Greek Sheet Pan Chicken
1,161 Comments
Jan 06, 2025
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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.
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
- 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!
Lisa, I can’t remember if I’ve rated this recipe before, so here I go! FANTASTIC, EASY, HEALTHY, and a HIT every time. I serve with Rice Select Royal Blend, which I cook with chicken broth or Better Than Boullion. A great dish for company too!! I just LOVE your recipes and share them with my foodie friends all the time. So happy for your success!
Thanks for leaving a review, Marie! Sounds like this sheet pan chicken is a hit every time with you and your friends.
I made this as a meal prep option. I choose this recipe because its family friendly (once I omitted the olives) the whole family enjoyed even my picky toddler!
The marinade was delicious! next time I will leave it marinated possibly over night because its just that good!
Seems like the whole family loved this sheet pan chicken, Jackie. Enjoy!
Made this the other night. Everyone loved it. Really easy to make, healthy and definitely tasty. Five thumbs up!!
Yay! Happy to hear everyone loved this recipe, Jamie.
This was so good. I made a double batch for meal prep for the week. Everything about it is delicious. Next time I think I’m going to double the veggies because I put them over rice. Phenomenal recipe!
So happy you loved it, Michelle! And I agree, the veggies are amazing all on their own. I keep thinking I need to make a recipes just with the roasted veggies, haha. Maybe I’ll post that in the future! ;)
My family and I have made this so many times! My favorite addition is thinly sliced lemons for extra brightness. I often serve with a baguette to soak up the juices. 10/10 Any recommendations on reheating leftovers?
Hi Joshua – Love the extra lemon slices! As for reheating, I typically will just microwave leftovers. But you can also air fry the chicken if you want to crisp up the skin again.
the bestest dinner ever!!
hope you are safe and doing ok with the wildfires!! soooo scary!!
Thanks so much Donna! I am safe where I am, luckily. But, glad you’re loving this sheet pan chicken.
This is the best chicken recipe and it is very easy. This sheet pan chicken recipe is on my monthly rotation twice a month.
I’m so glad this has made it to your dinner rotation, Linda!
Time and time again, whenever I need a Mediterranean style meal, this recipe is my go to! Always a hit, it’s incredibly delicious, mouthwatering and easy to put together. Add a side of yellow rice or on it’s own, you can’t go wrong!
Happy to hear you’ve found a new go-to Mediterranean recipe, Jasmine!
I love this recipe! I even shared it with a friend whose husband is Greek and she says it’s in their weekly rotation! It’s a one pan-easy cleanup recipe, great flavors, it’s even good cold! There’s nothing fancy to this recipe, ingredients are easy to find, if not already in your kitchen.
Can’t beat a sheet pan dinner like this! I’m so glad this one made it into your rotation.
Very tasty!! Will definitely be on my menu rotation.
Hi Kim – Great to hear you found a new dish to add to your dinner rotation!
We LOVE this recipe, and have been making it regularly for several years!! Each time we share this meal with family and friends, they love it, too! Very flavorful, healthy and oh, so delicious!! We use skinless chicken thighs, which are fantastic as well.
Hi Mandy – Nice to meet an OG follower from this sheet pan chicken! I’m glad this dish is a hit every time you serve it.
A keeper for sure, especially when veggies are in season! I adapted and made it once on the grill with the veggies in a grill pan and the chicken on the grill itself and it was great both ways!
I’m sure this tasted amazing on a grill, Beth!
Absolutely delicious! Crispy and juicy chicken. The veggies and sauce were so yummy over mashed potatoes! Super easy to put together. This recipe is very much loved at our house (and so good for you!) Thank you!
I’m so glad you enjoyed this sheet pan chicken! Sounds great over mashed potatoes.
this was amazing! i’m trying to get better at cooking and this recipe was so straightforward, after my little grocery run it felt like i was following one of those meal-kit boxes! i will admit that i used minced garlic in oil, real lemon juice and pitted olives from the salad bar at the store in order to make it a bit less intimidating.
i will definitely be adding this to my new recipe collection! thanks lisa!
I’m all for doing what works best for you to make things easier in the kitchen! Glad you’re loving this sheet pan chicken, Sam.
I finally got the chance to make this recipe and it’s wonderful! Very flavorful and delicious. I didn’t have thyme, so I used a bit of Italian seasoning and it worked out just fine. I whipped it up so quickly. It was so great, I ate 2 chicken thighs!! ahh! Thanks for another healthy recipe, Lisa!
Glad you finally got around to making this recipe, Aiza!
So flavorful, healthy and satisfying. Rarely do I find a recipe with Greek flavors that hits all the marks for making me feel great too. Thank you for this, it’s joining the rotation!
I’m so glad you love this recipe, Diana!
This has been on rotation in our home for a few months now. My whole family loves it. I serve it with brown rice. It’s always a hit! Thank you!
Wonderful! I’m glad the whole family is loving this sheet pan chicken.
Second time making…will be making over and over again. Added yellow squash this time
Amazing! I’m so glad you’re loving this recipe, Lisa.
Absolutely delicious! Will be making this on a regular basis!
Happy to hear you love this chicken recipe, Lorie!