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.
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!
Absolutely loved this recipe!
Thrilled to hear you loved this one Dawn!
This was super easy, light, and delicious! I accidentally defrosted boneless and skinless thighs but also some chicken legs. The thighs were still juicy and tasty! This is one of those dishes I will save for future use and use over and over again.
Lisa, you are impeccable with your recipes which is why I use so many of them! I cannot wait for your cookbook to come out. If you ever have a television show, I would absolutely have it set to record and not miss an episode.
Thanks for your sweet words Dani and glad you loved this Downshifter favorite!
Followed this recipe exactly as is and LOVED it.
Wonderful! So happy to hear it Alissa!
We made this for dinner tonight. Simple dish bursting with flavor. It’s definitely in our rotation. Thank you SO much Lisa for sharing this wonderful recipe and so many others. I really enjoy your videos. Learning so much!
So happy to hear this has been added to your weekly rotation! It’s definitely been a Downshifter favorite :)
OMG! This dinner was spectacular. I’m no nowhere near a cook let alone a chef but the recipe was super easy especially with the video. Not only will I be making it again but I am looking forward to the leftover for work in 2 days. I never post about internet recipes but this one is totally worth it. I did use chicken breasts and they were not dry at all, maybe because they were bigger than usual supermarket ones.
Happy to hear you loved this recipe! The leftovers are honestly just as good as when it’s fresh out of the oven :)
Just made this for my father-in-laws birthday dinner.. Everyone LOVED it! A squeeze of lemon upon serving really helps to make all the flavours pop. I’m Greek and can definitely attest to this dish hitting all of the flavours perfectly :D Thank you Lisa!
Thrilled to hear this was a birthday dinner success! Also, happy belated birthday to your father in-law :)
Can chicken drumsticks be used?
You can, however it might need a different cooking time.
Made this recipe last week as chicken thighs were on sale and I’m already planning on making it again this week! It is an excellent, budget-friendly dinner and feeds a crowd when you double the recipe. Followed the recipe except I marinated thighs for 4 hrs. and grilled them to 165°. I roasted the veggies in the oven separately and added Yukon potato wedges and radishes to the pan as I had them on hand. It was a hit! Thank you for sharing your recipe :-)
I’m sure this tasted amazing with grilled chicken thighs Lola! Glad you enjoyed this recipe :)
My husband and I love this meal. It turned out great so it will be on the dinner rotation a lot. I forgot to get the feta cheese at the grocery store but it was still delicious. I won’t forget it next time though. I served it over rice. Yummy!
Adding feta cheese really is the cherry on top! But, I’m glad both you and your husband enjoyed this sheet pan recipe :)
This recipe is so simple and so delicious! I’m making it for a second time tonight.
Happy to hear you’re enjoying this sheet pan chicken so much Heather!
Fantastic! I’ve been dreaming about this recipe since I first saw it on YouTube and tonight was the night.
My family absolutely loved this recipe. While in Sprouts, my husband asked that I not include the tomatoes but I simply advised him to not eat them, well he ate and loved them.
Well done! Keep it up. ♥
Glad you finally got around to making this Downshifter favorite!
Simple and delicious! Our kids loved it and our 11yr old literally couldn’t stop eating the veggies.
Happy to hear both you and the kiddos enjoyed this sheet pan chicken!
I’ve made this three times since you posted it and it’s fantastic! I sub extra zucchini for the pepper because my garden is full of it and use 1/4 cup of oil instead of 1/2 cup because I feel that’s enough. So delicious! Thank you.
Wow, you’re on a roll Cristina! Happy to hear you’re loving this sheet pan recipe so much :)
Made it tonight. Absolutely delicious! You never disappoint!!
Thrilled to hear you loved this sheet pan chicken Tami!
Made this tonight and it was fantastic. Thank you for all your delicious recipes!
This truly is a dinner favorite!
Delicious, this will be a staple in my house for sure.
Happy this had made it into your weekly routine :)
Hi Lisa,
I made your Greek sheet pan chicken dinner last night. It was fantastic! I will definitely make this again, I can’t wait for all the Covid restrictions to end so I can plan a BIG dinner party with that dish as the main attraction and have a Greek theme “soirée”.
Thank you again for all your great recipes, I always look forward to seeing what you will inspire me with next.
Sincerely,
Margaret McGill
P.S. I lined the pan with parchment paper, made the clean up even easier.
This will be perfect for serving up for guests! Glad you loved this one :)
I made this to the letter and it was super delicious. And easy to make. What’s not to like? Once again you nailed it Lisa!!! Thank you so much!
Happy to hear you enjoyed this sheet pan chicken Celine!
Made this last night. It is an absolute favorite!! I used boneless, skinless thighs (not as pretty as your picture) but delicious! My hubby raved about it all through the meal. This is definitely going in my regular dinner rotations. THANK YOU!
Glad this recipe still turned out great using boneless, skinless thighs. Did you need to adjust the cooking time at all?
Curious if you needed to adjust the cooking time for this with using boneless thighs.
Yes, boneless thighs will cook about 10 minutes faster.
Thank you very much for this recipe. My family really enjoyed it and it was very easy to make.
Wonderful! Happy to hear the whole family enjoyed this recipe :)
Sooo easy, versatile, and delicious. I didn’t have a yellow bell pepper, so I used a yellow squash from my garden. My family doesn’t like olives, so I left those out too. Next time I think I will add them because I am sure it will bring another level of flavor.
Wonderful! Happy to hear you loved this sheet pan recipe. And yes, if you love olives, I highly suggest to add them in :)
So delicious! I added couscous and loved it!
Love the idea of adding couscous to this :)
I made this recipe for my husband who doesn’t think he likes vegetables. He absolutely loved this recipe and said it was one of the top ten best dinners I have ever made. Thank you Lisa.
Wow, top 10 dinners! Glad you both enjoyed this one so much Judi :)
Not only beautiful to look at but fabulous to eat! This is a real winner and will continue to make this dish, forever! Thanks for sharing Lisa.
It truly is a weeknight dinner staple! Glad you enjoyed this recipe Gina :)
This is so crazy good even the house smells amazing! Make it as the recipe is written, no chicken breast or other variations…..well maybe a few sliced green olives if you like.
This really does give the house a delicious aroma! Glad you enjoyed this one Matt :)
Best easy baked chicken recipe!
That’s the beauty of a sheet pan recipe :)
Can I substitute chicken breasts? Not a fan of dark meat when it comes to chicken.
Chicken breasts only need about 20-25 minutes to cook, so you can add the chicken breasts towards the end before the timer is up.
Lisa we are heading out camping and I’m wondering if I can marinate this overnight in advance of cooking?
You can marinate this overnight if you’d like!
Great tasting easy to prepare meal even for someone relatively new to cooking. And I so love chicken thighs!
That’s honestly the beauty of sheet pan recipes!
I made this for my family and every plate was completely clean by the end! The flavors were amazing. I’m thinking of adding chickpeas and cut up mini potatoes to bulk it up due to the extra liquid produced at the end and the vegetables shrunk. Perfect for meal prepping if you’re a college student too!
I forgot to give a rating! 5 stars in my book :)
Chickpeas or potatoes would be a great addition for a fuller meal. Plus, they would taste amazing after being soaked up in all the juices :)
Amazing. I made this as written and it’s so good. I’ll be saving this recipe!
Glad you loved this sheet pan recipe Jackie!
There were so many water after I took ot grom the oven :( what happaned? It Was boiled, not crispy :(
Excellent!! Will try it for sure.
Can’t wait for you to try this!
The best tasting recipe I’ve made in awhile. I might toss everything in the marinade separate from the sheet pan due to how much liquid was produced in the end, but even so the texture and flavor were great. I think the lemon juice really makes all of the flavors “pop.”
Fresh lemon juice is key to this marinade! But if you found it too liquidy, you can definitely separate from the sheet pan.
So easy and such flavourful. And only one pan! I had leftovers today and even tastier.
Happy to hear you enjoyed this new recipe Libby! Leftovers of this are indeed delicious :)
Super duper delicious; quick and simple to make!! Leftovers even better if that’s possible!! I took the meat off the bone and cut it into bite sized pieces along with the already cut veggies, and placed it in a container for easy lunch time eating on the fly at work. Thank you, Lisa, for another great recipe!! ❤️#ernurse
Leftovers of this really is so delicious isn’t it! But, I’m happy to hear you loved this recipe Roberta.
Excellent. Great prep ahead of time. Added small potatoes and baked in the barbecue. Rave reviews from our guests. Thanks so much
Wonderful! Happy to hear this sheet pan was a hit for your guests!
As always your recipes are fantastic and a pleasure to try! I was so confident it would be delicious that my test run was with guests and it was a success! Made a bit more of the marinade because I added fingerling potatoes and cut them to the same size as the zucchini slices, they were perfect when done, they absorbed some of the juices along with the zucchini like I thought they would so making the extra amount of marinade was key.
Thank you so much for your hard work in making these recipes!
I bet the potatoes tasted so delicious with the marinade! Glad you really enjoyed this recipe though :)
This was super tasty. The veggies and cooked feta bits were my favorite. I used drumsticks since they were on sale and it worked just fine. I served it with pita and tzatziki. Thank you!
Love the idea with pita and tzatziki! The perfect Mediterranean combo :)
Easy and delicious Mediterranean flavors!
Glad you enjoyed this sheet pan dinner!
This recipe is fantastic. Will make this again for sure. Thank you!
Wonderful! I’m so glad you enjoyed it!
OMG!!! Delicious!!! so easy, so good… and no dishes
Thank you from “not a chicken lover”
Gotta love the easy clean-up from sheet pan recipes, right? ;) So happy you loved the recipe, Jo-Ann!
Just made this tonight & it is excellent. I was not able to use bell pepper-allergic, but substituted yellow squash & mushrooms. I am serving it over mashed cauliflower.
The chicken is so juicy, thank you for this great healthy recipe!
Thrilled to hear you loved this sheet pan chicken! Sounds great over mashed cauliflower.
This is the BEST chicken recipe I’ve ever made!!!!
Thanks so much, Amanda! I’m thrilled you loved it. :)
Tried this and it was really easy and lovely!
Only downside was that I would have added more veggies, which I’ll definitely do next time!
I may actually do several batches of veggies with this seasoning because they were really tasty.
Thanks for the recipe! :)
You can always add more veggies if you’d like, but glad you enjoyed the recipe!
This was absolutely delicious! I just made your Greek Dressing on Sunday and had precut my peppers and red onions and had tons of tomatoes from my garden, so this was truly the perfect recipe for dinner tonight! It was SO easy and delicious! Thank you for another healthy, delicious meal!
Oh wonderful! I’m so happy you enjoyed the recipe, Holly!
This was delicious! The only negative was that there was way too much liquid on the sheet and I had to pour it off before the last round of cooking. I also needed to use the broiler as suggested. Perfect recipe to use up those summer cherry tomatoes my neighbor just gave me!
I’m glad you enjoyed the recipe, Danielle!
Look delicious! I will try it today!
Wonderful, hope you enjoy it, Glenda!
Wow, this looks so amazing. Thank you for all you do.
Hope you enjoy this new sheet pan recipe Michelle!
The nutrition measures aren’t correct. Great recipe
Thanks for catching that Shawne! Just updated the nutritional information :)
Sounds delish! Wonder if it would work if I removed the skin before marinating? (We avoid chicken skin for health reasons.)
Hi Renee – yes, no problem!
Execellent recipe.
We ate it with rice and black lentils (Mejadra). Yummy!
Thank you, Lisa!
You’re more than welcome! :)
Hi Lisa,
My husband turned me on to your videos, and loved the beauty of the Greek Sheet Pan Chicken. I made it last night and it was phenomenal. We are trying a healthier lifestyle and my family loved the meal.
Thank you so much
Happy to hear you and your family enjoyed this sheet pan chicken recipe!
Great recipe! So easy and quick clean up too! I wanted to see what changes may be needed if I want to substitute Fish (Red snapper maybe?) for the chicken thighs? I love any tips or recommendations
Since fish only needs about 10-15 minutes to cook, I would roast the veggies first. Then add in the fish in the last 10-15 minutes.