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!
Made this twice in one week! My husband and I love it. Used a sweet onion instead soooooo good!
This is a 5/5. 10/10. 100/100. 1000… You get the idea. I cook professionally and I’m super jealous I didn’t think of this first. Modifications are very easy depending on what you have in the house, but the base recipe is perfect as is. If you have any butchery skills it is very worth buying whole chickens when on sale.
Wow, thanks so much for your positive review, Keith! I’m so thrilled you loved the recipe. :)
I made this tonight and shared with some neighbors we all live in senior housing. Many don’t we very well so I love to share when I can. I was very happy with this simple meal.
Thank you1☺
It was delicious! Loved the crispy lemony chicken and the veggies!
If using chicken breast how much would I use? I don’t too little or too much of the marinade.
You’ll use the same amount of chicken breasts – 6 pieces. Just be mindful that chicken breasts will cook faster, about 20 to 25 minutes. You can reference my baked chicken recipe on my website!
I’ve made this twice now and it’s one of the best meals I’ve had at home….easy, healthy and scrumptious!
My hubby doesn’t like feta :( do you think I could sub goat cheese?
Yes, you can use goat cheese or just omit the cheese all together :)
Trying this tonight with a few changes, like we added potatoes and removed olives, but looks amazing!!! I just put 2 sheet pans in my oven…so excited 😊
Did not disappoint!
Love this is one sheet! So easy for clean up. Trying to eat clean, love this is just meat and veggies!
Happy to hear you’re loving this sheet pan chicken Angela!
We had this for the second time in 2 weeks. It’s so good and easy with simple ingredients. I’ve subbed broccoli florets for the zucchini both times and keep a corner of the sheet with just broccoli, peppers, and chicken in that awesome marinade and my very picky 4-year-old loves it. Last time I actually used frozen veggies and it was still good because of the marinade.
I served it with couscous, labne, and chopped Persian cucumbers this week after just rice last week. Such a hit both times. It will be a regular meal for us. Thank you for the fantastic recipe!
Happy to hear the whole family is loving this recipe Sarah!
Awesome!!
I love this recipe!! I make this probably every other week but I use chopped chicken breast and just pop the chicken in after the veggies have roasted for about 15 minutes :) sooo good!!
Can I marinate the chicken and veggies together overnight then pour it all onto a sheet pan to cook?
I tried out this recipe and sure enough its very tasty as ever and very easy to make. I just love it that you can throw everything in one sheet and leave it in the oven and do something else.
That’s the beauty of a sheet pan recipe! :)
Amazing and so easy to make! This will definitely be in rotation for dinner. I wish I had marinated the chicken a day ahead, but it was still packed with flavor.
My husband loved it! I used a yellow onion. I thought a bit too oily. Next time I’ll use less EVOO
Delicious. Easy and we will make this often!
OMG, absolutely amazing! I ended up marinating the chicken thighs for several days – unplanned. I had everything ready, my husband put it all together. I could smell the dinner from the garage. We served it with homemade tzatziki and fresh pita bread. Definitely a keeper!!
This was AMAZING! TONS of flavor! Super easy! Will certainly be a family favorite!
Hello, is the calorie count per serving and what is the recommended serving size?
The nutritional information will always be per serving. As for the serving size, it will be one chicken, plus a portion of the veggies!
The meal has a beautiful presentation however, it took longer to cook than the stated times.
Sometimes everyone’s oven will heat differently. So next time, just keep an eye on your chicken to see when it’s fully cooked through!
Delicious!! Marinated the chicken for several hours, had lots of flavor.
I’m sure marinating it added a ton of flavor!
I’ve never left a comment or rating before, but I just had to! My family LOVED this! Doubled the recipe and added fingerling potato wedges in with the veggies! Amazing! My daughter asked for the leftovers instead of pizza the next day! Definitely making this again! Delicious! Thank you!
Thrilled to hear the whole family enjoyed this sheet pan chicken recipe! Love the idea of adding fingerling potatoes as well :)
Greek sheet pan chicken was the BEST. Fixed last month for the family and doing it again this Sunday1
Woo! Glad this recipe was a winner Rick.
Another amazing recipe. This was sooooo delicious, my husband couldn’t even talk! The prep was incredibly easy and I managed to put it together in 15min with a toddler at my feet, which is amazing.
I can’t tell you enough how much we love and value the recipes you share.
Is there any harm in marinating the chicken for an hour or two vs only 10-15 minutes?
Nope, no harm at all. That’s fine! Just make sure to marinate it in the fridge.
What an amazing recipe! This is definitely one of our favorite sheet pan recipes. Definitely a dish I’ll make for company.
This really is such a great recipe to serve to guests :)
Made this tonight. Amazing! will 100% make it again. Added potatoes, and used filleted chicken breasts (added when I added olives and feta for 20 min)
Hello from New Zealand,
Wonderful recipe Lisa, I make this all the time and its easy, delicious, and looks great.
I made this last night! HUGE success!! I did yellow potatoes instead of the peppers and zucchini. For a veggie I made an arugula side salad with Cucumbers, dried figs, feta and oil & vinegar dressing. This will go into our meal rotation for sure! Delish!!! Thank you!
For the veggies mix, we used red onion, carrots, shitake mushrooms and potatoes. The marinade for the chicken was fantastic. Will go again.
One of the best recipes I’ve made in a long time. I can’t get enough of the roasted vegetables so have made three times in the past few weeks.
Thrilled to hear you’re loving this sheet pan chicken Linda!
It was so delicious and easy too!!
Yay! I’m happy you enjoyed the recipe, Amy!
Okay! Just made it! Flavors were incredible! I also added peperoncinis 😁 so, one issue, before I added the peperoncinis feta and olives the bottom of pan had a good amount of liquid! So veggies still tasteful were mushy
This chicken was so good! I myself plan on cutting back on the olive oil next time. Since I’m more of a chicken breast girl how long would you cook that for?
Chicken breasts only need 20 to 25 minutes to bake, so I would add them in in the last 25 minutes of roasting time.
I made it tonight for our dinner. I left off the olives and add potatoes. It was awesome.
Happy to hear you enjoyed this sheet pan chicken Debbie!
This is our weekly go to dinner. My step daughter is a fussy eater but she loves this meal. So much flavour. My husband also wants me to make it all the time. Thanks for giving us so many delicious healthy recipes.
This sheet pan definitely satisfies even the pickiest eaters!
I made this tonight. I could go on and on and on and on about how much I loved this recipe but I’ll save everyone some time. Plain and simple, this is a perfect recipe for dinner. Healthy, filling, full of flavor (the best combo ever), and EASY! 10 stars!
Happy to hear you’re loving this sheet pan chicken Deanna!
Delicious! Easy to make and so tasty. Added some potatoes.
I really enjoyed making this dish and the smell permeated my entire kitchen. It tasted fantastic and has become one of my all time favourites. My friends demanded the recipe which I was only too pleased to supply. Your recipes are brilliant and easy to prepare with your easy to follow instructions. Keep up the great work.
Finger lickin good! I mean it so many happy bellies all around! When I told my husband what we were having he had his reservations about skin on thighs. I was so pleased with how it came out but my husband was the one oohing and ahing. He said I had outdone myself.😆 I too have Hashimotos. I so appreciated watching your story on youtube and cannot wait to make so many more of your recipes! In fact I have your banana oat cookies in the oven now for dessert!❤
This was absolutely wonderful! Everyone loved it and is asking for it again soon . I’m all for that but next time I’ll double it for leftovers. I love Greek/ Mediterranean food big time and was happy I find your recipe. Thank you so much for sharing it with us .
A double batch of this sheet pan will surely not go to waste :) Glad everyone enjoyed this recipe Greg!
Loved this! Next time I’m going to double the recipe for lots of leftovers!
Leftovers of this recipe are always welcome :)
Omg is this good. Seriously. I followed the recipe to the letter and drooled, instagrammed, bragged about, shared, and DEVOURED this. I would unabashedly tip the pan to drink the juices!! And IF you have leftovers, just as good the next day!!! Bravo and thank you!! Chicken is currently marinating and veggies are ready to go on the pan (again!!)
This was delicious! Everyone in the family enjoyed it. Served with rice on the side.
Happy to hear the whole family enjoyed this sheet pan chicken Jamie!
Absolutely delicious no changes! If I could give it 10 stars, I would.
Can’t wait to make it for company!
Thank you for sharing!!
My local butcher; who’s chicken I love, did not have bone, skin thighs I used chicken wings, worked perfectly same cook time!
This recipe is just perfect! The taste is really amazing and if you use chicken thighs the meat will stay really juicy. I think I already made it 20 times since it was posted, such an easy, fast and healthy dinner!
SO GOOD, we used boneless skinless thighs because that was what we had. It worked beautifully! We cooked it a little less than the recipe says and it was still so juicy and flavorful. We’re definitely using this recipe again!
This recipe is absolutely perfect! I made it a few nights ago and have been having left overs, still great! Lisa, I truly love your recipes, i have made number of things and thought to myself that i need to leave reviews! I cannot wait for your cookbook! In general you are very inspirational and I share your webpage with anyone looking to be healthy.
Thrilled to hear you’ve been enjoying so many recipes Irma! I can’t wait to reveal more recipes coming your way soon, and the cookbook later this year. Stay tuned :)
Hi find this receipe by searching for paleo. Il surprise with the feta cheese. Is it paleo friendly ?
It’s paleo-friendly as the feta cheese can be optional!