Greek Sheet Pan Chicken


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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!

Cooked chicken and Mediterranean vegetables on a sheet pan.

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!

Ingredients for Greek sheet pan chicken.

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.

Marinating chicken thighs in Greek marinade.

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.

Mediterranean vegetables on a sheet pan.

Bake time. Place the chicken thighs onto the baking sheet, in between the veggies, and bake for 30 minutes.

Raw chicken and vegetables on a sheet pan.

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!

Golden chicken thighs and vegetables on a sheet pan.

Common Questions

Can you swap in chicken breasts?

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.

What other vegetables can be substituted?

This sheet pan is a great way to include in-season vegetables. Potatoes, artichokes, cauliflower, or even eggplant would be great options.

Why is there so much liquid at the bottom of my sheet pan?

Natural juices from the chicken seep out as it cooks. And the vegetables themselves, especially the zucchini and tomatoes, release liquid.

How do you serve this up?

I like to make rice to pair with it on the side, and you can choose white rice, brown rice, or wild rice. But it’s also great served over a bed of black or green lentils for a Mediterranean flair.

Sheet pan chicken and vegetables on a white plate.

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!

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.

A sheet pan of chicken thighs and Mediterranean vegetables.

Greek Sheet Pan Chicken Dinner

4.97 from 485 votes
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
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, Mediterranean vegetables. Watch the video below to see how I make it in my kitchen!




  • 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.
    Stirring Greek marinade.
  • 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 chicken thighs with Greek marinade.
  • 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.
    Chopped vegetables on a sheet pan.
  • Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.
    Raw chicken and 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.
    Cooking the sheet pan chicken.
  • Sprinkle the chicken and vegetables with chopped fresh parsley before serving.
    A sheet pan of chicken thighs and Mediterranean vegetables.

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. 


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 chicken, sheet pan chicken dinner, Sheet pan recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

This recipe was originally published August 2021, but updated to include new information and photos for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. This is one of my favorite pan recipes. I had a cool morning and made it ahead for tonight so I don’t have to cook after work. Thanks for all you do.5 stars

  2. We enjoyed this dish very much. I made it exactly as the recipe stated except that I removed the skin from the chicken thighs. I ended up having a lot of oil/grease in the pan, and in the corners of my pan the vegetables caramelized and stuck to the pan. When I make it again, I will cut the oil back to 1/3c and reserve 1/4c of the marinade for drizzling on the vegetables. I would also put in a step to check/stir vegetables every 10m or so. I might even try lining the sheet with parchment paper so that it doesn’t burn. But, the flavors were amazing, and my daughter told me to definitely save this one and add it to the regular rotation.4 stars

    1. Hi Lynne – You can do all the above if you find that it’s too liquidy in the pan. But, I’m glad you enjoyed the flavors.

  3. I have made this recipe many times and have shared it with many friends. Everyone who has ever had it has sung its praises. It is my go to recipe whenever I have friends over. I have only one minor deviation from the original: I grow my own potatoes so I always add some baby reds into the veggies. Thank you so much for this wonderful recipe.5 stars

  4. I e made this so many times so many ways and the marinade is the secret! I’ve marinated boneless skinless chicken thighs and put them on the grill. Omg so good. I’ve also put them in the air fryer. It’s good anyway you make it. I love the sheet pan version bc it’s so easy and amazing.5 stars

  5. Easy and delicious! I added a couple more chicken thighs and increased veggies to make additional prep meals.5 stars

  6. I have made this several times and each time I get rave reviews. I don’t change a thing. Sometimes I add new potatoes to it because my husband is not fond of zucchini.5 stars

    1. Hi Linda – Thrilled to hear this dinner idea has been such a hit! And yes, you can always switch up the vegetables in this.

  7. What a hit! DE LISH! My visiting son took the recipe home and sent a picture of his own efforts 2 days later. The marinate is the key. Seasoned perfectly for maximum flavor. Tastes like you spent hours in the kitchen making this special dish. Yet like most Downshiftology recipes, it can be done in little time with maximum results.5 stars

  8. Absolutely delicious. I had to make adjustments due to a kids plus parents Thursday night dinner situation. Added baby potatoes, no zucchini but a jar of artichokes. I didn’t add in olives and feta while cooking but it had on the side after cooking for the adults (us). I did broil at the end to make the chicken skin crispy and would recommend that step.

    So good and super easy to sub things in or out.5 stars

  9. I absolutely love this recipe and make it often! The marinade works for lots of other things, too. Love what you do!5 stars

  10. This was delicious. The chicken skin didn’t brown so I had to broil a few minutes which did the trick. I used the more expensive sheep’s milk feta, not sure if that upped the deliciousness but it was quite good. Not sure if I should freeze or refrigerate the leftovers.5 stars

    1. Broiling in the last few minutes give a beautiful golden color, so well done. Enjoy those leftovers!

  11. Whether for friends or family, this is a dish that always earns praise. The prep takes some time in the chopping and mixing of the marinade. But once it is in the oven, capped by adding the olives and the feta for finishing, this moves along very nicely and delivers more than the time required might suggest. One of my keepers that I make time and time again.5 stars

  12. This is my kind of recipe, easy and delicious. I doubled it for four people, just enough left over for lunch for one tomorrow. I added fingerling potatoes in chunks and finely sliced lemon pieces. Don’t eat the roasted lemon but the extra juice is great. The chicken thighs were crispy on the outside and very tender. As you can tell, very enthusiastic about this recipe. Thanks very much.5 stars

  13. This is by far one of, if not my MOST favorite recipe on Pinterest. It has amazing flavor, super simple and (I think) healthy. It has loads of veggies and all the Mediterranean yumminess my husband and I love. I add artichokes which takes it up another notch. I make it almost every week, have made it for guests and rave about it to my family and friends whenever possible. Just awesome!5 stars

  14. I am making this tomorrow night for visiting family. My brother-in-law cannot eat tomatoes unless they are cooked. Do you think your cherry tomatoes are cooked log enough for his allergy? Tis is absolutely the best chicken recipe ever!
    Thank you.

  15. This recipe is SO GOOD. One word if warning: I let my dirty sheet pan sit in the sink overnight because I was lazy, and it appears that the lemon juice did corrode the aluminum pan a bit. Is it still okay to be cooking with an aluminum pan in general with this dish? Next time I may try adding the lemon in once it’s finished cooking5 stars

    1. Hi Sarah – I use aluminum pans as well. Just make sure to give your pan a good scrub with Bar Keeper’s Friend (it’s linked on my Amazon storefront) and your pan should be all clean again. But happy you loved the sheet pan chicken recipe!

  16. I’ve made this recipe a number of times and use whatever type of chicken I have on hand- just adjust cooking time accordingly. The flavors are delicious and it comes together very fasr. Love to serve this with your tzatziki and whole wheat pita. Healthy and so so yummy! Thank you!5 stars

  17. I very rarely comment but this dish was delicious! Will become a regular in my weekday rotation!5 stars

  18. Having a large dinner with multiple items needing to be in over just before serving. Wondering if recipe can be cooked a day early and then reheated? Would you suggest any changes to the recipe knowing that it’s going to need to be reheated?

  19. Totally loved the flavors!! And have made this twice. My only issue is the amount of liquid this makes…..everything seems kind of steamed?? Any suggestions to help it be more roasted vs. steamed?
    Flavors are awesome, so want to keep trying this4 stars

    1. Hi Lily – there’s always liquid in the pan because the Greek veggies used (tomatoes, zucchini, etc) have a high water content. You’d have to swap out the veggies to have less liquid in the pan. But I think the amazing flavor makes it worth it! ;)

  20. I’ve made this several times and always love it. It works for a big crowd, also! Needing to watch my cholesterol, so wondering if there’s any way I can use chicken breast? Maybe make sure they’re not too thick or filet them? Just worried they may dry out. Thanks.

    1. Hi Renee – Glad you love this recipe! You can use chicken breast, but I would follow the cooking time for my baked chicken breasts to make sure they don’t overcook.

  21. I absolutely love this recipe. It became my “go to” for when we have people over for dinner. Everybody asks for the recipe! I serve it with roasted potatoes or pearl cuscus.5 stars

  22. I have to force myself to not make this weekly. I’ve been fortunate to find some really good recipes on Pinterest… this is the best of all of them. Thank you so much for sharing this.5 stars

  23. This was my very first sheet pan meal. I am trying to cook more at home and make it a lifestyle change. This was the best recipe for a beginner. I can’t wait to make it again!5 stars

  24. 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.5 stars

  25. 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

      1. Fantastic flavor! We love Mediterranean flavors, and this hits all the high notes! We will definitely be repeating this tasty, beautiful dish.5 stars

  26. 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.5 stars

  27. 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.5 stars

  28. 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.5 stars

    1. Hi Becky – I’m so glad both you and your husband are loving this dinner! It really is incredibly easy.

  29. 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!5 stars

  30. 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!5 stars

  31. 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 😊♥️5 stars

  32. 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.5 stars

  33. 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!5 stars

    1. Hi Marie – Thrilled to hear this recipe was a hit with your guests! Thanks so much for all your support as well.

  34. Hi!
    Love this recipe!
    Is it possible to use boneless skinless breasts?
    If so, how do I adjust the time?

    1. Hi Marina – Yes, you can use boneless skinless breasts, which only need about 20 to 25 minutes to cook in the oven.

    2. So add veggies first then chicken feta tomatoes about 20 min in and cook another 25 min.

  35. 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.4 stars

  36. 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.)

  37. 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 :-)5 stars

  38. 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!!

  39. 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