Looking for a flavorful, wholesome, and low-effort dinner idea? Greek Sheet Pan Chicken has you covered. This recipe captures the essence of Mediterranean cuisine with tender, juicy chicken thighs, vibrant roasted vegetables, briny olives, and creamy feta cheese—all in one pan.
Perfect for busy weeknights or a casual dinner party, this dish is as simple as it is delicious. The combination of classic Greek flavors like lemon, garlic, oregano, and olive oil ensures that every bite is packed with bright, savory goodness. And because everything is cooked on a single sheet pan, cleanup is a breeze.
This Greek-inspired dish doesn’t just taste amazing; it’s also a balanced meal. You’ve got protein-rich chicken, nutrient-packed veggies, and healthy fats from olive oil and olives. Let’s dive into the details of this Mediterranean masterpiece.
Why You’ll Love Greek Sheet Pan Chicken
1. Minimal Prep and Cleanup
This one-pan meal saves you time in the kitchen without compromising on flavor.
2. Full of Bright, Bold Flavors
Lemon, garlic, oregano, and feta cheese create a harmonious, tangy, and savory dish.
3. Healthy and Balanced
Packed with lean protein, colorful veggies, and heart-healthy fats, this dish checks all the boxes for a nutritious dinner.
4. Perfectly Juicy Chicken
The marinade ensures the chicken stays tender and flavorful throughout cooking.
5. Crowd-Pleasing Presentation
The vibrant vegetables and golden-brown chicken thighs make this dish as visually appealing as it is delicious.
Ingredients
Here’s what you’ll need for this easy and flavorful Greek-inspired dish:
- ½ cup olive oil: The base of the marinade for richness and flavor.
- 1 lemon, juiced (about 3 tablespoons): Adds brightness and tang to the dish.
- 4 garlic cloves, minced: Infuses the dish with aromatic goodness.
- 2 teaspoons dried oregano: A classic Mediterranean herb for authentic flavor.
- 1 teaspoon dried thyme: Adds subtle earthy notes.
- 1 teaspoon Dijon mustard: Balances the marinade with a slight tang.
- 1 teaspoon kosher salt: Enhances the natural flavors of the ingredients.
- ½ teaspoon freshly ground black pepper: Adds a touch of heat and depth.
- 6 chicken thighs, bone-in, skin-on: Juicy and flavorful, they roast beautifully with crispy skin.
- 1 medium zucchini (halved lengthwise and sliced): A tender, mild veggie that soaks up the marinade.
- 1 yellow bell pepper (chopped into 1-inch pieces): Adds sweetness and vibrant color.
- ½ large red onion (thinly sliced into wedges): Provides a touch of sharpness and caramelizes beautifully.
- 1 pint cherry or grape tomatoes: Bursting with sweetness, they balance the savory elements.
- ½ cup kalamata olives (pitted): Adds briny richness to the dish.
- ¼ cup feta cheese: Creamy and tangy, it’s the perfect topping.
- 2 tablespoons fresh parsley (chopped): A bright and fresh finishing touch.
Preparation Time and Yield
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4–6
Step-by-Step Instructions
1: Preheat the Oven
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or foil for easy cleanup.
2: Make the Marinade
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper until well combined.
3: Marinate the Chicken
- Place the chicken thighs in a large bowl.
- Pour ⅔ of the marinade over the chicken and toss to coat evenly.
- Allow the chicken to marinate for 10–15 minutes while you prep the vegetables.
4: Prepare the Vegetables
- Spread the zucchini, bell pepper, red onion, and tomatoes onto the prepared baking sheet.
- Drizzle the remaining marinade over the vegetables and toss to coat.
5: Assemble the Sheet Pan
- Nestle the marinated chicken thighs among the vegetables on the sheet pan.
- Arrange everything in a single layer for even cooking.
6: Roast the Chicken and Vegetables
- Place the sheet pan in the preheated oven and roast for 30 minutes.
- Remove the pan from the oven, scatter the kalamata olives and feta cheese over the top, and return it to the oven for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7: Garnish and Serve
- Remove the sheet pan from the oven and sprinkle the dish with fresh parsley.
- Serve immediately and enjoy this Mediterranean-inspired feast!
How to Serve
Greek Sheet Pan Chicken is a versatile dish that can be served in various ways:
- With Rice or Quinoa: Serve over a bed of rice or quinoa for a heartier meal.
- With Pita Bread: Pair with warm pita bread and a side of tzatziki for a Greek-inspired spread.
- As a Salad: Toss the chicken and vegetables with mixed greens for a vibrant salad.
- With Mashed Potatoes: Add a comforting touch with creamy mashed potatoes.
Tips for Perfect Greek Sheet Pan Chicken
- Marinate for Maximum Flavor: While 10–15 minutes is sufficient, marinating the chicken for up to 2 hours enhances the flavor even more.
- Use Bone-In, Skin-On Thighs: They stay juicy and develop a deliciously crispy skin.
- Cut Vegetables Evenly: Uniform pieces ensure the vegetables cook evenly.
- Don’t Skip the Olives and Feta: These add authentic Mediterranean flair to the dish.
- Use a Meat Thermometer: Ensure the chicken reaches 165°F for perfectly cooked, safe-to-eat poultry.
Recipe Variations
- Boneless Chicken: Substitute with boneless thighs or chicken breasts; adjust cooking time as needed.
- Vegetarian Option: Swap chicken for chickpeas or tofu and adjust the cooking time accordingly.
- Additional Veggies: Add mushrooms, eggplant, or asparagus for variety.
- Spicy Twist: Add red pepper flakes or chili powder to the marinade for a bit of heat.
- Herb Substitutions: Fresh dill or basil can replace parsley for a different flavor profile.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooked chicken and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 350°F oven until heated through, or microwave in 30-second intervals.
FAQ
Q: Can I use drumsticks or wings instead of thighs?
A: Absolutely! Adjust the cooking time as needed to ensure they’re cooked through.
Q: Can I marinate the chicken overnight?
A: Yes, marinating overnight intensifies the flavor. Just be sure to refrigerate it while marinating.
Q: Can I make this dish ahead of time?
A: You can prep the vegetables and marinate the chicken in advance. Assemble and bake when ready.
Q: What can I substitute for kalamata olives?
A: Black olives or green olives can work, though the flavor will differ slightly.
Conclusion
Greek Sheet Pan Chicken is a game-changer for busy cooks who want to serve a wholesome, flavorful meal without spending hours in the kitchen. The combination of tender chicken thighs, roasted vegetables, and a zesty marinade creates a dish that’s as nutritious as it is delicious.
Whether you’re preparing a family dinner, hosting friends, or meal-prepping for the week, this recipe delivers bold Mediterranean flavors in a convenient one-pan format. So, preheat your oven, grab your ingredients, and get ready to enjoy a taste of Greece in your own home. Kali orexi (Bon appétit)!
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Greek Sheet Pan Chicken – Easy One-Pan Mediterranean Dinner
- Total Time: 1 hour 5 minutes
- Yield: Serves 4–6 1x
- Diet: Gluten Free
Description
Juicy chicken thighs and vibrant veggies roasted with lemon, garlic, and Mediterranean herbs. A quick, flavorful one-pan dinner!
Ingredients
- ½ cup olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 4 garlic cloves, minced
- 2 teaspoons 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 (sliced)
- 1 yellow bell pepper (chopped)
- ½ large red onion (wedges)
- 1 pint cherry tomatoes
- ½ cup kalamata olives
- ¼ cup feta cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
- Preheat the oven to 425°F and make the marinade by whisking together olive oil, lemon juice, garlic, and seasonings.
- Marinate the chicken with ⅔ of the marinade for 10–15 minutes.
- Spread the veggies on a sheet pan, drizzle with the remaining marinade, and toss to coat.
- Add the marinated chicken to the pan and roast for 30 minutes.
- Add olives and feta, roast for another 10–15 minutes, and garnish with parsley before serving.
Notes
Refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean