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This Green Goddess Chicken is a vibrant, herb-packed dish that’s perfect for meal prep, weeknight dinners, or a healthy family meal. Juicy marinated chicken thighs roast alongside crispy potatoes and tender carrots, all drizzled with a creamy, tangy Green Goddess sauce. It’s simple, nutritious, and full of fresh flavor!
A Fresh & Healthy Chicken Recipe You’ll Love
The fresh dressing doubles as a tasty marinade, which is such a win, but I also so many things about this easy dinner:
✅ Fresh & Flavorful – A bright blend of parsley, basil, dill, chives, and lemon gives this chicken its signature taste.
✅ Healthy & Protein-Packed – Made with Greek yogurt for a creamy yet high-protein marinade.
✅ One-Pan Meal – Everything cooks on a single sheet pan, making cleanup a breeze, like all of my sheet pan meals!
✅ Meal Prep Friendly – Marinate the chicken overnight for even more flavor and easy prep.
✅ Versatile & Customizable – Serve with rice, quinoa, or a fresh salad for a complete meal.
Try sheet pan Greek chicken or one pan healthy chicken teriyaki next.
Ingredients You’ll Need
How to Make Green Goddess Chicken
1️⃣ Blend the Green Goddess Dressing. Blend fresh herbs, lemon juice, Greek yogurt, garlic, honey, salt, and 2 olive oil in a high-speed blender or food processor.
2️⃣ 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.
3️⃣ Bake. Toss the potatoes and carrots with seasoning, seasoning and olive oil. 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 internal temp reaches 165.
4️⃣ 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!
More Easy Chicken Recipes
- How to marinate chicken (with 6 marinades!)
- Honey mustard chicken thighs
- Harissa chicken (grilled or baked)
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Green Goddess Chicken
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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
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. Chop the potatoes 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, pepper, 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
