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!
Easy to put together, finished pan looks just like Lisa’s pics/video, incredibly delicious – this dish just bursts with flavour. A family favourite!
Glad this has become a family favorite Ingrid!
HI LISA! Una receta extraordinaria, rápida, deliciosa y nutritiva! Gracias!
This was so good! Finally I made something right and I didn’t have lemon (used lemon peel instead) and I didn’t have feta. But I’m so happy with the way it came out!! Thank you!
Happy to hear you enjoyed this sheet pan chicken Jen!
I loved this recipe! Instead of making the marinade, I used Grill Mates – garlic herb and wine. Turned out wonderful!
Hi, I love your recipes. I’m making the Greek chicken. Can I cook down the marinade like the balsamic chicken recipe. Just wondering if I should baste the Greek chicken with marinade toward the end of cooking.
I find that you don’t really need to for this recipe, but you can if you’d like!
This recipe was amazing! Easy to make and delicious!
Delicious! Had to substitute potatoes for zucchini and goat cheese for feta, but still great..
Next time I will reduce cooking time.
Wow! A spectacular dish, we truly enjoyed this healthy recipe. I doubled up on the veggies – had to use 2 sheetpans- so good!
Thanks
Another winner. Served this to my two great-grandsons last week. 8 and 13 and they devoured it. A great way to simplify dinner. Thanks Lisa for keeping us healthy with your delicious recipes.
I know this is a favorite for many folks. We like to at least double the vegetables and also add some chunks of potato to round out the meal. My husband rarely goes for seconds on vegetable but does for this meal. A favorite at our house!
So unusual for me to leave a review, but this recipe is fantastic. Made it for company. Able to prepare most ahead so I could visit. Made with simple salad and brown rice. A hit with all! And recipe requested.
I’m so glad you’re loving this sheet pan chicken! Thanks for leaving a review as well.
Thanks so much for leaving a review – I’m so glad you’re loving this sheet pan chicken!
This meal was absolutely delicious!!!! We will definitely be having this more often for sure!!!! We shared a picture of the finished product online and a lot of friends requested the recipe. I have been following you for a few years and have just bought the cook book which should be arriving today so excited!!! Thank you Lisa for what you do!!!😊😊😊😊
Very yummy! Must try it!
This recipe was amazing! I want the whole world to know how tasty it was!
Yay, so happy you loved it!
Always a winner! Easy and delicious!
VERY GOOD RECIPE! My husband and I have this almost every week since I ran across the recipe.
Curious to know the actual serving size according to the nutrition table that follows the recipe.
Glad you enjoyed this sheet pan chicken!
This was so good, Lisa! I subbed in broccoli for the zucchini but otherwise followed exactly and it came out just perfect. My husband rated it “a keeper” … his highest praise.
So glad you’re loving this sheet pan chicken Nina!
This is delicious!!! And very easy, which I really value. I added some eggplant and green beans because I wanted lots of veggies. My new favorite recipe!
So good!!! Used a block of feta and crumbled up a bit, served with white rice and red wine. Whole family loved it, going in my favorites folder.
Glad you enjoyed this sheet pan chicken Amanda!
We loved this so much. I used broccoli and a few mushrooms and 1 potato, I didn’t have zucchini. The marinade is so yummy and the feta at the end makes it!!
Glad you enjoyed this dish with a few veggie tweaks!
So tasty! I added green beans instead of zucchini and it was perfect with the flavors of the marinade.
My family loved this recipe! My husband loved all the delicious flavors and my son loved the chicken and olives. I made a side of seasoned brown rice which went perfectly with the Greek chicken. I loved how as the chicken is cooking you can clean up the kitchen so you don’t have as many dishes to wash afterwards. This will be added to our dinner rotation for sure!
Happy to hear this recipe was a family win Heather!
Really good! Even the pickiest Eater liked it!
honestly, this was so easy and so tasty we’re definitely adding it to the recipe book. would be great for a large group too.
Glad you loved this sheet pan chicken Alison!
Great recipe! Tons of flavor!
Made this with a side of brown rice and it was absolutely amazing!!!! Put it in the recipe box!
Amazing! Glad this dinner was a hit.
It was delicious. Great flavors. My family enjoyed it.
Glad the whole family loved this one Suzanne!
This recipe is one of my go-to weeknight meals. Since it’s just my husband and I, we typically get 2 dinners out of this 1 meal. Sometimes I serve it along white rice or pearl couscous. The greek flavor and smells fill our kitchen. It’s definitely on my top 5 recipe list.
This truly is such a weeknight staple!
This was a great easy meal! I marinated the chicken for about 2 hours and it came out juicy and delicious. I cooked this dish for out of town guests and they were impressed. I will definitely make this again!
So happy you and your guests loved the recipe Yolanda!
Absolutely delicious! Second time making this tonight. We are not big squash fans so no squash the first time and we used tiny red potatoes the second go round. So good! Thank you for the simple week night dinner recipe.
***Forgot to add that we also made an additional of baby artichokes! So delicious!
Sounds great with the baby red potatoes Shannon! Glad you’re loving this sheet pan recipe :)
Made this twice and I feel like served with some quinoa, it is becoming a family favourite. Easy and delicious! Thank you for the recipe, would love some other recipes of this kind :)
Absolutely love this recipe. I am not sure where I went wrong though as my vegetables were full of water – could have just been the mix of vegetables I chose (peppers, zucchini, onion, cherry tomatoes). It was like soup under the chicken, tasted great flavour wise, but the veggies were kinda sloppy. Perhaps adding a few small potatoes will help absorb some of the water?
Otherwise, the flavor was great, it looks really impressive and makes a ton. I will definitely make this again!
Hi Renee – it could have been that you just used a higher ratio of watery vegetables, such as zucchini and tomatoes. But yes, adding a few small potatoes is a great idea as well!
Not being particularly fond of cooked zucchini I replaced them with broccoli and I replaced the cherry tomatoes with sun dried tomatoes which I only added at the end with the olives. I also added potatoes. It was absolutely delicious and so quick and easy. And no liquid at the bottom.
I love this recipe and will probably experiment with it for some time. I’ve already received a request for next week. Thank you so much for sharing
This recipe for the win. So yummy and easy. Thank you Lisa!
Excellent recipe. We will make it again. Next time we will add a few more veggies. Yum!
AMAZING!!!!! Melt in your mouth. The flavors are so tasty and a great combination.
OMG I made this (Greek sheet pan chicken) and it was the most flavorful, heavenly thing I have ever made. . . Okay, I may be a bit dramatic, but seriously it was AMAZING. I wouldn’t change a thing :)
P. S. I just want to thank you for all of these recipies. I just discovered this site and now it is my go-to when I’m in need of a little inspiration (especially with meal prep).
Very delicious! I marinated the chicken thighs overnight and added baby Dutch potatoes. A definite keeper! Thank you :)
This marinade is wonderfully fresh. I kept some chicken back and just grilled it with no vegetables. Either way got a thumbs up. Especially from the kids. We will .be making this dish again. I paired it with Greek Lemon Rice.
This recipe is great. I followed it to the letter and my family thought it was way fancy. One note: After 30 minutes at 425 degrees, the chicken was done. Internal temp of 170 degrees. So instead of adding green olives, feta, etc., and putting it all back in the oven, I put those parts on a quarter-sheet pan for 10 minutes. Long-winded way of saying that 425 is too hot for a 45-minute cook time. Next time I’ll try the oven at 350. (And yes, I do use an oven thermometer.)
This was a hit for my family. The only thing that i would like to change is to use skinless, boneless thighs. We just aren’t used to bone in anymore. My son bit down hard and was afraid he had chipped his back tooth. My fault for not warning him. Can you tell me how boneless chicken thighs would alter the baking time for everything? Also to avoid one more bowl to wash I put the chicken into a gallon size ziplock bag to marinade them. Just tossed it afterwards. Perfect meal. Delicious! Oh and used castelvetrano olives because we don’t really like olives–well we do now :) they were so flavorful, but delicate.
I used boneless breast as that is what the kids prefer. The cooking time was reduced to 15 and then 5 after the cheese was added. I also grilled some of it after using the marinade. The Kids were especially happy. This makes it a win ,win in itself.
Very good! My Mom used to make this in a 13 x 9 baking dish. I remember the first time I made it for her, using a sheet pan. She loved the idea! I make smoked sausage, Italian sausage, salmon, pork chops and mini meatloaves all as sheet pan dinners.
Very little prep, virtually no cleanup, and if you have a picky eater, put the offending items he/she wont eat on the other side of the pan….your side – my side!!
Amazing! I’m wanting to prepare this again with 8 servings. Do you recommend using a second pan or cooking it all on a single half sheet pan?
Thank you!
I would use another pan so the veggies and chicken aren’t too crowded.
This dish was incredible. I used instead boneless/skinless thighs. Just made sure I didn’t over cook the thighs. It came out perfectly. Leftovers for lunch the next day tasted even better. My hubby loved it as well.
Happy to hear both you and the hubby loved this recipe Sandy!
How long did you end up cooking the boneless thighs? I’m wanting to try this, but don’t care for bone-in, skin-on personally.
You can google sheet pan dinners and see all kinds of ideas for one pan wonders. I carefully line my baking sheet with foil and then a piece of parchment over top. Clean-up is seconds!!!
This was the best chicken ever…I did pull the chicken out and brown in cast iron and put back in amazing recipe
Also marinated chicken overnight
Yay! Glad this recipe worked out perfectly Danielle.
Got a double WOW, on this one. I actually followed the recipe on this one the first time through. Used organic Avocado oil though. So good made it again the second day and added apple slices and cardamom. Seasoned the plates with Sea salt and pepper then served, Wow, Wow! Excellent journey you have shared with us all. Peace Rick
This is my new favorite sheet pan meal! So yummy and easy for company. I used artichoke hearts which I love to the veggie list.
I made this for dinner tonight per my daughters request and it was a total hit. So many delicious flavors and colors. We served it with mini red potatoes on the side.
Yay! Glad this recipe was a win Deanna :)
Hello,
I am excited to make this ahead for a retreat. Can the marinade be completely made a day or two in advance? I can’t have cheese so will use the olives and artichokes at the end. Do you suggest marinated artichokes or just regular.?
Thank you,
Sandy
Yes, you can make the marinade a day in advance. As for the artichokes, I would marinate them as well!
This was one of the best keto meals I have ever made. Thank you for developing it! My nonketo spouse loved it too.
Glad you and your spouse loved this sheet pan chicken Carol!
Easy to prep, easy to cook and fabulous flavors. I ended up using what we had in the house at the time: skinless, boneless thighs. I reduced cook time a little so it was perfectly juicy. Will put on my all year rotation!!!
Happy to hear you’re loving this sheet pan chicken Leslie :)