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!
Hello! 👋🏾
I plan on making this scrumptious looking dish tomorrow! Can I brown or sear the chicken thighs first before they go in the oven? I always look forward to making your recipes 😃
Yes, you could for a slightly crispier skin. Just make sure to not overcook it in the oven!
I tried this recipe during Sumner Break. It was the tastiest chicken dish I have ever eaten. I used green olives instead of black olives, blue cheese crumbles in place of feta cheese, and a little cilantro. I plan on making this again on Labor Day.
This recipe was DELICIOUS! The seasoning was perfect and the chicken was very moist!
So glad you loved this sheet pan chicken Donna!
My whole family thought this was incredible! I used vegan feta as we are dairy free as well and it came out perfect. Thank you so much Lisa!
Thrilled to hear you loved this sheet pan chicken!
Thank you for this amazing recipe!
Of course! It’s definitely become a dinner staple around here :)
Amazing recipe!!! Super easy and so delicious, even my picky 12 year old loved it!
Aw, happy to hear that Caroline!
Hi Lisa, what’s with the mixing by hand?? eww, definitely not my thing. Also, mixing anything already on the sheet pan never works out well in my opinion. I would suggest mixing the marinade in a large bowl. Then pour out what you need for the chicken. Cut up the veg, dump them in the large bowl for mixing and then pour out on the sheet pan, confident that all pieces have the delicious marinade on all sides. I’m going to try this tonight! Love your site, tips and recipes. I always recommend it to friends.
This is how I’ve always done it, but you can always mix and toss things your own way :)
This was delicious! I made a quadruple recipe to bring to a family gathering. I prepped the veggies and chicken the night before. I let the chicken marinate overnight and marinated the veggies the next morning while the oven was heating. I used chicken thighs and chicken breasts. I left the chicken breasts whole while roasting. I didn’t cook all the way through. I covered the pans with parchment paper and foil and they finished cooking during our drive. Everyone loved the chicken and vegetables.
Happy to hear everyone is loving this sheet pan recipe!
This is fabulous and easy! I have a convection oven and baked at 440. For the first bake, 35 minutes, and an additional 10 for the last. Delicious!
My family loved it! I substituted lemon juice and grated peel (didnt have dijon mustard). Tried to double the recipe for leftovers but my family wasn’t about waiting for tomorrowor the next day….
Omg!!!! This was amazing!!! One of the best dinners we’ve done.
Definitely going to be a regular staple dish!!
This truly is a staple! Glad you enjoyed this :)
Easy win! I really love this recipe regarding how easy it is to follow! You don’t need fancy ingredients to make healthy and delicious meal! I will definitely make this again. I seasoned the chickens the night before and the result is amazing!
Delicious!!! One of the best sheet pan meals that I’ve had.
Made this tonight and it was so easy and delicious!
Glad you enjoyed this dinner idea Karissa!
Absolutely delicious!
Looks grean and planning to make it soon. Wondering, can I marinate the chicken overnight or will it be too soggy?
There’s no need to marinate overnight. But you can marinate for more than a few hours!
This greek sheet pan chicken is to die for! Chicken thighs stayed moist & the marinade is so delicious. My family loved it -thank you.
My whole family loved this! It’s not often I get rave reviews from everyone.
I substituted broccoli for the yellow pepper and it worked perfectly.
Glad you’ve found a winning dinner idea the whole family loves!
A very simple easy healthy recipe, thank you for sharing. I make this often and use it for lunches with a salad as its no hassle no fuss. I am enjoying your channel very much!
This really is such a great recipe for meal prepping lunches!
I made this recipe today and loved it. I did remove the chicken to cook seperate as it was not getting crispy enough. I roasted potatoes with this, though I think I will use rice as a side next time. The jucies I used to dip bread in delicious. I will definitely make this again.
This was such a great recipe . My husband said it was a winner winner chicken dinner . Love your website and will be trying other recipes . Thanks !
Glad you both enjoyed this sheet pan dinner! Excited to see what you make next Eileen :)
Made this for supper and it was delicious 😋. Very easy to make and one pan cleanup. Took photos but don’t see where to add them. Felt like I was in Greece.
Can’t wait to try this weekend 👍🏻
Hope you enjoy Lizz!
I made this deeeeelish dish last night! I substituted chicken breasts for the thighs, as we don’t like dark meat. Just like you said, the breasts dried out a bit. Next time, I’ll remove them from the pan once they reach 165F and continue with the recipe from there. This recipe is a keeper for roasting veggies even without the chicken. THANK YOU for this yummy creation!
Thrilled to hear you’re loving this recipe Ruth!
I was going to make chicken nuggets and fries after having worked all day, but my daughter wanted real food. I’m so glad, because not only was this easy, it was delicious. Another plus, I didn’t have to dirty every dish and pan to make it. I will definitely be making this again and again.
This is always a great recipe to come back to when you need a healthy and easy chicken dish!
I made this with a split chicken breast with bone and skin. I cut it into 4 pieces and adjusted the recipe for 2 people. It was served over rice and all I can say is this is a wonderful meal. Don’t hesitate, try it and get those vegetables into your meal, you will not be disappointed.
Made it over and over. Crowd pleaser and I am here for a quick easy colorful healthy delicious meal!
Second time eating this delicious meal, first time making it! Made extra because I wanted leftovers. So simple – flavorful – colorful! I added some squash. Sooooo good.
Brilliant recipe, so simple and flavoursome. More sheet plan recipes please!
Fantastic! I had a casual dinner party for 8. Made a one sheet pan with 11 boneless thighs. Substituted Italian seasoning for the oregano and thyme. It was a hit! Thank you for a very simple crowd pleaser! So easy!!!
Delicious and easy…I used an aging eggplant instead of the zucchini.
10/10 this dish was SO good. Easy to throw together and shove in the oven. The kids and husband went crazy for it. I served it with pita bread. This will definitely be in our regular rotation. Its so simple, next time I’ll have my preteen kids make dinner!
Amazing and so flavorful! Have made this recipe multiple times now and so great for multiple meals as we are a 2 person household! Love it!
Happy to hear you’re loving this recipe Sheri!
I made this for my family and it was an absolute hit! We will definitely make this again. I made a simple green salad and couscous as sides creating a perfect meal!
Happy to hear the whole family enjoyed this recipe Carol!
Delicious! My kitchen smelled like my favourite greek restaurant while the meal was in the oven. Did not disappoint.
We loved this! I think it came out too juicy so the veggies were a bit soupy. No complaints though, just compliments! Maybe I used too much marinade?
You can just reduce the amount of marinade used next time Lisa :) But glad you loved it nonetheless!
I made this recipe for the first time this week and it was amazing! I substituted yellow squash for the bell peppers since I already had those on hand and I used boneless, skinless chicken thighs instead of the bone-in, skin-on ones. This will definitely be a meal that I will be preparing at least every other week! Healthy and delicious!
From the moment i saw this recipe i knew i wanted to try it. so glad i did! it was so easy & delish!!!! i forgot to watch the video again to see how large to cut the zucchini, considering they were cooking so long – next time i will make them a tad thicker. still, they were not mushy. whew. i cant wait to try it again!!! thank you for your channel and this amazing recipe. love your stuff & highly recommend you!
This was sooooo delicious! The recipe looks so elegant and complex, but it is super easy to make. I paired it with cauliflower rice and the entire meal was divine. This is going in my permanent dinner recipe rotation.
My family absolutely loves this recipe – delicious, pretty on the plate and healthy! Not to mention easy clean-up!
Best sheet pan chicken dinner I’ve ever made. It was a huge hit. No leftovers. Absolutely delicious!!
Amazing! I made this recipe as written but used boneless skinless chicken thighs instead and added them to the veg about halfway through cooking. So. Good. Even my non-veg eating son tried and liked the peppers and zucchini! That being said, there were quite a few veggies leftover which I then used a couple days later in a NEXT LEVEL FRITTATA! This recipe is going into rotation for sure!
Every thing you do is gold. This was excellent. I used chicken breasts due to texture issues with thighs but still delicious. Thank you for creating all of these awesome recipes
Made exactly per recipe. This was delicious and so easy. Nice with brown rice!
This is fantastic, I make a double batch twice a month now so we can have it for leftovers the next night. I adjust and add fresh veggies from the garden when I can – asparagus goes really well in it. I’ve also added red potato chunks (small ones so they cook thoroughly) to bulk it up. It’s delicious and flexible. The chicken crisps up nicely and the veggies really benefit from the chicken juices. I serve it with toasted pita bread to soak up juices.
This recipe is so very good and very easy! This is going into my favorites folder!!
Oh my goodness this was fast easy and above and beyond delicious.
One of my favorite recipes from you! I love how easy it is and love the flavor. I add a bit of dill to mine just because I love it, but it’s amazing! :) One of my go-to meal preps
This was delicious— thank you for the recipe!
Served with rice for a little something more
Will definitely be a regular from now on
I made this recipe many times now. So good and so easy! My family loved it and got many praises from it. Thank you for this super good recipe!