This Greek Sheet Pan Chicken is an easy, family-friendly meal that’s filled with veggies and flavor. There’s nothing better than cooking dinner on one pan in the oven!
I’ve been loving one pan meals lately, specifically sheet pan dinners that practically cook themselves in the oven. This Greek sheet pan chicken recipe has been a regular in our rotation lately. It’s full of fresh, vibrant flavors with lots of colorful vegetables, juicy chicken thighs, kalamata olives and feta cheese. I use the same simple seasoning mix on the chicken and veggies to bring delicious flavor to both.
You can serve this sheet pan chicken as is, as a high protein, veggie-forward meal. For my family I usually cook a pot of rice or pasta to go with it. Easy dinners like this are saving me in this busy season, with the kids back to school and fall sports in full swing! We’re also loving these sheet pan meals: Sheet Pan Chicken Fajitas, Sausage and Peppers and my Chicken Caprese Sheet Pan Dinner.
Greek Sheet Pan Chicken Ingredients
Here’s a look at what you’ll need for this recipe. Find the full recipe with ingredient amounts in the recipe card below.
- Seasonings: For the seasoning mixture, you’ll need olive oil, lemon zest, fresh garlic, dried oregano, salt and pepper.
- Vegetables: I used cremini mushrooms, zucchini, red and yellow bell peppers and red onion. It’s a great combination of colors, textures and flavors. This recipe is flexible; see my notes below on other vegetables that you can use.
- Chicken Thighs: I like to make this sheet pan dinner best with boneless, skinless chicken thighs. They cook fairly quickly and the dark meat stays moist and flavorful. I also tested this recipe with boneless chicken breasts and bone-in thighs. Use the same method and just adjust the final cooking time to cook the chicken until it’s cooked through.
- Cherry Tomatoes: I add the tomatoes to the pan during the last 5-10 minutes in the oven so that they soften without completely bursting open.
- Kalamata Olives: These are one of my favorite ingredients in Mediterranean recipes. They bring rich, fruity flavor.
- Feta Cheese: For a salty, tangy, creamy pop of flavor.
How to Make Greek Sheet Pan Chicken
Make seasoning: Stir together the olive oil, lemon zest, garlic, oregano, salt and pepper.
Assemble sheet pan: Mix the vegetables with half of the seasoning mixture. Put the chicken thighs on the baking sheet. Spoon the remaining seasoning mixture over the chicken. Add the vegetables to the pan around the chicken.
Bake: Bake for 20 minutes in a 425° F oven. Then remove the pan from the oven and stir the vegetables a bit. Scatter the whole cherry tomatoes, kalamata olives and feta around the baking sheet and bake for 5-10 more minutes, until the chicken is cooked through to at least 165° F.
Serve: Serve with cooked rice (How to Cook Rice), pasta, or pita bread and hummus.
Recipe Variations
- Add Potatoes: Use baby potatoes, red potatoes or gold potatoes. Cut them into 1-inch pieces.
- Boneless Skinless Chicken Breasts: Use the same method and cook times, cooking just until the chicken is 165° F in the center. The exact cook time will depend on the size/thickness of the chicken breasts.
- Bone-In Chicken Thighs: Add about 10 minutes to the initial cook time.
- Other Vegetables: Try yellow squash, asparagus, broccoli, green beans or artichoke hearts (add during the last 5-10 minutes of cook time).
- Fresh Herbs: Sprinkle on chopped fresh parsley, dill, oregano or thyme right before serving.
Storing Leftovers
I love to have the leftovers of this Greek sheet pan chicken for lunch the next day. Promptly store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat them in the microwave before eating, or you could reheat in a 375° F oven.
More Easy Chicken Recipes
This Greek sheet pan chicken is one of my favorite chicken recipes! Here are a few more that I think you’ll love:
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Greek Sheet Pan Chicken
Ingredients
- 3 tablespoons olive oil
- zest of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces cremini mushrooms, quartered
- 1 medium zucchini, sliced into ½-inch thick half rounds
- 1 red bell pepper, chopped into 1-inch pieces
- 1 yellow bell pepper, chopped into 1-inch pieces
- 1 small red onion, chopped into 1-inch pieces
- 1.25 pounds boneless skinless chicken thighs
- ¾ cup cherry tomatoes
- ½ cup pitted kalamata olives
- 2 ounces feta cheese, crumbled
Instructions
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.
- In a small bowl, stir together the olive oil, lemon zest, garlic, oregano, salt and pepper.3 tablespoons olive oil, zest of 1 lemon, 2 cloves garlic, 1 teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper
- Put the veggies in a large mixing bowl: mushrooms, zucchini, bell peppers and red onion. Spoon half of the olive oil/seasoning mixture over the veggies and toss to coat.8 ounces cremini mushrooms, 1 medium zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 small red onion
- Place the chicken thighs on the baking sheet. Spoon the remaining seasoning mixture over the chicken. Add the vegetables to the pan around the chicken.1.25 pounds boneless skinless chicken thighs
- Bake for 20 minutes. Then remove the pan from the oven and stir the vegetables a bit. Scatter the whole cherry tomatoes, kalamata olives and feta around the baking sheet and bake for 5-10 minutes more, until chicken is cooked through to at least 165° F. Serve.¾ cup cherry tomatoes, ½ cup pitted kalamata olives, 2 ounces feta cheese
Notes
- Add Potatoes: Use baby potatoes, red potatoes or gold potatoes. Cut them into 1-inch pieces.
- Boneless Skinless Chicken Breasts: Use the same method and cook times, cooking just until the chicken is 165° F in the center. The exact cook time will depend on the size/thickness of the chicken breasts.
- Bone-In Chicken Thighs: Add about 10 minutes to the initial cook time.
- Other Vegetables: Try yellow squash, asparagus, broccoli, green beans or artichoke hearts (add during the last 5-10 minutes of cook time).
- Fresh Herbs: Sprinkle on chopped fresh parsley, dill, oregano or thyme right before serving.
