Greek Sheet Pan Chicken

My family adores simple sheet pan dinners, and this Greek Sheet Pan Chicken is a new favorite. It’s quick to prepare, cooks up beautifully in about 45 minutes, and bursts with fresh Mediterranean flavors. The best part? Cleanup is a breeze!

Tender, juicy chicken thighs roast alongside vibrant vegetables like zucchini, bell peppers, and red onion. Crumbled feta, Kalamata olives, and a sprinkle of fresh parsley add the final touch of Greek goodness. I can already tell this recipe is destined for regular rotation at our dinner table. Let’s dive in!

Why This Recipe Shines

This Greek Sheet Pan Chicken is more than just a simple weeknight meal—it’s a celebration of flavor and ease:

• One-Pan Wonder: Everything cooks together on one sheet pan, minimizing cleanup and maximizing flavor.
• Quick Prep: The marinade comes together in minutes, and chopping the veggies is a snap.
• Flavorful Chicken: The marinade makes all the difference. It infuses the chicken thighs with delicious Mediterranean flavors, keeping them incredibly juicy and tender.
• Healthy & Wholesome: This dish is loaded with fresh vegetables, lean protein, and healthy fats. It’s a satisfying meal that you can feel good about.
• Versatile: This recipe is highly adaptable to your preferences. Feel free to swap out vegetables, adjust seasonings, or add a pinch of red pepper flakes for a little heat.

Ingredient Lowdown

Here’s what you’ll need to create this flavorful Greek Sheet Pan Chicken:

For the Chicken Marinade:

• 1/2 cup olive oil
• 1 lemon, juiced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon Dijon mustard
• 1/2 teaspoon black pepper
• 4 garlic cloves, minced

For the Sheet Pan Chicken:

• 1.5 lbs bone-in, skin-on chicken thighs (about 6-8)
• 1 zucchini, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2/3 cup cherry tomatoes
• 2/3 cup crumbled feta cheese
• 1/4 cup Kalamata olives
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a medium bowl, whisk together the olive oil, lemon juice, oregano, thyme, salt, Dijon mustard, pepper, and minced garlic. Place the chicken thighs in a resealable bag or shallow dish and pour half of the marinade over them. Seal the bag or cover the dish and refrigerate for at least 15 minutes, or up to 1 hour.

Step 2: Prep the Vegetables

Preheat your oven to 400°F (200°C). While the oven heats, slice the zucchini, yellow bell pepper, and red onion. Lightly oil a large baking sheet.

Step 3: Assemble the Sheet Pan

Spread the sliced vegetables evenly over the oiled baking sheet. Pour the remaining marinade over the vegetables. Place the marinated chicken thighs on top of the vegetables.

Step 4: Bake

Bake for 30 minutes. Remove the sheet pan from the oven and add the cherry tomatoes, feta cheese, and Kalamata olives. Return to the oven and bake for another 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 5: Broil (Optional)

For extra crispy chicken skin, broil the chicken for the last 2-3 minutes, keeping a close eye to prevent burning.

Step 6: Garnish and Serve

Remove from the oven and garnish with chopped fresh parsley. Serve immediately and enjoy!

Better-Than-Grandma Tips

• Don’t overcrowd the pan: Ensure the vegetables and chicken have enough space for even cooking. If necessary, use two smaller baking sheets instead of one large one.
• Bone-in vs. Boneless: I prefer bone-in chicken thighs for this recipe as they stay juicier during cooking. However, you can substitute boneless, skinless thighs if you prefer. Just adjust the cooking time accordingly. For more tips on making perfect chicken, see our guide to cooking chicken.
• Fresh Herbs: While dried herbs work well in the marinade, fresh herbs add a wonderful brightness to the finished dish. If you have fresh oregano, thyme, or rosemary on hand, feel free to add a sprig or two to the sheet pan while it bakes.

Flavor Twists

• Lemon-Herb Chicken: Substitute rosemary and a squeeze of extra lemon juice for the oregano and thyme. Add some lemon slices to the baking sheet as well.
• Spicy Greek Chicken: Add a pinch of red pepper flakes to the marinade for a kick. You could also add a few chopped jalapeños to the vegetables.
• Mediterranean Chicken: Swap the zucchini for eggplant and add a handful of sun-dried tomatoes to the sheet pan. Serve alongside a side of couscous for a complete meal. For a great couscous recipe, try our couscous salad.

Pairs & Plates

This Greek Sheet Pan Chicken is a delightful meal on its own, but you can elevate it further with these serving suggestions:

• Side of Grains: Serve with a side of fluffy rice, quinoa, or orzo pasta to soak up the flavorful juices.
• Fresh Salad: A simple Greek salad with cucumbers, tomatoes, red onion, and feta cheese makes a refreshing accompaniment.
• Warm Pita Bread: Warm pita bread is perfect for scooping up the chicken and vegetables or for dipping in the pan juices. We have some tasty pita bread recipes you can try.
• Tzatziki Sauce: A dollop of cool and creamy tzatziki sauce adds an extra layer of Greek flavor.

That’s a Wrap

This Greek Sheet Pan Chicken is a weeknight winner that delivers big on flavor and simplicity. It’s a crowd-pleasing meal that the whole family will enjoy. What’s your favorite way to make sheet pan chicken? Share your tips in the comments below!

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