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

4.99 from 54 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.

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.
    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! 

Nutrition

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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128 comments on “Greek Sheet Pan Chicken”

  1. Absolutely loved this recipe!5 stars

  2. 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.5 stars

  3. Followed this recipe exactly as is and LOVED it.5 stars

  4. 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!  5 stars

  5. 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.5 stars

  6. 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!5 stars

  7. Can chicken drumsticks be used?

  8. 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 :-)5 stars

  9. 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!5 stars

    • Adding feta cheese really is the cherry on top! But, I’m glad both you and your husband enjoyed this sheet pan recipe :)

  10. This recipe is so simple and so delicious! I’m making it for a second time tonight.5 stars

  11. 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. ♥5 stars

  12. Simple and delicious! Our kids loved it and our 11yr old literally couldn’t stop eating the veggies. 5 stars

    • 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.5 stars

      • Wow, you’re on a roll Cristina! Happy to hear you’re loving this sheet pan recipe so much :)

  13. Made it tonight. Absolutely delicious! You never disappoint!!5 stars

  14. Made this tonight and it was fantastic. Thank you for all your delicious recipes!5 stars

  15. Delicious, this will be a staple in my house for sure.5 stars

  16. 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.5 stars

  17. 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!5 stars

  18. 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!5 stars

  19. Thank you very much for this recipe. My family really enjoyed it and it was very easy to make.5 stars

  20. 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.5 stars

    • Wonderful! Happy to hear you loved this sheet pan recipe. And yes, if you love olives, I highly suggest to add them in :)

  21. So delicious! I added couscous and loved it! 5 stars

  22. 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.5 stars

  23. 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.5 stars

  24. 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. 5 stars

  25. Best easy baked chicken recipe!5 stars

  26. 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.

  27. Lisa we are heading out camping and I’m wondering if I can marinate this overnight in advance of cooking?

  28. Great tasting easy to prepare meal even for someone relatively new to cooking. And I so love chicken thighs!5 stars

  29. 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!5 stars

  30. Amazing. I made this as written and it’s so good. I’ll be saving this recipe!5 stars

  31. Excellent!! Will try it for sure.

  32. 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.”5 stars

    • Fresh lemon juice is key to this marinade! But if you found it too liquidy, you can definitely separate from the sheet pan.

  33. So easy and such flavourful.  And only one pan!  I had leftovers today and even tastier.  5 stars

  34. 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!! ❤️#ernurse5 stars

    • Leftovers of this really is so delicious isn’t it! But, I’m happy to hear you loved this recipe Roberta.

  35. Excellent. Great prep ahead of time. Added small potatoes and baked in the barbecue. Rave reviews from our guests. Thanks so much5 stars

  36. 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!5 stars

  37. 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!5 stars

  38. Easy and delicious Mediterranean flavors!5 stars

  39. This recipe is fantastic. Will make this again for sure. Thank you!5 stars

  40. OMG!!! Delicious!!! so easy, so good… and no dishes
    Thank you from “not a chicken lover” 5 stars

  41. 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!5 stars

  42. This is the BEST chicken recipe I’ve ever made!!!!5 stars

  43. 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! :)5 stars

  44. 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!5 stars

  45. 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!4 stars

  46. Look delicious! I will try it today!

  47. Wow, this looks so amazing. Thank you for all you do.

  48. The nutrition measures aren’t correct. Great recipe

  49. Sounds delish! Wonder if it would work if I removed the skin before marinating? (We avoid chicken skin for health reasons.)

  50. 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 recommendations5 stars

    • 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.

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