Low-Sodium Sheet-Pan Lemon-Garlic Chicken, Potatoes & Veggie Bowls

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs (or breasts), cut into 1 1/2-inch pieces
• 2 tbsp olive oil
• 2 tbsp lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 4 cloves garlic, grated or minced
• 1 tsp paprika (smoked or sweet)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 tsp kosher salt (optional; keep it low-sodium)
• 1 1/2 lb Yukon gold or red potatoes, cut into 3/4-inch chunks
• 1 large bell pepper, sliced
• 1 medium zucchini, cut into thick half-moons
• 1 small red onion, sliced into wedges
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Black pepper, to taste
• 1 tbsp lemon juice
• 1 tsp olive oil
• Pinch of chili flakes (optional)
• 2 tbsp chopped parsley or cilantro
• 1/2 cup plain Greek yogurt (for a creamy finish; choose low-sodium if needed)

Instructions

1. Heat oven to 450°F / 232°C. Set a rack in the upper-middle. Line a sheet pan with foil for easy cleanup (optional).
2. In a bowl, mix 2 tbsp olive oil, 2 tbsp lemon juice, zest, garlic, paprika, cumin, oregano, pepper, and salt (optional). Add chicken and toss to coat. Let it sit while you prep the veg (10 minutes is plenty).
3. Toss potatoes with 2 tbsp olive oil, paprika, cumin, garlic powder, and pepper. Spread on the sheet pan in a single layer.
4. Roast 15 minutes, until the bottoms are starting to turn golden and you can smell toasted potato.
5. Toss bell pepper, zucchini, and red onion with any oil left in the potato bowl (or add a tiny splash more). Scoot potatoes to one side and add veg to the other side.
6. Add chicken to the pan, spreading pieces so they’re not piled.
7. Roast 12–16 minutes, stirring veg once halfway, until the chicken is opaque throughout and the thickest piece hits 165°F, and the potatoes are deeply browned on edges and easily pierced.
8. Let the pan rest 5 minutes (juices settle; chicken stays juicier). For a reheating-friendly “wake up” drizzle, stir together 1 tbsp lemon juice + 1 tsp olive oil + chili flakes.
9. Portion into 4 meal-prep containers: aim for ~6 oz chicken + a big scoop of potatoes + veg. Drizzle each lightly with the lemon oil (or keep it separate and add after reheating).

Notes

Low-sodium note: Keep added salt minimal (or skip) and lean on lemon, garlic, and spices; avoid salty toppings (feta, olives, bottled sauces). Substitutions: Use broccoli or green beans instead of zucchini; they roast well at 450°F. Chicken breast works—pull it as soon as it’s just cooked to stay tender. Storage: Refrigerate up to 4 days. Freezing is possible, but potatoes soften; if freezing, under-roast potatoes slightly and re-crisp in oven/air fryer when thawed. Protein boost: Add a dollop of plain Greek yogurt after reheating.