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!
This was a fantastic recipe!! I added baby bella mushrooms and mini potatoes. That marinade is going on everything now!
Perfect! I love those additions of the mushrooms and potatoes, Amy. I’m glad you enjoyed it!
Lisa,
The recipe sounded delicious, just reading it, and it was a big hit for tonights dinner. I’m sending you a virtual high five!
The chicken came out fantastic. I trimmed the excess skin off the thighs and the drizzle juice was really good. I was thinking of pouring some off into a shot glass, adding a splash of Ouzo, but decided to stay with a medium bodied red wine. I used your starch idea and made a lemony risotto. I’d serve this at a dinner party, but this week, delicious leftovers.
Thanks for the virtual high five, Ray! I’m so happy you loved this Greek sheet pan chicken, yay. And leftovers are always a welcome thing, right? ;)
Such an excellent sheet pan dinner! The vegetables and chicken were delicious. Loved the marinade! Thanks for a great recipe that’s super healthy.
You’re more than welcome! I’m happy you loved this light and fresh sheet pan chicken recipe!
Awesome recipe. Made it tonight. Thank you! Love your recipes.
Yay, I’m happy you enjoyed it, Debbie!
Perfect taste- just like a light meal in a taverna!
Yes, exactly! I’m happy you loved it, Carol!
I’ve tried many Greek chicken tray bakes and this one is the BEST!
Yay, love to hear that! Thanks so much, Lindsey!
This recipe is so good and easy to put together. I have made this dish multiple times. When I first made this it was for a family diner. And my mother in law absolutely loved the dish. She kept saying how delicious it was. It’s always a plus when your mother in law compliments your cooking.
I’m so glad everyone has been loving this dish, Pakou!
Excellent one pan dinner. This dish is a family favorite that I serve often. The dressing is delicious and pairs very well with the chicken and vegetables. I use chicken breast sliced in half and skip the cheese. A very versatile recipe. Substitute veggies of your choice.
Happy to hear this has become a family favorite, Kim!
Really good recipe and flavor. I felt like it needed more vegetables for that amount of chicken though. I also added chickpeas to the sheet pan rather than serving with rice, and I thought that was an easy and delicious swap
You can always add more veggies if you’d like! Either way, glad you enjoyed this dish, Kelsey.
Love this recipe!!!! So easy and one of our favorites!!!!
Yay, so happy to hear it’s a favorite of yours!
This was the first of many recipes I tried on this site, and it is still my favorite. It comes together very quickly, and is super delicious!
Hi Diana – A great choice for a Downshifter favorite!
This is such an easy recipe and so tasty! I tried it once and it became part of the rotation. My husband even requests it!
I love that it can be made basically all at once on one pan with minimal clean up. Packed with protein and veggies it’s a weeknight dinner dream (and makes enough to have leftovers for lunch!).
Happy to hear you both love this sheet pan chicken, Mia!
This a great tasting recipe. The only thing I did different is out the tomatoes in for 15 minutes so they are hot but not mushy.
Glad you enjoyed this recipe, Sue!
My family loves this recipe and it is so healthy and satisfying. It is saved on my phone as a “go to” recipe. My 17 year old son loves lemon and the more the merrier so this is one of his faves and for a hockey player, it is perfect for a growing boy who needs protein on the ice. Lisa we enjoy a lot of your recipes, keep them coming.
I’m happy to hear your whole family loves this sheet pan chicken, Elizabeth! And don’t you worry, I’ll keep ’em coming. ;)
Raiding my fridge for ingredients to combine without going shopping for that one more elusive item, I serendipitously discovered I had all the right bits for this……. and WOW! This Greek sheet pan combo; what a super discovery! And so easy! I will make this in rotation because the leftovers freeze well and are so savory AND they go great with rice or orzo (browned and cooked in chicken broth!) Thanks again!
Hi Susan – Lucky you for having all of the ingredients on hand, a definite win! So glad you enjoyed the recipe.
I made this for my parents recently and we all loved it! It turned out so good and was great as leftovers as well. I can always count on Downshiftology recipes to turn out amazing. Lisa, you always do such a good job explaining every step of the process.
Hi Cassandra – Happy to hear this sheet pan chicken was such a hit!
I love this recipe!! I am not a huge fan of olives, so I make it without and it’s still delicious!
I’m happy you enjoyed it, Abby!
Hi can I substitute black olives instead of calamari olives
Hi Kay – yes, no problem!
So tasty and fast to prepare. I used yams and Japanese sweet potatoes and button mushrooms instead of peppers as I didn’t have any.
Hi Anne – Loving the different vegetables you added to this!
My husband said this was the best chicken recipe he had ever tasted. I’m above average at cooking, so this is a huge compliment to you, Lisa.
Hi Ingrid – Now you’re a pro cook with this recipe! Glad you both enjoyed this chicken dish.
This is so good!! I made it exactly as written. My husband absolutely loved it (he’s a bit picky) I will definitely be making this again!! Thank you for sharing!!!!
Hi Yvonne – I’m happy you and your hubby loved this sheet pan chicken! Enjoy!
Recipe is fantastic, giving it 5 stars!! Other feedback, the website is painful with an excessive amount of pop up ads. Very frustrating to navigate through the recipe.
Quick tip! If you click ‘print recipe’ you can change the printer to save as PDF. Save on your phone or Google drive, whatever you use! I do this for all of my recipes to easily access them! :)
Hi Lisa, my husband makes …added bonus.
Always delicious! One of the first recipes he made in our new kitchen.
How lucky you are to have a hubby who whips this up for you! Enjoy :)
This delicious recipe is one of my favorites
I make all the time
Thanks Lisa
Btw I bought the cookbook easy meal prep
It’s wonderful!!!
Hi Jeannie – I’m so glad you love this fan favorite recipe! I can’t wait to see what you make from the cookbook.
A very delicious meal. Easy to make for someone who lives alone in my 80’s.
Plenty of left overs for a couple of nights
Hi Trevor – I’m so glad you enjoyed this sheet pan chicken! And leftovers are the best. I’m always happy to have plenty of leftovers in my house as well. Enjoy!
Delicious 😋
I’m out of cooking action for a few weeks with a fractured pelvis but I was able to talk my partner through the recipe.
We added some par cooked potato pieces which crisped up nicely.
He did a great job and was very chuffed with himself 👍
Hi Lyndelle – I’m glad you enjoyed the recipe, and kudos to your partner for whipping this up! Best wishes on a quick recovery!
Lisa, can you marinate the olives with the vegetables?
Yes, you can do that.
Absolutely delicious every time – it truly is the ‘winner winner Chicken dinner’ in our house! Everyone I have served this to has wanted the recipe – from the kids to father in law….. Many thanks Lisa. Love your work!
You’re more than welcome, Nichole! And it definitely deserves that moniker, haha. Enjoy!
This was such an easy meal to make and it was absolutely amazing! I made it exactly how it states and put it over a bed of orzo. So happy I found your website!
So happy you loved this sheet pan meal, Cassidy! And hope you enjoy more of my recipes in the future. :)
Super easy and oh so flavorful! The drippings are great over rice as we had brown rice already cooking and changed direction when I ran across this recipe! No huge mess, either!
Hi Diana – so glad you enjoyed it! Rice is the perfect side to serve it with.
Wonderful flavors! My family went crazy for this dish and were even talking about it the next day. It’s earned a permanent spot in the rotation. Thank you!
Hi Denise – Thrilled to hear this sheet pan chicken hit the spot!
So flavorful and yet simple. It’s a regular on our menu. I use TraderJoe’s crumbled feta with Mediterranean herbs. It’s amazing. And any unused veggies from the week end up in the mix. I often double the recipe, using two sheet pans, for company. Always a big hit.
Amazing!
So, so good!!
Thanks, Lisa!
We’ve made this a few times and love the flavour! But there is always soooooo much liquid in the pan by the time it’s done and the veggies are kind of soggy. Do you have any tips to prevent this?
Hi Kirsten – that’s because the Greek veggies I’ve used are very water-dense ones, like zucchini, tomatoes, etc. You could always swap those out with different veggies, like more bell pepper or maybe artichoke hearts.
Yes! We used two sheet pans for the first 30 minutes of cooking; then, we nestled the thighs into the pan with the veggies for the final cooking time and both the chicken and the veggies stayed much more dry. What a delicious recipe! Thanks, Lisa!
Love this!!!!! Such a great recipe… I will say this… sometimes the thighs do cook longer and the veggies may get over done but we actually prefer it this way over the rice… Yum!!!! Y’all just amp up on the spices and lemon zest… No reason to complain its so good!!!!
Hi Claudia – Happy to hear you’re loving this Greek sheet pan chicken! You could also roast them on two different sheet pans if you find that happens.
Can you use chicken breasts? Probably, need less cooking time? Also, can you use Broccoli along with zucchini?
Thanks, Donna
Hi Donna – Yes, you can use chicken breasts but it will need less cooking time (follow my baked chicken breast recipe). As for vegetables, you can add broccoli if you’d like. Just make sure not to crowd the pan too much or roast them on a separate baking sheet.
This was awful. The vegetables were so soggy as the chicken needed more cooking time. Even at normal time they were mushy. Very little flavor.
I was sure this would be a hit with all the great reviews but my family didn’t like it. The only thing I changed was using boneless skinless thighs. Kids wouldn’t eat it and it gave me horrible bloating and stomach pain. I’m guessing it was just way too much garlic for me.
Sorry to hear you didn’t enjoy this recipe. Hopefully you’ll enjoy some of my others more!
Love this recipe! This has become a staple in our household. Even my toddler likes it!
Happy to hear it!
A ‘go-to’ recipe that can be prepared in advance and put in the oven while you’re finishing up some last minute work. Big favourite in our house!
Yes, definitely! Sounds like you’ve got this recipe down, Colleen. Enjoy!
This was excellent – thank you. The olives and feta really make it! Served over orzo – yum.
Hi Deb – Can’t forget the olives and feta for the final touch! I’m glad you enjoyed this sheet pan dinner.
This was my first ever favorite Downshift recipe favorite, and turned me into a loyal follower and a lover of Greek cooking! I can’t count how many times I’ve cooked this, both by the recipe and with variations. This works vegetarian using chickpeas instead of chicken, and it works great if you add little white potatoes in the beginning. it’s always on my dinner rotation!
Hi Maria – I love all the different variations you made with this recipe! Happy to hear this has become an indefinite meal in your rotation.
O.M.G. Just made this dish, and I love it! It’s bursting with flavor. Chicken skin was beautifully crispy. It’s a versatile recipe, because you can trade/add whatever veggies you have on hand. Rice is a great addition for the excess liquid. Perfect comfort food! This one will go in permanent rotation in our house!
This really is such a versatile sheet pan dinner! Glad you loved it, Teresa.
We made this recipe so many times. Everyone enjoys it. I’m Romanian so I add even more garlic, I also play with veggies I have on hand. I always add a small jar of artichokes. My 5 and 7 years old ask for this at least once a month. Thank you, Lisa! Keep simple and healthy recipes coming.
Hi Nina – Happy to hear everyone loves this sheet pan chicken! I bet this tastes amazing with artichokes as well.
I had some artickoke hearts and some fresh spinach that needed to be used, so I stirred both into the veggies when adding the olives and feta. It was yummy!
Sounds perfect! I’m glad you enjoyed this sheet pan chicken, Kathy.
Delicious!
My family and II have so enjoyed many of your recipes Lisa
My daughter now is requested them to have on hand to make for her family.
I’m proud to share such healthier options for them. Keep up the good work.
Happy to hear the whole family loves this sheet pan chicken recipe!
Hi Lisa …I cooked this recipe twice and is a keeper!!
Do you think is ok to marinade the chicken thighs 24 hours before? Is easier for me to come back from work and have it ready just to put in the oven .
Hi Claudia – yes, you can marinate the chicken thighs in advance. So happy you loved this sheet pan chicken!
Was delicious, but I will cut back on the olive oil next time- a little too much.
Glad you enjoyed this sheet pan chicken!
Once you cook the chicken this way there’s no other recipe you wanna try.
I couldn’t agree more! I’m glad you love this chicken recipe, Maria.
Trying this tonight !!
Hope you love this Jaon!
Sensational and easy
Happy to hear you love this one, Michael.
I want to use skinless boneless thighs and I need to cook for about 35 people. So I will have two large aluminum pans and they will be quite full. How long would you adjust the cooking time, veggies and then chicken?
I would keep the cooking time as is for now, and keep your eye on them as they cook. You might need a little longer given that you have two trays going at the same time, but boneless thighs tend to cook quicker than bone-in thighs.
I made this for the first time last night and LOVED it! I subbed sliced dates for the zucchini, added some balsamic to the marinade, used fresh parmesan and tzatziki in lieu of feta, and topped with diced cucumber. Such a lovely combination of food groups and flavor– thanks for sharing this recipe!!
I’m loving your twist on this recipe, Jackie! Sounds delicious.