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!
This was amazing and more filling than one wolf expect. A strong winner in our house and an absolute must try!
This is now a staple recipe in our house! We will make this for a lifetime!
Lisa, thank you for all of your delicious and healthy recipes! This one is just fantastic and beautiful. I served it to my sis and husband while they visited, not mentioning where I got the recipe. So funny when we were talking later in the day, she asked if I had ever seen your site. Yesss!! That’s where this recipe came from! It was fun realizing we shared the same love for your site?
How funny! Happy to hear all of you enjoyed this sheet pan recipe and are enjoying Downshiftology recipes :)
So yummy and quick to make! My husband loved it! My kids complain about literally every meal so wasn’t expecting much haha but even they loved the chicken (still working on getting them to love veggies!) I served with rice that had butter and a random mix of Mediterranean spices stirred in!
Thank you so much!
Absolutely love this recipe! The chicken is moist & full of the most delicious flavor. Enjoy having a simple recipe baked on one pan for easy clean up. The vegetable combo pairs perfectly together. Definitely adding this to my meal rotation.
This recipe is absolutely delicious! I added mushrooms and my whole family loved it! Thank you so much!
Fantastic dinner. Flavorful, colorful and easy! We used rice and platted it up for a professional looking meal! (The colors in this dish making it perfect) This recipe is a hit at our house and I plan on serving it to guests! Thank you Lisa for sharing this wonderful, easy and delish meal.
Happy to hear you’re loving this sheet pan chicken Linda!
I made this last night it was a hit with the whole family I will definitely be making it again. I used thigh fillets and it was delicious.
Easy quick and amazing. Love this recipe. Veggies turned out perfect. I did put the pan under the broiler for about 5 min which crisped up the chicken beautifully. This is definitely a do over.
Happy you loved the recipe!
How come no one has addressed the issue of way too much liquid being in the pan? This comment has been asked several times. What do you do about that?
I don’t do anything about the liquid. It’s normal to have that liquid released from the veggies and chicken. I just scoop out the veggies and chicken from the pan with a slotted spoon and serve them up. :)
OK. Thank you. I kind of got the impression from the recipe that the vegetables were supposed to be more roasted, rather than cooked in the juices. And I did not see where anyone had commented that the liquid was normal. I made it. And it was delicious. Thanks for clearing that up.
Easy recipe and so delicious! One of my favourites to make and leftovers taste great too.
Whenever I bake chicken in the oven, even if it’s fresh and has not been freezed, it releases so much liquid which then in turn softens the vegetables around. They become mushy instead of baking well to soft and slightly crispy. I wonder if there’s a way to avoid this?
Yes I made this recipe and was not expecting the vegetables to be as mushy as they were….recipe tasted great, but I would like to know a way to avoid this as well
The whole family absolutely loved this recipe! Super healthy too!
This meal is absolutely delicious and I follow the recipe to a Tee. Have made several times this since discovering it a couple of months ago.
I am however hosting folks who prefer white meat. Would you recommend I use bone-in or boneless? I want them to get the same amazing flavour thighs provide. Thanks for sharing this recipe!
I’d say both will work just fine. But if you’re using chicken breast, the timing will be different. You can reference my baked chicken breast recipe to make sure they don’t dry out!
AMAZING & SIMPLE. I love chicken & Greek food so combining the two was AWESOME. I love the variations of taste & texture with this meal & what’s also great about this recipe is that it’s a sheet pan dinner, which means less dishes, less mess, less clean-up & more time to enjoy all the deliciousness.
My family absolutely loved this recipe!!! It was so easy to make and I love that I didn’t have to go searching for ingredients I have never heard of before. Wholesome and delicious. Love, love, love all of your recipes Lisa. Thank you once again for all of your hard work!!
I’ve made this recipe (without olives and feta because it’s not my thing) and it was absolutely delicious. LOVE IT! However, the second time I made it, I used this recipe to marinate chicken breasts overnight and then used the remaining marinade on all the veggies (and added mushrooms, too) and made shishkebabs on skewers… OMG!!! So much flavor you don’t even need tzatziki (and I’m a fan of tzatziki) to enhance it. TRY IT! AMAZING. Thanks for the recipe. It is a nice healthy and DELICIOUS addition to the family rotation!
Great idea on using up the leftover marinade Melissa!
I don’t normally take the time to leave reviews, but I felt the need to comment on this amazing recipe. Super easy, and absolutely delicious. So flavorful. I read the reviews before preparing and a couple commented on it was too much water. Mine was super juicy and when I took it out of the oven to add feta and olives I drained some liquid off. Was perfect!! Thx u for the delicious recipe!
Thrilled to hear you enjoyed this Greek sheet pan chicken!
This is the 3rd time I have made this! It is so delicious and easy for a weeknight meal!
I made this and surprised myself it was really easy to prepare and delicious
This recipe is on our weekly rotation. It has achieved the near impossible goal of being easy, delicious and healthy. I have even substituted capers or pickles when I’m out of olives. It is always a hit. My kids love it too. Thank you so much!
Happy to hear this recipe has made it into your weekly rotation Chelsea!
Delicious even my picky husband liked it!
I made this for guests last night, but unfortunately, there was way too much liquid from the vegetables so they didn’t cook properly. I guess the liquid also watered down the marinade because it was very bland. I tried putting it under the grill for a few minutes but it just overcooked the chicken. Really disappointed. I don’t know what I could have done differently.
One sheet pan! Loved this recipe. I made this without the cheese and it was still amazing. So easy to make and delicious. Everyone raved how good it was! Thank you for all your healthy recipes.
Glad everyone enjoyed this recipe Valerie!
Made this for my family & love it!
How do you think this would turn out if frozen before baking? I am taking a meal to a new mom and would to bring something that is freezer-friendly if they choose not to make it right away.
I wouldn’t recommend freezing this one before baking, as the veggies will be overly soft after baking.
sheet pans are my new favourite! this is a go to now!!! refreshing, easy, nutritious, and beautiful!
You have to try this recipe! Absolutely fantastic, even substituted vegetables and it came out delicious!
I made this recipe for a ladies luncheon, subbed balsamic vinaigrette for the marinade and added roasted red peppers. Rave reviews! This will be a new go-to meal for my family.
Happy to hear this was a win for your ladies luncheon Amy!
Can I use boneless chicken thighs? When would I add them to the sheet pan?
I’d say you can just reduce the cook time by about 10 to 15 minutes :)
I have made this recipe several times..Easy and full of flavor . Great meal for the family and everyone loves it.
My family loves, loves, LOVES this recipe! I’ve made it on a weeknight and there are rarely leftovers. I’ve made it for company and again – rarely leftovers. Plus, the company usually raves over it as if it was a super fancy, complicated dish. I can’t say enough good about this one – it’s a favorite and remains in regular rotation at our house.
Happy to hear this has become a staple in your house now Jen!
What an absolutely beautiful recipe. I will be making some sheet pan dinners soon. How much more simple could you possibly get. And the gorgeous colors make me ravenous since Covid stole away any desire to eat. Now I can actually visit with our company and play with my Granddaughters while dinner takes care of itself.
God Bless You.
Kathleen Olszewski
Sadly I wasn’t that impressed. There was a lot of liquid because of the tomatoes and zucchini and the chicken thighs were fine but not that flavourful. And 6 servings? For who? My husband and I ate the whole tray. I can’t imagine one tiny chicken thigh as enough for one person.
I made this with boneless skinless thighs and just reduced the cooking time by about 10 – 15 min. It is so so so so good!!! I served with a simple lemony orzo. Don’t skip the olives!!!
This is a very healthy tasty dish and it was fairly easy to make. This is staying on my “to go to meal”. Thank you for sharing your recipe.
Loved this dish as it was very fresh and light!! I added a japanese eggplant to the vegetable mixture as we all like it!! Had to bake mine a bit more due to more chicken but it turned out great!! Marinated chicken all day for exceptionally flavorful and tenderness
Love the addition of the Japanese eggplant! Happy you loved the recipe. :)
Made this with a whole chicken that I cut up in pieces 2 Fridays in a row because it was so good. Easy and delicious😍
Awesome! So happy you love the recipe.
My family loved this recipe as much as I did. The chicken was crispy and juicy and the vegetables were so tasty. To make it a truly one pot dish, I added baby gold potatoes that I cut in half. I did have to bake it a little longer with the addition of the potatoes. Definitely a keeper!
This was so delicious. Really tender and juicy chicken and can be made without the mustard and still taste good.
This is our new family favorite! I use boneless thighs for ease of eating and it is always delicious!
Made this recipe twice. Once for me and my husband then for the family. Everyone loved it. I used boneless, skinless chicken thighs and it turned out great. Thighs were still moist. So easy, and clean up was a breeze. Will use this recipe many more times.
I’m glad your family loved the recipe!
This recipe is AMAZING! Thank you! I’ve used it when entertaining and it makes me look like a gourmet cook. It’s a go-to for my family.
Now this recipe is an absolute must! Not only is it super quick and easy to make it is so delicious! Great for anyone with a larger family or for whoever loves leftovers :)
Great flavor! I’ll make this again. Might add mushrooms, chunks of potato and/or eggplant!
Love the different veggies you added into this recipe!
OMG What a winner!
I found this in your cookbook, which I absolutely love! It comes together so easily, lt comes together quickly and looks gorgeous out of the oven, I served with brown rive.
My husband could not stop raving. I’m fortunate to be able to purchase free-range, organic, humanely raised chickens and this recipe will be my go to for my next friends and family gathering.
Thank you so much for your easy to follow and healthy recipes. ❤️
So glad you and your husband are loving this sheet pan chicken!
This recipe is AWESOME! Thank you for sharing.
What a go to recipe! Quick, gorgeous, amazing flavor! I use artichokes as an add in every time.
Can eat as is or over egg noodles or rice. Great for leftovers if any left :)
Love the idea of adding artichokes to this!
It was very good, the skin on the chicken was crunchy and golden. The vegetables were perfect. Nice blend of flavors.
Hi there!
I had a question about the recipe…
I only have Boneless Skinless Chicken Thighs, Carrots, Small Potatoes, and Onion on hand (along with the oil, seasonings, and a few lemons of course!), how should I proceed using this recipe with what I have?
Can I use boneless skinless thighs?
Yes, you can if you’d like! Just note that they might need less cooking time.
Do you recommend cooking the veggies first, then adding the boneless, skinless thighs?
Just finished this for the first time. I mostly had everything on hand , just a few modifications. And it was delicious! Everyone called it gourmet.
I will add this to one of my favorites for sure!!
I’m so happy you loved the recipe, Wendy!