Greek Sheet Pan Chicken Dinner: One Pan, Full Flavor, Zero Stress

Image

Weeknight dinners don’t get much better than this. This Greek sheet pan chicken dinner brings juicy, herby chicken thighs together with colorful roasted vegetables—all in a single pan. The bold Mediterranean flavors of lemon, garlic, oregano, and feta make each bite bright and satisfying, and cleanup is nearly effortless.

If you’re short on time but still want something wholesome and packed with flavor, this recipe hits the mark. It’s ideal for meal prep, family dinners, or even casual entertaining. In this post, I’ll walk you through the backstory, the ingredients that make it shine, and tips for perfect results every time.

How This Greek Sheet Pan Chicken Became My Go-To “Emergency Dinner”

The first time I made this dish, I was staring at a pack of chicken thighs and a handful of vegetables that were on their last leg in the fridge. I didn’t want to fuss with multiple pans or spend the night washing dishes. So, I grabbed a baking sheet, tossed everything in olive oil, lemon juice, garlic, and herbs—and hoped for the best.

What came out of the oven wasn’t just dinner—it was a game-changer. The skin on the chicken turned golden and crisp. The vegetables roasted until sweet and caramelized, soaking up all the herby juices. The olives added a briny bite, and the feta gave just the right creamy finish. That accidental experiment became one of the most requested meals in my house.

Since then, this Greek sheet pan chicken dinner has become my go-to for everything from lazy Sunday suppers to impressing guests with minimal effort. It’s endlessly flexible. You can swap veggies, skip the feta, or use boneless cuts if that’s what you’ve got. But what stays the same is the flavor: bright, earthy, satisfying.

When you want something warm, fresh, and deeply comforting—but don’t want to babysit the stove—this dish always delivers.

What You’ll Need for the Best Greek Sheet Pan Chicken Dinner

This recipe starts with basic Mediterranean staples and turns them into something crave-worthy. The star is bone-in, skin-on chicken thighs—they’re juicy, flavorful, and roast beautifully. Paired with a mix of colorful vegetables, fresh herbs, olives, and feta, every bite brings brightness and comfort.

Let’s take a closer look at the key ingredients that make this dish shine:

IngredientPurpose
Chicken ThighsStay juicy while roasting and soak up the marinade
Olive Oil & Lemon JuiceAdd moisture and bright flavor to both meat and vegetables
Garlic, Oregano, ThymeBring authentic Greek seasoning to the dish
Zucchini, Bell Pepper, Onion, TomatoesCreate a vibrant, juicy, and nutrient-rich base
Kalamata Olives & FetaAdd bold, salty contrast to the roasted vegetables

You can prep most of this ahead of time—especially the marinade—making it perfect for busy weeknights.

Step-by-Step Prep: From Raw Ingredients to One-Pan Perfection

Start by preheating your oven to 425°F (220°C). While the oven heats, whisk together your marinade: olive oil, lemon juice, garlic, herbs, mustard, salt, and pepper. Place the chicken in a bowl and coat it with about two-thirds of the marinade. Let it sit for 10–15 minutes.

Meanwhile, spread the sliced zucchini, chopped bell pepper, onion wedges, and whole cherry tomatoes on a baking sheet. Drizzle with the remaining marinade and toss to coat. Nestle the marinated chicken thighs around the vegetables.

Roast for 30 minutes, then add the olives and crumbled feta. Return the pan to the oven for another 10–15 minutes, until the chicken reaches 165°F and the veggies are golden and tender.

Sprinkle with chopped parsley before serving for a pop of freshness.

Greek Sheet Pan Chicken Dinner

This Greek sheet pan chicken is an easy, all-in-one dinner recipe with juicy chicken thighs nestled around vibrant, Mediterranean vegetables. Watch the video below to see how I make it in my kitchen!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • ½ cup olive oil
  • 1 lemon juiced about 3 tablespoons
  • 4 garlic cloves minced
  • 2 teaspoon dried oregano
  • 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
  • ½ cup kalamata olives pitted
  • ¼ cup feta cheese
  • 2 tablespoons finely chopped fresh parsley

Instructions
 

  • Make the marinade. 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.
  • Marinate the chicken. 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.
  • Prep the vegetables. 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.
  • Bake. Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.
  • Add the final touches. 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.

Notes

Always remember that every oven cooks slightly differently. If your 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.
The leftover liquid on the sheet pan is normal and expected. Natural juices from the chicken seep out as it cooks. And the vegetables themselves, especially the zucchini and tomatoes, release liquid. If you want to avoid this, you can swap those high water content veggies for others like artichoke hearts or cabbage. But I personally love the leftover juices to drizzle on starchy sides!
If you want to use chicken breasts, keep in mind that chicken breasts require less cooking time than chicken thighs. They only need about 20 to 25 minutes, before they start to dry out. So if you’d like to swap in chicken breasts, roast the vegetables alone on the sheet pan, and then add the chicken breasts in the last 25 minutes of cooking.
This recipe has been a reader-favorite from the moment I created it! That’s why I also included it in my bestselling Healthy Meal Prep cookbook, so that you’d always have it in your kitchen to enjoy.
Nutrition
Calories: 454kcal | Carbohydrates: 10g | Protein: 26g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 767mg | Potassium: 671mg | Fiber: 3g | Sugar: 4g | Vitamin A: 810IU | Vitamin C: 73mg | Calcium: 92mg | Iron: 3mg

How to Get Perfectly Roasted Chicken and Vegetables Every Time

A great Greek sheet pan chicken dinner depends on more than just ingredients—it’s about timing, placement, and a few small tricks that make a big difference.

Start by using bone-in, skin-on chicken thighs. They retain moisture during roasting and deliver that crave-worthy crispy skin. To get a golden top, roast the pan on the middle rack for even heat. If the chicken skin isn’t crisping enough, move the pan higher or finish under the broiler for 1–2 minutes.

Give the vegetables room to breathe. Crowding the pan traps steam and leads to sogginess. Arrange the veggies in a single layer, leaving some space around them. Don’t skip marinating the chicken—just 10 to 15 minutes makes a big difference in depth of flavor.

It’s totally normal to see juices on the bottom of the pan after baking. The chicken releases fat, and the vegetables (especially zucchini and tomatoes) let go of their moisture. That liquid is packed with flavor—spoon it over rice, quinoa, or even roasted potatoes.

Want even browning? Rotate the pan halfway through cooking and baste the chicken with some of the pan juices.

Simple Swaps and Creative Variations That Still Keep It Greek

One of the best things about this recipe is how adaptable it is. You can easily adjust the ingredients without losing the soul of the dish.

  • No thighs? Use bone-in drumsticks or boneless chicken breasts. Just remember, breasts cook faster—about 20–25 minutes—so add them halfway through if using.
  • Swap the veggies: Don’t love zucchini or tomatoes? Try artichoke hearts, mushrooms, or red potatoes. Root vegetables will take longer, so adjust bake time as needed.
  • Add grains: Serve over a bed of farro, couscous, or lemon rice to soak up all the juices.
  • Make it dairy-free: Skip the feta or use a dairy-free version. The olives still bring that salty contrast.

You don’t need to follow this recipe exactly for it to be delicious. As long as you stick to the Greek-inspired flavors—olive oil, lemon, herbs, garlic—you can adjust it to fit what you’ve got in your fridge.

Meal Prep Made Easy with Greek Sheet Pan Chicken

If you’re looking to simplify weeknight meals or stock your fridge with healthy options, this Greek sheet pan chicken dinner is made for meal prep. Everything cooks together on one pan, which means minimal cleanup and maximum efficiency.

To meal prep, fully cook the dish as directed, then let everything cool slightly. Divide the chicken and vegetables into individual airtight containers. Spoon some of the flavorful pan juices over the top to keep the chicken moist.

This dish stores well in the refrigerator for up to four days. When reheating, use the oven or a toaster oven for the best texture. Microwaving works, but it may soften the skin and change the vegetable texture slightly. Still, the flavor remains strong.

You can also prep components in advance. Make the marinade and chop the vegetables up to two days ahead. Store them in separate containers in the fridge, and when it’s time to cook, everything comes together in under 45 minutes.

For an even quicker weeknight dinner, marinate the chicken the night before. The longer soak only improves the flavor.

How to Serve and Store Leftovers Without Losing Flavor

This dish doesn’t need much to feel complete. Serve it straight off the sheet pan with warm pita bread, a side of rice, or a dollop of hummus or tzatziki. It also pairs beautifully with couscous, orzo, or even a basic Greek salad.

Leftovers hold up incredibly well. The flavors deepen after a day in the fridge, making lunch the next day just as exciting. Want to turn leftovers into something new? Shred the chicken and serve it in wraps or grain bowls with chopped cucumbers, olives, and a drizzle of tahini.

To freeze, place fully cooled chicken and vegetables in a freezer-safe bag. Label and date it, and freeze for up to two months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.

Whether you’re feeding a family or batch-cooking for yourself, this recipe is a reliable, flexible way to keep delicious meals ready with minimal stress.

Conclusion

If you’re craving a meal that’s flavorful, fresh, and easy to pull off, this Greek sheet pan chicken dinner is your answer. It’s simple enough for weeknights, yet impressive enough for guests. Juicy chicken thighs and Mediterranean vegetables roast together in a single pan, creating a balanced, nourishing dish with very little cleanup.

The zesty marinade, creamy feta, and burst of briny olives bring everything together in a way that feels both wholesome and satisfying. And the beauty of it all? You can mix, match, prep ahead, or just wing it with whatever’s in the fridge.

It’s the kind of recipe that works hard for you—delivering bold flavors with barely any fuss. Keep it in your rotation, and it’ll quickly become your new dinner go-to.

Must Try Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Greek Sheet Pan Chicken Dinner: One Pan, Full Flavor, Zero Stress