Prefer to grill? Grill the marinated thighs over medium-high heat for 6 to 7 minutes per side. Using chicken breasts? Give the veggies 15 minutes before adding the chicken, then bake for 18 to 20 minutes.

Green Goddess Chicken FAQs

What is green goddess sauce made of?

It’s a creamy, blended sauce made with fresh herbs (like parsley, basil, dill, and chives), Greek yogurt or mayo, lemon juice, and garlic.

Can I use store-bought green goddess dressing?

Yes! Use about 1 cup of your favorite green goddess dressing in place of the homemade sauce. Save half for serving, just like the homemade version.

How do I store leftovers?

Keep the chicken and veggies in an airtight container in the fridge for up to 4 days, and store the extra sauce separately. Reheat in the oven or air fryer so the potatoes crisp back up.

More Easy Chicken Recipes

How to Make Green Goddess Chicken

Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Tap stars to rate!
No ratings yet

Green Goddess Chicken

Prep: 10 minutes
Cook: 35 minutes
Marinate Time: 20 minutes
Total: 1 hour 5 minutes
This Green Goddess Chicken is marinated in a creamy, herb-packed Greek yogurt sauce, then roasted on one sheet pan with crispy baby potatoes and carrots. Half the sauce becomes the marinade and the other half gets drizzled on top, so every bite is bright, tangy, and full of fresh herbs. It's an easy dinner with 34 grams of protein per serving.
Pin Print
Remove Ads
Molly Thompson

Save this Recipe!

Enter your email and we’ll send it directly to you.
Molly Thompson
Servings: 5

Ingredients

  • 1/2 cup fresh parsley leaves
  • 1 (.5oz) bunch fresh chives
  • 1/2 cup fresh basil leaves
  • 1 (.5oz) bunch fresh dill
  • 3 Tablespoons lemon juice about 1 lemon
  • 1 cup plain Greek yogurt
  • 4 cloves garlic minced and divided
  • 2 teaspoons honey
  • 2 teaspoons kosher salt divided
  • 4 Tablespoons olive oil divided
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1.5 lbs baby Yukon gold potatoes halved
  • 1 lb carrots peeled, halved, and cut into 3-inch pieces
  • 1 teaspoon garlic powder
Standard – Metric

Instructions 

  • Add the parsley, chives, basil, dill, lemon juice, Greek yogurt, 2 cloves garlic, honey, 1 teaspoon of kosher salt, and 2 Tablespoons of olive oil to a high speed blender or food processor. Blend on high until the mixture is completely combined and you no longer see small bits of herbs.
    1/2 cup fresh parsley leaves, 1 (.5oz) bunch fresh chives, 1/2 cup fresh basil leaves, 1 (.5oz) bunch fresh dill, 3 Tablespoons lemon juice, 1 cup plain Greek yogurt, 4 cloves garlic, 2 teaspoons honey, 2 teaspoons kosher salt, 4 Tablespoons olive oil
  • Pour half of the mixture into a jar or bowl and store in the fridge for serving. Pour the second half into a medium mixing bowl. Pat the chicken thighs dry and add them to the bowl with the dressing and toss to coat. Transfer to the fridge to marinate for at least 20 minutes (or overnight) while you prep the veggies. Then start baking the veggies.
    1 1/2 lbs boneless skinless chicken thighs
  • Preheat the oven to 425°F. Drizzle and spread 1 Tablespoon of olive oil to the bottom of a large rimmed sheet pan. Halve the potatoes and cut the carrots into 3-inch sticks. Add the halved potatoes and carrots to the sheet pan and drizzle with another Tablespoon of olive oil then toss with salt, garlic powder, and minced garlic. Toss to coat then bake in the preheated oven for 10 minutes.
    1.5 lbs baby Yukon gold potatoes, 1 lb carrots, 1 teaspoon garlic powder
  • When the time is up, remove the veggies from the oven and push them to one side of the sheet pan. Remove the chicken from the fridge and use tongs to transfer it to the other half of the sheet pan, shaking off any excess marinade. Bake for 22- 28 minutes. The internal temperature of the chicken should read 160 on an instant read thermometer when you remove them from the oven (with a target temp of 165 while it rests) and the potatoes and carrots will be crispy.
  • Remove from the oven and allow the chicken to rest for a couple of minutes. Drizzle the chicken generously with the reserved green goddess sauce before serving with more fresh herbs as desired.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Chicken Breasts. You can swap the chicken thighs for chicken breasts. They take slightly less time to cook (18 to 20 minute), so bake the potatoes and carrots for 15 minutes then add the chicken breasts and continue baking for another 18 to 20 minutes, or until the internal temperature reaches 165 and the potatoes and carrots are crispy. 
Other Herbs. Swap any of the herbs in this recipe for cilantro, tarragon, mint, scallions (green onions), thyme, or oregano. Any fresh herbs you have on hand work!
Grilled Chicken. Follow the instructions to make the chicken marinade. Preheat the grill to medium-high heat (400-450). Shake off any excess marinade. Place the chicken thighs directly on the grill with the smooth side down. Close the lid and grill for 6-7 minutes on each side, or until the internal temperature of the chicken thighs reach just below 165°F. You can follow these cooking tips for grilled chicken breasts too and bake the veggies as directed.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 39g | Protein: 34g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 131mg | Sodium: 1141mg | Fiber: 6g | Sugar: 9g | Vitamin A: 15849IU | Vitamin C: 45mg | Calcium: 122mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

This post may contain affiliate links. Read our disclosure policy.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating