Greek Sheet Pan Chicken Dinner

This Greek sheet pan chicken is the ultimate all-in-one dinner, featuring juicy and golden chicken thighs nestled alongside vibrant Mediterranean vegetables. Just pop it in the oven for an easy and healthy weeknight meal!

Why You’ll Love This Greek Sheet Pan Chicken

When I first introduced this recipe on my website and YouTube channel years ago, it became an instant community favorite (and a personal favorite, too). From the Greek lemon chicken and roasted vegetables to the pops of briny olives and creamy feta cheese, this dish embodies everything I love about Mediterranean food in one simple dinner recipe. A true Downshiftology classic! Here’s why you’ll love it:

It’s snappy to make with minimal cleanup. That’s the beauty of sheet pan dinners—just season all the ingredients, arrange them on the sheet pan, and let the oven do the work.
It’s the perfect balance of protein and vegetables. On its own it’s a low-carb meal, but If you want to add carbs to round out the meal, prepare a side of rice, lentils, or mashed potatoes while the chicken cooks.
It’s great for meal prep. Think of this as an “elevated” chicken and broccoli meal prep that you’ll actually look forward to eating over the next few days!

Ingredients for Greek sheet pan chicken.

Greek Sheet Pan Chicken Ingredients

What really makes this dish is the bright and bold Greek chicken marinade. It adds a ton of flavor to an otherwise simple sheet pan chicken dinner.

Chicken Thighs: Bone-in, skin-on chicken thighs are the best for super juicy and tender meat.
Greek Chicken Marinade: A bright and zesty blend of lemon juice, olive oil, Dijon mustard, dried oregano, and dried thyme.
Vegetables: I’m using a combination of zucchini, bell pepper, red onion, and tomatoes. But I’ll provide more options below!
Olives, Feta Cheese, and Parsley: It’s not a Greek recipe without olives and creamy feta! And the fresh parsley is always a nice fresh herbal pop.

Find the printable recipe with measurements below.

How To Make This Sheet Pan Chicken Dinner

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.

Marinate the chicken. Whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and black pepper in a small bowl. Place the chicken thighs in a separate larger 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 to soak up all that good flavor.

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 vegetables, and bake for 30 minutes at 425°F (220°C).

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. Top with some freshly chopped parsley right before serving!

Common Questions

Can you swap in chicken breasts?

Yes, you can, with a tweak. Baked chicken breasts only need to cook for 20 to 25 minutes before they start to dry out. So, you can start by roasting the vegetables alone on the sheet pan, and then add the chicken breasts in the last 25 minutes of cooking.

What other vegetables can be substituted?

This sheet pan is a great way to include in-season vegetables. Potatoes, artichokes, cauliflower, or even eggplant would be great options.

Why is there so much liquid at the bottom of my sheet pan?

Natural juices from the chicken seep out as it cooks. And the vegetables themselves, especially the zucchini and tomatoes, release liquid. If you want to avoid this, you can swap those veggies for others like artichoke hearts or cabbage. But I personally love the leftover juices to drizzle on starchy sides!

Storage Tips

For the fridge: Store in an airtight container for 3 to 4 days.
For freezing: Place leftovers in a freezer-safe container and store 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 warm. You can also air fry the chicken at 375°F (190°C) for 5 to 8 minutes to get that extra crispy skin again.

More Chicken Thigh Recipes

If you make this Greek sheet pan chicken recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Description

This Greek sheet pan chicken is an easy, all-in-one dinner recipe with juicy chicken thighs nestled around vibrant, Mediterranean vegetables. Watch the video below to see how I make it in my kitchen!

Make the marinade. 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.
Marinate the chicken. 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.
Prep the vegetables. 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.
Bake. Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.
Add the final touches. 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.
Sprinkle the chicken and vegetables with chopped fresh parsley before serving.

Always remember that every oven cooks slightly differently. If your 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.
The leftover liquid on the sheet pan is normal and expected. Natural juices from the chicken seep out as it cooks. And the vegetables themselves, especially the zucchini and tomatoes, release liquid. If you want to avoid this, you can swap those high water content veggies for others like artichoke hearts or cabbage. But I personally love the leftover juices to drizzle on starchy sides!
If you want to use chicken breasts, keep in mind that chicken breasts require less cooking time than chicken thighs. They only need about 20 to 25 minutes, before they start to dry out. So if you’d like to swap in chicken breasts, roast the vegetables alone on the sheet pan, and then add the chicken breasts in the last 25 minutes of cooking.
This recipe has been a reader-favorite from the moment I created it! That’s why I also included it in my bestselling Healthy Meal Prep cookbook, so that you’d always have it in your kitchen to enjoy.

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

This recipe was originally published August 2021, but updated to include new information and photos for your benefit!