This recipe for Greek Sheet Pan Chicken is absolutely the best! The whole family will love these juicy, golden brown Greek marinated chicken thighs on a bed of perfectly roasted vegetables, topped with crumbled feta cheese and briny Kalamata olives.
Easy sheet pan meals like this one are your best weeknight dinner option when you need to create a tasty meal without a lot of fuss, time, or cleaning up.
The method used here is simple, and it’s the same as I use for my Sheet Pan Chicken Thighs with brussels sprouts too.
This particular sheet pan recipe for Greek Sheet Pan Chicken is one of our all-time favorites because it’s so spectacularly flavorful! Both the chicken and the vegetables are marinated in a simple dressing. It is made with classic Greek flavors of lemon juice and oregano, so every single bite is a party in your mouth.
You’ll need to plan ahead a little bit to marinate the chicken. But once that’s done, dinner will be baked and ready in just 30 minutes!
Want more ways to enjoy the bright, fresh flavors of Greek cuisine? Try my Greek Salad, Spanakopita, and Greek Vegetable Bake (Briam).
For a Middle Eastern spin on baked chicken, try my Roasted Chicken with Potatoes recipe.
One Pan Greek Chicken Thighs
- Don’t Stress Over Clean-Up – After you’re done cooking, you’ll only need to wash one pan, a knife, and a mixing bowl.
- Hands-off Cooking Method – Add the marinated vegetables and chicken to the pan, pop it in your oven, and walk away! Everything will cook at the same time and be ready for dinner super quickly.
- Versatile Recipe – Play around with this recipe and try it with other types of vegetables and seasonings. Once you get the sheet pan chicken thighs method down, there will be no stopping you from making up your own delicious combinations of ingredients.
Key Ingredients
Here’s what you need to make this one pan meal:
- For the Marinade: Mix olive oil (preferably Greek oil) with fresh lemon juice, salt, pepper and dried oregano. For a slightly different flavor, swap the lemon juice for red wine vinegar. Either works wonderfully to add the right amount of acidity.
- Chicken: This sheet pan chicken recipe will make six whole chicken thighs with the bones and skin left intact. You can trim away any excess skin or fat first if you like.
- Veggies: Whole cherry tomatoes, sliced peppers, onions, and zucchini will cook along with the chicken in this easy, healthy, and delicious sheet pan meal!
- Olives and Feta Cheese: It wouldn’t quite be the best greek chicken without some Kalamata olives and feta cheese. I suggest that you buy feta in a blog rather than the pre-crumbled kind. The flavor and texture is so much better.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Greek Sheet Pan Chicken
- Marinate the Chicken: Mix together the olive oil, lemon juice, salt, pepper, and dried oregano to make the marinade. Add half of the marinade to a zip-top bag or a bowl with the chicken thighs, and marinate for 30 minutes in the fridge. If you have the time, marinate longer, for up to 12 hours.
- Arrange the Vegetables First: Preheat your oven to 425°F (220°C). For easier cleanup, you can line your half-size baking sheet with parchment paper, but it’s not required. Add the cherry tomatoes, bell peppers, and onion to the pan and drizzle with the remaining marinade. Toss to coat and arrange the veggies in an even layer.
- Add the Chicken: Nestle the bone-in chicken thighs among the vegetables so that the meat is touching the bottom of the pan.
- Roast: Put the pan of Greek chicken and vegetables in the preheated oven and roast for 30 minutes, or until the chicken is cooked through and the veggies are nicely roasted.
- Add More Flavor: Once you take the pan out of the oven, add the kalamata olives and sprinkle the feta cheese all over the chicken and veggies. The heat will soften the feta and make it more flavorful. Garnish the meal with fresh parsley before serving.
Tip!
If you really enjoy feta cheese, feel free to add extra to your meal! I usually serve some on the side so that everyone can have as much as they want.
Recipe Tips
- Chicken is fully cooked when the center reaches a temperature of 165°F/74°C with an instant read thermometer.
- Other veggies that will work well in this recipe include cauliflower, eggplant, and green beans. The vegetables I used here all roast fully in around 15 minutes, but some of the more hearty veggies (like carrots and sweet potato) can take longer, up to 30 minutes. You may need to roast those longer.
- For extra savory flavor, try adding a half teaspoon of garlic powder to the marinade. I don’t recommend using fresh garlic as it will burn on the bottom of the pan.
Storing Tips
You can keep any leftovers in an airtight container in the fridge for up to 3-4 days. If you’re cooking for one or two people, this dish makes wonderful planned leftovers.
What To Serve With Greek Chicken and Vegetables
Just as it is here, this is a delicious and healthy low-carb meal, but if you want to add something, I suggest serving this with vegetable rice or roasted potatoes. My Mediterranean Lentil Salad is also delicious with Greek Chicken.
Recipe FAQs
Can this be made with chicken breasts?
Yes, it can! Boneless chicken breasts will be fully cooked in about 20 minutes, so you can plan to remove them when they’re cooked, or wait to add the chicken once the veggies have been roasting for 5-10 minutes already.
What to do with the liquid in the pan?
You’ll find that the chicken and the veggies release juices as they cook. I like to serve the chicken with the juices, especially if I’m serving it with rice or bread to soak it up with.
Do I have to marinate the chicken?
I suggest marinating the chicken thighs for a minimum of 30 minutes so that they can soak up the flavor from the marinade. The acid in the marinade also helps to tenderize the meat. If you can, marinate the chicken for up to 12 hours.
Making an entire meal all on one pan in the oven is such a major time saving trick! Enjoy this flavorful sheet pan Greek Chicken recipe, and be sure to come back and leave a comment. Let me know how your family liked it.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Greek Sheet Pan Chicken
Equipment
- sheet pan
Ingredients
For the Greek Dressing/Marinade:
- ½ cup (120 ml) olive oil preferably Greek
- ¼ cup (60 ml) fresh lemon juice or red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons dried oregano
For the Chicken:
- 6 (900 g) chicken thighs bone-in and skin-on, about 2 pounds in total
- Salt and pepper to season
- 1 cup (150 g) cherry tomatoes about 5 ¼ ounces
- 1 medium (120 g) zucchini sliced
- 2 bell peppers choose different colors for a vibrant dish, sliced
- ½ cup (90 g) Kalamata olives
- ½ cup (56 g) feta cheese crumbled, (about 2 ounces)
Instructions
- In a small bowl, mix together the olive oil, lemon juice or red wine vinegar, salt, black pepper, and dried oregano. This will be your marinade.
- Place the chicken thighs in a large bowl or a zip-lock bag.
- Pour half of the Greek dressing over the chicken and make sure each piece is well coated. Save the other half for later.
- Let the chicken marinate for at least 30 minutes in the fridge, or for the best results, leave it overnight.
- Preheat your oven to 425°F (220°C).
- Take a half size baking sheet and, if you want, line it with parchment paper for easy clean-up.
- Add the cherry tomatoes, zucchini, sliced bell peppers, and red onion. Drizzle the remaining marinade over the veggies, and toss so they are well coated.
- Nestle the chicken between the veggies.
- Put the sheet pan in the oven and roast for about 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the veggies are nicely roasted.
- Once you take the pan out of the oven, add the kalmata olives and sprinkle the feta cheese over the hot veggies and chicken. The heat will soften the feta and make it more flavorful. Garnish with fresh chopped parsley and serve.
Notes:
- Chicken is fully cooked when the center reaches a temperature of 165°F/74°C with an instant-read thermometer.
- Other veggies that will work well in this recipe include cauliflower, eggplant, and green beans. The vegetables I used here all roast fully in around 15 minutes, but some of the more hearty veggies (like carrots and sweet potato) can take longer, up to 30 minutes. You may need to roast those longer.
- For extra savory flavor, try adding a half teaspoon of garlic powder to the marinade. I don’t recommend using fresh garlic as it will burn on the bottom of the pan.
- Store leftovers in an airtight container in the fridge, and enjoy within 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
D. Smith says
The photo of ingredients in your article is showing grape tomatoes but your recipe says cherry tomatoes. I prefer grape tomatoes because they aren’t as sweet. To me, a tomato should NOT be sweet !
Little Sunny Kitchen says
Either cherry or grape tomatoes can be used, depending on your preferences! Enjoy.