Greek Sheet Pan Chicken

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!

Greek sheet pan chicken with vegetables.

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. And I’m talking oregano, thyme, garlic, zesty lemon, and of course, pops of olives and feta cheese.

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!

Ingredients for greek sheet pan chicken on a table.

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.
Greek sheet pan chicken plated with rice next to tongs.

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!

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 with vegetables

Greek Sheet Pan Chicken Dinner

4.96 from 181 votes
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6 servings
Author: Lisa Bryan
This Greek sheet pan chicken is an easy, all-in-one dinner recipe with juicy chicken thighs nestled around vibrant, caramelized vegetables.


  • 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


  • 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.
    Making Greek chicken marinade in a bowl.
  • 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.
    Marinating Greek chicken in a bowl for sheet pan dinner.
  • 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.
    A sheet pan with roasted vegetables before adding Greek chicken.
  • Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.
    Greek chicken thighs with vegetables on a sheet pan.
  • 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.
    A large sheet pan with Greek chicken and roasted vegetables
  • 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! 


Calories: 454kcal, Carbohydrates: 10g, Protein: 26g, Fat: 35g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 767mg, Potassium: 671mg, Fiber: 3g, Sugar: 4g, Vitamin A: 810IU, Vitamin C: 73mg, Calcium: 92mg, Iron: 3mg
Course: Dinner
Cuisine: Greek
Keyword: greek chicken, Greek sheet pan chicken, Sheet pan recipe
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366 comments on “Greek Sheet Pan Chicken”

  1. Very delicious!  I marinated the chicken thighs overnight and added baby Dutch potatoes. A definite keeper! Thank you :)5 stars

  2. This marinade is wonderfully fresh. I kept some chicken back and just grilled it with no vegetables. Either way got a thumbs up. Especially from the kids. We will .be making this dish again. I paired it with Greek Lemon Rice.5 stars

  3. This recipe is great. I followed it to the letter and my family thought it was way fancy. One note: After 30 minutes at 425 degrees, the chicken was done. Internal temp of 170 degrees. So instead of adding green olives, feta, etc., and putting it all back in the oven, I put those parts on a quarter-sheet pan for 10 minutes.  Long-winded way of saying that 425 is too hot for a 45-minute cook time. Next time I’ll try the oven at 350. (And yes, I do use an oven thermometer.)

  4. This was a hit for my family. The only thing that i would like to change is to use skinless, boneless thighs. We just aren’t used to bone in anymore. My son bit down hard and was afraid he had chipped his back tooth. My fault for not warning him. Can you tell me how boneless chicken thighs would alter the baking time for everything? Also to avoid one more bowl to wash I put the chicken into a gallon size ziplock bag to marinade them. Just tossed it afterwards. Perfect meal. Delicious! Oh and used castelvetrano olives because we don’t really like olives–well we do now :) they were so flavorful, but delicate.4 stars

    • I used boneless breast as that is what the kids prefer. The cooking time was reduced to 15 and then 5 after the cheese was added. I also grilled some of it after using the marinade. The Kids were especially happy. This makes it a win ,win in itself.4 stars

  5. Very good! My Mom used to make this in a 13 x 9 baking dish. I remember the first time I made it for her, using a sheet pan. She loved the idea! I make smoked sausage, Italian sausage, salmon, pork chops and mini meatloaves all as sheet pan dinners.
    Very little prep, virtually no cleanup, and if you have a picky eater, put the offending items he/she wont eat on the other side of the pan….your side – my side!!5 stars

  6. Amazing! I’m wanting to prepare this again with 8 servings. Do you recommend using a second pan or cooking it all on a single half sheet pan?

    Thank you!5 stars

  7. This dish was incredible. I used instead boneless/skinless thighs. Just made sure I didn’t over cook the thighs. It came out perfectly. Leftovers for lunch the next day tasted even better. My hubby loved it as well.5 stars

  8. This was the best chicken ever…I did pull the chicken out and brown in cast iron and put back in amazing recipe

  9. Got a double WOW, on this one. I actually followed the recipe on this one the first time through. Used organic Avocado oil though. So good made it again the second day and added apple slices and cardamom. Seasoned the plates with Sea salt and pepper then served, Wow, Wow! Excellent journey you have shared with us all. Peace Rick5 stars

  10. This is my new favorite sheet pan meal! So yummy and easy for company. I used artichoke hearts which I love to the veggie list.

  11. I made this for dinner tonight per my daughters request and it was a total hit. So many delicious flavors and colors. We served it with mini red potatoes on the side. 

  12. Hello,
    I am excited to make this ahead for a retreat. Can the marinade be completely made a day or two in advance? I can’t have cheese so will use the olives and artichokes at the end. Do you suggest marinated artichokes or just regular.?

    Thank you,
    Sandy5 stars

  13. This was one of the best keto meals I have ever made. Thank you for developing it! My nonketo spouse loved it too.5 stars

  14. Easy to prep, easy to cook and fabulous flavors. I ended up using what we had in the house at the time: skinless, boneless thighs. I reduced cook time a little so it was perfectly juicy. Will put on my all year rotation!!!5 stars