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.
- 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.
- 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.
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!
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
This Greek sheet pan chicken is an easy, all-in-one dinner recipe with juicy chicken thighs nestled around vibrant, caramelized vegetables.
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.
- 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!
Calories: 121kcal, Carbohydrates: 3g, Protein: 1g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 6mg, Sodium: 246mg, Potassium: 49mg, Fiber: 1g, Sugar: 1g, Vitamin A: 187IU, Vitamin C: 12mg, Calcium: 47mg, Iron: 1mg
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