Greek Sheet Pan Chicken is one of those meals I turn to when I want something healthy, flavorful, and low-effort. Juicy chicken thighs roast alongside a medley of colorful vegetables, olives, and creamy feta—all tied together with a bright, lemony oregano marinade. It’s a complete meal on one pan, and the oven does all the work.
Why You’ll Love This Recipe
I love how everything about this dish feels fresh and comforting at the same time. The chicken turns out golden and tender, the veggies soak up the zesty marinade, and the briny olives and feta add just the right punch. It’s incredibly simple to prep, quick to clean up, and perfect for weeknights or meal prep. It also looks beautiful straight out of the oven, so I’ve even served it for casual dinners with friends.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 6–8 boneless, skinless chicken thighs
- 1 red onion, cut into wedges
- 1 bell pepper (any color), sliced
- 1 medium zucchini, cut into half-moons
- 1 large tomato, sliced into wedges
- ¼ cup Kalamata olives
- ¼ cup Castelvetrano olives (optional)
- 4 oz feta cheese, crumbled or cubed
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
For the Lemon-Oregano Marinade:
- ¼ cup fresh lemon juice
- ¾ cup olive oil
- 1 garlic clove, minced
- 1–2 teaspoons dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
Directions
- I preheat the oven to 425°F (220°C) and line a large sheet pan with parchment or foil.
- In a bowl, I whisk together the lemon juice, olive oil, garlic, oregano, salt, and pepper.
- I place the vegetables on the sheet pan and toss them with about ¼ of the marinade.
- I season the chicken with salt and pepper, then nestle the thighs into the veggies and drizzle the remaining marinade over everything.
- I scatter olives and feta across the pan.
- I bake for 35–40 minutes, or until the chicken is cooked through and the veggies are caramelized. For a crispier finish, I broil for an additional 2–3 minutes.
- I let the dish rest for a few minutes before serving, then sprinkle with fresh parsley.
Servings and Timing
- Servings: 4–6
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
Variations
- Different Protein: I sometimes use chicken breasts or even shrimp—just adjust cooking times.
- More Veggies: Cherry tomatoes, eggplant, or small potatoes are great swaps depending on the season.
- Cheese Swap: I occasionally use crumbled goat cheese for a creamy tang.
- Add Grains: I serve it over couscous, rice, or orzo to make it more filling.
- Spicy Version: A pinch of crushed red pepper flakes in the marinade adds a little heat.
Storage/Reheating
- Storage: I keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: I reheat it in a 350°F oven until warmed through. The microwave works too, but the veggies soften more.
- Freezing: I don’t freeze this one, since the texture of the vegetables doesn’t hold up well after thawing.
FAQs
Can I prep everything ahead of time?
Yes. I often chop the veggies and make the marinade the night before. I store them separately and toss everything together before baking.
What can I serve with this dish?
I like to serve it with warm pita, a side of tzatziki, or over a bed of rice or quinoa.
Can I use dried herbs instead of fresh?
Yes. Dried oregano is actually traditional for this kind of marinade and gives it a classic Greek flavor.
Is this good for meal prep?
Absolutely. It keeps well and reheats nicely, making it one of my go-to recipes to portion out for lunch.
How do I make sure the chicken stays juicy?
I use thighs because they’re more forgiving, and I avoid overbaking. Letting the chicken rest for a few minutes after roasting helps keep it juicy too.
Conclusion
Greek Sheet Pan Chicken is everything I want in a weeknight dinner—easy, flavorful, and packed with wholesome ingredients. The lemony marinade, briny olives, roasted veggies, and creamy feta make each bite pop with Mediterranean flavor. Whether I’m making it for a quick dinner or prepping for the week, it always delivers.
Print
Greek Sheet Pan Chicken
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: Serves 4–6
- Category: Dinner
- Method: Baking / Sheet Pan
- Cuisine: Greek / Mediterranean
- Diet: Gluten Free
Description
Greek Sheet Pan Chicken is a one-pan Mediterranean dinner made with juicy chicken thighs, roasted vegetables, olives, and feta, all tossed in a bright lemon-oregano marinade. This easy, healthy recipe is perfect for busy weeknights or meal prep.
Ingredients
- Main Ingredients:
- 6–8 boneless, skinless chicken thighs
- 1 red onion, cut into wedges
- 1 bell pepper (any color), sliced
- 1 medium zucchini, cut into half-moons
- 1 large tomato, sliced into wedges
- ¼ cup Kalamata olives
- ¼ cup Castelvetrano olives (optional)
- 4 oz feta cheese, crumbled or cubed
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
- Lemon-Oregano Marinade:
- ¼ cup fresh lemon juice
- ¾ cup olive oil
- 1 garlic clove, minced
- 1–2 teaspoons dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment or foil.
- Whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper.
- Toss vegetables on the sheet pan with about ¼ of the marinade.
- Season chicken with salt and pepper, place on the pan, and drizzle with remaining marinade.
- Scatter olives and feta over the pan.
- Roast for 35–40 minutes, until chicken is golden and cooked through. Broil for 2–3 minutes for crisp edges if desired.
- Let rest briefly, then garnish with fresh parsley before serving.
Notes
- Swap chicken thighs for chicken breasts or shrimp, adjusting cook time.
- Add grains like couscous or rice for a heartier meal.
- Use goat cheese for a creamy alternative to feta.
- Crushed red pepper flakes add heat to the marinade.
- Great for meal prep—just portion out and store for lunches.
