I love finding ways to get dinner on the table without spending hours in the kitchen, and this Greek sheet pan chicken has become my Tuesday night lifesaver. Everything goes on one pan, the oven does all the work, and cleanup takes about two minutes.
Table of Contents
Ingredients for Greek Sheet Pan Chicken
I’ve made this recipe dozens of times, and the ingredient list stays simple while delivering big Mediterranean flavor. Use bone-in, skin-on chicken thighs for the juiciest results.
- ½ cup olive oil (extra virgin works best for authentic flavor)
- 1 lemon, juiced (about 3 tablespoons)
- 4 garlic cloves, minced (fresh makes a difference here)
- 2 teaspoons dried oregano (Greek oregano if available)
- 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 (leave them whole)
- ½ cup kalamata olives, pitted
- ¼ cup feta cheese, crumbled
- 2 tablespoons fresh parsley, finely chopped
Step-by-Step Instructions
Start by giving your chicken a quick 10-minute marinade while the oven preheats. This simple step makes all the difference in getting flavor into every bite.
Step 1: Preheat your oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper until combined.
Step 2: Place the chicken thighs in a large bowl. Pour about two-thirds of the marinade (roughly ⅓ cup) over the chicken. Rub the marinade all over each piece, coating completely. Let sit for 10 to 15 minutes while you prep the vegetables.
Step 3: While the chicken marinates, spread the zucchini, bell pepper, red onion, and cherry tomatoes onto a large rimmed sheet pan (I use an 18×13-inch half sheet pan). Drizzle the remaining marinade over the vegetables and toss with your hands to coat everything evenly.
Step 4: Nestle the marinated chicken thighs among the vegetables, skin side up, spacing them out so air can circulate. Slide the pan into the oven and bake for 30 minutes without opening the door.
Step 5: After 30 minutes, pull the pan out and scatter the kalamata olives and crumbled feta over the vegetables. Return to the oven for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the chicken reads 165°F and the skin looks golden and crispy. If the skin needs more color, switch on the broiler for the last 1 to 2 minutes, watching closely.
Step 6: Remove from the oven and let rest for 5 minutes before serving. This resting time lets the juices redistribute, keeping your chicken extra moist. Sprinkle with fresh chopped parsley and serve with those flavorful pan drippings.
Best Pairings for Greek Sheet Pan Chicken
This bright, Mediterranean chicken pairs perfectly with sides that soak up those delicious pan juices and complement the tangy, herbaceous flavors.
Lemon Herb Rice: Fluffy rice with lemon zest and fresh herbs echoes the Greek flavors and creates the perfect base for drizzling those pan drippings. For a similar flavor profile with different cooking methods, try our slow cooker lemon herb chicken and rice.
Garlic Mashed Potatoes: Creamy potatoes provide a neutral, comforting backdrop that lets the bold Mediterranean flavors shine. Our garlic herb chicken with mashed potatoes shows another way to enjoy this classic combination.
Simple Greek Salad: Crisp romaine, cucumbers, tomatoes, and extra feta with a lemon vinaigrette add refreshing crunch and balance the richness of the roasted chicken.
Warm Pita Bread: Soft pita is perfect for scooping up vegetables and sauce, turning this into a complete Mediterranean feast. Check out our Mediterranean chicken gyros for another Greek-inspired pita option.
Roasted Potatoes: Golden, crispy potatoes seasoned with lemon and garlic stick with the one-pan roasting theme and complement the chicken beautifully.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The flavors actually develop and improve overnight, making this ideal for meal prep. For longer storage, freeze in freezer-safe containers for up to 3 months.
To reheat, use your air fryer at 375°F for 5 to 8 minutes to get that crispy skin back, or microwave individual portions for 2 to 3 minutes if you’re short on time. The vegetables reheat beautifully and maintain their texture better than most roasted vegetable dishes.
You can prep everything up to 24 hours in advance. Marinate the chicken and chop all vegetables, then store them separately in the refrigerator until you’re ready to assemble and bake. This recipe scales easily whether you’re cooking for two or feeding a crowd of twelve.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but adjust the cooking time. Chicken breasts cook faster and can dry out, so roast the vegetables alone for 15 minutes first, then add the chicken breasts and cook for only 20 to 25 minutes total.
What other vegetables work well in this recipe?
Swap in artichoke hearts, cauliflower florets, eggplant chunks, or cabbage wedges. Keep vegetable pieces roughly 1-inch size for even cooking.
Why is there liquid in my pan after cooking?
This is completely normal. Zucchini and tomatoes release natural juices as they cook, and chicken adds flavorful drippings. Use this liquid to drizzle over rice or potatoes for extra flavor.
Greek Sheet Pan Chicken Dinner
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper until well combined.
- Place the chicken thighs in a large bowl and pour about two-thirds of the marinade (roughly 1/3 cup) over them. Rub the marinade all over each piece to coat completely. Let marinate for 10 to 15 minutes.
- While the chicken marinates, spread the zucchini, bell pepper, red onion, and cherry tomatoes onto a large rimmed sheet pan (18×13-inch half sheet pan works best). Drizzle the remaining marinade over the vegetables and toss to coat.
- Nestle the marinated chicken thighs among the vegetables on the sheet pan, skin side up, spacing them out for air circulation. Bake for 30 minutes.
- Remove the pan from the oven and scatter the kalamata olives and crumbled feta over the vegetables. Return to the oven and bake for another 10 to 15 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F and the skin is golden and crispy. If needed, broil for 1 to 2 minutes for extra color.
- Remove from oven and let rest for 5 minutes to allow juices to redistribute. Sprinkle with fresh chopped parsley before serving.
