Greek Sheet Pan Chicken Recipe

I made this Greek Sheet Pan Chicken Recipe last weekend, and I couldn’t stop smiling. The juicy chicken, the crispy roasted veggies, the lemony zing—every bite was full of Mediterranean warmth. If you love colorful, no-fuss dinners that come together in one pan, this is the perfect recipe.

And guess what? It’s also a great alternative to the Peanut Butter Chicken Recipe if you’re craving something savory and vibrant instead.

You get crispy edges, juicy bites, and bold Greek flavors—all without the stress of using too many dishes. Let me walk you through how to make this delicious meal, plus my personal tips for making it even better!

Additional Tips for Making This Recipe Better

Here’s what I learned after making this more than once. These little tricks help turn a good dinner into a great one:

• Use bone-in chicken thighs for more flavor. I tried both boneless and bone-in—bone-in stays juicier and gets that nice golden skin.
• Let the chicken marinate longer. If you’ve got time, let it sit for 30–60 minutes instead of just 15. The flavor gets even deeper.
• Don’t overcrowd the pan. I made that mistake once and the veggies steamed instead of roasting. Spread them out for crispy edges.
• Add the olives and feta at the end. It keeps them from drying out or getting too salty.
• Broil for the last 2 minutes. It crisps up the chicken and gives the veggies a beautiful charred touch.

Fun Variations to Try with This Greek Dinner

This recipe is super flexible, which makes it perfect for anyone with dietary needs or personal taste preferences. You can also explore other dinner recipes with similar ingredients for more inspiration!

• Dairy-free option: Skip the feta or use a dairy-free feta alternative.
• Low-carb version: Replace potatoes with cauliflower or zucchini chunks.
• Spicy twist: Add red pepper flakes to the marinade or a few jalapeño slices.
• Add more greens: Toss in spinach or kale during the last 10 minutes of baking.
• Make it vegan: Skip the chicken, double the veggies, and add chickpeas for protein.

Equipment You’ll Need

Here’s everything I used to make this meal smooth and mess-free:

• Large sheet pan – To hold everything in one layer so it roasts evenly.
• Mixing bowl – For whisking the marinade and coating the chicken.
• Tongs or spatula – Helps in mixing and flipping the ingredients easily.
• Aluminum foil – Optional but helpful for easy cleanup.
• Cutting board and knife – For prepping the vegetables and lemon.
• Meat thermometer – To make sure the chicken hits 165°F.

How to Serve Greek Sheet Pan Chicken Perfectly

Want to wow your guests or just treat yourself? Here’s how I plate it up!

I like serving this dish with warm pita bread or a scoop of fluffy couscous on the side. Add a small bowl of tzatziki or hummus, and you’ve got a restaurant-style plate right at home. For a beautiful finish, drizzle a little extra virgin olive oil over the top and sprinkle some fresh parsley.

It also pairs wonderfully with a side salad like cucumber-tomato or even roasted asparagus. Just like with a bold Firecracker Salmon Recipe, presentation and fresh herbs make all the difference.

How to Store Greek Sheet Pan Chicken

• Refrigerating: Place leftovers in an airtight container. They’ll stay fresh in the fridge for up to 4 days. The flavors deepen overnight!

• Freezing: You can freeze the chicken and vegetables separately or together for up to 2 months. Wrap tightly in foil or use freezer-safe containers.

• Reheating: For best results, reheat in the oven at 375°F until warmed through. This keeps the texture crispy rather than soggy. Microwave only if you’re in a hurry.

Why You’ll Love This Recipe

This isn’t just any chicken dinner—it’s a Mediterranean hug in a pan! Here’s why it’s a keeper:

• It’s a one-pan wonder. Less cleanup, more flavor. Everything roasts together and absorbs each other’s deliciousness.
• Loaded with nutrition. Protein from chicken, fiber from veggies, and healthy fats from olives and olive oil.
• Perfect for meal prep. I make a big batch and enjoy it for lunch the next day—just heat and eat.
• Customizable for all diets. Whether you’re dairy-free, low-carb, or just picky—this recipe works for everyone.
• It tastes even better the next day. That marinade continues to work its magic overnight.

More Details to Make Your Greek Sheet Pan Chicken Shine

If you’re looking to upgrade your dinner routine, this recipe is your new best friend. It’s fast, flexible, and packed with bold, fresh ingredients that just work together. Here are a few more helpful things to know:

• Chicken options: I used boneless, skinless thighs for speed, but bone-in adds richness. You can even try drumsticks!
• Olive oil quality: Use a good-quality extra-virgin olive oil—it really affects the flavor.
• Don’t skip the lemon slices. They roast into sweet, caramelized bites that lift the whole dish.
• Timing is everything: Depending on the size of your chicken pieces and potatoes, the bake time may vary slightly. Check doneness with a meat thermometer.
• Serving ideas: I sometimes crumble more feta on top right before serving for a creamy punch.

Ben Carraoli

Greek Sheet Pan Chicken Recipe

This Greek Sheet Pan Chicken Dinner is packed with bold Mediterranean flavors and comes together with just one pan for easy cleanup. Juicy chicken thighs roast with colorful vegetables, and everything is topped off with feta, olives, and lemon for a satisfying, healthy meal.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Dinner

Calories: 450

Ingredients Method

Ingredients

  

• 2 lbs boneless skinless chicken thighs (or bone-in, skin-on thighs) – Boneless cooks faster, but bone-in gives a deeper flavor.
• 1 lb baby potatoes halved – These roast evenly and have a creamy center.
• 1 red onion sliced into wedges – Adds sweetness and color as it caramelizes.
• 1 bell pepper sliced – Use any color for added sweetness and crunch.
• 1 pint cherry tomatoes – They burst while roasting adding juiciness.
• 1/4 cup Kalamata olives pitted – Brings salty, briny balance to the dish.
• 1/4 cup crumbled feta cheese – Adds creaminess and tang at the end.
• 1 lemon thinly sliced – Roasts beautifully and infuses citrusy notes.
• Fresh parsley for garnish – Brightens the final dish and adds freshness.
• For the Marinade:
• 1/4 cup extra-virgin olive oil – A good-quality oil enhances flavor and texture.
• 3 tbsp lemon juice – Fresh juice is key for that zesty brightness.
• 2 tbsp balsamic or red wine vinegar – Adds depth and cuts through richness.
• 3-4 garlic cloves minced – Adds that signature Greek aroma.
• 1 tsp dried oregano – Earthy and bold a classic Greek herb.
• 1 tsp paprika – Brings gentle warmth and a touch of color.
• 1/2 tsp salt – Enhances all the natural flavors.
• 1/2 tsp black pepper – Adds mild heat and balances seasoning.

Method

 

1. Start by preheating your oven to 425°F (220°C). While it heats up, line a large sheet pan with foil to prevent sticking and make cleanup faster. In a mixing bowl, whisk together the olive oil, lemon juice, vinegar, garlic, oregano, paprika, salt, and pepper. This vibrant marinade is the foundation of the flavor.
2. Add the chicken thighs to the marinade and toss them well so that every piece is coated. Let them sit and soak up the flavors for 10 to 15 minutes. This quick marination ensures the chicken is juicy and tasty throughout, even with a short cooking time.
3. While the chicken marinates, prep your vegetables. Cut the baby potatoes in half, slice the red onion and bell pepper, and keep the cherry tomatoes and lemon ready. These veggies will roast alongside the chicken, absorbing all the savory juices.
4. On the prepared sheet pan, scatter the halved baby potatoes, bell pepper slices, and red onion wedges. Pour half of the marinade over these vegetables and toss them around to coat them evenly. This not only adds flavor but helps them roast nicely.
5. Now place the marinated chicken thighs in between the vegetables on the sheet pan. Make sure they aren’t overlapping to ensure even cooking. Tuck in thin slices of lemon on top of the chicken and veggies—these will caramelize slightly and add a citrusy punch.
6. Once arranged, place the tray in the oven and roast for 30 to 40 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the potatoes should be fork-tender with golden edges. Roasting everything together means the flavors mingle perfectly.
7. When the chicken is cooked and the veggies are nicely roasted, take the sheet pan out of the oven. Sprinkle the Kalamata olives and crumbled feta over the top. Return the tray to the oven for just 5 minutes. This softens the feta slightly and warms the olives, enhancing their flavor.
8. Remove from the oven and let the dish rest for a couple of minutes. Sprinkle chopped fresh parsley generously over the top for a burst of color and freshness. Serve the chicken and vegetables hot with a side of tzatziki if you like. The whole dish is hearty, flavorful, and low-stress.