Sheet Pan Greek Chicken Dinner is an easy dinner you will be making on repeat! Tender and crispy chicken thighs are baked with a colorful blend of vegetables in the most delicious Greek lemon garlic marinade. All topped off with creamy and salty feta cheese for the ultimate one pan Greek dinner!
Sheet Pan Greek Chicken Dinner Recipe
This post may contain affiliate links. Read my disclosure policy.
Greek food is one of our favorite cuisines! Mediterranean flavors are simply divine. The combination of lemon juice, garlic, feta, oregano, and red onions gives every meal an irresistible flavor. This sheet pan Greek chicken dinner is such a flavorful and simple dinner to make. Using one pan to cook cuts down on dishes and you can prep the tray a day in advance for an even quicker dinner!
Sheet pan meals are a must for busy weeknight dinners and entertaining as you can prep everything in advance and have less hands on cooking while it bakes in the oven. Some of our favorite sheet pan meals include this Greek Chicken dinner as well as our Cajun Shrimp and Sausage Sheet Pan and our family favorite Teriyaki Salmon and Vegetables.
What is Sheet Pan Greek Chicken
A sheet pan recipe is a meal cooked entirely on one baking sheet. This recipe features Greek marinated chicken thighs and a medley of colorful vegetables including cherry tomatoes, zucchini, red onions, and bell peppers. Everything is roasted in the oven and then topped off with lots of crumbled feta cheese and kalamata olives. It's a simple yet incredibly delicious one pan meal.
Perfect Pairings!
- Greek Potatoes
- Yellow Rice
- Tzatziki Sauce
- Pita Bread
- Spanakorizo
- Baklava for dessert!
Ingredients
- Chicken Thighs - we love using bone in, skin on chicken thighs for this recipe as the meat is incredibly tender and moist and the skin gets oh so crispy!
- Bell Pepper - you can use any color you like.
- Zucchini - this nutrient packed vegetable is a great way to sneak in some extra greens to your diet.
- Red Onion - we love the color red onion adds but you can also use white or yellow cooking onions.
- Lemon - a staple ingredient in Greek cooking. Lemon juice is part of the chicken marinade and lemon slices are roasted with the vegetables for extra flavor.
- Kalamata Olives - we love Greek kalamata olives. These can be omitted if you prefer.
- Cherry Tomatoes - roasted cherry tomatoes are so delicious! The skins burst, the flavors intensify from the caramelization, and roasting brings out their natural sweetness.
- Feta - everything is better with feta! This salty and creamy Greek cheese is one of the best parts of this meal.
- Oil - used for the marinade.
- Lemon Juice - adds a fresh pop of flavor to the marinade.
- Parsley - used to garnish the sheet patn.
- Garlic - lots of fresh garlic is added to the marinade.
- Oregano -this is a staple in Greek cooking. If you can find Greek oregano we highly recommend using that, or you can use regular oregano.
- Thyme - used to marinate the chicken. It pairs perfect with oregano.
- Salt and Pepper
How to Make Sheet Pan Greek Chicken
Full Printable Recipe at Bottom of page
- Preheat the oven to 425℉ degrees. Grease a large, rimmed baking sheet with nonstick cooking spray or line with parchment paper or foil sprayed with cooking spray for easier cleanup.
- In a small bowl or jar combine all of the marinade ingredients. Mix until evenly combined.
- Place the chicken thighs in a large bowl and pour in ⅔ of the marinade. Toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 - 15 minutes. while you prepare the remaining ingredients.
- Evenly spread the red onion, yellow bell pepper, cherry tomatoes, and zucchini onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables. Optional: scatter the sliced lemon on top of the vegetables.
- Place the chicken thighs on the sheet pan, make spaces between the vegetables to place them on the tray. Bake in the preheated oven for 30 minutes.
- Remove the baking sheet from the oven. Distribute the kalamata olives and feta cheese over top of the vegetables. Place the baking sheet back in the oven for another 8-10 minutes, or until the chicken is cooked through to 165°F internal temperature.
TIP: Every oven cooks slightly different. If your chicken thighs aren't getting golden enough on top, you can raise the rack higher in the oven or turn on the broiler for the last 2-3 minutes. Or if the tops are cooking too fast, lower the rack or reduce the temperature. - Garnish with fresh parsley, optional. Serve and enjoy!
Tips for the Best Greek Chicken
- Vegetables - we love this recipe because you can customize the vegetables to keep the dinner unique each time you make it. You can use any vegetables you have on hand or you like. For example, broccoli, snow peas, cauliflower, carrots, and more.
- Protein - since it takes about 30-40 minutes to roast the vegetables it is important to use a protein that also takes that long to roast. Bone in chicken thighs are perfect because they take the same amount of time to roast without drying out. If you would like to swap for boneless skinless chicken breast you can but you will need to add them onto the tray in the last 25 minutes of cooking to ensure they do not over cook (cook to an internal temperature of 165°F.
FAQ
Oven Baked - place leftovers on a sheet pan and bake at 350°F for 10-12 minutes.
Microwave - place leftovers on a microwave safe plate and heat for about 2-3 minutes, or until warmed through.
Air Fryer - transfer leftovers to the air fryer and cook at 350°F for 6-8 minutes.
Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days.
Place leftovers in a freezer-safe container and store for up to 3 months.
Yes! You can fully cook the recipe in advance (up to 3 days) and follow the reheating instructions. Or you can prepare all of the ingredients and arrange them on the sheet pan (store the feta and olives in a separate container). Cover the tray and store in the fridge until ready to cook. Then follow the baking directions and add the feta and olives as noted in the recipe.
This recipe is gluten free.
Omit the feta or swap for a dairy free or plant based feta.
More Easy Greek Recipes
Enjoy!
- Sab
Sheet Pan Greek Chicken Dinner
Ingredients
Marinade
- ½ cup olive oil
- ⅓ cup fresh lemon juice (juice from 2 lemons)
- 4 cloves garlic (minced)
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Sheet Pan
- 8 chicken thighs (bone in, skin on)
- 1 red onion (sliced into wedges)
- 1 yellow bell pepper (cut into 1” pieces (or red, orange, or green pepper))
- 1 cup cherry tomatoes (or grape tomatoes)
- 1 cup zucchini (halved lengthwise and sliced ½” thick)
- ½ cup kalamata olives (whole and pitted)
- ½ cup feta cheese
- 2 tablespoon fresh parsley (chopped)
- 1 lemon (halved and sliced 1 ½ “ thick, optional)
Instructions
- Preheat the oven to 425℉ degrees. Grease a large, rimmed baking sheet with nonstick cooking spray or line with parchment paper or foil sprayed with cooking spray for easier cleanup.
- In a small bowl or jar combine all of the marinade ingredients (½ cup olive oil, ⅓ cup fresh lemon juice, 4 cloves garlic, 2 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper). Mix until evenly combined.
- Place the 8 chicken thighs in a large bowl and pour in ⅔ of the marinade. Toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 - 15 minutes. while you prepare the remaining ingredients.
- Evenly spread the 1 red onion, 1 yellow bell pepper, 1 cup cherry tomatoes, and 1 cup zucchini onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables. Optional: scatter the sliced 1 lemon on top of the vegetables.
- Place the chicken thighs on the sheet pan, make spaces between the vegetables to place them on the tray. Bake in the preheated oven for 30 minutes.
- Remove the baking sheet from the oven. Distribute the ½ cup kalamata olives and ½ cup feta cheese over top of the vegetables. Place the baking sheet back in the oven for another 8-10 minutes, or until the chicken is cooked through to 165°F internal temperature. TIP: Every oven cooks slightly different. If your chicken thighs aren't getting golden enough on top, you can raise the rack higher in the oven or turn on the broiler for the last 2-3 minutes. Or if the tops are cooking too fast, lower the rack or reduce the temperature.
- Garnish with 2 tablespoon fresh parsley, optional. Serve and enjoy!
Notes
Nutrition
Leave a Reply