Greek Sheet Pan Chicken Recipe

There’s something so wonderfully simple yet deeply flavorful about a sheet pan dinner—especially one that’s packed with the bright, zesty flavors of the Mediterranean. This Greek Sheet Pan Chicken has become a go-to in my kitchen, perfect for those busy weeknights when you want something nourishing but don’t want to spend hours in front of the stove. The best part? Everything roasts together on one pan, making clean-up almost as easy as the cooking. It’s healthy, vibrant, and brimming with flavors that’ll make your kitchen smell heavenly.

The lemony marinade, mixed with aromatic herbs like oregano and thyme, transforms humble chicken thighs and a medley of vegetables into a feast of textures and tastes. Plus, the addition of salty Kalamata olives and crumbled feta towards the end brings this dish over the top. If you’re anything like me, this will soon become one of those recipes you keep coming back to, adapting it slightly depending on what you have on hand.

this RECIPE

A Personal Story: My First Greek Sheet Pan Dinner

I still remember the first time I made this dish. It was one of those crazy-busy weeks where I had barely any time to think about dinner, let alone make it. I’d recently come back from a trip to Greece, where I fell head-over-heels for their food—the tangy lemons, the sharp olives, the fresh herbs. I wanted to bring those flavors home without recreating some elaborate, multi-course meal. So, this Greek sheet pan chicken was born.

I threw together a quick marinade, tossed some veggies on a tray, and hoped for the best. I was a little skeptical—could it really be that easy? Well, when the timer went off and the chicken thighs emerged from the oven, golden and crispy, nestled among caramelized veggies, I was sold. The first bite took me right back to that little seaside taverna, where the air smelled of oregano and the food tasted like sunshine. Now, this recipe is my favorite way to bring those Mediterranean vibes into my weeknight routine.

What Makes This Recipe Special

The beauty of this Greek sheet pan chicken lies in its simplicity. It’s an all-in-one meal that manages to pack in tons of flavor without any fuss. The chicken is marinated in a blend of olive oil, lemon juice, garlic, and herbs that do double-duty by seasoning the vegetables, too. The high roasting temperature ensures crispy skin on the chicken and perfectly tender veggies. And with the salty, briny olives and creamy feta added just before the end, the final dish is layered with complexity that feels far more sophisticated than the effort it takes to make.

A Quick Look at the Origins

Greek cooking is known for its simplicity and the use of fresh, wholesome ingredients. This dish takes its inspiration from traditional Greek flavors—lemon, garlic, and herbs are staples in many Greek dishes, from grilled meats to salads. Sheet pan dinners themselves are more of a modern convenience, allowing home cooks to prepare a complete meal in one go. Over time, the sheet pan trend has merged with global flavors, and this recipe is a perfect example of how you can enjoy Mediterranean-inspired cooking with minimal cleanup.

Let’s Talk Ingredients: The Flavors that Shine

• Chicken thighs: Bone-in, skin-on thighs are key here for flavor and moisture. The skin crisps up beautifully in the oven, and the bone ensures the meat stays juicy. If you’re out of thighs, drumsticks work well too.
• Lemon juice: This adds that tangy brightness, cutting through the richness of the chicken. If you’re short on lemons, white wine vinegar can provide a similar acidity.
• Olive oil: A good-quality extra virgin olive oil is ideal here since it forms the base of the marinade. It also helps crisp up the veggies.
• Oregano and thyme: Dried herbs bring that classic Greek flavor. If you’ve got fresh on hand, even better—just use a little more than the dried amounts.
• Kalamata olives: Their briny, salty bite contrasts beautifully with the sweet roasted vegetables. If you’re not a fan, green olives or even capers can work as substitutes.
• Feta cheese: This adds a creamy, tangy finish to the dish. You can swap it with goat cheese for a milder taste, but feta really captures the Greek essence.

Kitchen Gear: What You’ll Need

Nothing fancy here—just a good sheet pan or two to fit everything comfortably. You’ll also need a mixing bowl for the marinade and a whisk to bring it all together. If your veggies are feeling a bit crowded on one pan, don’t hesitate to spread them out on a second tray. A handy meat thermometer is also great to ensure your chicken reaches that perfect 165°F without overcooking. And finally, a good knife and cutting board are essential for prepping your veggies.

Step-by-Step: Bringing the Dish Together

1. Make the marinade: Whisk together the olive oil, lemon juice, minced garlic, dried oregano, thyme, Dijon mustard, salt, and pepper. This is where all the flavor starts! I’ve found that making extra marinade and saving some for later drizzle is always a good idea.
2. Marinate the chicken: Toss the chicken thighs in about two-thirds of the marinade, making sure each piece is thoroughly coated. Let it sit for 10-15 minutes. While marinating for longer could deepen the flavor, this quick soak works wonders on its own.
3. Prep the veggies: While the chicken is soaking up all that delicious marinade, slice up your zucchini, yellow bell pepper, red onion, and cherry tomatoes. Spread them out on a sheet pan and drizzle the remaining marinade over the veggies, tossing them to coat. (Pro tip: try to keep the veggies in a single layer for even roasting.)
4. Bake it off: Add the marinated chicken thighs to the pan, nestling them in between the veggies. Roast everything at 425°F for about 30 minutes, until the chicken skin is golden and crispy, and the veggies are starting to brown at the edges.
5. Finish with olives and feta: Remove the sheet pan from the oven, scatter the Kalamata olives and crumbled feta over everything, and pop it back in for another 10-15 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F and the veggies are tender.
6. Garnish and serve: Once out of the oven, sprinkle everything with fresh parsley for a pop of color and freshness. And that’s it—dinner is served!

Variations and Adaptations

This dish is super flexible! Here are some ways I’ve mixed it up:

• Vegetarian version: Swap the chicken thighs for thick slices of halloumi cheese or chickpeas. Both will roast beautifully and soak up all that lemony marinade.
• Vegan option: Skip the cheese and replace the chicken with tofu or tempeh. Toss the tofu in the same marinade, and it’ll crisp up nicely in the oven.
• Low-carb twist: Add more zucchini or even cauliflower to make this dish a bit more veggie-heavy. The olives and feta will keep it flavorful without feeling like you’re missing out.
• Seasonal swaps: In the fall, roasted butternut squash or sweet potatoes would be amazing in place of zucchini, adding a cozy sweetness.

Serving Suggestions: Make It a Feast

For a simple presentation, I like to serve this dish directly from the sheet pan at the table. The colors alone are enough to make it feel special. You could plate each portion individually, garnishing with a little extra parsley or lemon zest for brightness. This dish pairs perfectly with warm pita bread, a side of couscous, or a simple Greek salad on the side to complete the meal. And don’t forget a drizzle of the leftover marinade (if you saved some!).

Drinks: What to Pour

For drinks, I’d recommend a crisp, dry white wine like a Sauvignon Blanc or a Greek Assyrtiko. Both have that bright acidity to complement the lemon and feta in the dish. If you’re more of a red wine fan, a light red like Pinot Noir won’t overpower the flavors. For non-drinkers, a sparkling water with a squeeze of lemon is refreshingly simple.

Storage and Reheating Tips

If you have leftovers (and trust me, you’ll be glad you do), store them in an airtight container in the fridge for up to 3 days. To reheat, just pop everything back on a sheet pan and warm in the oven at 350°F until heated through. The chicken skin may not be as crispy, but the flavors will still be spot on.

Scaling the Recipe for a Crowd

If you’re feeding a larger group, this recipe doubles easily—just use two sheet pans so everything has space to roast properly. The cooking time should stay about the same, but keep an eye on the chicken to ensure it reaches that golden crispness.

Common Pitfalls (and How to Avoid Them)

• Crowding the pan: If your veggies are piled on top of each other, they’ll steam rather than roast. Spread them out for the best caramelization.
• Dry chicken: Make sure to use bone-in, skin-on thighs for the juiciest results. If using boneless chicken, reduce the cooking time slightly.

Wrapping It Up

This Greek sheet pan chicken is the kind of recipe that fits seamlessly into everyday life. It’s easy, flavorful, and can be adapted in a million ways to suit your tastes or what’s in your fridge. So, go ahead, give it a try, and let me know what twists you come up with!

Frequently Asked Questions

1. Can I use boneless chicken breasts instead of thighs?
Absolutely! Just reduce the cooking time by 5-10 minutes to avoid overcooking.

2. What if I don’t have Kalamata olives?
You can substitute with any briny olive, or even capers for a salty bite.

3. Can I prepare this ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance and have the veggies chopped and ready.

4. What should I serve alongside this dish?
A simple Greek salad, some pita bread, or even rice would complement this perfectly.

5. How can I make this spicier?
Add some red pepper flakes to the marinade for a bit of heat.

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