There’s something truly magical about the ease of sheet pan dinners—everything gets tossed together, baked, and somehow turns into a flavorful, comforting meal that feels like way more effort than it actually took. One of my go-to weeknight meals is this Greek Sheet Pan Chicken. It’s bursting with bright Mediterranean flavors, and the cleanup? Practically non-existent. That’s a win in my book.
What I love most about this recipe is how it combines juicy, marinated chicken with roasted veggies, tangy olives, and a punch of lemony goodness. It smells like a Greek taverna while it bakes, and it tastes even better. Whether you’re feeding your family or meal-prepping for the week, this one-pan wonder is a true keeper.
What You Need To Make This Recipe
Chicken thighs: Boneless, skinless chicken thighs are ideal here. They stay juicy and flavorful while roasting, absorbing all those Greek spices and lemony marinade. You can also use bone-in thighs if you prefer, but the cooking time will increase slightly.
Olive oil: A good quality extra virgin olive oil makes all the difference. It adds richness to the marinade and helps the chicken and veggies roast to perfection.
Lemon juice: Freshly squeezed lemon juice is essential for that bright, zesty flavor that defines Greek cuisine. It also tenderizes the chicken beautifully.
Garlic: Minced garlic infuses the marinade with a savory depth. Don’t skimp on it—this dish loves a garlicky kick.
Oregano: Dried oregano is a classic Greek herb that adds earthiness and warmth. You can also use fresh oregano if you have it on hand.
Red onion: When roasted, red onion becomes sweet and tender, adding a delicious contrast to the savory chicken and briny olives.
Bell peppers: I love using a mix of red and yellow bell peppers for color and sweetness. They soften and caramelize in the oven, adding great texture.
Cherry tomatoes: These little gems burst and get jammy while roasting, adding juiciness and a pop of acidity.
Kalamata olives: Salty and rich, Kalamata olives bring that unmistakable Greek flavor. Make sure they’re pitted before tossing them in!
Feta cheese: Crumbled feta goes on after roasting for a creamy, tangy finish that ties everything together.
Salt and pepper: Simple seasoning, but crucial to bring out all the flavors in the dish.
Ingredients List
- 6 boneless, skinless chicken thighs
- 3 tablespoons olive oil
- Juice of 1 lemon
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 red onion, sliced
- 2 bell peppers (any color), sliced
- 1 cup cherry tomatoes
- ½ cup Kalamata olives, pitted
- ½ cup crumbled feta cheese
- Salt and black pepper, to taste
How to Make Greek Sheet Pan Chicken
Step 1: Marinate the Chicken
In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken thighs and toss to coat. Let them marinate for at least 30 minutes, or up to 8 hours in the refrigerator for deeper flavor.
Step 2: Prep the Veggies
While the chicken is marinating, slice the red onion, bell peppers, and get your cherry tomatoes and olives ready. Line a sheet pan with parchment paper or foil for easier cleanup.
Step 3: Assemble the Sheet Pan
Arrange the marinated chicken thighs on the pan, then scatter the sliced vegetables, cherry tomatoes, and olives all around them. Drizzle any remaining marinade over the veggies for extra flavor.
Step 4: Roast
Preheat your oven to 425°F (220°C). Roast everything for 25–30 minutes, or until the chicken is cooked through and has golden edges, and the veggies are tender and slightly caramelized.
Step 5: Add Feta and Serve
Once out of the oven, sprinkle crumbled feta cheese over the hot chicken and veggies. Serve immediately with warm pita bread or over a bed of couscous or rice.
Tips for Making this Recipe
- Marinate ahead: Letting the chicken marinate longer will enhance the flavor, so if you have the time, do it in the morning or the night before.
- Cut veggies evenly: Uniformly sliced vegetables will cook more evenly and finish at the same time as the chicken.
- Use a large sheet pan: Crowding the pan can lead to steaming instead of roasting. Use a second pan if needed to give everything space.
- Customize the veggies: Zucchini, mushrooms, or artichoke hearts would also work well here.
- Crank up the broiler at the end: For a bit of char on the chicken and veggies, broil for the last 2–3 minutes.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but keep an eye on the cooking time—breasts cook faster and can dry out more easily. Consider pounding them slightly to an even thickness.
Can I make this dish ahead of time?
Absolutely! You can prep and marinate the chicken and veggies in the morning, then just roast when you’re ready to eat.
Is this recipe freezer-friendly?
The cooked chicken can be frozen, but the veggies might lose texture when thawed. For best results, freeze the chicken separately.
What should I serve with Greek Sheet Pan Chicken?
It’s perfect with a side of couscous, orzo, or a fresh Greek salad. Warm pita bread or naan also makes a great pairing.
Can I make this vegetarian?
Yes! Swap out the chicken for chickpeas or tofu, and adjust the roasting time accordingly.