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!
Want to try this! If I used boneless and skinless chicken thighs would I need to change the cook time?
Boneless skinless thighs might need a bit less time to cook, so I would pull them out early, or add them to the sheet pan in the last 20-25 minutes.
Could you use chicken breasts instead of thighs? And if so would you still try 425 for 30 min?
If you’re using chicken breasts, you’ll only need to cook them for about 20 to 25 minutes at 425F. So I would take out the breasts a bit earlier, or you can add the breasts later once the veggies only need that time left to cook.
Great the first time. Can I use cubed eggplant or will this be too wet of a vegetable
You can use diced eggplant if you’d like, but it may be a bit soft once it cooks all the way. You can add it in later to the sheet pan if that’s the case.
The chicken was cooked perfectly! It was so very flavorful. Absolutely delicious. This was my first dish from Downshiftology and I’m so excited to make more. My family loved it!
ABSOLUTELY DELICIOUS! I followed exactly except for using an entire onion.
I will be making this again. Great flavor. My husband and I both really liked it. Because of comments made, I cooked the chicken separately from veggies and drained off juices from both pans after 30 minutes.
Cooked this tonight. My family loved it. THANK YOU FOR THE RECIPE, WILL DEFINITELY BE MAKING THIS AGAIN
This is amazing. It was so easy to make. Directions were easy to follow. Smelled so good in my kitchen while baking. Will definitely make often. Super glad there was enough that I have leftovers. Thank you so much for sharing your recipe.
Leftovers of this are honestly the best!
Very easy and very tasty. Served with some chicken / vegetable rice. Only change I made was to add a few whole cloves of garlic. (We really love garlic). Next time I’d use 1/2 the tomatoes and up the zucchini and pepper just a bit and maybe a wee bit more feta. Would also double the whole cloves of garlic .. did I mention we really love garlic? Fantastic recipe!
So happy you loved the recipe, Tom!
I made your Greek sheet pan chicken, it was delicious! Thank you!
A delicous, easy, satisfying meal!! Will be added to the regular rotation. Flavors were excellent. Broiled for 3-5min at the end to brown up the meat/veggies.
just flipping awesome Lisa – thanks :)
This recipe is so good and now my favorite go to!! I like to marinate the chicken over night.
Thrilled to hear you loved this one Kathy :)
This recipe is freaking delicious… AND IT WAS SO EASY!!!!! The chicken was tender and juicy and the vegetables were perfect. I served with a side of cous cous w spinach and used extea marinade as seasoning. This is definitely being added to our regular meal rotation!
Happy to hear this recipe has made it into your regular dinner rotation!
Absolutely delicious. I have made it exactly as called for in recipe, but also added other veggies and it is still delicious.
Shout out for this amazing recipe – since I went with what I had on hand, I swapped out the onion and bell pepper for leeks and potatoes. Basil instead of thyme in the *amazing * marinade and finally green olives for black – because it’s what I had! It was outstanding, and unintentionally festive!
Amazing recipe! I can’t even tell you how many times I have made this! 5* of deliciousness!
Thrilled to hear you’ve been loving this Greek sheet pan chicken Kimberly!
I’ll definitely be adding this to my regular dinner rotation. Every time I make one of your recipes, I look forward to your cookbook! When I post pics of your recipes on my FB page, I always get the most positive reactions. Thanks for all you do.
Thrilled to hear you’re loving this Greek sheet pan chicken Alan!
This was sooooo delicious! Had a guest coming and needed a recipe where I wouldn’t have to do any last minute meal prep. Came out better than I imagined. Next time, I’ll prepare each plate individually as you had suggested. Thank you Lisa!!
Thrilled to hear this was a winner for you and your dinner guest Kathy :)
I found out you really shouldn’t add extra zucchini or peppers (my fault for wanting more!). I had soooo much cooked-off liquid in the pan that it steamed the veggies more than roasted, and also because of that (I’m sure) I had to finish off the chicken in my air fryer because it wasn’t cooking in the allotted time (which was ok since I love really crispy skin). But even with all that, the recipe was fabulous, all my fave things combined and so easy. Next time I’ll actually follow the recipe :)
It’s perfect.
Tastes very good the only thing I took out is the cheese. I am Jewish and I don’t mix milk and meat together.
Another delicious recipe, Lisa!! I added some mushrooms that were in my fridge. Already looking forward to the leftovers tomorrow. Although your falafel recipe is still my favourite, this is a very close second.
Happy to hear you loved this Downshifter favorite Sue! I’m sure the addition of mushrooms was delicious as well.
Hi Lisa, I made this now some 5 or so times already and it is becoming a favorite at my house. Thank you so much for the recipe!
Thrilled to hear this has become a household favorite Celine!
This was the best!! I loved it! Since I love vegetables, I will probably double the vegetable recipe adding yellow squash to make sure there’s plenty of leftovers for a couple of days. I also cooked it with ten chicken thighs. I cannot wait for your cook book to be published. Such easy recipes. Please have more one pan dishes. Makes my life easier. Thank you!!
I definitely plan to do more sheet pan recipes soon!
If I could rate this 10 stars I would. You nailed it here. This is possibly the best meal I’ve ever made or had. Thanks so much for this recipe.
Thrilled to hear you’re loving this sheet pan recipe Heather!
I know I am quite late to step on the ‘Greek-sheet-pan-chicken’ train since the video has come out some time ago, but so happy I finally did. This is such a delicious and easy dinner. My whole family loved it so much! Will make it again soon….
Happy to hear you finally got around to make this recipe Babette!
I made this tonight and added green beans, very delicious will make again!
More veggies are always welcome! Glad you enjoyed this recipe Marlo :)
The flavors were amazing, but the chicken thighs were not crispy or baked through in the allotted time, and there was way too much fat. I will bake thighs separately next time.
If you find they didn’t cook well enough, you can always bake the thighs on a separate sheet.
Loved this so much! It was so flavorful and incredibly easy to make. Definitely wish I’d made a double batch. This is going into our regular rotation.
A double batch is always welcome for the sheet pan recipe!
Winner winner, chicken dinner! This was SOOO good, loved the veggies especially! Easy and bursting with deliciousness!
Thrilled to hear you loved this sheet pan chicken recipe Rachel!
Dear Lisa,
It’s the second time I made this recipe. It’s fabulous!
The first time I put too much marinade and it was quite moisty. Now, I reduced the amount. I simply love the veggie. I can leave aside the chicken. 😊 They’re sooo flavoring!
Its the perfect sheet pan dinner! Thank you so much for another wonderful addition to my recipe book Lisa! Even my parents watch your YouTube channel now.
Thrilled to hear you and your family are enjoying my content + videos so far!
P.S. I pulled back the chicken skin before marinating, then returned it before I baked it. That way the marinade covered more of the meat.
This sheet pan dinner absolutely explodes with flavor! I loved it, and my Greek husband loved it! This dinner is so good, you could serve it to company. And it’s so easy. I just added more zucchini and it was delicious! A home run for Lisa!
Happy to hear this even satisfied a Greek member!
Really easy to make and the flavors were amazing. Delicious! It’s a keeper! Thank you for sharing!
Can you use chicken breasts and if so how does that affect the baking time? Thank you
Chicken breasts only need about 20-25 minutes to cook, so add them to the sheet pan just before that.
Made this recipe last week and loved it! I’ll make some adjustments just because of personal taste, we’ll skip the olives and switch to goat cheese. I’ll probably split the recipe onto two sheet pans. It was a little too crowded and juicy on one. But definitely will make this one again!
I made two trays of these and added a few iersey potatoes and it went down very well. Everyone enjoyed it and it was even better the next day. I marinated the chicken overnight so they could soak up the flavours. This is going to be a dish that I will be making over and over again. Thanks again Lisa. Love your recipes very much.
I bet this tasted amazing once the chicken marinates for even longer!
Well it’s about time I write a review on this recipe, because I’ve made it once a week for the past six weeks. This recipe is outstanding, my husband and I devour it. I make it exactly like the directions. Funny, every time I make it I ask him “are you sick of it yet?” His response is always the same: “Nope, I love it!” Thank you Lisa for making me look good ; ).
Happy to hear you and your husband are thoroughly enjoying this sheet pan recipe Diane!
So good! I added garden fresh carrots cut small and left out the olives, i had a busy day, but this was a super easy recipe that came together quickly. I loved it and will make it again. Thank you for the recipe!
That’s the beauty of a sheet pan recipe! Glad you enjoyed this one Carmen.
Not sure what I did wrong but my vegetables and chicken were cooking in way too much oil so vegetables were soggy rather than roasted. I did remove a lot of the fat on the chicken before cooking. The veggies tasted delicious but not enough flavour in meat. Will try again with less oil and marinate the chicken longer. I also might roast veggies in oven and cook chicken in my Ninja Foodi Grill.
You can also toss the veggies in the marinade in a separate bowl instead of drizzling it over the sheet pan.
Can you use boneless chicken thighs
You can, but make sure to keep an eye on them as boneless chicken thighs will cook a bit faster.
Wow! This was so simple and outstanding!
Glad you enjoyed this sheet pan chicken Cameron!
I made this last night for my kids and they loved it! Full disclosure, I’ve never used bone-in, skin-on chicken thighs before, so my son needed a little help getting the meat off the bone and not being freaked out by it, lol. However, everyone loved it and I’ll definitely be making this again!
I served mine with rice, and while it’s already full of flavor, I got the idea to do some sort of Greek sauce to go with it next time. Maybe Harissa or Tzatziki (sp?)
Thrilled to hear everyone enjoyed this sheet pan recipe! You can definitely drizzle a little tzatziki at the end if you’d like :)
Wow! This was delicious!!! I wasn’t sure how this recipe was going to compare with the honey mustard chicken recipe, but this one was really, really good. It’s simple, healthy and nutritious! My husband loved how it smelled in our kitchen and enjoyed it. Then we had the chocolate avocado pudding for dessert. Yes, life is good! ; )
Happy to hear you both enjoyed this chicken recipe as well, aside from the honey mustard one :)
Wow! This is an amazing flavorful dish. Very easy recipe to put together. Definitely making this again!
This sheet pan chicken really is the best of all worlds!
Love this recipe, Lisa! Made one portion with chicken for myself and a vegetarian version with just feta cheese for my boyfriend today. We both loved it, it will definitely be on our recipe rotation list from now on :)
Glad both you and your boyfriend enjoyed this sheet pan chicken Karin!
Oh my gosh, Lisa- you hit this one out of the park! I made this recipe tonight and I can’t say enough good things about it! Beyond being absolutely delicious, it comes together so easily. I made the marinade and put it on the chicken at lunch time so it had lots of time to soak in. Then, all I had to do while the oven was preheating was to chop the veggies. Everything cooked to perfection at the same time. The chicken was golden brown with crispy skin- I normally don’t like to eat chicken skin but I did tonight as I could not resist and I am sold. The veggies all had amazing flavor thanks to that same yummy marinade. I threw in a few marinated artichoke hearts since I was low on the kalamata olives. This will definitely be a regular in our house. Also, please consider doing more sheet pan dinner recipes once your cookbook is done! 😋😋😋 Thanks for all you do!
Skin on the chicken (after it’s been baked) is a game changer! Thrilled to hear you loved this one and I will definitely be adding more sheet pan dinners soon :)
What do you mean by “skin on chicken after baking is a game changer”?
I meant to say that when you bake chicken with the skin on in this recipe, it becomes deliciously golden and slightly crisp!
Just made this tonight after a friend shared it with me. Absolutely delicious! It’s a definite regular on the menu rotation! Love, love, love it. Flavorful and easy!
Thrilled to hear you enjoyed this recipe Dena!
It is very tasty, full of colors meal. Simplus, fast and delicious. Thank you.
It really is the best of all worlds!