Greek Sheet Pan Chicken
Greek sheet pan chicken is an all-in-one meal with succulent chicken thighs nestled around vibrant, caramelized 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. And I’m talking oregano, thyme, garlic, zesty lemon, and of course, pops of olives and feta cheese.
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!
What’s In This Sheet Pan Dinner?
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
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.
Greek chicken marinade Let the chicken thighs marinate for 10-15 minutes
- 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.
Spread vegetables out on a sheet pan Nestle the Greek chicken in the vegetables
- 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!
A Few Questions Answered
- Can you use chicken breast? Because of the longer cooking time to get the vegetables perfectly caramelized, it’s best to use bone-in chicken thighs. Baked chicken breasts only need about 20 to 25 minutes to cook before they start to dry out.
- What other vegetables can be substituted? If you’re not in squash season, you can substitute it with potato wedges or artichokes.
Ways To Serve This Greek Chicken
When I want a light and healthy meal, this chicken and veggie combo is perfect. But if you’re looking to beef this up a bit, here’s a few ways to do it!
- Whip up some rice to pair with it on the side, and you can choose white rice, brown rice, or wild rice.
- Serve over a bed of black or green lentils for a Mediterranean flair.
Storing Leftovers
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.
Greek Sheet Pan Chicken Recipe Video
Want to see how I make this sheet pan meal step-by-step? Give it a watch below!
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
- Cilantro Lime Chicken
- Crispy Baked Chicken Thighs
- Roasted Balsamic Chicken with Brussels Sprouts
If you make this Greek sheet pan chicken, let me know how it turned out! I’d love to hear what you think in the comments below.
Greek Sheet Pan Chicken Dinner
Recipe Video
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 you’re 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.
- If you’re looking for some new heavy duty sheet pans that won’t warp or twist in the oven, these commercial sheet pans are great!
Absolutely love this recipe! One of my go tos. So yummy and flavorful
If you are using boneless/skinless chicken, reduce cooking time by ~20 minutes. Fantastic recipe!
I may have already commented on this recipe, but it’s so delicious and worthy of a second comment! This is one of our favorite sheet pan recipes! I love that it’s so versatile by adding other vegetables we may have on hand. This is a winner in our house!
Haha, I appreciate that, Margaret!
This recipe is delicous and so easy to put together. Thankyou.
Fantastic flavor and very easy to make. I love sheet pan recipes. Everyone loved it and asked for it to be made often. Thank you!
I’m happy to hear everyone loved it!
Just made it for the first time and it’s amazing! Will defo be making again. Simple and tastes delicious!
Glad your first time making this was a success Gemma!
Fabulous fabulous! So flavorful and makes for great leftovers!
This recipe is fabulous and easy! My finished product looked just like the picture. It has become a family favorite!
Happy to hear this has become a family favorite!
One of my go-to weeknight favorites! This recipe is so flavorful, not to mention easy! Lisa is so good at making healthy food taste amazing and I am so grateful for all her recipes!
Anyway, to use boneless skinless chicken breasts instead? Thanks
Yes, you can! The cook time will be less though, so you can cook the veggies first and add the chicken in the last 20 to 25 minutes.
It was really good I’ll say that! I had to make these adjustments after hearing about the liquid issue. Which is totally true. I also used boneless skinless thighs instead, because I knew I’d eat that skin and just didn’t need to!! Lol! I used 2 pans to give everything room to cook and not be overcrowded. I cut my zucchini just in half not sliced up. Preheated my pans in the oven before putting everything on them. Cooked halfway and took everything out and drained the juices. Added my olives and cheese next baked a few more minutes. Pulled them out and added my tomatoes and broiled for 5 minutes and then sliced the zucchini’s and mixed them up with all the other veggies. Marinade was delish and everything was cooked to perfection. Hope this helps. ❤️
Thanks for sharing your tips, Michelle!
Outstanding! I did not have zucchini on hand, but didn’t miss it. I would add eggplant next time and skip the zucchini all together.
Glad you enjoyed this dinner idea Amanda!