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Preheat oven to 425°F and line a large baking sheet with parchment paper.
Prepare all of the veggies. Add the chickpeas, tomatoes, onion, and potatoes to the tray then toss with juice of ½ of the lemon, 2 tbsp olive oil, ½ tsp sea salt, and ¼ tsp of the following: black pepper, paprika, and garlic powder.
Add the sliced chicken to the tray and drizzle with juice of ½ of the lemon, 2 tbsp olive oil, ½ tsp sea salt, and ¼ tsp of the following: black pepper, paprika, and garlic powder. Toss everything once more and spread everything out in a single layer.
Transfer to oven and roast for 25 minutes. Gently toss everything then roast for another 20-25 minutes, until potatoes are tender and chicken reaches an internal temperature of at least 165°F.
While tray bake is in the oven, prepare the green goddess sauce by adding sauce ingredients to a blender and blending until smooth. Set aside in a small bowl.
When chicken and veggies are done roasting, remove from oven and sprinkle with feta. Serve with green goddess sauce and enjoy!