Greek Sheet Pan Chicken Recipe

If you’re anything like me, weeknight dinners need to check a few boxes: simple, flavorful, and (most importantly) quick to clean up. That’s where this Greek sheet pan chicken recipe comes in, and it’s become a real staple in my home. The beauty of this dish lies in its one-pan magic: chicken thighs, fresh vegetables, and Mediterranean flavors all roasted together in a single sheet pan. It’s a complete, delicious meal with minimal fuss—and that’s always a win. Plus, the flavors are so vibrant that you’ll feel like you’re dining in a cozy Greek taverna. 🍋

this RECIPE

A Mediterranean memory

This recipe brings me right back to a trip I took to Greece a few summers ago. I remember sitting at a small seaside restaurant, the waves crashing against the shore, with a platter of beautifully roasted chicken and veggies in front of me. The sun was setting, and the air was filled with the scent of olive oil, lemon, and oregano. It was the simplest meal, yet every bite felt like a celebration of the fresh, local ingredients. Recreating that dish at home in this easy sheet pan format is my way of bringing a bit of that magical evening back to life, minus the jet lag!

The origins of Greek sheet pan cooking

While sheet pan meals are a modern-day convenience, the flavors in this Greek-inspired version are anything but new. The Mediterranean diet has long been centered around wholesome ingredients like olive oil, fresh herbs, and vegetables, with simple techniques that highlight their natural flavors. Greek cuisine, in particular, is known for its use of olive oil, lemon, and herbs like oregano and thyme. Chicken, often marinated in these bold flavors, is a staple protein. Combining everything on one pan and roasting it together allows the flavors to mingle and develop that savory goodness—plus, it’s a time-saving hack!

Let’s talk ingredients: the Mediterranean MVPs

• Chicken thighs: Bone-in, skin-on chicken thighs are perfect for this recipe because they stay juicy and tender during roasting. The skin crisps up beautifully, creating that irresistible texture contrast. If you’re in a pinch, boneless thighs work too, but the bone adds extra flavor.
• Olive oil: You want to use a good-quality extra virgin olive oil here. It’s not just for roasting; it’s part of the marinade, so you’ll taste it. If you’re running low, avocado oil can be a substitute, though it won’t have that distinct olive flavor.
• Lemon juice: Freshly squeezed lemon juice is non-negotiable. It brightens the entire dish, giving it that zesty Greek kick. In a pinch, lime could work, but the flavor will be different—more tropical, less Mediterranean.
• Zucchini, bell peppers, and tomatoes: These veggies roast perfectly alongside the chicken, soaking up all the delicious flavors from the marinade. You can swap the zucchini for eggplant or the bell peppers for carrots, depending on what’s in season.
• Feta cheese: A sprinkle of feta right before serving adds a creamy, tangy finish that contrasts beautifully with the roasted veggies and crispy chicken. If you’re dairy-free, you can skip the feta, or use a dairy-free cheese alternative.
• Kalamata olives: These little gems bring a briny, salty bite that complements the richness of the chicken. Green olives work too, but Kalamata’s unique flavor is worth seeking out.

Kitchen gear: what you need (and what you can totally skip)

A large sheet pan is the hero of this dish, and it’s important to use one big enough to spread everything out in a single layer. If your pan is too crowded, the chicken and veggies will steam rather than roast. A mixing bowl for the marinade and a sharp knife for chopping the veggies are the other essentials. I recommend using a meat thermometer to ensure the chicken reaches 165°F, especially if you’re not familiar with eyeballing doneness. Don’t have one? You can always cut into a piece to check if the juices run clear. Other than that, no fancy tools required—just some parchment paper or foil to line your sheet pan for an easier cleanup!

Step-by-step: how to make Greek sheet pan chicken

1. Preheat your oven to 425°F (220°C). The high heat is key for getting that crispy skin on the chicken and caramelizing the vegetables. Trust me, you don’t want to skip this step!
2. Whip up the marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, thyme, mustard, salt, and pepper. Give it a quick taste. You want a nice balance of tang from the lemon and mustard with the earthiness of the herbs.
3. Marinate the chicken: Place the chicken thighs in a bowl, pour ⅔ of the marinade over them, and give it a good toss. Let the chicken sit for about 10-15 minutes. (If you’ve got more time, marinate for up to 2 hours in the fridge—it only gets better.)
4. Prep the veggies: While the chicken is soaking up all those flavors, chop your zucchini, bell pepper, and onion. Spread the veggies onto a sheet pan and drizzle with the remaining marinade. Toss them around to ensure everything is coated.
5. Add the chicken to the pan: Nestle the marinated chicken thighs into the veggies, skin side up. It’s okay if the chicken overlaps the veggies a bit—everything will cook down as it roasts.
6. Roast away: Pop the pan into the oven and roast for 30 minutes. Halfway through, give the veggies a little stir, but leave the chicken thighs undisturbed so the skin can crisp up nicely.
7. Finish with olives and feta: After 30 minutes, scatter the Kalamata olives and feta cheese over the pan, and roast for another 10-15 minutes. The olives get warm and briny, and the feta softens into creamy little nuggets. When the chicken reaches 165°F internally, it’s done!
8. Garnish and serve: Pull the pan from the oven, sprinkle everything with fresh parsley, and you’re ready to serve!

Variations to try: make it your own

• Vegan twist: Swap out the chicken for chickpeas or tofu, and load up on extra veggies like eggplant or potatoes. The marinade works beautifully with plant-based proteins too. Just reduce the cooking time slightly since neither chickpeas nor tofu take as long to cook as chicken.
• Low-carb version: Stick with non-starchy veggies like zucchini, bell peppers, and spinach, and swap out the feta for a higher-fat cheese or even avocado slices for a creamy texture.
• Spicy kick: Add some red pepper flakes or a squeeze of harissa to the marinade if you like a little heat. It pairs surprisingly well with the lemon and oregano.
• Seasonal swaps: In the fall, try adding root vegetables like sweet potatoes or carrots. In the summer, go heavy on the zucchini and tomatoes for a lighter version.

How to serve and present like a pro

This Greek sheet pan chicken is already a visual feast, but for a little extra flair, serve it on a large platter, family-style. Pile the roasted veggies around the chicken thighs, and scatter a few extra fresh parsley leaves on top for color. You could also add some extra crumbled feta on top for that final cheesy touch. For sides, serve with warm pita bread to soak up the juices or a light Greek salad with cucumber, tomatoes, and red onion.

Suggested beverages

For a refreshing drink pairing, I love serving this dish with sparkling water infused with cucumber and mint. The coolness of the cucumber complements the bright, zesty flavors of the chicken. Another great option is a chilled glass of homemade lemonade—its tartness mirrors the lemon in the marinade. If you’re in the mood for something a little more adventurous, try a lightly spiced iced tea with a hint of ginger.

Storage and reheating tips

If you have leftovers (and you might not because this dish tends to disappear quickly), store them in an airtight container in the fridge for up to 3 days. When reheating, place the chicken and veggies on a baking sheet and warm in the oven at 350°F for about 10-15 minutes. This will help keep the skin crispy and prevent the veggies from getting soggy. If you’re in a rush, you can microwave leftovers, but the texture won’t be quite as perfect.

Scaling up or down: cooking for a crowd (or just yourself)

This recipe is easy to adjust based on how many people you’re feeding. For a smaller batch, halve the recipe and use a smaller sheet pan. If you’re cooking for a crowd, you can double the ingredients and use two sheet pans, rotating them halfway through cooking to ensure everything roasts evenly. Just be mindful not to overcrowd the pans—spreading everything out ensures you get those lovely caramelized edges.

Potential hiccups and how to avoid them

One common issue is soggy vegetables. To avoid this, make sure your veggies are spread out in a single layer on the sheet pan, and don’t skimp on the high roasting temperature. If you notice the chicken skin isn’t crisping up, pop the pan under the broiler for a minute or two at the end (but keep a close eye so nothing burns). And if you’re worried about undercooking the chicken, that trusty meat thermometer will save you from any guesswork.

FAQs

Can I use boneless chicken thighs?
Yes, you can! Just reduce the cooking time by about 10 minutes since boneless thighs cook faster.

What other veggies can I use?
You can swap in any veggies you like—eggplant, carrots, and potatoes are all great options. Just be mindful of their cooking times.

Can I marinate the chicken overnight?
Absolutely! Marinating overnight will deepen the flavors even more.

Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.

How do I know when the chicken is done?
The chicken is fully cooked when it reaches an internal temperature of 165°F. You can also check by cutting into the thickest part and ensuring the juices run clear.

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