Greek Sheet Pan Chicken


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Greek sheet pan chicken is an all-in-one meal with succulent chicken thighs nestled around vibrant, Mediterranean vegetables. Just give it a pop in the oven and you’ve got one heck of a dinner ready to serve!

Cooked chicken and Mediterranean vegetables on a sheet pan.

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 — oregano, thyme, garlic, zesty lemon, and of course, pops of olives and feta cheese.

Think of this as my Greek lemon chicken but with a lot more oomph. 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.

greek Sheet pan chicken ingredients

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 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.

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.

Marinating chicken thighs in Greek marinade.

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.

Mediterranean vegetables on a sheet pan.

Bake time. Place the chicken thighs onto the baking sheet, in between the veggies, and bake for 30 minutes.

Raw chicken and vegetables on a sheet pan.

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!

Golden chicken thighs and vegetables on a sheet pan.

Common Questions

Can you swap in chicken breasts?

Yes, you can, with a tweak. Baked chicken breasts only require 20 to 25 minutes of cook time before they start to dry out. So you can start by roasting the vegetables by themselves on the sheet pan, and then add the chicken breasts in the last 25 minutes of cooking.

What other vegetables can be substituted?

This sheet pan is a great way to include in-season vegetables. Potatoes, artichokes, cauliflower, or even eggplant would be great options.

Why is there so much liquid at the bottom of my sheet pan?

Natural juices from the chicken seep out as it cooks. And the vegetables themselves, especially the zucchini and tomatoes, release liquid.

How do you serve this up?

I like to make rice to pair with it on the side, and you can choose white rice, brown rice, or wild rice. But it’s also great served over a bed of black or green lentils for a Mediterranean flair.

Sheet pan chicken and vegetables on a white plate.

Storage Tips

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.

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!

I hope you love this Greek sheet pan chicken as others and I do! If you make it, let me know how it turned out in the comment box below! Your review will help other readers in the community as they make this.

A sheet pan of chicken thighs and Mediterranean vegetables.

Greek Sheet Pan Chicken Dinner

4.97 from 387 votes
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
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, Mediterranean vegetables. Watch the video below to see how I make it in my kitchen!




  • 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.
    Stirring Greek marinade.
  • 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 chicken thighs with Greek marinade.
  • 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.
    Chopped vegetables on a sheet pan.
  • Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.
    Raw chicken and 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.
    Cooking the sheet pan chicken.
  • Sprinkle the chicken and vegetables with chopped fresh parsley before serving.
    A sheet pan of chicken thighs and Mediterranean vegetables.

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.
  • 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. 


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 chicken, sheet pan chicken dinner, Sheet pan recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

This recipe was originally published August 2021, but updated to include new information and photos for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. This was my second recipe to make after purchasing your meal prep cookbook! It was fabulous! I used chicken breasts and they were so juicy and had such great flavor. This was so easy to assemble and the veggies were wonderful!!

    Thank you Lisa!!!5 stars

  2. I rarely comment – this recipe is perfection! Followed everything as is (minus the mustard because of an allergy in my house) Family loved it too! Highly recommend!5 stars

  3. One of my favorite recipes from downshiftology! This is a very easy recipe for a weeknight, and it looks so pretty, but it comes together effortlessly. I’ve also used boneless skinless chicken thighs in this recipe too. it’s nice when you can grab some tomatoes and squash from your garden to make this even more rewarding. I’m so glad this recipe made it in the cookbook!
    ~Amy5 stars

  4. This was great! I read through the comments before attempting this because I just got hosed by another unrelated recipe by a different food blogger (pumpkin dream bars – not a dream!) and saw a lot of comments about liquid. This did not yield too much – just enough to cover the pan. I used the liquid to flavor rice that I made with this.

    Followed the recipe as written and it was tasty! Will definitely make this again – thanks!5 stars

    1. Great idea on using the extra liquid to flavor rice Jamie! But, I’m glad this still turned out great :)

  5. I made this with a side of basmati rice. I used fresh thyme and oregano instead of dried because I have them growing in my herb garden right now. It was DELICIOUS! This recipe will definitely become part of our regular rotation.5 stars

  6. Absolutely delicious. Made it for my brother when he visited and he loved it and asked for the recipe. Freezes well.5 stars

  7. Excellent dinner when I wanted something easy. The zucchini was fresh from the garder, so were the tomatoes and garlic. It was tasty and fast. Will make this again and again…

  8. I used boneless chicken thighs because my wife hates bones in chicken. It came out great. Easy recipe to make. I marinated the chicken for about two hours. Good Stuff!!

  9. I just made this for a dinner party and it was absolutely delicious. Quick, easy and foolproof. Love it! Thank you for sharing the recipe..5 stars

  10. Every time I cook one of your recipes, I thank you for making it possible for me to have such tasty food. I like many of the recipes, but this is probably my favorite in as much as I can make a great dinner without a lot of time marinating the chicken. I have got this recipe down, and it always comes in like a home run. I use a little less time as I have a Viking stove with two ovens and six burners which cooks everything faster than the all recipes provide. Thankfully, the instant read thermometers were a great invention. The only thing that I do differently is to put a sheet of aluminum foil in the bottom of the pan before I start. This makes the clean up a bit easier. I love your website and your videos especially the Provence area in France. I had the opportunity to be there years ago. Aix en Provence has Cezanne’s home and studio as a small museum showing where he painted his paintings of the mountains. His studio has a door going to the outside that is about twelve feet tall and eight inches wide so he could slide his large paintings out the narrow door as the paintings were too large for the regular door. Keep doing what you do!5 stars

    1. Thanks for leaving a review John! I’m happy to hear you’re enjoying Downshiftology recipes and content, and have found a go-to chicken dinner recipe you can always come back to :)

  11. Absolutely love this flavor pairing and basic recipe. But for me, for 4 servings, I use at least 2 peppers, two medium-big zucchini, and a whole red onion, plus the pint of cherry tomatoes, and divide those up between two quarter-sheet pans, with two marinated thighs on each pan. I add a little bit more of everything to the marinade, switch the pans on the racks at least once, and it all works out! We like it with rice or buttered egg noodles.5 stars

    1. You can always add more for the veggies and even bake them in a separate sheet pan as well with a bit more of the marinade!

  12. Oh my! My sincere thanks for this recipe. I made it “ as is” and it was an explosion of Greek Goodness. Once it was plated there was silence except for sounds of “Ahhhh. Mmmmm. Oooooo. Hmmmm” No fence sitting on this recipe Ladies and Gentlemen. Just make it.5 stars

  13. Mmmm so amazing!!! It’s too hot to use the oven so I put the foil lined cookie sheet on the bbq and it was perfect! Thank you 😋5 stars

  14. Another delicious recipe. This is the third chicken recipe I tried this week and we feel like we’re going out to eat at a fancy restaurant. Followed the recipe as written plus added one chopped sweet potato and broccoli along with the onions, bell peppers and cherry tomatoes and it was not only delicious but beautiful with all those beautiful colors. I’ve been sharing your recipes with friends and family.
    Looking forward to keep eating healthier.5 stars

    1. This truly is such a versatile sheet pan recipe! Glad you enjoyed it and thanks so much for sharing more recipes with friends and family, Amnita.

  15. Absolutely delicious. Followed recipie as written except added baby white potatoes along with the Vegatables.
    It’s a keeper for sure. Thanks Lisa.5 stars

  16. Delicious! Folowed the recipe exactly, perfect amount of marinade. So easy, will be a repeat!5 stars

  17. This was a really great Greek Chicken recipe and it’s so easy too! I liked both the chicken and vegetables. I have used this twice now for our meal prep, once with boneless thighs cause that’s all I have and today with the bone-in thighs. I added more vegetables though, since I love vegetables. Thank you for sharing this great recipe! 5 stars

  18. We love this recipe!  Sometimes I substitute a bag of mini peppers for the yellow bell.  Otherwise, it’s easy for company and so delicious!  5 stars

  19. This recipe is consistently on repeat in our house. So easy yet so flavorful! Especially good now with the abundance of fresh produce!5 stars

  20. We’ve made this twice now and is 10/10 – a rare rating with my family! My husband is Dairy and Gluten free and the only accommodation I need to make is to leave some feta off of part of the pan for him. Both times we’ve made this we wished we had more – so next time I think I’ll double the recipe. The first time we made thighs and there was a lot of liquid and it was a tad on the greasy side. We made it with chicken breasts we had on hand the second time and there was a lot less liquid but they were a bit dry, we should have cooked for less time. Either way, it was delicious! The marinade is CHEF’S KISS. Could definitely skip the parsley – we hardly notice it and it takes so much time to wash and prep, not really worth it IMO. Oh and I think using some foil on the pan would help with clean up next time.

    1. Thrilled to hear both you and your family are loving this sheet pan chicken, Melissa! As for the liquid issue, you can try tossing the vegetables in less marinade since the liquid will already seep out of the chicken as it cooks.

  21. Have made this recipe for my husband and myself, when with extended family on vacation, and as meal prep. We love this meal. Healthy and flavorful.5 stars

  22. Easy 5 stars. This dish was delicious. After reading reviews I did out the veggies on a separate pan and added them in about halfway through. This will be one of our new on repeat meals.5 stars

  23. So so so good! And easy! I’d you’re contemplating making this, do it!! I wish I had doubled the recipe for more leftovers!5 stars

    1. I did and they were great! Mine were boneless/skinless. Same cooking time with no problem. Not dry.

  24. Wow! This is one of the best recipes – EVER! FLAVOURFUL. VERY “CLEAN” FOOD. i cut back on the olive oil a bit. Will make this many times. A family favourite!5 stars

  25. OMG, so GOOD! Made this dish twice now. The kids (teenagers) love it.
    First one we ate it just by itself. Second one I made it with rice when sister-in-law and fam came over (9 people). Made 2 sheet pans (double everything) and put it in the oven together. Switched the sheets around near the end to get all the chicken-bits browned. PERFECT! And again, everyone loved it.

    I used boneless/skinless chicken thighs, as that’s the only thing I could find and still worked perfect.
    This is a new favourite of ours now :)

    Oh, and I bought the book (came all the way to Australia to find me ;). It’s amazing!5 stars

    1. Happy to hear this recipe has become a new favorite and that you’re loving your new cookbook Mascha!

  26. This is my new favourite go to recipe for chicken have made it several times and it never disappoints 5 stars

  27. Made this last night…absolutely delicious!  Husband wants more!   He loved it!   I’ll be making it again, for sure!   Greek Sheet Pan Chicken….BIG hit! 5 stars

    1. I usually don’t like chicken, but the family craves it once in a while. So I made this recipe today and it’s so delish! Super easy to make, all natural ingredients and the chicken was perfect and soft. Everybody loved it, including me :)5 stars

  28. If you are using boneless/skinless chicken, reduce cooking time by ~20 minutes.  Fantastic recipe!5 stars

  29. I may have already commented on this recipe, but it’s so delicious and worthy of a second comment! This is one of our favorite sheet pan recipes! I love that it’s so versatile by adding other vegetables we may have on hand. This is a winner in our house!5 stars

  30. Fantastic flavor and very easy to make. I love sheet pan recipes. Everyone loved it and asked for it to be made often. Thank you!5 stars

  31. Just made it for the first time and it’s amazing! Will defo be making again. Simple and tastes delicious! 5 stars

  32. This recipe is fabulous and easy! My finished product looked just like the picture. It has become a family favorite!5 stars

  33. One of my go-to weeknight favorites! This recipe is so flavorful, not to mention easy! Lisa is so good at making healthy food taste amazing and I am so grateful for all her recipes!5 stars

    1. Yes, you can! The cook time will be less though, so you can cook the veggies first and add the chicken in the last 20 to 25 minutes.

  34. It was really good I’ll say that!  I had to make these adjustments after hearing about the liquid issue. Which is totally true.  I also used boneless skinless thighs instead, because I knew I’d eat that skin and just didn’t need to!!  Lol!  I used 2 pans to give everything  room  to cook and not be overcrowded.  I cut my zucchini just in half  not sliced up.  Preheated my pans in the oven before putting everything on them.  Cooked halfway and took everything out and drained the juices.  Added my olives and cheese next baked a few more minutes.  Pulled them out and added my tomatoes and broiled for 5 minutes and then sliced the zucchini’s and mixed them up with all the other veggies.   Marinade was delish  and everything was cooked to perfection.  Hope this helps.  ❤️3 stars

  35. Outstanding!  I did not have zucchini on hand, but didn’t miss it.  I would add eggplant next time and skip the zucchini all together. 5 stars

    1. Omg!!
      What a hit!!
      My husband is not the biggest fan of olives, and my son not the biggest fan of tomatoes, THEY BOTH LOVED IT!!!
      Such flavor!!
      I totally marinated everything together, chicken and veggies, and threw it in the airfryer. 10 minutes on each side, PERFECT! Served over Quinoa. Only difference to recipe was added about 4 times the garlic as mentioned… but always do that, lol, garlic LOVERS here!
      When asked what hubby’s thoughts were, he asked when I was making it again. Can’t get a better response then that!!!!!!!
      😉5 stars

      1. Nothing wrong with a little extra garlic! Glad these worked out perfectly in the air fryer as well :)