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!
This is my all time favourite recipe from Downshift Collection! I have made it countless times and will continue to make it on going! It’s so easy but tastes gourmet! I have even made the marinade just for veggie dishes in a small quantity by cutting the oil a bit. I must say every recipe I have tried of yours always is amazing! I lOVE the chocolate Torte too! Beautiful whole ingredients and delicious! Thanks Lisa!
Aw, thanks for the kind words! Happy to hear you’re loving all the recipes, especially this one, Jaymee!
I’ve been trying the Mediterranean diet. This recipe is delicious and I love that it’s all on one pan! I felt that I was eating healthy.
So happy you loved it, Linda!
Made this one again, improvising with proteins, my homemade Greek seasoning and whatever veg on hand. Perfect weeknight meal with plenty of leftovers. Thx for the great recipe!!
The perfect recipe for fridge leftovers! Enjoy, Sharon.
Absolutely delicious recipe! My husband and I love it!
Happy to hear you both loved this sheet pan chicken, Susan!
I have made this several times. Perfect as written but if I have veggies that need used up I just add to the pan. This is really great. Love all your recipes
Thrilled to hear you’re loving this recipe, Janet!
This is one of my most favorite recipes!
Happy to hear this has been such a hit, Theresa!
I made this and my family loved it. I LOVE your recipes, Lisa!!! Thank you!!!
Thanks, Sofia. Enjoy!!
Absolutely delicious and the leftovers reheat perfectly!!!
I’m so glad you love this sheet pan chicken, Barbara!
Loved this recipe. I used green olives and added some capers. I used gold potatoes, onions, and carrots, which meant I did not have to make a side dish of rice. The skin was so crispy! Making tonight for a group of 7 and looking forward to how easy it will be for a dinner party.
Glad you found the perfect dish to make for your dinner party, Carrie!
Due to my daughter-in-law‘s illness, I have had to travel multiple times over the last two years to take care of my two young grandsons. There are also two dogs in the mix. This recipe is always a big hit and an easy addition to a hectic schedule. And of course, as with all Lisa’s recipes, it is delicious.
Hi Carol – Happy to hear this recipe has made your busy schedule a bit easier!
My husband loves this recipe! I’ve made it numerous times because it’s so easy and there’s very little clean up.
Hi Susan – Glad this one’s a winner!
This has been one of my go to recipes during the week – so easy to prepare! I love that it has lots of veggies, tastes good, and is enough for two nights of dinner for my husband and me. Taste great over mashed potatoes, rice or pasta, or delicious on its own too. Thanks for the recipe Lisa!
You’re so very welcome, Karen. I’m happy you love it!
This is a hit with my family, including young children! It has become one of our go-to meals. It is so flavorful! We usually make it with rice and the juices from the chicken and veggies make a delicious sauce over the rice.
Glad the whole family was able to enjoy this sheet pan chicken, Tricia!
This is our favorite go to meal. It is packed full of flavor. Everyone loves it. Line baking sheet with foil for easy clean up.
Hi Laurie – Happy to hear everyone is loving this sheet pan chicken!
I think this is one of my favorite recipes from you! It’s part of my normal meal rotations. I just love the flavors
Glad this has made it into your monthly rotation, Charlotte!
This is so good! My husbands favorite & a weekly rotation. I like thighs and hubs likes breast, so I’ve also made this with both. Turns out yummy all the time!
Yay! I’m so glad you both love this sheet pan chicken, Beth.
This recipe has become my favorite since first trying It a few months ago. My family loves it and asks for it often, so it’s on repeat. All the flavors come together so well.
I turn to your website when I need a new recipe or want to see how you make one better. Thanks!
Wonderful! I’m so glad this is now on regular rotation now, Anne.
Best ever. Who doesn’t want Greek salad as a meal lol. It’s the best 🙂
I agree! ;)
I made this recipe shortly after I took over the job of cooking for my family of four (my hubby had been doing it up till then) and this drew high praise from him- I think for the first time since I started! The flavors are so yummy and the chicken gets crispy – easy prep and hits the spot! The kids also like it. Thanks for saving meal time with this!
Amazing! Glad everyone LOVED this recipe, even the kiddos. Enjoy, Alexa :)
Succulent chicken and amazing flavour.
Loved the vegetables.
This will now be a go to recipe for me.
Everyone loved it.
Glad this has become a go-to weeknight dinner now, Sandra!
This recipe is one of our family go-to recipes. We use whatever vegetables we have available or that are in season, but we always use tomatoes, kalmata olives, and feta. Even my grandkids live it. I would say the leftovers are great, but…there isn’t usually anything left. It’s easy to adjust this and make it for two or make it for 12.
Hi Jill – I’m happy to hear you and your family love this recipe! And it’s always a bummer when you want leftovers but don’t get any, haha. ;) Enjoy!
I did not have the veggies listed in the recipe on hand so I used golden potatoes. Delicious!
I’m glad you enjoyed it with the potatoes, Jeni!
I have made this recipe several times. It is easy and delicious.
Although the original recipe is best, I have omitted some of the other ingredients if I didn’t have them and wanted some of this delicious dish that night.
I think that zucchini is a must, though. And the feta cheese otherwise it’s flexible.
Yes, this recipe really is quite flexible. I’m glad you’ve been able to enjoy it many times with what you have on hand.
This was such a hit at my dinner with friends. I ended up cooking 8 thighs and added a bit more on the veggies. Otherwise, I followed the recipe. This is definitely on my list to make again.
Happy to hear this is a a recipe you’d make again, Kathy!
Absolutely delicious! And easy to time so you can get it and some lemon rice into the oven as the flat bread dough is resting and have everything out to the table at the same time. I’ve already filed this recipe into our regular Greek Night rotation. Thank you!
It sounds like you’ve got this dinner and accompaniments down. Well done, Jeannette!
This sheet pan chicken has become a firm favourite for us. Such a tasty, easy meal. It’s also a great dish for taking on weekends with friends. All prep and marinade done before we set off, then easy to whip together and plenty of time to chat while the oven works its magic! Everyone raves about it, so I have given them your recipe and Dowshiftology website to enjoy.
Aww, thanks so much for spreading the Downshiftology love, Michelle! I sincerely appreciate that. And I’m so happy you love this recipe!
I love this recipe! I use the marinade for more than just this recipe. I use it with tenderloins to make chicken pitas and I use it with breast to cook off for meal prep for the week. So delicious and so easy!
I love love this recipe, and my husband loves it too. Its full of Mediterranean flavors and we always have plenty of leftovers. Thank you for all this delicious recipes !!
You’re more than welcome, Fabi! I’m so happy you and your husband love this sheet pan chicken recipe!
My family loved this recipe! Let me add that I am not a very good cook, and while I’m trying to get better, it’s touch and go. This recipe made me feel like a success! I added a can of artichoke hearts, and I didn’t add the tomatoes, cheese and squash until the last ten minutes of cooking. I will make this one on repeat. Thank you so much, Lisa Bryan, for providing these great recipes for us!
You’re more than welcome, Claire! I’m happy to hear this recipe was a winner for you. And if you can make this, I’d say you’re a mighty fine cook! Well done!
Excellent recipe! Thank you.
My friend made this for dinner and I couldn’t stop thinking about it. I shared it with a lot of friends and have made it a few times myself – it is soooooooo easy and sooooooo delicious!
Hi Shana – thanks so much for sharing this recipe with your friends. That means so much!
Made this yesterday with some modifications based on comment re seasonings: didn’t have enough lemon so added maybe a Tbs of white wine vinegar, used more oregano & thyme, then added some Penzey’s Tuscan Sunset blend, used more kosher salt & pepper, added cubed eggplant, didn’t have any cherry tomatoes so used whole Campari tomatoes: my oven runs low so did 450 for about 30 min, then added the feta & olives, baked another 20 min or so – was absolutely delicious! Will use this as a basic recipe & add more veggies, etc. Very, very tasty! Thanks Lisa!
This is definitely a great recipe to use as a base for different veggies you may have on hand. Enjoy, Karen!
I’ve made this chicken several times varying the veggies each time and it is so easy especially for a crowd. I eat the leftover veggies for days. I love how easy it is to make and how delicious it is.
Can’t beat a sheet pan meal to get creative with different veggies! So glad you’re loving this one, Kimberly.
This was my first Lisa Bryan recipe waaaay back & I immediately became a Downshiftology Fan!!! Such an easy recipe, so so so delicious and easy to substitute with what you’ve got in the crisper. I typically always add artichoke hearts for some mad reason. Delicious every time! Thanks again Lisa!
What a great first recipe to try on my website! I’m so glad this was such a hit, Penelope!