I found this Greek Sheet Pan Chicken Dinner recipe while scrolling through Pinterest — one of those weeknight dinner ideas that looked too fresh and colorful to pass by. The mix of golden chicken, roasted veggies, and creamy feta just felt like comfort and sunshine on a pan. When I tried it, I added a few small touches to make it even brighter and more balanced, and it quickly became one of my favorite dinners to make again and again. It’s simple, full of flavor, and the kind of meal that turns an ordinary evening into something special.
Why You’ll Love This Recipe
One pan magic: Toss everything on a single sheet pan for easy cleanup.
Perfect balance: Juicy chicken, roasted vegetables, and tangy feta create a complete, flavorful meal.
Healthy and satisfying: Packed with protein and vegetables, it’s both nourishing and filling.
Meal prep friendly: Store leftovers for a delicious lunch or dinner later in the week.
Mediterranean goodness: Each bite bursts with lemon, herbs, and that signature Greek zest.
Ingredients You’ll Need
Chicken Thighs: Bone-in, skin-on for the juiciest texture and golden finish.
Olive Oil: Adds richness and helps the chicken crisp beautifully.
Lemon Juice: Freshly squeezed for brightness and balance.
Garlic: Minced finely to infuse every bite with flavor.
Oregano and Thyme: Classic Mediterranean herbs that give the dish its authentic aroma.
Dijon Mustard: Adds tang and depth to the marinade.
Salt and Pepper: Essential for seasoning.
Vegetables: Zucchini, bell peppers, red onion, and cherry tomatoes for color and freshness.
Olives and Feta: Classic Greek toppings that add saltiness and creaminess.
Fresh Parsley: For a final pop of color and freshness.
How to Make Greek Sheet Pan Chicken Dinner
Step 1: Make the Marinade
Preheat the oven to 425°F (220°C). In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper until smooth.
Step 2: Marinate the Chicken
Place the chicken thighs in a bowl and pour two-thirds of the marinade over them. Toss to coat evenly and let rest for 10 to 15 minutes to absorb the flavors.
Step 3: Prep the Vegetables
While the chicken marinates, spread the chopped zucchini, bell peppers, red onion, and tomatoes on a sheet pan. Drizzle the remaining marinade over the vegetables and toss well.
Step 4: Assemble and Bake
Nestle the marinated chicken thighs between the vegetables on the sheet pan. Bake for 30 minutes until the chicken starts turning golden.
Step 5: Add the Final Touches
Remove the pan from the oven, sprinkle with olives and feta cheese, then return to bake for another 10 to 15 minutes until everything is tender and lightly caramelized.
Step 6: Serve and Enjoy
Sprinkle with fresh parsley before serving. The result is juicy chicken with crisp edges, soft roasted vegetables, and a burst of Mediterranean flavor in every bite.
Lisa’s Tips
Every oven cooks a little differently—if the chicken isn’t golden enough, raise the rack or switch on the broiler for a minute.
Don’t worry about the extra juices on the sheet pan; they’re full of flavor and perfect for drizzling over rice or potatoes.
If using chicken breasts, reduce cooking time to about 25 minutes and start the vegetables earlier.
For extra crispiness, let the chicken rest a few minutes after baking.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze portions in freezer-safe containers for up to 3 months.
Reheat in the oven at 375°F (190°C) for 10 minutes or in the microwave until warmed through.
For crispy skin, reheat the chicken in an air fryer for 5 to 8 minutes.
Variations and Add-Ins
Swap the veggies: Try artichokes, mushrooms, or asparagus for variety.
Use boneless chicken thighs if preferred—they’ll cook slightly faster.
Add potatoes or chickpeas to make it more filling.
Drizzle with a little tzatziki or Greek yogurt when serving for extra creaminess.
What to Serve With Greek Sheet Pan Chicken
Lemon rice or couscous for soaking up the juices.
A crisp cucumber and tomato salad with feta for freshness.
Warm pita bread or roasted potatoes for a hearty touch.
Steamed green beans or spinach for a lighter side.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, absolutely. Just reduce the cooking time to about 20–25 minutes and add them after the vegetables have started roasting so they don’t dry out.
2. Can I use boneless chicken?
Yes! Boneless thighs or breasts cook a bit faster, so keep an eye on them and adjust the time by about 10 minutes less.
3. Why is there liquid on my sheet pan?
The vegetables and chicken naturally release moisture as they roast—it’s normal! That flavorful juice actually helps keep everything tender and can be spooned over rice or potatoes.
4. Can I meal prep this recipe?
Definitely. It reheats beautifully and keeps its flavor for up to 4 days in the fridge. Just store it in airtight containers for quick lunches or dinners.
5. How do I make the skin crispier?
Place the pan on the top oven rack or switch to broil for the last 2–3 minutes. That extra heat gives you golden, crispy skin.
6. What vegetables work best?
Zucchini, bell peppers, and red onions are great choices, but you can also try carrots, cauliflower, or artichokes for variety.
7. Can I make it dairy-free?
Yes—just skip the feta or use a dairy-free alternative. The dish will still taste delicious and flavorful.
8. How do I know the chicken is cooked through?
Use a thermometer to check the thickest part—it should reach 165°F (74°C). The skin should look golden and slightly crisp.
9. Can I freeze leftovers?
Yes! Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat in the oven or air fryer until warm.
10. What should I serve it with?
It’s perfect with lemon rice, couscous, or warm pita bread. You can also pair it with a fresh Greek salad for a light, balanced meal.
Final Thoughts
This Greek Sheet Pan Chicken Dinner is everything you want in a weeknight meal — wholesome, colorful, and full of bright Mediterranean flavor. It’s easy to make, even easier to clean up, and guaranteed to become one of those recipes you’ll cook again and again. Whether you’re feeding a family or prepping meals for the week, it’s pure comfort and simplicity on one pan.
Greek Sheet Pan Chicken Dinner
Ingredients
Equipment
Method
- Preheat oven to 425 °F (220 °C). In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to make the marinade.
- In a mixing bowl or on a tray, coat the chicken thighs with about 2/3 of the marinade. Let rest 10–15 min.
- Meanwhile, chop vegetables (zucchini, bell pepper, red onion, cherry tomatoes) and place them on a large sheet pan. Drizzle the remaining marinade over the veggies and toss to coat.
- Arrange marinated chicken thighs among the vegetables on the sheet pan. Bake for ~30 min until chicken skin begins to brown and veggies start to soften.
- Remove the pan from oven. Sprinkle olives and crumbled feta over the entire sheet. Return to oven and bake an additional 10–15 min until chicken is cooked through (internal temperature should reach 165 °F / 74 °C) and vegetables are tender.
- Once out of oven, garnish with chopped parsley before serving. Serve warm — optionally with rice, couscous, pita bread, or a fresh salad.