This Greek sheet pan chicken recipe is such an easy busy weeknight meal that comes together quick. The chicken is juicy and tender, and the vibrant roasted Mediterranean style vegetables are incredibly flavorful!
There are certain meals that just feel like spring. Lighter, brighter, and full of color and flavor! This one checks all those boxes AND is simple enough to pull together on a busy weeknight.
The Greek-inspired sheet pan chicken fills the kitchen with the most incredible aroma while it roasts. My husband and son were wandering into the kitchen just from the smell, wanting to know when dinner would be ready!
Why You’ll Love This Recipe
This is a true one-pan meal.
Everything goes onto a single sheet pan, which means minimal prep, minimal cleanup, and no juggling multiple pots on the stove. And once it’s in the oven, you’re free to step away – whether that’s helping with homework, finishing up the day, or simply taking a moment for yourself.
As the chicken roasts, the skin crisps up beautifully while the inside stays oh-so-juicy. The natural juices from the chicken blend with the vegetables and seasonings, creating a rich, savory base.
If your family is anything like mine, everyone will be picking up the chicken and eating straight off the bone. Those are the best bites!
And when dinner’s ready, it looks like you spent far more time on it than you actually did.
Greek Sheet Pan Chicken Ingredients
Chicken Thighs: If there’s one thing I strongly recommend here, it’s this: use bone-in, skin-on chicken thighs. They really do make all the difference!
Of course, based on your preference or what you have on hand, you can always go with boneless, skinless chicken thighs or chicken breast. Just be sure to adjust your cooking time to pull it out of the oven once the chicken reaches 165°F (75°C).
Vegetables: Red onions and tomatoes are my go-to. They roast down to become sweet, caramelized, and incredibly flavorful. Add in zucchini, bell peppers, or whatever you have on hand. This recipe is so flexible!
Marinade: A savory blend of olive oil, dried thyme, dried oregano, minced garlic, lemon juice, Dijon mustard, salt, and freshly ground black pepper.
Finishing Touch: Add feta cheese during the last 10 minutes of baking. The feta gets a bit gooey and gives this dish that Greek feel.
Kalamata olives can also be added here. Simply add them in whole when you add the feta the last 10 minutes of baking.
Garnish: Sprinkle with chopped parsley for a nice, fresh herbal pop
How to Make Greek Sheet Pan Chicken
Start by preheating your oven to 425°F (220°C).
Combine the marinade: Whisk together the olive oil, lemon juice, thyme, oregano, garlic, Dijon mustard, salt, and black pepper in a large bowl. Once whisked together, set aside about ⅓ cup of the marinade for the vegetables.
Marinate the chicken: Place the chicken in the bowl with the remaining marinade, tossing together until the chicken is well-coated. Let the chicken sit for about 10 minutes while you prepare the vegetables.
Prepare the vegetables: Chop and slice all the vegetables and place in a large bowl (except for the parsley). Pour the remaining marinade over the vegetables and give a good mix.
Add everything to the sheet pan: Place the vegetables on the sheet pan, and then add the chicken in between the vegetables. Pour any remaining marinade over top of everything.
Bake: Bake for 30 minutes. After 30 minutes, remove the sheet pan from the oven and sprinkle the feta cheese over top of everything. If you’re using olives, add them in here as well. Then, bake for another 10-15 minutes until the chicken is golden and cooked through, or until it reaches 165°F (75°C).
Garnish: Once you’ve plated the meal, sprinkle with the fresh chopped parsley.
How to Serve Greek Sheet Pan Chicken
This meal can be served as is, but you can also add something starchy to balance the savory, roasted flavors. Rice, orzo, roasted potatoes, or sweet potatoes all pair nicely. You could also do fresh pita or garlic bread. To keep the meal lighter, you can add a small crisp side salad with a vinaigrette dressing.
Frequently Asked Questions
Can I use boneless, skinless chicken instead of bone-in?
Yes! You can use boneless, skinless chicken thighs or chicken breasts. Just reduce the cooking time slightly and make sure the internal temperature reaches 165°F (75°C).
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear. The skin should be golden and slightly crispy.
Can I make this recipe ahead of time?
You sure can! You can marinate the chicken up to 24 hours in advance and prep the vegetables ahead of time. Store everything separately in the fridge until ready to cook.
What vegetables work best for this recipe?
Red onion, zucchini, bell peppers, and tomatoes all roast beautifully. You can also use potatoes, green beans, or whatever you have on hand.
Can I make this dairy-free?
Absolutely. Simply skip the feta cheese or replace it with a dairy-free alternative. The dish will still be flavorful thanks to the marinade.
Greek Sheet Pan Chicken & Vegetables
Equipment
- 1 Heavy Duty Sheet Pan
- Mixing Bowls
Ingredients
- ½ cup olive oil (extra virgin)
- 1 lemon (juiced (2-3 Tbsp))
- 2 garlic cloves (minced)
- 2 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 chicken thighs (bone-in, skin-on)
- 1 orange or yellow bell pepper (chopped into 1-inch pieces)
- 1 zucchini (sliced)
- 1 red onion (thinly sliced)
- 2 cups cherry tomatoes (halved)
- ½ cup feta cheese
- ½ cup Kalamata olives (optional)
- 2 Tbsp fresh parsley (finely chopped, for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whish together the olive oil, lemon juice, thyme, oregano, garlic, Dijon mustard, salt, and black pepper. Set aside ⅓ cup of the marinade for the vegetables.
- Add chicken to remaining marinade and toss to coat. Let sit 10 minutes.
- While the chicken marinates, slice the zucchini and onion, chop the bell pepper, and halve the tomatoes. Toss with reserved marinade.
- Spread vegetables on sheet pan. Nestle chicken between vegetables and pour remaining marinade over top.
- Bake for 30 minutes.
- Remove from oven and add the feta cheese (and optional olives). Bake for an additional 10-15 minutes, or until chicken is golden and cooked through to 165°F (75°C).
- Sprinkle with fresh chopped parsley before serving.
Notes
Using Boneless, Skinless Chicken Thighs or Breasts:
- Put vegetables in oven first for 10 minutes.
- Remove from oven and add chicken for 20 minutes.
- Remove from oven and add feta for another 10 minutes.
- Cook until chicken reaches 165°F (75°C). Overcooking chicken will result in dry meat.
To store:
- Keep in airtight container in the fridge for up to 3 days.
To reheat:
- Microwave for about 2 minutes or until warm.
To freeze:
- You can prepare the marinade and place both it and the raw chicken in a freezer safe container or zip-top baggie for up to 2 months.
- Thaw in the refrigerator overnight, then prepare remaining ingredients and bake per the instructions.
Did You Make This Recipe?
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