Greek Sheet Pan Chicken
1,071 Comments
Updated May 23, 2024
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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!
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!
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.
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 veggies, and bake for 30 minutes.
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!
Common Questions
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.
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.
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!
- 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!
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.
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
- 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.
- 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.
- 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.
- Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.
- 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.
- 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!
A very delicious meal. Easy to make for someone who lives alone in my 80’s.
Plenty of left overs for a couple of nights
Hi Trevor – I’m so glad you enjoyed this sheet pan chicken! And leftovers are the best. I’m always happy to have plenty of leftovers in my house as well. Enjoy!
Delicious 😋
I’m out of cooking action for a few weeks with a fractured pelvis but I was able to talk my partner through the recipe.
We added some par cooked potato pieces which crisped up nicely.
He did a great job and was very chuffed with himself 👍
Hi Lyndelle – I’m glad you enjoyed the recipe, and kudos to your partner for whipping this up! Best wishes on a quick recovery!
Lisa, can you marinate the olives with the vegetables?
Yes, you can do that.
Absolutely delicious every time – it truly is the ‘winner winner Chicken dinner’ in our house! Everyone I have served this to has wanted the recipe – from the kids to father in law….. Many thanks Lisa. Love your work!
You’re more than welcome, Nichole! And it definitely deserves that moniker, haha. Enjoy!
This was such an easy meal to make and it was absolutely amazing! I made it exactly how it states and put it over a bed of orzo. So happy I found your website!
So happy you loved this sheet pan meal, Cassidy! And hope you enjoy more of my recipes in the future. :)
Super easy and oh so flavorful! The drippings are great over rice as we had brown rice already cooking and changed direction when I ran across this recipe! No huge mess, either!
Hi Diana – so glad you enjoyed it! Rice is the perfect side to serve it with.
Wonderful flavors! My family went crazy for this dish and were even talking about it the next day. It’s earned a permanent spot in the rotation. Thank you!
Hi Denise – Thrilled to hear this sheet pan chicken hit the spot!
So flavorful and yet simple. It’s a regular on our menu. I use TraderJoe’s crumbled feta with Mediterranean herbs. It’s amazing. And any unused veggies from the week end up in the mix. I often double the recipe, using two sheet pans, for company. Always a big hit.
Amazing!
So, so good!!
Thanks, Lisa!
We’ve made this a few times and love the flavour! But there is always soooooo much liquid in the pan by the time it’s done and the veggies are kind of soggy. Do you have any tips to prevent this?
Hi Kirsten – that’s because the Greek veggies I’ve used are very water-dense ones, like zucchini, tomatoes, etc. You could always swap those out with different veggies, like more bell pepper or maybe artichoke hearts.
Yes! We used two sheet pans for the first 30 minutes of cooking; then, we nestled the thighs into the pan with the veggies for the final cooking time and both the chicken and the veggies stayed much more dry. What a delicious recipe! Thanks, Lisa!
Love this!!!!! Such a great recipe… I will say this… sometimes the thighs do cook longer and the veggies may get over done but we actually prefer it this way over the rice… Yum!!!! Y’all just amp up on the spices and lemon zest… No reason to complain its so good!!!!
Hi Claudia – Happy to hear you’re loving this Greek sheet pan chicken! You could also roast them on two different sheet pans if you find that happens.
Can you use chicken breasts? Probably, need less cooking time? Also, can you use Broccoli along with zucchini?
Thanks, Donna
Hi Donna – Yes, you can use chicken breasts but it will need less cooking time (follow my baked chicken breast recipe). As for vegetables, you can add broccoli if you’d like. Just make sure not to crowd the pan too much or roast them on a separate baking sheet.
This was awful. The vegetables were so soggy as the chicken needed more cooking time. Even at normal time they were mushy. Very little flavor.
I was sure this would be a hit with all the great reviews but my family didn’t like it. The only thing I changed was using boneless skinless thighs. Kids wouldn’t eat it and it gave me horrible bloating and stomach pain. I’m guessing it was just way too much garlic for me.
Sorry to hear you didn’t enjoy this recipe. Hopefully you’ll enjoy some of my others more!
A ‘go-to’ recipe that can be prepared in advance and put in the oven while you’re finishing up some last minute work. Big favourite in our house!
Yes, definitely! Sounds like you’ve got this recipe down, Colleen. Enjoy!
This was excellent – thank you. The olives and feta really make it! Served over orzo – yum.
Hi Deb – Can’t forget the olives and feta for the final touch! I’m glad you enjoyed this sheet pan dinner.
This was my first ever favorite Downshift recipe favorite, and turned me into a loyal follower and a lover of Greek cooking! I can’t count how many times I’ve cooked this, both by the recipe and with variations. This works vegetarian using chickpeas instead of chicken, and it works great if you add little white potatoes in the beginning. it’s always on my dinner rotation!
Hi Maria – I love all the different variations you made with this recipe! Happy to hear this has become an indefinite meal in your rotation.
O.M.G. Just made this dish, and I love it! It’s bursting with flavor. Chicken skin was beautifully crispy. It’s a versatile recipe, because you can trade/add whatever veggies you have on hand. Rice is a great addition for the excess liquid. Perfect comfort food! This one will go in permanent rotation in our house!
This really is such a versatile sheet pan dinner! Glad you loved it, Teresa.
We made this recipe so many times. Everyone enjoys it. I’m Romanian so I add even more garlic, I also play with veggies I have on hand. I always add a small jar of artichokes. My 5 and 7 years old ask for this at least once a month. Thank you, Lisa! Keep simple and healthy recipes coming.
Hi Nina – Happy to hear everyone loves this sheet pan chicken! I bet this tastes amazing with artichokes as well.
I had some artickoke hearts and some fresh spinach that needed to be used, so I stirred both into the veggies when adding the olives and feta. It was yummy!
Sounds perfect! I’m glad you enjoyed this sheet pan chicken, Kathy.
Delicious!
My family and II have so enjoyed many of your recipes Lisa
My daughter now is requested them to have on hand to make for her family.
I’m proud to share such healthier options for them. Keep up the good work.
Happy to hear the whole family loves this sheet pan chicken recipe!
Was delicious, but I will cut back on the olive oil next time- a little too much.
Glad you enjoyed this sheet pan chicken!
Once you cook the chicken this way there’s no other recipe you wanna try.
I couldn’t agree more! I’m glad you love this chicken recipe, Maria.
Trying this tonight !!
Hope you love this Jaon!
Sensational and easy
Happy to hear you love this one, Michael.
I want to use skinless boneless thighs and I need to cook for about 35 people. So I will have two large aluminum pans and they will be quite full. How long would you adjust the cooking time, veggies and then chicken?
I would keep the cooking time as is for now, and keep your eye on them as they cook. You might need a little longer given that you have two trays going at the same time, but boneless thighs tend to cook quicker than bone-in thighs.
I made this for the first time last night and LOVED it! I subbed sliced dates for the zucchini, added some balsamic to the marinade, used fresh parmesan and tzatziki in lieu of feta, and topped with diced cucumber. Such a lovely combination of food groups and flavor– thanks for sharing this recipe!!
I’m loving your twist on this recipe, Jackie! Sounds delicious.