Greek Sheet Pan Chicken

Greek sheet pan chicken is an all-in-one meal with succulent chicken thighs nestled around vibrant, caramelized vegetables. Just give it a pop in the oven and you’ve got one heck of a dinner ready to serve!

Greek sheet pan chicken with vegetables.

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. And I’m talking oregano, thyme, garlic, zesty lemon, and of course, pops of olives and feta cheese.

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 on a table.

What’s In This Sheet Pan Dinner?

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

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.
  • 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 veggies, and bake for 30 minutes.
  • 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!

A Few Questions Answered

  • Can you use chicken breast? Because of the longer cooking time to get the vegetables perfectly caramelized, it’s best to use bone-in chicken thighs. Baked chicken breasts only need about 20 to 25 minutes to cook before they start to dry out.
  • What other vegetables can be substituted? If you’re not in squash season, you can substitute it with potato wedges or artichokes.
Greek sheet pan chicken plated with rice next to tongs.

Ways To Serve This Greek Chicken

When I want a light and healthy meal, this chicken and veggie combo is perfect. But if you’re looking to beef this up a bit, here’s a few ways to do it!

  • Whip up some rice to pair with it on the side, and you can choose white rice, brown rice, or wild rice.
  • Serve over a bed of black or green lentils for a Mediterranean flair.

Storing Leftovers

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.

Greek Sheet Pan Chicken Recipe Video

Want to see how I make this sheet pan meal step-by-step? Give it a watch below!

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!

If you make this Greek sheet pan chicken, let me know how it turned out! I’d love to hear what you think in the comments below.

Greek sheet pan chicken with vegetables

Greek Sheet Pan Chicken Dinner

4.97 from 153 votes
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
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, caramelized vegetables.


  • 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.
    Making Greek chicken marinade in a bowl.
  • 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 Greek chicken in a bowl for sheet pan dinner.
  • 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.
    A sheet pan with roasted vegetables before adding Greek chicken.
  • Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.
    Greek chicken thighs with 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.
    A large sheet pan with Greek chicken and roasted vegetables
  • Sprinkle the chicken and vegetables with chopped fresh parsley before serving.

Lisa’s Tips

  • Always remember that every oven cooks slightly differently. If you’re 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.
  • If you’re looking for some new heavy duty sheet pans that won’t warp or twist in the oven, these commercial sheet pans are great! 


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 recipe
©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.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Leave a Comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Recipe Rating

Your email address will not be published. Required fields are marked *

304 comments on “Greek Sheet Pan Chicken”

  1. Want to try this! If I used boneless and skinless chicken thighs would I need to change the cook time?5 stars

    • 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.

  2. 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.

  3. Great the first time.  Can I use cubed eggplant or will this be too wet of a vegetable 5 stars

    • 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.

  4. 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! 5 stars

  5. ABSOLUTELY DELICIOUS!  I followed exactly except for using an entire onion.5 stars

  6. 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. 5 stars

  7. Cooked this tonight. My family loved it. THANK YOU FOR THE RECIPE, WILL DEFINITELY BE MAKING THIS AGAIN5 stars

  8. 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.5 stars

  9. 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!5 stars

  10. I made your Greek sheet pan chicken, it was delicious! Thank you!

  11. 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.5 stars

  12. just flipping awesome Lisa – thanks :)5 stars

  13. This recipe is so good and now my favorite go to!! I like to marinate the chicken over night. 5 stars

  14. 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!5 stars

  15. Absolutely delicious. I have made it exactly as called for in recipe, but also added other veggies and it is still delicious.5 stars

  16. 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!5 stars

  17. Amazing recipe! I can’t even tell you how many times I have made this! 5* of deliciousness!5 stars

  18. 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.5 stars

  19. 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!!5 stars

  20. 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 :)5 stars

  21. 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.5 stars

  22. 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.5 stars

    • Happy to hear you loved this Downshifter favorite Sue! I’m sure the addition of mushrooms was delicious as well.

  23. 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! 5 stars

  24. 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!!5 stars

  25. 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.5 stars

  26. 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….5 stars

  27. I made this tonight and added green beans, very delicious will make again! 5 stars

  28. 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.3 stars

  29. 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.5 stars

  30. Winner winner, chicken dinner! This was SOOO good, loved the veggies especially! Easy and bursting with deliciousness!5 stars

  31. 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!

  32. 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.5 stars

  33. 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.

  34. 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!5 stars

  35. Really easy to make and the flavors were amazing. Delicious! It’s a keeper! Thank you for sharing!5 stars

  36. Can you use chicken breasts and if so how does that affect the baking time? Thank you

  37. 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! 5 stars

  38. 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.5 stars

  39. 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 ; ).5 stars

  40. 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!5 stars

  41. 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. 

  42. Can you use boneless chicken thighs

  43. Wow! This was so simple and outstanding!5 stars

  44. 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?) 5 stars

    • Thrilled to hear everyone enjoyed this sheet pan recipe! You can definitely drizzle a little tzatziki at the end if you’d like :)

  45. 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! ; )5 stars

  46. Wow! This is an amazing flavorful dish. Very easy recipe to put together. Definitely making this again!5 stars

  47. 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 :)5 stars

  48. 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!5 stars

    • 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 :)

  49. 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!5 stars

  50. It is very tasty, full of colors meal. Simplus, fast and delicious. Thank you.5 stars