Greek Sheet Pan Chicken with Vegetables

This Greek sheet pan chicken is packed with juicy, lemony chicken thighs, caramelized vegetables, briny Kalamata olives, and creamy feta. Everything roasts together in a garlicky oregano marinade, giving you a colorful, flavor-packed dinner with very little cleanup.

This recipe uses the same reliable method as my Sheet Pan Chicken Thighs with Brussels sprouts, but with bright Greek-inspired flavors and colorful Mediterranean vegetables. Marinating the chicken takes a little planning, but once everything is arranged on the pan, dinner roasts in about 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.

A Simple One-Pan Method

• Minimal Cleanup: The chicken and vegetables cook together on one sheet pan, so cleanup is simple.
• Mostly Hands-Off: Once everything is arranged on the pan, the oven does the work.
• Easy to Adapt: Quick-roasting vegetables such as eggplant, cauliflower, or green beans can be used in place of some of the vegetables listed.

Key Ingredients

Here’s what you’ll need to make this one-pan meal:

Complete list of ingredients and amounts can be found in the recipe card below.

• For the marinade: Mix olive oil, preferably Greek olive oil, with fresh lemon juice, salt, pepper, and dried oregano. Red wine vinegar can be used instead of lemon juice for a slightly different flavor.
• Chicken: Use six bone-in, skin-on chicken thighs. Trim away any excess skin or fat before marinating, if needed.
• Veggies: Whole cherry tomatoes, sliced peppers, onions, and zucchini will cook along with the chicken in this easy and delicious sheet pan meal! Use cherry or grape tomatoes. Grape tomatoes are slightly less sweet and work equally well.
• Olives and feta: Kalamata olives add briny flavor, while feta gives the finished dish a creamy, salty contrast. Buy feta in a block rather than pre-crumbled feta for the best texture.

How To Make Greek Sheet Pan Chicken

1. 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 for up to 12 hours
2. Arrange the Vegetables First: Preheat your oven to 425°F (220°C). For easier cleanup, you can line your rimmed half-sheet pan with parchment paper, but it’s not required. Add the cherry tomatoes, zucchini, bell peppers, and onion to the pan and drizzle with the remaining marinade. Toss to coat and arrange the veggies in an even layer.
3. Add the Chicken: Nestle the chicken thighs skin-side up among the vegetables, leaving a little space around each piece so the skin can brown.

4. Roast for about 30 minutes, or until the chicken skin is golden, the vegetables are tender and lightly browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 175–185°F (79–85°C). Chicken is safe to eat once it reaches 165°F (74°C).
5. 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 residual heat will soften the feta slightly. Garnish the meal with fresh parsley before serving.

Recipe Tips

• Chicken thighs are safe to eat at 165°F (74°C), but for the most tender texture, I prefer to cook them to 175–185°F (79–85°C). Insert an instant-read thermometer into the thickest part of the thigh without touching the bone.
• 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

To store: Refrigerate the cooled chicken and vegetables in an airtight container for up to 3–4 days.

To reheat: Place the chicken and vegetables in a baking dish and warm them in a 350°F (180°C) oven until the chicken reaches 165°F (74°C). Add the feta after reheating if you prefer it to retain more of its texture.

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?

Can I make this with chicken breasts?
Yes, but boneless chicken breasts cook faster than bone-in thighs. Give the vegetables a 5–10-minute head start, then add the marinated chicken. Begin checking the breasts after about 18–20 minutes and remove them when the thickest part reaches 165°F (74°C). Continue roasting the vegetables if they need more time.

What should I do with the juices in the pan?

The chicken and vegetables release flavorful juices as they roast. Spoon them over the chicken when serving, or serve the dish with rice, potatoes, or bread to soak them up.

Do I have to marinate the chicken?

For the best flavor, marinate the chicken for at least 30 minutes or up to 12 hours. If you’re short on time, you can cook it immediately after coating it in the marinade; only the resting time is optional.

More Sheet Pan Recipes

Sheet Pan Chicken Fajitas

Sheet Pan Garlic Butter Salmon

Sheet Pan Chicken Thighs

Baked BBQ Chicken Thighs

All Dinners →

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

4.92 from 23 votes

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Greek Sheet Pan Chicken

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Marinating Time: 30 minutes mins

Total Time: 1 hour hr 15 minutes mins

Author: Diana

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Juicy Greek-marinated chicken thighs roast with zucchini, peppers, tomatoes, and red onion on one sheet pan. Finish with Kalamata olives and crumbled feta for an easy, flavor-packed dinner.

6 Servings

Juicy Greek-marinated chicken thighs roast with zucchini, peppers, tomatoes, and red onion on one sheet pan. Finish with Kalamata olives and crumbled feta for an easy, flavor-packed dinner.

Equipment

• sheet pan
• Mixing Bowl

Ingredients 

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For the Greek Dressing/Marinade:

• ▢ ½ cup (120 ml) olive oil
• ▢ 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
• ▢ 1 cup (150 g) cherry tomatoes about 5 ¼ ounces
• ▢ 1 medium (120 g) zucchini sliced
• ▢ 1 medium red onion 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 skin side up.
• 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 Kalamata 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

Serving: 1chicken thighs and vegetables, Calories: 481kcal, Carbohydrates: 7g, Protein: 21g, Fat: 41g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 23g, Trans Fat: 0.1g, Cholesterol: 122mg, Sodium: 606mg, Potassium: 487mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1626IU, Vitamin C: 66mg, Calcium: 99mg, Iron: 2mg

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.

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