Greek Sheet Pan Chicken
1,139 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!
I was thinking of adding some bite sized potatoes cut in half. Have you tried this?
You can certainly do that! Just make sure not to crowd the pan too much, or you can add them to a separate pan.
This is such a delicious recipe, it will be a staple in my recipe collection. It is great for a weeknight meal or when company is coming!
Happy to hear you love this sheet pan chicken, Genny!
Can you marinate over night?
It’s best not to marinate overnight as there is lemon in the marinade.
This was a delicious and easy recipe! Great leftovers for lunch too! Love sheet pan dinners!
Thrilled to hear you enjoyed this sheet pan chicken, Cindy!
So delicious! Had to make twice in a row!😍😋
Happy to hear you’re loving this sheet pan chicken, Becky!
Amazing flavors! Made last night for hubby’s birthday. Served over orzo, which goes great with Greek cuisine. Made a double batch of the delicious marinade adding fresh chopped parsley to it and to the vegetables prior to cooking. The thighs I had were quite large, thus the double batch of marinade, so I cooked 1.25 hours total…it was perfect! I also would recommend trimming excess skin from thighs to remove some fat from finished dish. All in all…just simply fantastic!! Awesome, simple dish Lisa!!
Amazing! What a great birthday dinner idea for your hubby, Kim.
This is hands down one of my favorite recipes!! I make it multiple times a month for my family. Thank you for the great recipe!
Happy to hear this sheet pan chicken has become a staple, Nikki!
Excellent recipe. Prep does take some time, but not complicated. Very flavorful and colorful in its presentation .
Thrilled to hear you’re loving this dish, Diane!
Would this be a gluten free recipe? Thank you
Hi Kathy! In case you didn’t know, all the recipes on my website are gluten-free as I have celiac. You can read more about my backstory through my “about” section (listed at the top of the website).
I’m not one to leave comments on recipes. But: Holy macaroni, Batwoman! Remarkably good. Followed your recipe save I added a bit of chile crisp (1/4 teaspoon) to marinade, used fresh herbs from garden, increased vegetables a tad. 1.5 minutes broiler at the end makes a real difference as well. Thanks.
Thanks so much for taking the time to leave a comment, Robert! So thrilled you loved this sheet pan chicken. :)
What amazing flavors! I’ve made this at least four times since I discovered your recipe. I add extra of all the veggies and at the end of the first bake I give it a short broil to brown the chicken well, then back to bake adding the olives and feta. I also use fresh thyme and fresh oregano. Thank you so much for this one!
You’re more than welcome, Kathleen! So glad you love it!
Oh, my goodness! My daughters and husband loved the vegetables too! They usually pick at the veggies at dinner, but this time they ate everything on the pan. Will definitely make this again, including on a weeknight because it is so easy to make. Yummy, yum, yum!
Amazing! I’m so glad everyone loves this sheet pan chicken recipe.
I made the Greek chicken sheet pan recipe. All of my kids and grandkids loved it and that is unusual. They want me to make it again.
That’s so great to hear, Betty!
Greek Sheet Pan Dinner was a favorite on a casual Summer Sunday afternoon. When it came to my 15 year old granddaughter’s birthday dinner August 3rd, I asked her what she would like me to make. Yes! Your Greek Sheet Pan Chicken Dinner served with your asparagus and arugula salad. Thank you so much for being a large part of our family traditions.
Wonderful! I love how you served it with an asparagus and arugula salad, Marlene.
Timing off. 25 minutes too long for veggies. Chicken baked 25 minutes and put under broiler to brown and finish cooking for a few minutes.
Marinaded longer than recipe said. Tasty recipe.
Hello! Has anyone changed the types of veggies to maybe carrots and the chicken thighs to chicken breast? I was thinking perhaps I would need to cook the baby carrots for half hour and then add the chicken breast for another 15 minutes? Any thoughts/advice would be greatly appreciated!
I made this tonight for dinner. My husband and I loved it! I can’t wait to serve it at our next family dinner! Thank you for this recipe.
Happy to hear you two enjoyed this dinner, Lynn! Hope everyone loves it as well when you make it for them.
Can I just make this on my blackstone?
Hi Stephanie – You could cook all the ingredients separately on a grill if you’d like.
This was very good! Even my picky eater ate it and loved it. We will definitely be having this again. Thank you for this recipe!
Happy to hear this satisfied your picky eater, Lin!
Great recipe for sheet pan Greek chicken. I have made it many times for ourselves and others. It is always a big hit. Thanks for this.
I really like the recipes on this site.
Gail
Happy to hear this recipe has become a staple in your routine!
Delish and easy to make. I served it over quinoa. My husband loved it, too.
Glad this sheet pan dinner was a success, Jan!
I love this Greek Sheet Pan Chicken for it’s ease and “party of flavors”! I always end up doubling or tripling the veggies (thus using a 2nd and 3rd sheet pan so the veggies ROAST not steam!), since we like a hug serving of veggies with our chicken! Each bite you take seems like it has a new fresh flavor…yum! I usually add eggplant slices as well, since I have a bunch in my garden. A perfect, flavorful recipe to use up a bounty of veggies from the garden. Just be sure NOT to put green peppers in this, you want a mature more colorful pepper for the sweet taste.
Happy to hear you’re loving this sheet pan chicken, and more veggies the better!
Amazing and easy to cook for someone who doesn’t like to!
You can’t beat a sheet pan dinner!
Easy to make and delicious. The smells and flavors are bold and fresh. Will definitely make again. Thank you!
So I’m not much of a cooker especially since I met my husband as he has always been the one to make dinner. I decided to surprise him and found this recipe as I wanted something delicious yet easy to make.
Boy is this delicious. I followed the instructions to the tee, except added a bit more lemon and garlic than asked. I’m not a fan of zucchini but I know my husband loves it so I made sure to follow the vegetables in the recipe. I have to admit, I’m really glad I put the zucchini because it absorbed all the flavours and was a flavour explosion.
So happy I came across this recipe as it was super easy to prep and put together and barely a cleanup afterwards
Happy to hear both you and your husband love this recipe!
Easy dinner with a great taste!! I’ll definitely be making this again. I used chicken tenders instead of thighs.
Hi Kathleen – Happy to hear you loved this recipe!
I’ve made this several times. Crazy good!! Everyone loves it. Have shared it with friends and they’ve made it a regular at their house, too.
Hi Georgia – I’m glad you’re loving this sheet pan chicken!
Going to try this tonight but using asparagus as well, have some in the refrigerator as well using boneless chicken thighs.
I hope you enjoyed this with asparagus, Sarah!
We did and I am making the dish for dinner guests tonight! This is now my favorite when serving to others.
Can I marinate this overnight?
I made this tonight for the first time and it was so flavorful!! I have 2 young boys and they weren’t a fan of the veggies but they both gave the chicken a thumbs up! Next time I’ll make some rice to go with it.
Hi Mari – Glad your two boys ended up loving the vegetables in this sheet pan chicken!
I made the Greek sheet pan recipe last night; awesome! Full of flavours and easy to prep. Will be a regular on my menu!
Hi Line – Wonderful! I’m glad you found a new staple dinner idea to keep in rotation.
Is the nutritional information per serving?
I LOVE this recipe! It’s so delicious and easy! I make it often – it’s a “regular” on the menu at our house. It’s fun to swap out different veggies too – I always add broccoli to it. Yum!! Thanks for the great recipe!
All I have is limes, so you think that would be ok to substitute the lemon with?
Hi Sara – You can swap it, but it will alter the overall flavor a bit.
Delicious! I made with boneless chicken breasts using your suggestion to roast for 25 mins. before adding the breasts, then roasting an additional 25 mins and about 4 mins under the broiler. Came out great! Will definitely make again!
Hi Wendy – Happy to hear this turned out great with boneless skinless chicken breasts!
This week sheet pan chicken was amazing and I’ll be making it regularly!
Hi Susan – I’m so glad you enjoyed this Greek sheet pan chicken!
My family loves this recipe!! It goes a long way and feels light going down. We changed out the zucchini for portobello mushrooms, and breasts instead of thighs. We always add extra tomato, red onion, and orange pepper and when meal prepping we add in lentils.
Hi Heather – Loving the little changes you made to this!
THE best one-pan chicken ever!!
I made this tonight for the first time and used chicken breasts as directed in the recipe. It turned out great. Instead of using thyme and oregano I used a Greek seasoning I had and it worked great. Will definitely make it again.
I’m happy you enjoyed it, Marsha!
I first tried this meal with a group of girlfriends. We get together and make a Pinterest meal to enjoy with wine, laughter, tears, triumphs, and sharing our busy lives with each other. HUGE keeper recipe!!! My daughter and I have now tried it multiple different ways, swapping out the veggies each time. Obviously you have to adjust cooking time based on those choices but this will forever be a tried and true dish. One of the easier meals that my teenager will keep forever as well. Thank you so much!
Oh yay, so happy you’ve enjoyed it with all your friends, and your daughter as well!
This is one of my favorite recipes. I make it all the time. Everyone loves it.
Hi Linda – Happy to hear everyone is loving this sheet pan chicken!
Love the flavors! I’ve made this for friends and everyone enjoys it. If you made it ahead, what’s the best way to hear the dish up?
Hi Catherine – Thrilled to hear everyone enjoyed this recipe! I would say reheat in the oven if you’re reheating the full batch again.
Can I give this meal 100 stars??? It is absolutely amazing! I mean, total genius. Thank you for a lovely recipe!!!
Hi Johanna – Woohoo! Happy to hear you love this sheet pan chicken.
We make this regularly and it never fails to be delicious!
This was easy to make and delicious. I used skinless, boneless and marinated for 3 hours before, all the flavors were fantastic.
Hi Laura – Happy to hear you enjoyed this sheet pan chicken!
Excellent flavors! The only thing I would do would add the zucchini/squash and bell peppers 1/2 way through the cooking. They got super mushy, too soft.
Hi Elizabeth – You can always tweak it to your liking, but I’m glad you enjoyed this recipe overall!
VERY good taste. I would make this for a dinner party. My wife loved the vegetables and I count on her for honest, sometimes tough, critique.
Notes: I did trim about 1/3 of the chicken skin because the cuts I get seem to have excess skin. I also took time to drain 3/4 of the pan drippings, leaving enough to coat.
I used a 375 F oven for 50 minutes. The chicken browned perfectly. Delicious, Thanks!
Hi Ray – I’m so glad this sheet pan chicken was a hit! You could also make the vegetables on their own next time with the marinade.
I can honestly say this is the best veggie dressing, my family loved it. I’m even planning on making a large jar of the dressing to store so I can just drizzle it on salad and veggies!! Yummm
Hi Roseann – Absolutely! The dressing can be used in so many ways for future meals.
This was super tasty! I didn’t alter anything about the recipe except to cook it a few minutes longer, and it was a big hit with my friends. I went heavy on the vegetables, so I ended up with enough leftovers to be the side dish on a meal the next day and it was a hit in that context, too!
Hi Sue – I’m so glad this sheet pan chicken was a hit with everyone!
I made this tonite and it was FANTASTIC!
Great flavors – served it with orzo
Hi Connie – Wonderful! I’m glad you enjoyed this recipe.
I make this all the time for me and my husband, especially on busy weeks. The feta is absolutely non-optional, as the vegetables will be a little acidic without a strong fat to balance. Really hearty.
Hi Chelsea – I would have to agree with you on the feta cheese! Glad you and your husband enjoy this chicken recipe.
Just made this recipe today and YUM! No lack of flavor here, folks! It was the first sheet pan dinner I’ve ever tried, and I’m really impressed with its simplicity and taste. Yes, it exudes a bit of liquid, but that’s to be expected. I’ve found another way to add more veggies to my diet! The only thing I changed was I added more feta, because you can’t have too much cheese. ;) Thank you for the recipe. I’ll definitely be making it again!
Hi Nicole – I’m glad your first ever sheet pan dinner was a success!
I found this recipe rather soggy and the chicken thighs never browned even after using the griller. Maybe my oven needs some testing.
I wasn’t overly keen on the Greek flavors so I won’t make it again.
Hi, is it okay to use any type of sheet pan for this recipe? I’m new to cooking with sheet pans (I usually use glass baking dishes) and I’ve heard that lemon/acid can react with certain materials used in some sheet pans, so I’m not sure if I need to get a specific one? Thanks
Hi Ang – Any sheet pan should work for this recipe!
My family loved this, and I loved how easy it was. My chicken was already cooked in the initial 30 minute cooking time, so I just took everything out and tossed the olives and feta with the veggies. Thank you for the delicious recipe!!
Hi Laura – Happy to hear this sheet pan chicken worked out great!