Greek Sheet Pan Chicken

Greek sheet pan chicken is an all-in-one meal with succulent chicken thighs nestled around vibrant, caramelized vegetables. Just give it a pop in the oven and you’ve got one heck of a dinner ready to serve!

Greek sheet pan chicken with vegetables.

Let me just start by saying this is one of my all-time favorite sheet pan recipes. It’s the ultimate combination of vibrant summer vegetables and juicy, golden chicken thighs. But the best part is that everything is doused in the best Greek flavors. And I’m talking oregano, thyme, garlic, zesty lemon, and of course, pops of olives and feta cheese.

It’s snappy to make and the clean-up is minimal, which makes it an ideal weeknight dinner idea. Trust me, when you’ve got a chicken recipe as easy and flavorful as this, it’s sure to become a part of your regular dinner rotation!

Ingredients for greek sheet pan chicken on a table.

What’s In This Sheet Pan Dinner?

What really makes this recipe is the bright and bold Greek chicken marinade. It adds a ton of flavor to an otherwise simple chicken dinner. Here’s what you’ll need to fill up the sheet pan.

  • Chicken Thighs: Bone-in, skin-on chicken thighs are the best for super juicy and tender meat.
  • Vegetables: I’m using a combination of zucchini, bell pepper, red onion, and tomatoes. But keep reading for a few more veggie substitutions!
  • Dried Herbs: A blend of oregano and thyme are classic flavors used in Greek dishes.
  • Lemon, Olive Oil & Dijon Mustard: The trifecta that makes the zesty, bold base for the chicken marinade.
  • Olives & Feta Cheese: It’s not a Greek recipe without olives and creamy feta!
  • Fresh Herbs: A sprinkle of parsley always adds the perfect herbal pop.

Find the printable recipe with measurements below.

How To Make This Greek Sheet Pan Chicken

Once you’ve got all your veggies chopped up, the rest comes easy! First, preheat the oven to 425°F (220°C), then get your thighs prepped for marinating.

  • Make the marinade. Whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
  • Marinating time! Place the chicken thighs in a bowl and pour ⅔ of the marinade on top. Use your hands to toss the chicken until it’s well coated. Then let it sit for about 10 to 15 minutes.
  • Prep the vegetables. Spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet, drizzle the remaining marinade on top, and toss it all together.
  • Bake time. Place the chicken thighs onto the baking sheet, in between the veggies, and bake for 30 minutes.
  • Add in the good stuff. Remove the baking sheet from the oven, sprinkle the olives and feta cheese on top, then place it back in the oven for another 10 to 15 minutes, or until the chicken is golden and cooked through.
  • Garnish and serve. As always, a sprinkle of chopped parsley makes everything look and taste better!

A Few Questions Answered

  • Can you use chicken breast? Because of the longer cooking time to get the vegetables perfectly caramelized, it’s best to use bone-in chicken thighs. Baked chicken breasts only need about 20 to 25 minutes to cook before they start to dry out.
  • What other vegetables can be substituted? If you’re not in squash season, you can substitute it with potato wedges or artichokes.
Greek sheet pan chicken plated with rice next to tongs.

Ways To Serve This Greek Chicken

When I want a light and healthy meal, this chicken and veggie combo is perfect. But if you’re looking to beef this up a bit, here’s a few ways to do it!

  • Whip up some rice to pair with it on the side, and you can choose white rice, brown rice, or wild rice.
  • Serve over a bed of black or green lentils for a Mediterranean flair.

Storing Leftovers

This is one dish where you’re going to be looking forward to leftovers. They taste just as amazing the next day!

  • To store: You can store any leftovers in the refrigerator in an airtight container for 3 to 4 days.
  • To freeze: Add leftovers to a freezer-safe container and it will keep for up to 3 months.
  • For reheating: Just add a portion to a plate and microwave it for 2 to 3 minutes, or until the chicken and vegetables are warmed through.

Greek Sheet Pan Chicken Recipe Video

Want to see how I make this sheet pan meal step-by-step? Give it a watch below!

More Chicken Thigh Recipes

I love chicken thighs for their juicy insides and crispy skin. So if you’ve got a pack of them, give these delicious recipes a try!

If you make this Greek sheet pan chicken, let me know how it turned out! I’d love to hear what you think in the comments below.

Greek sheet pan chicken with vegetables

Greek Sheet Pan Chicken Dinner

4.96 from 274 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Author: Lisa Bryan
This Greek sheet pan chicken is an easy, all-in-one dinner recipe with juicy chicken thighs nestled around vibrant, caramelized vegetables.

Recipe Video


  • 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


  • 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.
    Making Greek chicken marinade in a bowl.
  • 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.
    Marinating Greek chicken in a bowl for sheet pan dinner.
  • 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.
    A sheet pan with roasted vegetables before adding Greek chicken.
  • Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.
    Greek chicken thighs with vegetables on a sheet pan.
  • 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.
    A large sheet pan with Greek chicken and roasted vegetables
  • Sprinkle the chicken and vegetables with chopped fresh parsley before serving.

Lisa’s Tips

  • Always remember that every oven cooks slightly differently. If you’re 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.
  • If you’re looking for some new heavy duty sheet pans that won’t warp or twist in the oven, these commercial sheet pans are great! 


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
Course: Dinner
Cuisine: Greek
Keyword: greek chicken, Greek sheet pan chicken, Sheet pan recipe
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541 comments on “Greek Sheet Pan Chicken”

  1. This recipe is consistently on repeat in our house. So easy yet so flavorful! Especially good now with the abundance of fresh produce!5 stars

  2. We’ve made this twice now and is 10/10 – a rare rating with my family! My husband is Dairy and Gluten free and the only accommodation I need to make is to leave some feta off of part of the pan for him. Both times we’ve made this we wished we had more – so next time I think I’ll double the recipe. The first time we made thighs and there was a lot of liquid and it was a tad on the greasy side. We made it with chicken breasts we had on hand the second time and there was a lot less liquid but they were a bit dry, we should have cooked for less time. Either way, it was delicious! The marinade is CHEF’S KISS. Could definitely skip the parsley – we hardly notice it and it takes so much time to wash and prep, not really worth it IMO. Oh and I think using some foil on the pan would help with clean up next time.

    • Thrilled to hear both you and your family are loving this sheet pan chicken, Melissa! As for the liquid issue, you can try tossing the vegetables in less marinade since the liquid will already seep out of the chicken as it cooks.

  3. Have made this recipe for my husband and myself, when with extended family on vacation, and as meal prep. We love this meal. Healthy and flavorful.5 stars

  4. Loved this. But could I marinate chicken over night?5 stars

  5. Easy 5 stars. This dish was delicious. After reading reviews I did out the veggies on a separate pan and added them in about halfway through. This will be one of our new on repeat meals.5 stars

  6. This recipe was great!5 stars

  7. So so so good! And easy! I’d you’re contemplating making this, do it!! I wish I had doubled the recipe for more leftovers!5 stars

  8. Can you use skinless chicken thighs?

  9. Wow! This is one of the best recipes – EVER! FLAVOURFUL. VERY “CLEAN” FOOD. i cut back on the olive oil a bit. Will make this many times. A family favourite!5 stars

  10. This was absolutely delicious. Easy to make. Definitely will be making this again 5 stars

  11. OMG, so GOOD! Made this dish twice now. The kids (teenagers) love it.
    First one we ate it just by itself. Second one I made it with rice when sister-in-law and fam came over (9 people). Made 2 sheet pans (double everything) and put it in the oven together. Switched the sheets around near the end to get all the chicken-bits browned. PERFECT! And again, everyone loved it.

    I used boneless/skinless chicken thighs, as that’s the only thing I could find and still worked perfect.
    This is a new favourite of ours now :)

    Oh, and I bought the book (came all the way to Australia to find me ;). It’s amazing!5 stars

    • Happy to hear this recipe has become a new favorite and that you’re loving your new cookbook Mascha!

  12. This is my new favourite go to recipe for chicken have made it several times and it never disappoints 5 stars

  13. Made this last night…absolutely delicious!  Husband wants more!   He loved it!   I’ll be making it again, for sure!   Greek Sheet Pan Chicken….BIG hit! 5 stars

    • Glad this recipe was a hit, Jennifer!

    • I usually don’t like chicken, but the family craves it once in a while. So I made this recipe today and it’s so delish! Super easy to make, all natural ingredients and the chicken was perfect and soft. Everybody loved it, including me :)5 stars

  14. Absolutely love this recipe! One of my go tos. So yummy and flavorful 5 stars

  15. If you are using boneless/skinless chicken, reduce cooking time by ~20 minutes.  Fantastic recipe!5 stars

  16. I may have already commented on this recipe, but it’s so delicious and worthy of a second comment! This is one of our favorite sheet pan recipes! I love that it’s so versatile by adding other vegetables we may have on hand. This is a winner in our house!5 stars

  17. This recipe is delicous and so easy to put together. Thankyou.5 stars

  18. Fantastic flavor and very easy to make. I love sheet pan recipes. Everyone loved it and asked for it to be made often. Thank you!5 stars

  19. Just made it for the first time and it’s amazing! Will defo be making again. Simple and tastes delicious! 5 stars

  20. Fabulous fabulous! So flavorful and makes for great leftovers!5 stars

  21. This recipe is fabulous and easy! My finished product looked just like the picture. It has become a family favorite!5 stars

  22. One of my go-to weeknight favorites! This recipe is so flavorful, not to mention easy! Lisa is so good at making healthy food taste amazing and I am so grateful for all her recipes!5 stars

  23. Anyway, to use boneless skinless chicken breasts instead? Thanks

    • Yes, you can! The cook time will be less though, so you can cook the veggies first and add the chicken in the last 20 to 25 minutes.

  24. It was really good I’ll say that!  I had to make these adjustments after hearing about the liquid issue. Which is totally true.  I also used boneless skinless thighs instead, because I knew I’d eat that skin and just didn’t need to!!  Lol!  I used 2 pans to give everything  room  to cook and not be overcrowded.  I cut my zucchini just in half  not sliced up.  Preheated my pans in the oven before putting everything on them.  Cooked halfway and took everything out and drained the juices.  Added my olives and cheese next baked a few more minutes.  Pulled them out and added my tomatoes and broiled for 5 minutes and then sliced the zucchini’s and mixed them up with all the other veggies.   Marinade was delish  and everything was cooked to perfection.  Hope this helps.  ❤️3 stars

  25. Outstanding!  I did not have zucchini on hand, but didn’t miss it.  I would add eggplant next time and skip the zucchini all together. 5 stars