This Greek sheet pan chicken is the ultimate all-in-one dinner, featuring juicy and golden chicken thighs nestled alongside vibrant Mediterranean vegetables. Just pop it in the oven for an easy and healthy weeknight meal!
Why You’ll Love This Greek Sheet Pan Chicken
When I first introduced this recipe on my website and YouTube channel years ago, it became an instant community favorite (and a personal favorite, too). From the Greek lemon chicken and roasted vegetables to the pops of briny olives and creamy feta cheese, this dish embodies everything I love about Mediterranean food in one simple dinner recipe. A true Downshiftology classic! Here’s why you’ll love it:
- It’s snappy to make with minimal cleanup. That’s the beauty of sheet pan dinners—just season all the ingredients, arrange them on the sheet pan, and let the oven do the work.
- It’s the perfect balance of protein and vegetables. On its own it’s a low-carb meal, but If you want to add carbs to round out the meal, prepare a side of rice, lentils, or mashed potatoes while the chicken cooks.
- It’s great for meal prep. Think of this as an “elevated” chicken and broccoli meal prep that you’ll actually look forward to eating over the next few days!
Greek Sheet Pan Chicken Ingredients
What really makes this dish is the bright and bold Greek chicken marinade. It adds a ton of flavor to an otherwise simple sheet pan chicken dinner.
- Chicken Thighs: Bone-in, skin-on chicken thighs are the best for super juicy and tender meat.
- Greek Chicken Marinade: A bright and zesty blend of lemon juice, olive oil, Dijon mustard, dried oregano, and dried thyme.
- Vegetables: I’m using a combination of zucchini, bell pepper, red onion, and tomatoes. But I’ll provide more options below!
- Olives, Feta Cheese, and Parsley: It’s not a Greek recipe without olives and creamy feta! And the fresh parsley is always a nice fresh herbal pop.
Find the printable recipe with measurements below.
How To Make This Sheet Pan Chicken Dinner
Once you’ve got all your veggies chopped up, the rest comes easy! First, preheat the oven to 425°F (220°C), then get your thighs prepped for marinating.
Marinate the chicken. Whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and black pepper in a small bowl. Place the chicken thighs in a separate larger bowl and pour ⅔ of the marinade on top. Use your hands to toss the chicken until it’s well-coated. Then let it sit for about 10 to 15 minutes to soak up all that good flavor.
Prep the vegetables. Spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet, drizzle the remaining marinade on top, and toss it all together.
Bake time. Place the chicken thighs onto the baking sheet in between the vegetables, and bake for 30 minutes at 425°F (220°C).
Add in the good stuff. Remove the baking sheet from the oven, sprinkle the olives and feta cheese on top, then place it back in the oven for another 10 to 15 minutes, or until the chicken is golden and cooked through. Top with some freshly chopped parsley right before serving!
Common Questions
Yes, you can, with a tweak. Baked chicken breasts only need to cook for 20 to 25 minutes before they start to dry out. So, you can start by roasting the vegetables alone on the sheet pan, and then add the chicken breasts in the last 25 minutes of cooking.
This sheet pan is a great way to include in-season vegetables. Potatoes, artichokes, cauliflower, or even eggplant would be great options.
Natural juices from the chicken seep out as it cooks. And the vegetables themselves, especially the zucchini and tomatoes, release liquid. If you want to avoid this, you can swap those veggies for others like artichoke hearts or cabbage. But I personally love the leftover juices to drizzle on starchy sides!
I like to make white rice to pair with it on the side (especially the lemon herb rice from my Healthy Meal Prep cookbook). But it’s also great served over a bed of lentils for a Mediterranean flair or even mashed potatoes.
Storage Tips
- For the fridge: Store in an airtight container for 3 to 4 days.
- For freezing: Place leftovers in a freezer-safe container and store for up to 3 months.
- For reheating: Just add a portion to a plate and microwave it for 2 to 3 minutes, or until the chicken and vegetables are warm. You can also air fry the chicken at 375°F (190°C) for 5 to 8 minutes to get that extra crispy skin again.
More Chicken Thigh Recipes
- One Pan Chicken and Rice: The best chicken and rice combo with bright Mediterranean flavors.
- Cilantro Lime Chicken: This is for all the cilantro lime lovers.
- Crispy Baked Chicken Thighs: The crispy seasoned skin is unbeatable!
- Honey Mustard Chicken: A must-make if you love honey mustard.
- Roasted Balsamic Chicken with Brussels Sprouts: Another easy sheet pan recipe for fall!
- Or enjoy these other chicken thigh recipes!
If you make this Greek sheet pan chicken recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Heavy Duty Sheet Pan My favorite sheet pan that won't warp or bend!
Ingredients
- ½ cup olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 4 garlic cloves, minced
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 chicken thighs, bone-in, skin-on
- 1 medium zucchini, halved lengthwise and sliced
- 1 yellow bell pepper, chopped into 1-inch pieces
- ½ large red onion, thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- ½ cup kalamata olives, pitted
- ¼ cup feta cheese
- 2 tablespoons finely chopped fresh parsley
Instructions
- Make the marinade. Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
- Marinate the chicken. Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 to 15 minutes.
- Prep the vegetables. While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.
- Bake. Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.
- Add the final touches. Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.
- Sprinkle the chicken and vegetables with chopped fresh parsley before serving.
Lisa’s Tips
- Always remember that every oven cooks slightly differently. If your chicken thighs aren’t getting golden enough on top, you can raise the rack high in the oven or turn on the top broiler for the last minute or two. Alternatively, if the tops are cooking too quickly, you can lower the rack in the oven or reduce the temperature slightly.
- The leftover liquid on the sheet pan is normal and expected. Natural juices from the chicken seep out as it cooks. And the vegetables themselves, especially the zucchini and tomatoes, release liquid. If you want to avoid this, you can swap those high water content veggies for others like artichoke hearts or cabbage. But I personally love the leftover juices to drizzle on starchy sides!
- If you want to use chicken breasts, keep in mind that chicken breasts require less cooking time than chicken thighs. They only need about 20 to 25 minutes, before they start to dry out. So if you’d like to swap in chicken breasts, roast the vegetables alone on the sheet pan, and then add the chicken breasts in the last 25 minutes of cooking.
- This recipe has been a reader-favorite from the moment I created it! That’s why I also included it in my bestselling Healthy Meal Prep cookbook, so that you’d always have it in your kitchen to enjoy.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally published August 2021, but updated to include new information and photos for your benefit!
I wish the amounts of each part of the sauce were included.
Hi Martha – You can find the full list of ingredients in the recipe card!
So easy and delicious. We love it with rice or bread to soak up all the delicious juices.
Definitely get a carb to soak up all that delicious juice, Marcy. Enjoy!
This was easy and delicious! It will definitely be added to my dinnertime go to list!
Great to hear this has become a regular dish in your rotation now, Debra!
Lisa~Howdy from Texas!
We just made this meal on July 14, 2025. It was a huge hit at our house. Because we made so much of the veggies and meat (which we cut into smaller pieces), we had to bake in two separate baking sheets. The meat dried out a little but that was because we cut them into small pieces and we used chicken breast. Next time we will use chicken thighs and not cut them as small as we did. However, when we poured some of the juices from the chicken, it increased the yumminess immensely. The veggies were baked just the right amount of time. My family devoured them and we all grabbed seconds. LOL.
Thank you for another yummy Mediterranean dish. Keep them coming!
Hi Janet – Yes, definitely use chicken thighs next time to avoid dry chicken pieces. But, glad it all worked out in the end and that everyone loved this sheet pan chicken!
Company great! IN LAWS GREAT! Everyone took pictures of my meal! I was so proud! My prep time was longer than yours! LOL. , but well worth it. Everyone wanted “my” recipe. I love delicious food that is beautiful too!
Thank you!
Sounds like you were the ultimate chef that night! Glad everyone loved it, Mary.
My family LOVED this dish and my daughter asked me to send her the recipe. I omitted the olives because I don’t like them and doubled the zucchini. I also used boneless, skinless thighs. It was just sooo delicious and juicy! This will definitely be on our table a lot. Thank you so much for sharing this recipe.
Glad you were able to tweak this recipe so the whole family could enjoy it, June!
One of our favorites! It has been on our weekly rotation for two years now!! The flavor is unmatched and it is so quick to make!
That’s amazing to hear you’ve made this dish so many times now, Hannah! Sounds like it’s definitely a keeper.
I have made this a couple of times now and it is so very flavourful and easy to make. I always make enough for leftovers the next day and it is even better then. I have followed the recipe as written but you can include any colourful vegetable you want and get the same result due to the great sauce.
It’s always a great idea to make a second batch for meal prep! Happy to hear you’re loving it, Arlene.
My husband and I loved the recipe! I loved that it was easy to assemble on a sheet pan. I don’t care for olives, so I was able to just add them to one side for my husband and none for me.
We will be putting in our regular rotation of dinners.
More olives for you, Cindy! Glad both you and your husband loved this chicken recipe.
I can’t thank you enough for sharing this fabulous recipe! I doubled the marinade except for the lemon which I used one because I had 10 boneless skinless chicken thighs. My veggies were red onion, yellow pepper, broccoli, fennel, whole baby heirloom tomatoes and zucchini. I used a jar of the olives and a block of feta. I didn’t have the spices for the marinade so used Italian seasoning. This was unbelievable! Served with brown rice and the warm marinade drizzled over it all. Thank you again! Will be making over and over!!
Loving the slight variation you made of this recipe, Anne! Glad this has become a personal favorite now.
Really enjoyed it but wondering if next time I could flip the thighs halfway through cooking? I didn’t like the soggy skin on the bottom. Other than that it was delicious
I have been using your recipes for three years now. Over the last year more than ever. This sheet pan chicken is one of our favorites. All of your recipes make it easy for our individual dietary needs. Thank you and many blessings to you and your family!
PS. I am down 40lbs
Thrilled to hear this sheet pan chicken has become such a staple, Elida!
Being a greek family, this recipe has been a family favorite! Delicious! And then the warm olives and feta put on at the end brings the saltiness into the dish. This is on a continual rotation…
Wonderful! Happy to hear this dish has become a family favorite, Robyn! Can’t forget about the olives in this recipe.
I have made this recipe 4 or 5 times! I’m making it again tonight for company! It always comes out perfect!!! Everyone loves it and it can be prepped beforehand and slipped into the oven as guests arrive. This gives you some free time to enjoy your guests a cocktail as it cooks!!
Wonderful, easy, delicious meal!
Amazing! I’m so glad this sheet pan chicken has become a dinner staple. It definitely is great for a set it and forget it meal. Enjoy, Tee!
This Greek sheet pan chicken recipe has quickly become a favourite in our household. It is on repeat rotation. So easy to make and so delicious.
I love all of Lisa’s recipes.
I’m so glad you’re loving this Greek sheet pan chicken, Brooke!
My whole family ( including a 2 and 4 year old) love this dinner and ask for it all the time! Its so easy to put together and great because you can substitute whatever you have. We love having it with rice and then adding more toppings for leftovers!
Wonderful! Glad the whole family enjoyed this recipe, Alyssa.
Delicious and so simple to make. It got rave reviews from everyone at dinner. I’ll be looking for more of your recipes!
Thrilled to hear everyone loved this recipe, Corinna!
My husband said this is the best Mediterranean dish I’ve made, so thank you so much for a great recipe! I used boneless skinless chicken thighs, but started the veggies sooner per a response you gave someone in the reviews. I served it over farro (instant pot). After adding the chicken to the sheet pan, I poured the marinade from the chicken into the instant pot with the farro, so it could cook and season the farro. I really appreciate this recipe and will be making it again. Thank you!!
Sounds delicious with the broth infused farro! I’m so glad this made for the perfect dinner, Cynthia.
Loved it! Easy, delicious & beautiful.
I’m so glad you loved this sheet pan chicken, Joy!