Greek Sheet Pan Chicken Recipe
This Greek sheet pan chicken brings effortless Mediterranean flavors to your table, pairing juicy, golden-baked chicken thighs with colorful vegetables. Every bite bursts with lemon, garlic, and aromatic herbs for a truly satisfying weeknight dinner.
Tender zucchini, bell peppers, red onion, and tomatoes roast alongside the chicken, soaking up the vibrant marinade for a naturally savory, wholesome meal. Kalamata olives and crumbled feta add authentic Greek flair and a delightful tangy finish.
Perfect for busy evenings, this all-in-one sheet pan recipe delivers minimal cleanup without sacrificing flavor. Finished with fresh parsley, it’s a simple, elegant dinner that tastes like a celebration of Mediterranean sunshine on your plate.
Greek Sheet Pan Chicken Ingredients
Chicken Thighs – Juicy and tender, they form the hearty centerpiece, soaking up the bright, aromatic marinade for rich, savory flavor.
Zucchini and Bell Peppers – Vibrant, tender-crisp vegetables that add color, texture, and natural sweetness to balance the savory chicken.
Red Onion and Cherry Tomatoes – Caramelized edges and juicy bursts bring depth, subtle acidity, and a touch of Mediterranean sunshine to the sheet pan.
Kalamata Olives and Feta Cheese – Signature Greek flavors that lend briny, tangy notes, transforming this simple dinner into a Mediterranean feast.
Olive Oil, Lemon, Garlic, and Herbs – The aromatic backbone, infusing every element with zesty, earthy, and herbaceous highlights that tie the dish together beautifully.
Greek Sheet Pan Chicken: Recipe Tips, Serving Suggestions, and FAQ
Recipe Tips
- Marinate for Maximum Flavor – Allowing the chicken to soak in the lemon-garlic-herb marinade for at least 10–15 minutes ensures the meat absorbs every aromatic note. For deeper flavor, extend marination up to an hour. The citrus and Dijon mustard tenderize while infusing savory depth.
- Vegetable Preparation Matters – Slice vegetables uniformly so they cook evenly alongside the chicken. High water-content veggies like zucchini and tomatoes release juices that enhance the dish but can make it slightly watery. For firmer results, swap a portion with bell peppers or artichoke hearts.
- Oven Adjustments for Perfection – Ovens vary, so monitor cooking closely. If chicken skin isn’t crisping, raise the rack or broil briefly. If tops brown too fast, lower the rack or reduce heat slightly. Use a meat thermometer to ensure chicken reaches 165°F for safety and tenderness.
What to Serve with Greek Sheet Pan Chicken
- Fluffy Rice or Couscous – Light, buttery rice or herbed couscous absorbs the savory pan juices perfectly. The grains complement the Mediterranean vegetables and chicken without overpowering the bright, citrusy flavors.
- Warm, Crusty Bread – A fresh baguette or ciabatta provides the ideal vehicle for scooping up the juices and feta-topped vegetables. Its slight crunch contrasts beautifully with the tender chicken and roasted veggies.
- Simple Greek Salad – A crisp salad of cucumber, tomato, red onion, and extra feta dressed with olive oil and lemon juice adds refreshing crunch and balances the richness of the roasted chicken. It reinforces the authentic Mediterranean theme.
FAQ
Q1: Can I use chicken breasts instead of thighs?
Yes, but adjust cooking time. Chicken breasts cook faster—about 20–25 minutes—so roast vegetables first, then add breasts toward the end to prevent dryness.
Q2: Can I prepare this recipe ahead of time?
Absolutely. Marinate chicken and prep vegetables in advance, store separately in the fridge, and assemble just before baking for convenience without sacrificing flavor.
Q3: How do I make the chicken skin extra crispy?
Pat the chicken dry before marinating and ensure space around each piece on the sheet pan. Broil for a minute or two at the end if needed for golden, crispy skin.
Q4: Can I substitute vegetables?
Yes. Swap zucchini, tomatoes, or peppers with your preferred Mediterranean veggies like eggplant, artichokes, or cabbage. Keep cooking times in mind to ensure even roasting.
GREEK SHEET PAN CHICKEN
Ingredients
Method
- Prepare the Marinade: Preheat the oven to 425°F (220°C). In a small bowl, combine the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper, whisking thoroughly until well emulsified.
- Marinate the Chicken: Place the chicken thighs in a bowl and pour two-thirds of the prepared marinade over them. Use your hands to ensure every piece is evenly coated. Allow the chicken to marinate for 10 to 15 minutes to enhance flavor penetration.
- Prepare the Vegetables: Arrange the zucchini, bell pepper, red onion, and cherry tomatoes on a baking sheet. Drizzle the remaining marinade over the vegetables and toss gently to coat each piece evenly.
- Bake the Dish: Nestle the marinated chicken thighs among the vegetables on the sheet pan. Roast in the preheated oven for 30 minutes, ensuring even cooking.
- Add Final Touches: Remove the sheet pan from the oven, scatter the kalamata olives and feta cheese over the top, then return to the oven for an additional 10 to 15 minutes. Continue baking until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
