Name: Greek Sheet Pan Chicken Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: ½ cup olive oil; ▢1 lemon, juiced (about 3 tablespoons); ▢4 garlic cloves, minced; ▢2 teaspoon dried oregano; ▢1 teaspoon dried thyme; ▢1 teaspoon Dijon mustard; ▢1 teaspoon kosher salt; ▢½ teaspoon freshly ground black pepper; ▢6 chicken thighs, bone-in, skin-on; ▢1 medium zucchini, halved lengthwise and sliced; ▢1 yellow bell pepper, chopped into 1-inch pieces; ▢½ large red onion, thinly sliced into wedges; ▢1 pint cherry or grape tomatoes; ▢½ cup kalamata olives, pitted; ▢¼ cup feta cheese; ▢2 tablespoons finely chopped fresh parsley

I have to say, there’s something so comforting about a sheet pan meal—everything gets roasted together, soaking up all the delicious flavors, and at the end of it all, you’ve only got one pan to clean! It’s like the universe’s way of saying, “I’ve got your back.” And when it’s Greek sheet pan chicken? Oh, we’re talking about layers of Mediterranean goodness, all in one go.

This Greek-inspired chicken recipe is one of my go-tos when I need a quick dinner that still feels fancy. It’s loaded with savory herbs, juicy chicken thighs, and a medley of veggies that roast to perfection. Toss in those briny kalamata olives and a sprinkle of feta toward the end, and you’ve got a one-pan wonder that’ll make everyone think you’ve been slaving away in the kitchen for hours. Spoiler alert: You haven’t.

How I Fell in Love with Greek Sheet Pan Chicken

I stumbled upon this recipe after a trip to Greece, where I spent an inordinate amount of time swooning over the local food. The colors, the flavors—it was all so vibrant. Every meal seemed to revolve around fresh herbs, citrus, and olive oil, with simple ingredients coming together in magical ways. After returning home, I was determined to recreate those flavors without spending hours in the kitchen (because, let’s face it, real life doesn’t always allow for that kind of time). Enter: Greek sheet pan chicken.

It’s a dish that brings me right back to those sunny dinners by the Mediterranean, but with the ease of tossing everything onto one pan and letting the oven do the work. And the best part? Your kitchen smells like heaven while it’s cooking.

The Origins of Greek Flavors in This Dish

Greek cuisine is all about simplicity and letting ingredients shine on their own. A lot of traditional Greek dishes rely on the use of fresh herbs like oregano and thyme, along with garlic and olive oil, which form the base of so many marinades and dressings. Chicken is often marinated in olive oil and lemon, which keeps it juicy and flavorful. In this recipe, we also borrow a few other Mediterranean favorites—feta cheese, kalamata olives, and a generous sprinkle of fresh parsley. It’s the perfect combination of tangy, briny, and savory.

The beauty of this sheet pan chicken recipe is that it’s a modern twist on those classic Greek flavors, with a little extra ease for a busy weeknight meal.

Key Ingredients: Simple, But Bursting with Flavor

Chicken Thighs

I love using bone-in, skin-on chicken thighs here because they stay so juicy and flavorful. If you’re not a fan of thighs, you could swap them for drumsticks or even chicken breasts—just keep an eye on the cooking time since breasts can dry out more quickly.

Zucchini, Bell Peppers, and Red Onion

These veggies roast up beautifully alongside the chicken, soaking up all those delicious juices and getting slightly caramelized. Feel free to sub in whatever you have on hand—eggplant, mushrooms, or even potatoes would work nicely.

Kalamata Olives

These add that signature briny, salty punch that makes Greek food so irresistible. If you’re not a fan, try using green olives, or leave them out entirely.

Feta Cheese

Feta adds creaminess and a bit of tang that contrasts with the roasted veggies and chicken. If you’re dairy-free, try using a vegan feta or even a sprinkle of nutritional yeast for a cheesy flavor.

Olive Oil, Lemon, and Herbs

This trio is the backbone of Greek cooking. The olive oil keeps everything moist, while the lemon and herbs (oregano and thyme) bring out those bright, earthy flavors that make this dish sing.

Kitchen Gear: What You’ll Need

For this recipe, you don’t need any fancy tools, which is one of the reasons I love it so much. All you need is:

A sturdy sheet pan. If you’ve got a non-stick one, even better—less clean-up!
A small whisk to mix up the marinade. Honestly, you could use a fork if you’re feeling lazy.
A good chef’s knife for chopping your veggies. The sharper, the better (for both safety and efficiency).
Tongs or just your hands for tossing the chicken and veggies in the marinade. Trust me, using your hands here gives you the best coverage.

Step-by-Step: How to Make Greek Sheet Pan Chicken

1. Preheat and prep the marinade

Set your oven to 425°F (220°C). While it heats up, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper in a small bowl. This is your flavor powerhouse right here!

2. Marinate the chicken

Place your chicken thighs in a large bowl and pour about two-thirds of the marinade over them. Use your hands to rub it in really well. You want every bit of that chicken to be covered in flavor. Let the chicken sit for 10 to 15 minutes while you prep the veggies. (Don’t worry—this short marinating time is enough to work its magic.)

3. Get the veggies ready

On a large sheet pan, spread out your zucchini, bell peppers, red onion, and tomatoes. Drizzle the remaining marinade over the veggies and toss everything together until it’s evenly coated.

4. Nestle the chicken

Place the marinated chicken thighs on the sheet pan, nestling them in and around the vegetables. Make sure the chicken isn’t crowded so it can roast properly.

5. Roast away!

Pop the whole thing into your preheated oven and bake for 30 minutes. Your kitchen will start smelling amazing right around the 20-minute mark!

6. Add the finishing touches

After 30 minutes, take the pan out and scatter the kalamata olives and crumbled feta over the top. Return everything to the oven for another 10-15 minutes, or until the chicken is fully cooked through (you’re looking for an internal temp of 165°F).

7. Garnish and serve

Once out of the oven, sprinkle some freshly chopped parsley over the top, and voila! You’ve got a Greek-inspired feast that’s ready to hit the table.

Variations and Adaptations: Customize Your Dish

What I love about this recipe is how versatile it is. Here are a few ways you can make it your own:

Dietary Modifications

Gluten-Free: This recipe is naturally gluten-free, but always double-check your mustard to be sure.
Dairy-Free: Simply omit the feta or use a dairy-free alternative like vegan feta.
Low-Carb: If you’re watching your carbs, leave out the bell peppers and tomatoes, and add more zucchini or swap in some cauliflower florets.

Seasonal Twists

Summer: Add in eggplant and cherry tomatoes when they’re in peak season.
Winter: Swap out the zucchini for hearty root vegetables like carrots or sweet potatoes.

International Flavors

Feeling adventurous? You could take this recipe in so many directions:

Italian: Use Italian seasoning instead of oregano and thyme, and swap the feta for mozzarella or Parmesan.
Middle Eastern: Add a sprinkle of sumac or za’atar to the marinade for a lemony, earthy twist.

How to Serve: Bring It All Together

When serving this Greek sheet pan chicken, I like to go all out with the Mediterranean vibes. A generous helping of warm, fluffy pita bread on the side is perfect for mopping up the juices, and a simple side salad with cucumber, red onion, and more feta rounds out the meal. If you’re feeling extra fancy, throw in a small bowl of tzatziki for dipping.

For a family-style dinner, I recommend placing the entire sheet pan in the center of the table (on a heat-safe surface, of course) and letting everyone help themselves. It’s rustic, but in the best way.

Drinks to Pair With Your Greek Feast

For this meal, I love pairing it with a crisp, chilled white wine like a Sauvignon Blanc or a dry Greek Assyrtiko. The citrusy notes in the wine complement the lemony chicken perfectly. If wine isn’t your thing, a refreshing sparkling water with a slice of lemon does the trick, or even an ice-cold beer like a pale lager.

Leftovers: Storing and Reheating Tips

If you’re lucky enough to have leftovers (which doesn’t always happen in my house), they store beautifully. Just place everything in an airtight container and refrigerate for up to 3 days. To reheat, I recommend doing it in the oven at 350°F (175°C) for about 10-15 minutes to keep the chicken skin crisp.

Scaling the Recipe

This recipe easily doubles or even triples if you’re feeding a crowd. Just make sure your sheet pans aren’t overcrowded—you want the chicken and veggies to roast, not steam.

Common Questions

1. Can I use boneless, skinless chicken thighs?
Yes, but the cooking time will be shorter, so keep an eye on them to avoid drying out.

2. Can I prep this ahead of time?
Absolutely! You can marinate the chicken up to 24 hours in advance. Just keep it covered in the fridge.

3. Can I freeze leftovers?
You can freeze the cooked chicken, but the veggies won’t hold up as well. Freeze the chicken in a sealed container for up to 3 months.

4. What if I don’t have kalamata olives?
Any briny olive will do! Green or black olives work great too.

5. Do I have to use a sheet pan?
No, but a sheet pan ensures even cooking. You could use a large casserole dish if that’s what you have.

Now, go ahead and give this recipe a try! Trust me, it’ll become one of those meals you come back to time and time again—easy, flavorful, and just plain delicious. Enjoy!