Greek Sheet Pan Chicken
1,161 Comments
Jan 06, 2025
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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.
Greek Sheet Pan Chicken Dinner
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 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!!!
Happy to hear you’re loving this recipe from the cookbook Susan!
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!
Happy to hear the whole family enjoyed this sheet pan chicken Melanie :)
Soooo good. I have made it several times and also shared the recipe with others. Thank you.
Glad you’re loving this sheet pan chicken! Also, thanks for sharing with others :)
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!
~Amy
Glad this came out great with boneless, skinless thighs instead Amy!
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!
Great idea on using the extra liquid to flavor rice Jamie! But, I’m glad this still turned out great :)
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.
Glad you were able to put your fresh herbs to work in this recipe, Kathy!
Excellent!! My husband could not stop eating it!!!
I’m so glad you both enjoyed this recipe!
Absolutely delicious. Made it for my brother when he visited and he loved it and asked for the recipe. Freezes well.
Aw, I’m glad your brother enjoyed this Anne!
This was so yummy. In the future, I would marinade the chicken in a bag overnight.
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…
Thrilled to hear you’re loving this sheet pan chicken!
This is sooooo deliciously good!
Happy to hear you’re loving this sheet pan chicken, Linda!
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!!
Happy to hear both you and your wife loved this chicken recipe, Henry!
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..
Glad this worked out great for your dinner party Ann!
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!
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 :)
My entire family loved this! The marinade is seriously the best!!! A+++++++++++
Happy to hear the whole family is loving this recipe Kara!
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.
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!
I doubled this recipe, it was absolutely delicious. I would even contemplate adding more veggies.
Always a great idea to double and save for later!
Delicious . I would use a little less garlic.
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.
Haha, thanks so much, Christine! So happy you loved the recipe.
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 😋
I’m happy you enjoyed it, Lina!
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.
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.
Absolutely delicious. Followed recipie as written except added baby white potatoes along with the Vegatables.
It’s a keeper for sure. Thanks Lisa.
Happy you loved the recipe, Jean!
Delicious! Folowed the recipe exactly, perfect amount of marinade. So easy, will be a repeat!
Happy to hear you’re loving this sheet pan chicken, Emily!
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!
Glad this has become a staple in your meal prep routine!
Hi. Did you cook the boneless thighs for a shorter length of time or the same?
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!
Happy to hear you’re loving this sheet pan chicken!
This recipe is consistently on repeat in our house. So easy yet so flavorful! Especially good now with the abundance of fresh produce!
Happy to hear this has become a staple in your house, Lauri!
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.
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.
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.
Glad this chicken recipe has been such a win with your family, Linda!
Loved this. But could I marinate chicken over night?
Yes, no problem.
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.
Glad you enjoyed this recipe Tabitha!
This recipe was great!
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!
Can you use skinless chicken thighs?
That’s fine!
I did and they were great! Mine were boneless/skinless. Same cooking time with no problem. Not dry.
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!
So glad the whole family loved this recipe Kathy!
This was absolutely delicious. Easy to make. Definitely will be making this again
Happy to hear you enjoyed this recipe Jennifer!
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!
Happy to hear this recipe has become a new favorite and that you’re loving your new cookbook Mascha!
This is my new favourite go to recipe for chicken have made it several times and it never disappoints
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!
Glad this recipe was a hit, Jennifer!
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 :)
Happy you found a winning chicken recipe everyone can enjoy Lara!
Absolutely love this recipe! One of my go tos. So yummy and flavorful
If you are using boneless/skinless chicken, reduce cooking time by ~20 minutes. Fantastic recipe!
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!
Haha, I appreciate that, Margaret!
This recipe is delicous and so easy to put together. Thankyou.
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!
I’m happy to hear everyone loved it!
Just made it for the first time and it’s amazing! Will defo be making again. Simple and tastes delicious!
Glad your first time making this was a success Gemma!
Fabulous fabulous! So flavorful and makes for great leftovers!
This recipe is fabulous and easy! My finished product looked just like the picture. It has become a family favorite!
Happy to hear this has become a family favorite!
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!
Anyway, to use boneless skinless chicken breasts instead? Thanks
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.
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. ❤️
Thanks for sharing your tips, Michelle!
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.
Glad you enjoyed this dinner idea Amanda!
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!!!!!!!
😉
Nothing wrong with a little extra garlic! Glad these worked out perfectly in the air fryer as well :)