Greek Sheet Pan Chicken

Why You’ll Love This Recipe

This dish is easy to prepare, requires minimal cleanup, and delivers maximum flavor. The combination of marinated chicken, caramelized veggies, and tangy lemon makes it fresh and vibrant. Plus, the sheet pan method ensures everything cooks evenly and comes together in under an hour. It’s nutritious, comforting, and bursting with Greek-inspired goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts
• Red bell pepper
• Zucchini
• Red onion
• Cherry tomatoes
• Yukon gold potatoes or baby potatoes
• Kalamata olives (optional)
• Garlic cloves
• Fresh lemon juice
• Olive oil
• Dried oregano
• Salt
• Black pepper
• Feta cheese (for topping)
• Fresh parsley or dill (optional garnish)

Directions

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
3. Add chicken to the marinade and toss to coat. Let sit for 10–15 minutes (or marinate up to 24 hours in the fridge for more flavor).
4. Meanwhile, chop the potatoes, peppers, zucchini, and onion into bite-sized pieces.
5. Spread the vegetables and marinated chicken evenly on the sheet pan.
6. Drizzle with additional olive oil if needed and season lightly with salt and pepper.
7. Roast for 30–35 minutes, flipping halfway, until the chicken is cooked through and vegetables are tender and golden.
8. In the last 5 minutes, add cherry tomatoes and olives to the pan.
9. Remove from the oven and top with crumbled feta and fresh herbs before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• Low-Carb: Skip the potatoes and add more non-starchy vegetables like cauliflower or green beans.
• Spicy: Add a pinch of crushed red pepper flakes to the marinade.
• Lemon-Herb Yogurt: Serve with a side of Greek yogurt mixed with lemon and dill for dipping.
• Different Proteins: Swap chicken for shrimp or salmon, adjusting cooking times accordingly.
• Vegan Version: Replace chicken with chickpeas or tofu and increase the vegetable variety.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a 350°F oven or air fryer for 8–10 minutes, or microwave in short bursts until warmed through.
To freeze, cool completely, then store in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.

FAQs

Can I use bone-in chicken?

Yes, but increase the cooking time to 40–45 minutes or until the internal temperature reaches 165°F.

Do I have to marinate the chicken?

A short marinate enhances flavor, but if you’re in a rush, you can toss the chicken in the marinade and bake right away.

What vegetables work best in this recipe?

Zucchini, bell peppers, onions, potatoes, and cherry tomatoes are classic, but you can customize with seasonal produce.

Can I make this recipe ahead?

Yes. Prep the chicken and veggies in advance and store them separately or together in the fridge. Just bake when ready.

How do I keep the chicken from drying out?

Use chicken thighs for juicier results, or cover with foil for part of the baking time if using breasts.

What should I serve with Greek sheet pan chicken?

It’s a complete meal on its own, but pairs well with pita bread, hummus, tzatziki, or a Greek salad.

Can I cook everything on one pan?

Yes. Use a large enough pan so the ingredients aren’t overcrowded. Overlapping will cause steaming instead of roasting.

How do I know when the chicken is done?

Check for an internal temperature of 165°F, or cut into a piece to ensure it’s no longer pink inside.

Is feta added before or after baking?

Feta is best crumbled on after baking to keep its fresh texture and tangy flavor.

Can I double the recipe?

Absolutely. Use two sheet pans and rotate them halfway through baking for even cooking.

Conclusion

Greek Sheet Pan Chicken is an easy, flavorful, and wholesome meal that’s full of Mediterranean flair. With just one pan and a handful of simple ingredients, you’ll have a satisfying dish that’s perfect for any night of the week. It’s proof that healthy dinners can also be quick, colorful, and incredibly delicious.

Greek Sheet Pan Chicken

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Greek Sheet Pan Chicken is a vibrant one-pan meal made with marinated chicken, roasted vegetables, and classic Mediterranean flavors like lemon, garlic, and oregano. It’s healthy, simple, and full of bold flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Sheet Pan
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

• 4 boneless, skinless chicken thighs or breasts
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 1 lb Yukon gold or baby potatoes, halved
• 1/2 cup Kalamata olives (optional)
• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• Fresh parsley or dill for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
2. In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
3. Add chicken to the marinade and toss to coat. Let sit for 10–15 minutes (or marinate up to 24 hours in the fridge).
4. Chop potatoes, bell pepper, zucchini, and onion into bite-sized pieces.
5. Spread marinated chicken and chopped vegetables on the sheet pan.
6. Drizzle with additional olive oil if desired. Season with extra salt and pepper.
7. Roast for 30–35 minutes, flipping halfway, until chicken is cooked and vegetables are golden.
8. In the last 5 minutes, scatter cherry tomatoes and olives over the pan.
9. Remove from oven and top with crumbled feta and fresh herbs before serving.

Notes

• Use chicken thighs for juicier results; adjust cook time for breasts.
• Don’t overcrowd the pan to ensure even roasting and caramelization.
• Add tomatoes and olives late in baking to keep them from overcooking.
• Garnish with feta after baking for the freshest flavor.

Nutrition

• Serving Size: 1 portion
• Calories: 460
• Sugar: 5g
• Sodium: 620mg
• Fat: 26g
• Saturated Fat: 6g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 110mg