Greek Sheet Pan Chicken
1,147 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!
Absolutely bursting with flavour. We loved it. Thank you.
Hi Reidy – Happy to hear you love this sheet pan chicken!
Can I use boneless, skinless thighs for this? I don’t usually get the bone in.
Yes, you can use those as well.
HI there, This recipe is amazing. I noticed when cooking it that there was a lot of water, I think coming from the zucchini. If it wasn’t for the water, I would give this recipe 10/10. Is there a way to get rid of the water, or did I do something wrong? On the edges of the dish where there was no water the vegies came out caramelised and the centre where the water pooled wasn’t as tasty. Any advice would be very welcome.
Hi Steven – A lot of the liquid comes from the chicken. If you want to avoid the juices getting onto your vegetables, you can cook them on a separate sheet pan.
My son said it was the best chicken he ever had!
Hi Denise – Happy to hear this recipe was a hit!
I have a question: The veggies were burnt by the time the chicken was ready. Any suggestions?
Hands down my favourite recipe of Lisa, kids love it, I make it at least once a week. It’s just plain foolproof and delicious. I add extra red onion and 2 extra chicken breasts and it doesn’t affect the recipe at all!
Hi Chantal – Happy to hear you enjoyed this recipe!
This recipe is in my regular rotation. To make it super fast and easy I sometimes use Sweet Italian Chicken sausage cut into 1″ pieces instead of chicken thighs. Thanks so much for the great content.
Hi Shannon – Happy to hear this recipe has become a hit!
Made this for dinner and it turned out great! I used chicken breasts instead. I’m saving to make again in the future! :-)
Hi Jenny – I’m glad this worked out great with chicken breasts instead!
Wonderful recipe, which you can add to and make it a bit of your own. I did 4 different coloured peppers and baby potatoes.
To the marinade I also added limoncello. I marinated the boneless, skinless chicken breasts in a ziplock bag for 1 1/2 hours, tossing the bag occasionally. I also did the same thing with the vegetables.
The chicken breasts were so moist and cut as they say, like butter.
Will be doing more recipes from you Lisa.
Thank you.
Hi Debbie – Sounds delicious with the limoncello!
Delicious and easy! Thank you! I used butterfly skinless chicken breasts and followed your times for that and it was very good.
Hi Penny – I’m glad this worked out great with butterfly chicken breast!
Absolutely stellar.👍 I like it with boneless chicken thighs, too, you just cook it for 15-25 minutes instead. I made quinoa to go with it, mixed it up with the vegetables after they were cooked, and poured the chicken juice from the pan over the whole thing. To die for. 👌
Hi Julia – Happy to hear you love this sheet pan chicken!
Wowwwww!!! This recipe is phenomenal! I never wrote reviews but this so good that I even went back and ate all the veggies cold out of the fridge and they were wonderful.
Hi Rachelle – Thanks so much for leaving a review! Happy to hear this recipe was a hit.
I just made this tonight and my 20 something kids all said it was the best bone-in chicken dish I’ve ever made. The flavor was on point and the veggies were a perfect compliment. Next time I will increase the veggies because we like the plate to be 2/3 veggies and 1/3 protein but otherwise, this recipe is perfection!!
Hi Ann – I’m glad this sheet pan chicken was a hit!
We love a lot of Lisa’s recipes but this is the ultimate favourite. Everything is delicious but these vegetables could convert a non veggie lover, they are so good! Thanks for the ultimate recipe Lisa!!!
Hi Sarah – I’m glad this recipe has made it to the top!
I used skinless chicken thighs and left them marinade overnight . The veggies were cut up and placed in a plastic bag until I put it together the next day . I used feta chunks from a marinaded bottle and tipped it over the veggies . This was delicious and my guests raved and my husband liked it . ( He does not like chicken ) . Thank you !
Hi Anne – Glad this worked out great with skinless chicken thighs!
Made it exactly at recipe is written. Found I had to adjust the heat to 375 because pan was smoking. 375 worked perfectly no smoke and chucked was tender as well as veggies. 2 nd time making just adjusted 375 oven temp from start and again perfect. Every oven is different 385 worked best for me. Good recipe lots of flavor.
Just delicious!!! I use chicken breast tenderloins (baked in separate pan so I can pull them out early if I need to) and it turns out perfect everytime. I cut the chicken up into bite size pieces after cooking and eat it all over some orzo kind of like a Greek chicken bowl. A household favorite for sure!!
Hi Aliana – I’m so glad you love this Greek sheet pan chicken!
Can you substitute chicken for shrimp for this recipe
That should work just fine! But, you’ll need to check how long shrimp needs in the oven as the timing might need to change.
can’t wait to try this recipe tonight!!
perfect 👍 winter choice!!!
excited 😜
Hope you enjoy Carol!
I make meals for dinner at my 95 year old Mom’s so that we both eat “real” food. The Greek Sheet Pan Chicken got rave reviews! Very easy to prep, beautiful on the plate, and delicious!
Hi Phyllis – Thanks for leaving a review and I’m glad you love this recipe!
This was truly FABULOUS! The flavors were just wonderful together! I loved seeing your video and will add this to my go to dinner! Because of my husbands strict diet I took chicken breast and cut them up. They cooked fine just no skin for the lovely crispness that we could have had with thighs. But for our purpose it was so flavorful!! Thank you! And I’ve added it to my having guests for dinner recipes! 😋
Hi Katie – Glad this turned out great with chicken breast!
Hi! We absolutely love this recipe, making it over and over again. But i was really curious what do you suggest to do about the juices that remain from ghe veggies and chicken? I would like things to be a bit more dry, but im afraid to overcook the chicken,or burn the veggies. Thank you so much
Hi Alex – You could try cooking the veggies in a separate sheet pan so that it doesn’t get covered in the chicken’s juices.
I made this last night, and it is a keeper! My family kept saying how much they loved it, so easy and so much flavour. Thanks Lisa!
Wonderful! Happy you and your family loved it, Donna!
Hey, I tend to be a bit if a lurker, but I just wanted to tell you that I’ve made this a dozen times now and it’s become my favourite meal. In fact I chose cooking over getting takeaway when my husband suggested it. It’s so good and thank you so so much for sharing it!!!!
Thanks so much for taking the time to write a review, Mel! I’m so happy to hear this sheet pan chicken has become a favorite meal. :)
Terrific marinade and recipe! I changed this up a little, used an Italian spice blend, added cauliflower, fresh kale and Pak Choi from my Tower Garden, and substituted boneless skinless chicken thighs. Since the change in form of chicken, I thought a lower temp was better and changed that to 350 for 25 minutes. It was perfect!
Thanks for sharing all those tweaks!
Delicious! Only had chicken breasts so I cut them into l thigh sized pieces.
To solve the “too much liquid” problem, I drained the liquid into a pot about half way through cooking, reduced it, and poured it over the meat, veggies and rice when serving.
Hi Natalie – Happy to hear this worked out great with chicken breasts. Also, great tip on the liquid!
I loved this, with a couple changes. I cut 4 large chicken tenders into chunks and marinated them, then added the veggies to toss everything together before baking. I used a whole onion instead of a half, and I found 1/4 cup of olive oil was plenty. 20 minutes at 400 in my convection oven was just perfect.
Hi Karen – Good to know this worked out great with chicken chunks instead!
So Yummy! Already passed the recipe onto family & friends! It definitely will be a regular, love it was was and only 1 pan!
Hi Debbie – Happy to hear everyone loves this recipe!
If there was an option to rate this 10 stars, I would. This was absolutely the BEST! Even my “picky/spice-less/bland-is-best” husband said that I “knocked this one out of the park!” The flavor and ease of this recipe is just lovely. This will be one of my “top-of-the-list”/ “go-to” recipes! I just read the “Common Questions” section and saw your added vegi list, like artichoke hearts & egg plant. I am always looking for a way to add these to a recipe. BINGO! Here’s a great way… Thanks so much!
Hi Darcy – I’m so glad you love this Greek sheet pan chicken!
You’re right, artichoke hearts would be a delivious additon!
I have made this so many times, and have friends that I shared with who also have added to their repertoire. Very very good, super easy, wonderful leftovers, and super healthy!!! One variation i will do sometimes is to grill the thighs after marinating and sheet pan the rest of it. But to get the flavor from the chicken, I’ll trim the excess skin off and place that on the sheet pan as well. Turns out crispy and gives off the good stuff for the veggies, and I end up with grilled chicken (which i love).
Hi Nicole – I’m so glad you love this recipe!
Assuming putting in the marinade overnight is ok?
It’s best to not let the chicken sit in this marinade for too long because there is lemon in it.
When i want to marinate overnight, i just add the lemon the last 30 – 60 minutes before cooking.
This was absolutely wonderful!! I am not a good cook but following the recipe exactly it turned out great. My sinuses decided to deny me the right to taste anything by the time it was done last night but I just had leftovers and omg delicious! Thank you!!
Hi Michael – I’m so glad you enjoyed this Greek sheet pan chicken!
Absolutely delicious.
Hi Molly – Happy to hear you love this recipe!
This dish was super easy to make and the flavors were amazing. This will be added to our meal plan. Delicious
Hi Jane – I’m glad you love this sheet pan dinner!
looks delish! I’m going to try it with frozen zucchini. Wish me luck!
Hope you enjoy this sheet pan chicken, Amy!
Can I use boneless skinless in pan recipe
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.
Had to go on a low cholesterol diet about a month ago.
This recipe is high in cholesterol. I would think that if I removed the skin this would be a better choice for me ?
Your thoughts please.
Thanks
You can use skinless chicken thighs instead, or chicken breasts (but will need to follow my baked chicken breast recipe for proper cooking time).
I made this tonight for dinner and was so happy with how amazing and delicious it turned out!
Thanks, Lizzy! Happy you loved it!
This is one of our go-to meals! Super easy and flavorful! It’s also easy to tweak (sometimes we add more bell peppers just for the added veggies or we’ll use different cuts of chicken and it still comes out great!) :)
Thanks for leaving a review! I’m glad you love this sheet pan chicken, Amber.
I have made this sheet pan recipe at least 10 times since discovering it this summer. I can’t say enough about the flavor and beautiful, colorful presentation of this dish. It’s great for meal prepping for lunches/dinners for a couple days, or impressing guests for a dinner party. So good and super easy!
So thrilled you love it, Beth! It really is a recipe to make again and again. Enjoy!
The whole family LOVES this dish. It’s really easy to prepare and I love not making a big mess. We’ve used parmesan instead of feta, since we more frequently have it available. We end up buying chicken in bulk to freeze, then thawing them for dishes like this one (or the green lemon chicken recipe). We’ve also changed up the veggies based on season.
Thanks Eleanor! So happy to hear your whole family loves it!
This is as good as everyone says it is! And super easy!
I make this over and over again. We first made it for friends who were hunkering down for a tropical storm. Our anxiety dissipated as we dug into this delicious dish. I like it so much I have adapted it for Mexican and Italian cuisine, as well.
Yay, I’m happy you love it! And funny, as I’ve been planning to make some new variations on it as well. Stay tuned. ;)
My absolute favourite recipe. I make it or a variation of it at least twice a month. It is easy to use the marinade with a variety of veggies like potatoes, sweet potatoes, squash…I use boneless or bone in chicken thighs or breasts and adjust the time. Rice if no starch like potatoes. If there are tomatoes absolutely rice and poor the juices over…be generous with your herbs….Sooo good!!!!!
Thanks so much, Jennifer! It makes me happy to hear it’s your favorite recipe. :)
Will you get the same effect if you use chicken breast instead of chicken thighs?
Hi Amanda – make sure to read my notes about that above.
Love this recipe, I’ve now made it twice and most recently doubled it for 9 people; added a few chicken legs and subbed Brussel sprouts for the zucchini & personal preference left the red onion out. Amazing marinade and a huge hit with both the kids & adults.
Wonderful! So happy you love the recipe, Ashley!
Soooo delicious!
This is a family fave! Never disappoints! It’s so flavourful and love the veggies!
I’m thrilled to hear you love this Greek sheet pan chicken, Ann!
I’m not sure how I’ve missed this one all these years, but I made it last night and it was so easy and delicious! Made exactly as written except that I squeezed in 8 thighs, and served it with some basmati rice. Will definitely be making this again soon.
It’s an oldie but goodie! I’m happy you found it and loved it, Michelle. And serving it alongside basmati rice is perfect.
This meal is a favorite in my house. I have to make it at least once a month. My family absolutely loves it. It makes your whole house smell so good! And it’s healthy!
This is a great recipe to have on regular rotation. Enjoy!
This recipe is amazing, so quick and simple but delicious. My family request it at least weekly
Yay, love to hear that!