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

4.95 from 193 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
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385 comments on “Greek Sheet Pan Chicken”

  1. Made this twice in one week! My husband and I love it. Used a sweet onion instead soooooo good! 5 stars

  2. 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.5 stars

  3. 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☺5 stars

  4. It was delicious! Loved the crispy lemony chicken and the veggies!5 stars

  5. 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!

  6. I’ve made this twice now and it’s one of the best meals I’ve had at home….easy, healthy and scrumptious!5 stars

  7. My hubby doesn’t like feta :( do you think I could sub goat cheese?

  8. 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 😊5 stars

  9. Did not disappoint!5 stars

  10. Love this is one sheet! So easy for clean up. Trying to eat clean, love this is just meat and veggies!

  11. 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!5 stars

  12. Awesome!!5 stars

  13. 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!!5 stars

  14. 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.5 stars

  15. 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.5 stars

  16. My husband loved it! I used a yellow onion. I thought a bit too oily. Next time I’ll use less EVOO3 stars

  17. Delicious.  Easy and we will make this often!5 stars

  18. 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!!5 stars

  19. This was AMAZING! TONS of flavor! Super easy! Will certainly be a family favorite!5 stars

  20. Hello, is the calorie count per serving and what is the recommended serving size?5 stars

    • The nutritional information will always be per serving. As for the serving size, it will be one chicken, plus a portion of the veggies!

  21. 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!

  22. Delicious!! Marinated the chicken for several hours, had lots of flavor. 

  23. 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! 5 stars

    • Thrilled to hear the whole family enjoyed this sheet pan chicken recipe! Love the idea of adding fingerling potatoes as well :)

  24. Greek sheet pan chicken was the BEST. Fixed last month for the family and doing it again this Sunday1

  25. 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.5 stars

  26. Is there any harm in marinating the chicken for an hour or two vs only 10-15 minutes?

  27. What an amazing recipe! This is definitely one of our favorite sheet pan recipes. Definitely a dish I’ll make for company.5 stars

  28. 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) 

  29. Hello from New Zealand,

    Wonderful recipe Lisa, I make this all the time and its easy, delicious, and looks great.5 stars

  30. 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! 

  31. For the veggies mix, we used red onion, carrots, shitake mushrooms and potatoes. The marinade for the chicken was fantastic. Will go again.5 stars

  32. 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.5 stars

  33. It was so delicious and easy too!!5 stars

  34. 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 

  35. 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?5 stars

    • Chicken breasts only need 20 to 25 minutes to bake, so I would add them in in the last 25 minutes of roasting time.

  36. I made it tonight for our dinner.  I left off the olives and add potatoes.  It was awesome.5 stars

  37. 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.5 stars

  38. 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!5 stars

  39. Delicious! Easy to make and so tasty. Added some potatoes.5 stars

  40. 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.5 stars

  41. 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!❤5 stars

  42. 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 . 5 stars

  43. Loved this! Next time I’m going to double the recipe for lots of leftovers!5 stars

  44. 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!!) 5 stars

  45. This was delicious! Everyone in the family enjoyed it. Served with rice on the side. 5 stars

  46. 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! 5 stars

  47. 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!5 stars

  48. 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!5 stars

  49. 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. 5 stars

    • 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 :)

  50. Hi find this receipe by searching for paleo. Il surprise with the feta cheese. Is it paleo friendly ?