Greek Sheet Pan Chicken
649 Comments
Updated Jul 23, 2023
This post may contain affiliate links. See my disclosure policy.
Greek sheet pan chicken is an all-in-one meal with succulent chicken thighs nestled around vibrant, caramelized vegetables. Just give it a pop in the oven and you’ve got one heck of a dinner ready to serve!
Let me just start by saying this is one of my all-time favorite sheet pan recipes. It’s the ultimate combination of vibrant summer vegetables and juicy, golden chicken thighs. But the best part is that everything is doused in the best Greek flavors — oregano, thyme, garlic, zesty lemon, and of course, pops of olives and feta cheese.
Think of this as my Greek lemon chicken but with a lot more oomph. It’s snappy to make and the clean-up is minimal, which makes it an ideal weeknight dinner idea. Trust me, when you’ve got a chicken recipe as easy and flavorful as this, it’s sure to become a part of your regular dinner rotation!
What’s In This Sheet Pan Dinner?
What really makes this recipe is the bright and bold Greek chicken marinade. It adds a ton of flavor to an otherwise simple chicken dinner. Here’s what you’ll need to fill up the sheet pan.
- Chicken Thighs: Bone-in, skin-on chicken thighs are the best for super juicy and tender meat.
- Vegetables: I’m using a combination of zucchini, bell pepper, red onion, and tomatoes. But keep reading for a few more veggie substitutions!
- Dried Herbs: A blend of oregano and thyme are classic flavors used in Greek dishes.
- Lemon, Olive Oil & Dijon Mustard: The trifecta that makes the zesty, bold base for the chicken marinade.
- Olives & Feta Cheese: It’s not a Greek recipe without olives and creamy feta!
- Fresh Herbs: A sprinkle of parsley always adds the perfect herbal pop.
Find the printable recipe with measurements below.
How To Make This Greek Sheet Pan Chicken
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.
- Make the marinade. Whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
- Marinating time! Place the chicken thighs in a 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.
- 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 veggies, and bake for 30 minutes.
- 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.
- Garnish and serve. As always, a sprinkle of chopped parsley makes everything look and taste better!
A Few Questions Answered
- Can you use chicken breast? Because of the longer cooking time to get the vegetables perfectly caramelized, it’s best to use bone-in chicken thighs. Baked chicken breasts only need about 20 to 25 minutes to cook before they start to dry out.
- What other vegetables can be substituted? If you’re not in squash season, you can substitute it with potato wedges or artichokes.
Ways To Serve This Greek Chicken
When I want a light and healthy meal, this chicken and veggie combo is perfect. But if you’re looking to beef this up a bit, here’s a few ways to do it!
- Whip up some rice to pair with it on the side, and you can choose white rice, brown rice, or wild rice.
- Serve over a bed of black or green lentils for a Mediterranean flair.
Storing Leftovers
This is one dish where you’re going to be looking forward to leftovers. They taste just as amazing the next day!
- To store: You can store any leftovers in the refrigerator in an airtight container for 3 to 4 days.
- To freeze: Add leftovers to a freezer-safe container and it will keep 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 warmed through.
Greek Sheet Pan Chicken Recipe Video
Want to see how I make this sheet pan meal step-by-step? Give it a watch below!
More Chicken Thigh Recipes
I love chicken thighs for their juicy insides and crispy skin. So if you’ve got a pack of them, give these delicious recipes a try!
- One Pan Chicken and Rice
- Cilantro Lime Chicken
- Crispy Baked Chicken Thighs
- Roasted Balsamic Chicken with Brussels Sprouts
If you make this Greek sheet pan chicken, let me know how it turned out! I’d love to hear what you think in the comments below.
Greek Sheet Pan Chicken Dinner
Description
Video
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
- 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.
- 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.
- 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.
- Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.
- 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 you’re 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.
- If you’re looking for some new heavy duty sheet pans that won’t warp or twist in the oven, these commercial sheet pans are great!
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.
Love this easy weeknight sheet pan recipe. It can be a great fridge or freezer clean out for any veggies. We have this on repeat.
Thanks Molly! And yes, it’s a perfect fridge clean out recipe and easily adaptable. Happy you love it!
Restaurant worthy! My lemons were huge so ended up with major lemon flavor which we love. Swapped white onion, halved the olives and didn’t bother with parsley. Had Roma tomatoes on hand so quartered those.
Delish!
Happy you loved the recipe!
I live alone so I made this but used a small skillet as i didn’t want to turn on my oven. I followed marinating directions for meat and veggies, but cut the chicken into strips. I sauteed the chicken and then added the veggies to the skillet and cooked on low for about 15 minutes. I then stirred and cooked further on low until everything was done to my liking. It was delicious.
I love how you adapted the recipe to work for you, Karen!
We really enjoyed this. It was quite easy with only a little bit of hands-on time before you pop it into the oven. My oven runs a little hot, and I was watching this. I added the second set of veggies at 25 minutes (and added pepperoncini because I had it) and cooked for 10 more minutes. It was perfect and the chicken thighs were up to temp.
Great flavors!
Love the addition of pepperoncini!
What a great and easy dinner! I had an abundance of veggies to use up from my garden so this was perfect and I used boneless chicken thighs so they cooked quickly and stayed moist. Very flavorful and healthy!
Happy you loved the recipe, Adrienne!
Loved it! 🤩
Wonderful!
Looks delicious. I will try this recipe this week! However I have lots of skinless chicken thighs on hand. How would I alter the recipe since they don’t have skin?
You can keep the recipe as is! Just double-check on the chicken when it’s 10 minutes from being done to make sure they don’t overcook or anything.
Can you please specify the size and type of baking sheet. I just learned that I can’t use an aluminum sheet as it may give off a metal taste and react with the acidic ingredients (lemons, tomatoes). So now I’m wondering shat to buy stainless steel sheets or ceramic sheets from caraway. Thank u.
Lisa is a genius! Been following her for years, finally bought the cookbook, in part because of seeing this gorgeous recipe! And it did not disappoint – my picky 10 year old loves olives and feta cheese, so this was a brilliant way to also sneak the veg in!
I adore your style, and your clean fresh perspective – keeping it real!
Aw, thanks so much Jennifer for your kind words! And thanks so much for buying my cookbook. I’m thrilled that you and your little one love this recipe. :)
Looks amazing and was great but my chicken skin and tips of veggies like onion and bell pepper were burning at the 20 min mark with 10 mins left to go. Is there a reason for that? The chicken skin was curling upwards and burning by 12 mins in. I followed the recipe to a T and my oven is only 6 months old but very new.
Hi Ann – All ovens cook and heat differently. So if you find that your veggies and chicken are burning a bit at the top, I would reduce the cooking time next time!
Really good though Didn’t do olives due to personal preference
No worries! Glad you enjoyed this recipe though, Taylor.
My new go to favorite meal. I usually make some lemon chicken orzo to go along with for my carb loving children. So fresh and delicious!
A lemon chicken orzo sounds like a delicious pairing with this sheet pan chicken, Josie! Thanks for leaving a review.
I’ve fixed this several times! My husband loves it!
Happy to hear both of you are loving this Greek chicken, Susan!
This was probably one of the most delicious, Greek chicken recipes I’ve ever tried! I went exactly by the recipe except we added small chunks of yellow potatoes. Our whole family thought it was just the best dish ever!
I will serve this again !!!
So thrilled to hear that! Thanks Joan. :)
I love this sheet pan recipe and I have made it several times now. I love how colorful you can make it!
Happy to hear you’re loving this sheet pan chicken, Amy!
This was absolutely delicious. I actually cut up small potatoes and added with the veggies! OMG! So good!!!
Happy you loved it!
Delicious! Served with Greek roasted potatoes. Yum!
A great compliment to the chicken! Happy you enjoyed it.
Delicious. Easy. Could be served to guests.
It’s definitely a reader-favorite recipe to serve up for guests. :)
When I took the pan out of the oven it looked just like the picture! Hardly ever happens. However, that pleasure was totally eclipsed by the taste; delicious is an understatement. The whole family ate it, so there were no seconds or left-overs.
Thanks for leaving a review Lynnette! Glad this sheet pan chicken was a hit.
This recipe is one I make twice a month. It’s quick, easy and delicious! I love that I can use different veggies, whatever I have on hand, and have even included diced potatoes. The leftovers are also amazing the next day.
It’s one of my personal favorite go-to recipes as well! I’m happy you love it, Carmen!
I’ve made this several times now and so glad I found it! Such a great, easy, tasty recipe!
LOVE IT!!
Nothing beats a sheet pan dinner! Glad you enjoyed this, Deb.
This was absolutely delicious! I will say that I subbed out the feta for bleu cheese and the tomatoes for broccoli, and I marinated the chicken all day. I served it with cauliflower rice. Thanks, so good!!
So happy you loved it, April!
This recipe was beyond delicious. I had everything on hand. I’m not a fan of olives, so I left them out. Thank you for an amazing low carb dinner idea. I will be making this again and again. My boyfriend loved it as well. I look forward to adding eggplant in the future as recommended by another reviewer. Such a versatile recipe… though amazing as is.
Eggplant would be a delicious addition! Glad you both enjoyed this recipe, Jenifer.
This recipe sounds wonderful, Lisa! I would prefer using chicken breasts (with skin and bones) and wondered if you’ve ever used them in this recipe? If so, were there changes that you made ( such as with the oven temperature or cooking times) ? Would greatly appreciate your advice. Many thanks!
Yes, you can use chicken breasts. But, I recommend cooking them later in the process as chicken breasts need less cooking time than the veggies. You can reference my baked chicken breast recipe for timings :)
This was fantastic! I had a bunch of Japanese eggplant from the garden that I threw in, they were a great addition. I’ve passed this on to my DIL and also my vegetarian daughter (she can make it with just the vegetables). It’s also ridiculously easy. Thanks for the recipe. I will be making this again.
I’m so happy you loved the recipe, Gayla! And sounds great with the addition of eggplant.
This is one of my absolute favorites and I’ve made it several times! It’s so hearty and tasty, especially with the olives they just make the dish! It’s super quick to throw together too, love it!!
Happy to hear you’re loving this recipe so much, Monica!
This was an absolute HIT.
“… the best thing you’ve ever made!” – my husband
“You should open a restaurant!” – my mother-in-law
I looked away and pretended not to notice as one of my kids licked their plate clean in front of our guests. I served it along with lightly steamed yellow wax beans and it made for a perfect summer dinner. Thank you, Lisa!
Warmly,
Sarah, Vancouver Island
Haha, so happy your entire family loved the recipe, Sarah!
This recipe was so easy and DELICIOUS! My friend and husband were both raving over the flavors! Definitely making again!
Yay, love to hear that. Thanks Katie!