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 485 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. 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.

    1. 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.

  2. 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!5 stars

  3. 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.5 stars

  4. Made this for dinner and it turned out great! I used chicken breasts instead. I’m saving to make again in the future! :-)5 stars

  5. 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.

  6. Delicious and easy! Thank you! I used butterfly skinless chicken breasts and followed your times for that and it was very good.5 stars

  7. 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. 👌5 stars

  8. 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.5 stars

  9. 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!!5 stars

  10. 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!!!5 stars

  11. 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 !

  12. 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.4 stars

  13. 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!!5 stars

    1. 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.

  14. 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!

  15. 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! 😋5 stars

  16. 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

    1. 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.

    2. 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!5 stars

  17. 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!!!!5 stars

    1. 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. :)

  18. 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!5 stars

  19. 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.

  20. 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.

  21. So Yummy! Already passed the recipe onto family & friends! It definitely will be a regular, love it was was and only 1 pan!5 stars

  22. 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!5 stars

  23. 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).5 stars

  24. 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!!5 stars

    1. 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.

  25. 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.

    1. You can use skinless chicken thighs instead, or chicken breasts (but will need to follow my baked chicken breast recipe for proper cooking time).

  26. 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!) :)5 stars

  27. 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!5 stars

  28. 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.5 stars

  29. 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.5 stars

    1. 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. ;)

  30. 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!!!!!5 stars

  31. 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.5 stars

  32. 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.5 stars

    1. It’s an oldie but goodie! I’m happy you found it and loved it, Michelle. And serving it alongside basmati rice is perfect.

  33. 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!5 stars