Greek Sheet Pan Chicken
852 Comments
Updated Nov 13, 2023
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Greek sheet pan chicken is an all-in-one meal with succulent chicken thighs nestled around vibrant, Mediterranean 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!
greek Sheet pan chicken ingredients
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 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.
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!
Common Questions
Yes, you can, with a tweak. Baked chicken breasts only require 20 to 25 minutes of cook time before they start to dry out. So you can start by roasting the vegetables by themselves 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.
Storage Tips
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.
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: 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!
I hope you love this Greek sheet pan chicken as others and I do! If you make it, let me know how it turned out in the comment box below! Your review will help other readers in the community as they make this.
Greek Sheet Pan Chicken Dinner
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
- 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 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.
- 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!
So delicous and easy! I love doubling this recipe and making it as a quick meal prep for the week. I usually serve it with a little bit of quinoa.
Tip- I always use less olive oil than the recipe calls for.
Hi Julie – Thanks for sharing your experience with this recipe!
This sounds delish. Do leftovers freeze well or not?
Hi Tammy – Yes, you can freeze leftovers!
Love this recipe! It is easy and delicious. It has become one of my favorites and I have been sharing the recipe and the website with my friends. Thanks Lisa for all the great recipes
Hi Ana – I’m so glad you love this Greek sheet pan chicken!
I made the Greek sheet pan Chicken dinner last night and it was so delicious. So many flavors came out in every bite. I passed this site and recipe on to my daughter in -law and good friend to try. I have made a hand full of your recipes and they are all very good. I love that you offer so many delicious meals that are also healthy. Highly recommend.
Hi Sandy – I’m so glad you love this recipe amongst many others!
My family loves this meal. It is rare to find a recipe that everyone truly enjoys. I make a few changes to adjust for our tastes. We don’t like olives. I can never roast enough peppers for my younger son so I usually add two more. Also I measure feta with my heart because, as the t-shirts from a local Greek restaurant state, FETA MAKES EVERYTHING BETTA.
Hi Lindsey – Happy to hear the whole family enjoyed this recipe!
This is one of the very best dinners I have cooked. My Hubbie said it was the best he had ever had!! Only changes were – no tomatoes as I had none. The tomatoes would have made it beyond wonderful. Easy pantry ingredients, easy assembly, fabulous dinner, and easy clean up. Thanks Lisa for another great recipe.
Hi Becky – I’m so glad both you and your husband are loving this dinner! It really is incredibly easy.
So good ! I have made different recipes for tray bakes but did this one as written. served with Greek lemon rice with mint and pita. Everyone loved it, thank you!
Thanks so much, Sally!
Ok this was really good. REALLY GOOD! I love pretty food and I love Greek flavors so this was a no-brainer to try. And it was a one-pan easy meal. I used potatoes instead of zucchini because I just wasn’t feeling it for zucchini. And I used a pint of colored tomatoes. So pretty. I also omitted the olives because I’m not a fan. Followed the instructions and it baked beautifully. Will make again.
Note: I prepared everything a day ahead and I let the veggies (except the tomatoes) sit in the marinade overnight. Peppers did get a little soggy and there was a bit of juice. But it still baked nicely and I had a nice unexpected sauce at the end. Thank you!
So happy you loved this recipe. :)
This is one of our favorite meals! We do use boneless, skinless chicken thighs and I try and remove as much fat as possible to make it more healthier. It’s still so delicious and flavorful. We serve over rice 😊♥️
I’m happy you love the recipe, Joy!
This is my favourite meal. The flavour is so fantastic that I make it once a week.
Hi Viviane – Thanks for leaving a review and I’m glad you love this recipe!
One of favorite recipes whenever I have a dinner group. Easy to double and always a hit and the presentation even in the pan is beautiful with all the colors. I’ve share it so many times. Make sure you make extra to have leftovers.
Hi Aminta – Happy to hear this chicken dinner hits the spot every time.
I’ve never given any of your recipes less than a 5 star! Love, loved this sheet pan number and so did my guests! I served with salad and a harvest blend rice (just a little). Scrumptious! Congratulations on your success in the culinary world!
Hi Marie – Thrilled to hear this recipe was a hit with your guests! Thanks so much for all your support as well.
Hi!
Love this recipe!
Is it possible to use boneless skinless breasts?
If so, how do I adjust the time?
Thanks!
Hi Marina – Yes, you can use boneless skinless breasts, which only need about 20 to 25 minutes to cook in the oven.
I love this recipe. It is so easy to make and surprisingly delicious. I made this while visiting my daughter and added mushrooms .My husband dislikes all things bell pepper. What vegetable would you recommend to substitute for the bell pepper.
Hi Jennifer – You can swap it for more of the other veggies!
This is genuinely one of the best sheet pan dinners I’ve ever made.
I did make a couple changes just for my preference. I used boneless, skinless chicken thighs (I don’t like eating around bones and I like that they take less time to cook) and I also added the zest of the lemon into the marinade along with the juice. (Why not? More flavor! I love lemon zest.)
Hi Julia – Happy to hear you’ve found a winning sheet pan dinner!
Loved this!
Hi Linda – Happy to hear you enjoyed this recipe!
Fabulous!!! I made a huge amount so that we could have leftovers and so happy that I did! I used boneless, skinless thighs and it worked perfectly. Thank you Lisa for this awesome recipe :-)
Hi Christine – Happy to hear you love this sheet pan chicken!
How did you adjust the heat/cooking time with boneless thighs?
I just opened a link on the Reese’s Book Club “self care rituals” email and found a link to this recipe. I clicked into a couple recipes and IMMEDIATELY went to amazon and a) sent the book to my 26 year old daughter and b)purchased the book on kindle for me and my 24 year old daughter. I am making this chicken TONIGHT. I look forward to diving into your website, following you on Instagram and cooking your delicious looking food. I will keep you posted!!
Hi Pascale – Hope you loved this Greek sheet pan chicken and thanks for sharing Downshiftology!
An amazing, flavorful and easy recipes – I gave your book as gift to probably 6-7 other people because I love it so much. The healthiest and easiest, best described recipes I ever encountered. Even my husband cooks from it and everything comes out perfect every time. Thank you so much, Lisa! Love, love, love
Hi Mila – Happy to hear you’re loving the cookbook so far!