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

4.96 from 150 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.

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 

  • 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! 

Nutrition

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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299 comments on “Greek Sheet Pan Chicken”

  1. Made it over and over. Crowd pleaser and I am here for a quick easy colorful healthy delicious meal! 5 stars

  2. 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.

  3. Brilliant recipe, so simple and flavoursome. More sheet plan recipes please!5 stars

  4. 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!!!5 stars

  5. Delicious and easy…I used an aging eggplant instead of the zucchini.4 stars

  6. 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!5 stars

  7. 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! 5 stars

  8. 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!5 stars

  9. Delicious! My kitchen smelled like my favourite greek restaurant while the meal was in the oven. Did not disappoint.5 stars

  10. 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?5 stars

    • You can just reduce the amount of marinade used next time Lisa :) But glad you loved it nonetheless!

  11. 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!5 stars

  12. 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!5 stars

  13. 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.5 stars

  14. My family absolutely loves this recipe – delicious, pretty on the plate and healthy! Not to mention easy clean-up!5 stars

  15. Best sheet pan chicken dinner I’ve ever made.  It was a huge hit.  No leftovers.  Absolutely delicious!!5 stars

  16. 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! 5 stars

  17. 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 recipes5 stars

  18. Made exactly per recipe. This was delicious and so easy. Nice with brown rice!5 stars

  19. 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.5 stars

  20. This recipe is so very good and very easy!  This is going into my favorites folder!!  5 stars

  21. Oh my goodness this was fast easy and above and beyond delicious.

  22. 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 preps5 stars

  23. This was delicious— thank you for the recipe!

    Served with rice for a little something more

    Will definitely be a regular from now on 5 stars

  24. 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!5 stars

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