Greek Sheet Pan Chicken

Greek sheet pan chicken is an all-in-one meal with succulent chicken thighs nestled around vibrant, caramelized vegetables. Just give it a pop in the oven and you’ve got one heck of a dinner ready to serve!

Greek sheet pan chicken with vegetables.

Let me just start by saying this is one of my all-time favorite sheet pan recipes. It’s the ultimate combination of vibrant summer vegetables and juicy, golden chicken thighs. But the best part is that everything is doused in the best Greek flavors. And I’m talking oregano, thyme, garlic, zesty lemon, and of course, pops of olives and feta cheese.

It’s snappy to make and the clean-up is minimal, which makes it an ideal weeknight dinner idea. Trust me, when you’ve got a chicken recipe as easy and flavorful as this, it’s sure to become a part of your regular dinner rotation!

Ingredients for greek sheet pan chicken on a table.

What’s In This Sheet Pan Dinner?

What really makes this recipe is the bright and bold Greek chicken marinade. It adds a ton of flavor to an otherwise simple chicken dinner. Here’s what you’ll need to fill up the sheet pan.

  • Chicken Thighs: Bone-in, skin-on chicken thighs are the best for super juicy and tender meat.
  • Vegetables: I’m using a combination of zucchini, bell pepper, red onion, and tomatoes. But keep reading for a few more veggie substitutions!
  • Dried Herbs: A blend of oregano and thyme are classic flavors used in Greek dishes.
  • Lemon, Olive Oil & Dijon Mustard: The trifecta that makes the zesty, bold base for the chicken marinade.
  • Olives & Feta Cheese: It’s not a Greek recipe without olives and creamy feta!
  • Fresh Herbs: A sprinkle of parsley always adds the perfect herbal pop.

Find the printable recipe with measurements below.

How To Make This Greek Sheet Pan Chicken

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.

  • Make the marinade. Whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
  • Marinating time! Place the chicken thighs in a 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.
  • 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 veggies, and bake for 30 minutes.
  • 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.
  • Garnish and serve. As always, a sprinkle of chopped parsley makes everything look and taste better!

A Few Questions Answered

  • Can you use chicken breast? Because of the longer cooking time to get the vegetables perfectly caramelized, it’s best to use bone-in chicken thighs. Baked chicken breasts only need about 20 to 25 minutes to cook before they start to dry out.
  • What other vegetables can be substituted? If you’re not in squash season, you can substitute it with potato wedges or artichokes.
Greek sheet pan chicken plated with rice next to tongs.

Ways To Serve This Greek Chicken

When I want a light and healthy meal, this chicken and veggie combo is perfect. But if you’re looking to beef this up a bit, here’s a few ways to do it!

  • Whip up some rice to pair with it on the side, and you can choose white rice, brown rice, or wild rice.
  • Serve over a bed of black or green lentils for a Mediterranean flair.

Storing Leftovers

This is one dish where you’re going to be looking forward to leftovers. They taste just as amazing the next day!

  • To store: You can store any leftovers in the refrigerator in an airtight container for 3 to 4 days.
  • To freeze: Add leftovers to a freezer-safe container and it will keep 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 warmed through.

Greek Sheet Pan Chicken Recipe Video

Want to see how I make this sheet pan meal step-by-step? Give it a watch below!

More Chicken Thigh Recipes

I love chicken thighs for their juicy insides and crispy skin. So if you’ve got a pack of them, give these delicious recipes a try!

If you make this Greek sheet pan chicken, let me know how it turned out! I’d love to hear what you think in the comments below.

Greek sheet pan chicken with vegetables

Greek Sheet Pan Chicken Dinner

4.97 from 168 votes
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6 servings
Author: Lisa Bryan
This Greek sheet pan chicken is an easy, all-in-one dinner recipe with juicy chicken thighs nestled around vibrant, caramelized vegetables.


  • 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


  • 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.
    Making Greek chicken marinade in a bowl.
  • 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.
    Marinating Greek chicken in a bowl for sheet pan dinner.
  • 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.
    A sheet pan with roasted vegetables before adding Greek chicken.
  • Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.
    Greek chicken thighs with vegetables on a sheet pan.
  • 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.
    A large sheet pan with Greek chicken and roasted vegetables
  • Sprinkle the chicken and vegetables with chopped fresh parsley before serving.

Lisa’s Tips

  • Always remember that every oven cooks slightly differently. If you’re 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.
  • If you’re looking for some new heavy duty sheet pans that won’t warp or twist in the oven, these commercial sheet pans are great! 


Calories: 454kcal, Carbohydrates: 10g, Protein: 26g, Fat: 35g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 767mg, Potassium: 671mg, Fiber: 3g, Sugar: 4g, Vitamin A: 810IU, Vitamin C: 73mg, Calcium: 92mg, Iron: 3mg
Course: Dinner
Cuisine: Greek
Keyword: greek chicken, Greek sheet pan chicken, Sheet pan recipe
©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.
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334 comments on “Greek Sheet Pan Chicken”

  1. Thank you for this amazing recipe!5 stars

  2. Amazing recipe!!! Super easy and so delicious, even my picky 12 year old loved it!5 stars

  3. Hi Lisa, what’s with the mixing by hand?? eww, definitely not my thing. Also, mixing anything already on the sheet pan never works out well in my opinion. I would suggest mixing the marinade in a large bowl. Then pour out what you need for the chicken. Cut up the veg, dump them in the large bowl for mixing and then pour out on the sheet pan, confident that all pieces have the delicious marinade on all sides. I’m going to try this tonight! Love your site, tips and recipes. I always recommend it to friends.

  4. This was delicious! I made a quadruple recipe to bring to a family gathering. I prepped the veggies and chicken the night before. I let the chicken marinate overnight and marinated the veggies the next morning while the oven was heating. I used chicken thighs and chicken breasts. I left the chicken breasts whole while roasting. I didn’t cook all the way through. I covered the pans with parchment paper and foil and they finished cooking during our drive. Everyone loved the chicken and vegetables.5 stars

  5. This is fabulous and easy! I have a convection oven and baked at 440. For the first bake, 35 minutes, and an additional 10 for the last. Delicious!5 stars

  6. My family loved it! I substituted lemon juice and grated peel (didnt have dijon mustard). Tried to double the recipe for leftovers but my family wasn’t about waiting for tomorrowor the next day….5 stars

  7. Omg!!!! This was amazing!!! One of the best dinners we’ve done.
    Definitely going to be a regular staple dish!!

  8. Easy win! I really love this recipe regarding how easy it is to follow! You don’t need fancy ingredients to make healthy and delicious meal! I will definitely make this again. I seasoned the chickens the night before and the result is amazing!5 stars

  9. Delicious!!! One of the best sheet pan meals that I’ve had. 5 stars

  10. Made this tonight and it was so easy and delicious!5 stars

  11. Absolutely delicious! 5 stars

  12. Looks grean and planning to make it soon. Wondering, can I marinate the chicken overnight or will it be too soggy?

  13. This greek sheet pan chicken is to die for!  Chicken thighs stayed moist & the marinade is so delicious. My family loved it -thank you.5 stars

  14. My whole family loved this! It’s not often I get rave reviews from everyone.
    I substituted broccoli for the yellow pepper and it worked perfectly.5 stars

  15. A very simple easy healthy recipe, thank you for sharing. I make this often and use it for lunches with a salad as its no hassle no fuss. I am enjoying your channel very much!5 stars

  16. I made this recipe today and loved it. I did remove the chicken to cook seperate as it was not getting crispy enough. I roasted potatoes with this, though I think I will use rice as a side next time. The jucies I used to dip bread in delicious. I will definitely make this again.5 stars

  17. This was such a great recipe . My husband said it was a winner winner chicken dinner . Love your website and will be trying other recipes . Thanks !5 stars

  18. Made this for supper and it was delicious 😋. Very easy to make and one pan cleanup. Took photos but don’t see where to add them. Felt like I was in Greece.5 stars

  19. Can’t wait to try this weekend 👍🏻

  20. I made this deeeeelish dish last night! I substituted chicken breasts for the thighs, as we don’t like dark meat. Just like you said, the breasts dried out a bit. Next time, I’ll remove them from the pan once they reach 165F and continue with the recipe from there. This recipe is a keeper for roasting veggies even without the chicken. THANK YOU for this yummy creation!5 stars

  21. I was going to make chicken nuggets and fries after having worked all day, but my daughter wanted real food. I’m so glad, because not only was this easy, it was delicious. Another plus, I didn’t have to dirty every dish and pan to make it. I will definitely be making this again and again. 5 stars

  22. I made this with a split chicken breast with bone and skin. I cut it into 4 pieces and adjusted the recipe for 2 people. It was served over rice and all I can say is this is a wonderful meal. Don’t hesitate, try it and get those vegetables into your meal, you will not be disappointed. 5 stars

  23. Made it over and over. Crowd pleaser and I am here for a quick easy colorful healthy delicious meal! 5 stars

  24. Second time eating this delicious meal, first time making it! Made extra because I wanted leftovers.  So simple – flavorful – colorful! I added some squash. Sooooo good.

  25. Brilliant recipe, so simple and flavoursome. More sheet plan recipes please!5 stars

  26. Fantastic! I had a casual dinner party for 8. Made a one sheet pan with 11 boneless thighs. Substituted Italian seasoning for the oregano and thyme. It was a hit! Thank you for a very simple crowd pleaser! So easy!!!5 stars

  27. Delicious and easy…I used an aging eggplant instead of the zucchini.4 stars

  28. 10/10 this dish was SO good. Easy to throw together and shove in the oven. The kids and husband went crazy for it. I served it with pita bread. This will definitely be in our regular rotation. Its so simple, next time I’ll have my preteen kids make dinner!5 stars

  29. Amazing and so flavorful!  Have made this recipe multiple times now and so great for multiple meals as we are a 2 person household!  Love it! 5 stars

  30. I made this for my family and it was an absolute hit! We will definitely make this again. I made a simple green salad and couscous as sides creating a perfect meal!5 stars

  31. Delicious! My kitchen smelled like my favourite greek restaurant while the meal was in the oven. Did not disappoint.5 stars

  32. We loved this! I think it came out too juicy so the veggies were a bit soupy. No complaints though, just compliments! Maybe I used too much marinade?5 stars

    • You can just reduce the amount of marinade used next time Lisa :) But glad you loved it nonetheless!

  33. I made this recipe for the first time this week and it was amazing! I substituted yellow squash for the bell peppers since I already had those on hand and I used boneless, skinless chicken thighs instead of the bone-in, skin-on ones. This will definitely be a meal that I will be preparing at least every other week! Healthy and delicious!5 stars

  34. From the moment i saw this recipe i knew i wanted to try it. so glad i did! it was so easy & delish!!!! i forgot to watch the video again to see how large to cut the zucchini, considering they were cooking so long – next time i will make them a tad thicker. still, they were not mushy. whew. i cant wait to try it again!!! thank you for your channel and this amazing recipe. love your stuff & highly recommend you!5 stars

  35. This was sooooo delicious!  The recipe looks so elegant and complex, but it is super easy to make.  I paired it with cauliflower rice and the entire meal was divine.  This is going in my permanent dinner recipe rotation.5 stars

  36. My family absolutely loves this recipe – delicious, pretty on the plate and healthy! Not to mention easy clean-up!5 stars

  37. Best sheet pan chicken dinner I’ve ever made.  It was a huge hit.  No leftovers.  Absolutely delicious!!5 stars

  38. Amazing! I made this recipe as written but used boneless skinless chicken thighs instead and added them to the veg about halfway through cooking. So. Good. Even my non-veg eating son tried and liked the peppers and zucchini! That being said, there were quite a few veggies leftover which I then used a couple days later in a NEXT LEVEL FRITTATA! This recipe is going into rotation for sure! 5 stars

  39. Every thing you do is gold. This was excellent. I used chicken breasts due to texture issues with thighs but still delicious. Thank you for creating all of these awesome recipes5 stars

  40. Made exactly per recipe. This was delicious and so easy. Nice with brown rice!5 stars

  41. This is fantastic, I make a double batch twice a month now so we can have it for leftovers the next night. I adjust and add fresh veggies from the garden when I can – asparagus goes really well in it. I’ve also added red potato chunks (small ones so they cook thoroughly) to bulk it up. It’s delicious and flexible. The chicken crisps up nicely and the veggies really benefit from the chicken juices. I serve it with toasted pita bread to soak up juices.5 stars

  42. This recipe is so very good and very easy!  This is going into my favorites folder!!  5 stars

  43. Oh my goodness this was fast easy and above and beyond delicious.

  44. One of my favorite recipes from you! I love how easy it is and love the flavor. I add a bit of dill to mine just because I love it, but it’s amazing! :) One of my go-to meal preps5 stars

  45. This was delicious— thank you for the recipe!

    Served with rice for a little something more

    Will definitely be a regular from now on 5 stars

  46. I made this recipe many times now. So good and so easy! My family loved it and got many praises from it. Thank you for this super good recipe!5 stars