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 215 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
©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.
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422 comments on “Greek Sheet Pan Chicken”

  1. Easy to put together, finished pan looks just like Lisa’s pics/video, incredibly delicious – this dish just bursts with flavour. A family favourite!5 stars

  2. HI LISA! Una receta extraordinaria, rápida, deliciosa y nutritiva! Gracias!

  3. This was so good! Finally I made something right and I didn’t have lemon (used lemon peel instead) and I didn’t have feta. But I’m so happy with the way it came out!! Thank you! 5 stars

  4. I loved this recipe! Instead of making the marinade, I used Grill Mates – garlic herb and wine. Turned out wonderful! 5 stars

  5. Hi, I love your recipes. I’m making the Greek chicken. Can I cook down the marinade like the balsamic chicken recipe. Just wondering if I should baste the Greek chicken with marinade toward the end of cooking.

  6. This recipe was amazing!   Easy to make and delicious!5 stars

  7. Delicious!  Had to substitute potatoes for zucchini and goat cheese for feta, but still great..
    Next time I will reduce cooking time. 5 stars

  8. Wow! A spectacular dish, we truly enjoyed this healthy recipe. I doubled up on the veggies – had to use 2 sheetpans- so good!
    Thanks5 stars

  9. Another winner. Served this to my two great-grandsons last week. 8 and 13 and they devoured it. A great way to simplify dinner. Thanks Lisa for keeping us healthy with your delicious recipes.5 stars

  10. I know this is a favorite for many folks. We like to at least double the vegetables and also add some chunks of potato to round out the meal. My husband rarely goes for seconds on vegetable but does for this meal. A favorite at our house!

  11. So unusual for me to leave a review, but this recipe is fantastic.  Made it for company.  Able to prepare most ahead so I could visit.  Made with simple salad and brown rice.  A hit with all!  And recipe requested.  5 stars

  12. This meal was absolutely delicious!!!! We will definitely be having this more often for sure!!!! We shared a picture of the finished product online and a lot of friends requested the recipe. I have been following you for a few years and have just bought the cook book which should be arriving today so excited!!! Thank you Lisa for what you do!!!😊😊😊😊5 stars

  13. Very yummy! Must try it!5 stars

  14. This recipe was amazing! I want the whole world to know how tasty it was!5 stars

  15. Always a winner! Easy and delicious!5 stars

  16. VERY GOOD RECIPE! My husband and I have this almost every week since I ran across the recipe.
    Curious to know the actual serving size according to the nutrition table that follows the recipe.5 stars

  17. This was so good, Lisa! I subbed in broccoli for the zucchini but otherwise followed exactly and it came out just perfect. My husband rated it “a keeper” … his highest praise. 5 stars

  18. This is delicious!!!  And very easy, which I really value.  I added some eggplant and green beans because I wanted lots of veggies. My new favorite recipe! 5 stars

  19. So good!!!  Used a block of feta and crumbled up a bit, served with white rice and red wine.  Whole family loved it, going in my favorites folder.5 stars

  20. We loved this so much. I used broccoli and a few mushrooms and 1 potato, I didn’t have zucchini. The marinade is so yummy and the feta at the end makes it!!5 stars

  21. So tasty! I added green beans instead of zucchini and it was perfect with the flavors of the marinade.5 stars

  22. My family loved this recipe! My husband loved all the delicious flavors and my son loved the chicken and olives. I made a side of seasoned brown rice which went perfectly with the Greek chicken. I loved how as the chicken is cooking you can clean up the kitchen so you don’t have as many dishes to wash afterwards. This will be added to our dinner rotation for sure! 5 stars

  23. Really good!  Even the pickiest Eater liked it!5 stars

  24. honestly, this was so easy and so tasty we’re definitely adding it to the recipe book. would be great for a large group too.5 stars

  25. Great recipe!  Tons of flavor!5 stars

  26. Made this with a side of brown rice and it was absolutely amazing!!!! Put it in the recipe box! 5 stars

  27. It was delicious. Great flavors. My family enjoyed it.5 stars

  28. This recipe is one of my go-to weeknight meals. Since it’s just my husband and I, we typically get 2 dinners out of this 1 meal. Sometimes I serve it along white rice or pearl couscous. The greek flavor and smells fill our kitchen. It’s definitely on my top 5 recipe list.5 stars

  29. This was a great easy meal! I marinated the chicken for about 2 hours and it came out juicy and delicious. I cooked this dish for out of town guests and they were impressed. I will definitely make this again!5 stars

  30. Absolutely delicious! Second time making this tonight. We are not big squash fans so no squash the first time and we used tiny red potatoes the second go round. So good!  Thank you for the simple week night dinner recipe. 

  31. Made this twice and I feel like served with some quinoa, it is becoming a family favourite. Easy and delicious! Thank you for the recipe, would love some other recipes of this kind :)5 stars

  32. Absolutely love this recipe. I am not sure where I went wrong though as my vegetables were full of water – could have just been the mix of vegetables I chose (peppers, zucchini, onion, cherry tomatoes). It was like soup under the chicken, tasted great flavour wise, but the veggies were kinda sloppy. Perhaps adding a few small potatoes will help absorb some of the water?

    Otherwise, the flavor was great, it looks really impressive and makes a ton. I will definitely make this again!4 stars

    • Hi Renee – it could have been that you just used a higher ratio of watery vegetables, such as zucchini and tomatoes. But yes, adding a few small potatoes is a great idea as well!

      • Not being particularly fond of cooked zucchini I replaced them with broccoli and I replaced the cherry tomatoes with sun dried tomatoes which I only added at the end with the olives. I also added potatoes. It was absolutely delicious and so quick and easy. And no liquid at the bottom.
        I love this recipe and will probably experiment with it for some time. I’ve already received a request for next week. Thank you so much for sharing5 stars

  33. This recipe for the win. So yummy and easy. Thank you Lisa!5 stars

  34. Excellent recipe. We will make it again. Next time we will add a few more veggies. Yum!4 stars

  35. AMAZING!!!!!  Melt in your mouth. The flavors are so tasty and a great combination. 5 stars

  36. OMG I made this (Greek sheet pan chicken) and it was the most flavorful, heavenly thing I have ever made. . . Okay, I may be a bit dramatic, but seriously it was AMAZING. I wouldn’t change a thing :)

    P. S. I just want to thank you for all of these recipies. I just discovered this site and now it is my go-to when I’m in need of a little inspiration (especially with meal prep).5 stars

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

  38. 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

  39. 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.)

  40. 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

  41. 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

  42. 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

  43. 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

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

  45. 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

  46. 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.

  47. 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. 

  48. 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

  49. 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

  50. 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