Greek Sheet Pan Chicken


This post may contain affiliate links. See my disclosure policy.

Jump to RecipeJump to Video

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 388 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!

You May Also Like

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.

Leave a comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I’ve made this recipe several times and it is a real crowd pleaser. Looks beautiful coming out of the oven too. I like to add artichoke hearts. Great leftovers.5 stars

  2. This recipe was SO easy to prepare ahead (the day before or the morning of) and throw in the oven when it was time for dinner. I’ve made it so many times and we enjoy it each time. The slightly melted feta cheese with the olives makes a great flavour as well. Definitely try this one!5 stars

  3. A go to meal i prep for my crew at the firehouse (except I have to basically triple it lol). Great recipe and super easy to prep and cook!! Love this recipe5 stars

  4. I made this for my hubby last night. It was a beautiful dish. So many colors and the aroma of the chicken was divine. We loved it!!!!! The veggies were perfect and the chicken was so yummy. (Chef’s kiss). Thanks for the inspiration. I’m making your chicken stir fry tonight. Can’t wait!!!! Will definitely be following your channel. Thanks again.5 stars

    1. Wonderful! I’m so happy you both loved this sheet pan chicken recipe. Hope you enjoy the stir fry recipe as well. Thanks Maria!

  5. This was AMAZING! Definitely keeping it in my rotation. Great flavor.. I even cheated once and used bottled Greek dressing and it was still wonderful5 stars

    1. Yay, I’m happy you love this sheet pan chicken recipe, Jennifer! And yes, you can totally sub that in as well. I won’t tell. ;)

      1. OMG!! This is so good! Can’t wait to bring the leftovers to work on monday. The flavours are just amazing. And it doesn’t need any carbs such as rice, or others.
        Easy to make. Love love love5 stars

  6. I just made this recipe tonight and made it exactly as the recipe says to make it. It was absolutely DELICIOUS. Lemony and herby – tender chicken, and the olives and cheese really finished it off nicely. I will definitely make this again!5 stars

  7. Absolutely a winner! Loved this dish and it is on my favourites list!
    You have a real talent for just the right combination herbs!5 stars

    1. The juices from the chicken will naturally come out as it cooks. But, others have tried roasting the vegetables on a separate sheet pan so they’re not covered in juice.

    2. I love this recipe! I’ve made it so many times, I know it by heart. I add more and subtract veggies as I have them. The sauce over a side of rice is amazing! Absolutely delicious.5 stars

  8. I loved this!! The flavors are fantastic and I love that it’s so easy to make! It was also a big hit with the fam, so it’s a keeper for me.

    I mixed the marinade in a big bowl and left the chicken in there while I cut up the veg. Moved the chicken to a different bowl and mixed the veg with the marinade. Dumped the veg into a baking dish and set the chicken on top.

    I bumped up the veg content by adding half a head of cauliflower, half a dozen big white button mushrooms, and a red bell pepper. I omitted the feta and just cooked the whole thing all in one go.

    It’s so easy and good! The chicken skin gets super crispy. Mmmm.5 stars

  9. Delicious and easy! Holy smokes what sorcery is this? The veggies take on so much flavor, similar to a ratatouille. We cut back on the oil, and it was still outstanding. An excellent veggie forward low-carb dinner!5 stars

  10. This was a last minute search for a quick sheet pan dinner- dang! This was amazing. The marinade was easily put together, and fortunately I had all the ingredients. The one I didnt have was cherry tomatoes, but I did have a can of fire roasted diced tomatoes! I just drained the tomato sauce and added the tomato chunks. It worked so well, I will do the same next time. I was the “star cook” tonight as my husband showered me with praise and begged to add it to our dinner rotation. DONE!5 stars

  11. I found that, during baking, the oil/maranade dripped into the vegetables and made them oily. But both vegies and chicken were very tasy. Any ideas on how to avoid that? Thanks.

    1. I have seen others bake these on two separate sheet pans if you don’t want your vegetables too oily. I hope that helps, Irena!

  12. This meal was incredible. I used strips of no skinned breast of chicken but followed everything else almost to a T. The last step that I did was to broil it for a bit of time to get that chicken a bit charred like in the picture. It was one of my favorite meals that I’ve ever made. So thank you !!5 stars

  13. I have made this receipe multiple times and it never fails. I have done it the original way and have also substituted zucchini for broccoli (since it it my daughters favorite). Such a simple one pan meal that the whole family loves. I have a 6 year old and she loves this chicken (do I dare to say almost more than chicken nuggets).5 stars

      1. Amazing! Everyone I’ve made this for loves it. It’s healthy and very delicious you’ll want to go for me. I do always double the veggies minus the onion and I have plenty of leftovers for the week. Sometimes I’ll serve with a side of mashed potatoes. Perfect!5 stars

    1. Yes, you can. But, chicken breasts need less cooking time, so be sure to reference my baked chicken breast recipe for exact timing.

  14. I loved this recipe and added another type of squash and artichoke hearts. Served over wild rice blend. Loved it.5 stars

  15. Super yummy!!! I upped the veggies a little (since I had them on hand) and used boneless, skinless thighs (only chicken that was defrosted). The recipe was quick to make and clean-up was a breeze! The marinade was excellent and both the chicken and veggies were full of flavor! I’ll definitely be making this again!!5 stars

      1. This was awseome! I added small potatoes cut in 1/2 & added brusselsprouts & yellow squash! Will be making again.5 stars

  16. Love this easy weeknight sheet pan recipe. It can be a great fridge or freezer clean out for any veggies. We have this on repeat.5 stars

      1. You can marinate it for a bit longer, but no more than 2 hours or so since it has lemon juice in it.

  17. Restaurant worthy! My lemons were huge so ended up with major lemon flavor which we love. Swapped white onion, halved the olives and didn’t bother with parsley. Had Roma tomatoes on hand so quartered those.
    Delish!5 stars

  18. I live alone so I made this but used a small skillet as i didn’t want to turn on my oven. I followed marinating directions for meat and veggies, but cut the chicken into strips. I sauteed the chicken and then added the veggies to the skillet and cooked on low for about 15 minutes. I then stirred and cooked further on low until everything was done to my liking. It was delicious.5 stars

    1. This is a super easy recipe that has become one of my favorites. Sometimes I use a mix of breasts and thighs so as to appeal to everyone. I serve with couscous or rice and a salad. Always a hit!5 stars

  19. We really enjoyed this. It was quite easy with only a little bit of hands-on time before you pop it into the oven. My oven runs a little hot, and I was watching this. I added the second set of veggies at 25 minutes (and added pepperoncini because I had it) and cooked for 10 more minutes. It was perfect and the chicken thighs were up to temp.
    Great flavors!5 stars

  20. What a great and easy dinner! I had an abundance of veggies to use up from my garden so this was perfect and I used boneless chicken thighs so they cooked quickly and stayed moist. Very flavorful and healthy!5 stars

  21. Looks delicious. I will try this recipe this week! However I have lots of skinless chicken thighs on hand. How would I alter the recipe since they don’t have skin?

    1. You can keep the recipe as is! Just double-check on the chicken when it’s 10 minutes from being done to make sure they don’t overcook or anything.

  22. Can you please specify the size and type of baking sheet. I just learned that I can’t use an aluminum sheet as it may give off a metal taste and react with the acidic ingredients (lemons, tomatoes). So now I’m wondering shat to buy stainless steel sheets or ceramic sheets from caraway. Thank u.

  23. Lisa is a genius! Been following her for years, finally bought the cookbook, in part because of seeing this gorgeous recipe! And it did not disappoint – my picky 10 year old loves olives and feta cheese, so this was a brilliant way to also sneak the veg in!

    I adore your style, and your clean fresh perspective – keeping it real!5 stars

    1. Aw, thanks so much Jennifer for your kind words! And thanks so much for buying my cookbook. I’m thrilled that you and your little one love this recipe. :)

  24. Looks amazing and was great but my chicken skin and tips of veggies like onion and bell pepper were burning at the 20 min mark with 10 mins left to go. Is there a reason for that? The chicken skin was curling upwards and burning by 12 mins in. I followed the recipe to a T and my oven is only 6 months old but very new.5 stars

    1. Hi Ann – All ovens cook and heat differently. So if you find that your veggies and chicken are burning a bit at the top, I would reduce the cooking time next time!

  25. My new go to favorite meal. I usually make some lemon chicken orzo to go along with for my carb loving children. So fresh and delicious!5 stars

    1. A lemon chicken orzo sounds like a delicious pairing with this sheet pan chicken, Josie! Thanks for leaving a review.

  26. This was probably one of the most delicious, Greek chicken recipes I’ve ever tried! I went exactly by the recipe except we added small chunks of yellow potatoes. Our whole family thought it was just the best dish ever!
    I will serve this again !!!5 stars

  27. When I took the pan out of the oven it looked just like the picture! Hardly ever happens. However, that pleasure was totally eclipsed by the taste; delicious is an understatement. The whole family ate it, so there were no seconds or left-overs.

  28. This recipe is one I make twice a month. It’s quick, easy and delicious! I love that I can use different veggies, whatever I have on hand, and have even included diced potatoes. The leftovers are also amazing the next day.5 stars

  29. This was absolutely delicious! I will say that I subbed out the feta for bleu cheese and the tomatoes for broccoli, and I marinated the chicken all day. I served it with cauliflower rice. Thanks, so good!!5 stars

      1. This recipe was beyond delicious. I had everything on hand. I’m not a fan of olives, so I left them out. Thank you for an amazing low carb dinner idea. I will be making this again and again. My boyfriend loved it as well. I look forward to adding eggplant in the future as recommended by another reviewer. Such a versatile recipe… though amazing as is.5 stars

  30. This recipe sounds wonderful, Lisa! I would prefer using chicken breasts (with skin and bones) and wondered if you’ve ever used them in this recipe? If so, were there changes that you made ( such as with the oven temperature or cooking times) ? Would greatly appreciate your advice. Many thanks!

    1. Yes, you can use chicken breasts. But, I recommend cooking them later in the process as chicken breasts need less cooking time than the veggies. You can reference my baked chicken breast recipe for timings :)

  31. This was fantastic! I had a bunch of Japanese eggplant from the garden that I threw in, they were a great addition. I’ve passed this on to my DIL and also my vegetarian daughter (she can make it with just the vegetables). It’s also ridiculously easy. Thanks for the recipe. I will be making this again.5 stars

  32. This is one of my absolute favorites and I’ve made it several times! It’s so hearty and tasty, especially with the olives they just make the dish! It’s super quick to throw together too, love it!!5 stars

  33. This was an absolute HIT.
    “… the best thing you’ve ever made!” – my husband
    “You should open a restaurant!” – my mother-in-law
    I looked away and pretended not to notice as one of my kids licked their plate clean in front of our guests. I served it along with lightly steamed yellow wax beans and it made for a perfect summer dinner. Thank you, Lisa!
    Sarah, Vancouver Island5 stars

  34. This recipe was so easy and DELICIOUS! My friend and husband were both raving over the flavors! Definitely making again!5 stars

      1. My family really liked this one! I added fresh sage leaves under the skin of each chicken thigh. I also used McCormick Garlic Parmesan packet to season the chicken and followed the recipe the rest of the way. This way was just a bit quicker to make for a week day meal.5 stars