Greek Sheet Pan Chicken

Greek Sheet Pan Chicken is a simple, flavorful, and healthy one-pan meal that brings Mediterranean flavors to your dinner table. Juicy, marinated chicken with roasted vegetables and a touch of lemon and oregano makes this dish both delicious and easy to prepare.

This dish was inspired by my love for Greek cuisine and the need for quick, fuss-free meals on busy nights.

Sheet pan dinners are my go-to when I want a nutritious, homemade meal without spending too much time in the kitchen.

This recipe combines tender chicken with vibrant veggies, infused with classic Greek flavors that transport you straight to the Mediterranean.

Why You’ll Love This

1. Easy & Minimal Cleanup – Everything is roasted on a single sheet pan, making cleanup effortless.
2. Authentic Greek Flavors – A delicious blend of lemon, garlic, oregano, and olive oil creates a traditional Mediterranean taste.
3. Healthy & Nutritious – Packed with protein, fiber, and healthy fats, this meal is both satisfying and wholesome.
4. Great for Meal Prep – Make a batch and enjoy leftovers for easy lunches throughout the week.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Cuisine: Greek, Mediterranean
Servings: 4
Estimated Cost: $15-$20

Equipment

• Large sheet pan
• Mixing bowl
• Whisk
• Tongs
• Knife & cutting board

Ingredients

• 4 boneless, skinless chicken thighs
• 3 tbsp olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 1 zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 1/3 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and halved

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, pepper, and paprika. Add chicken and toss to coat. Let it marinate for at least 15 minutes.
2. Prep the Vegetables: While the chicken marinates, slice the bell peppers, onion, zucchini, and halve the cherry tomatoes.
3. Assemble the Sheet Pan: Preheat oven to 400°F (200°C). Arrange the marinated chicken on a large sheet pan. Spread the vegetables around the chicken. Drizzle with a little extra olive oil.
4. Roast the Chicken and Veggies: Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
5. Add Finishing Touches: Sprinkle crumbled feta and kalamata olives over the top. Serve immediately with warm pita or over a bed of rice.

Nutrition Facts (Per Serving)

• Calories: 350
• Protein: 32g
• Carbohydrates: 12g
• Fat: 20g
• Fiber: 3g
• Sodium: 480mg

Tips for Success

1. Use Chicken Thighs for Juiciness – They stay tender and don’t dry out like chicken breasts.
2. Marinate for Maximum Flavor – Letting the chicken sit in the marinade for at least 30 minutes enhances the taste.
3. Don’t Overcrowd the Pan – Spread the ingredients evenly to allow proper roasting and caramelization.
4. Broil for Extra Crispiness – In the last 2-3 minutes of cooking, turn on the broiler to get a slightly charred finish.

Common Questions

Can I use chicken breast instead of thighs?
Yes, but keep an eye on the cooking time, as chicken breasts can dry out faster.

Can I make this dish ahead of time?
Yes! You can prep everything in advance and store it in the fridge until ready to bake.

What should I serve with Greek Sheet Pan Chicken?
It pairs well with tzatziki, warm pita, Greek salad, or lemon rice.

Can I make this dairy-free?
Absolutely! Simply omit the feta cheese or use a dairy-free alternative.

Enjoy your Greek Sheet Pan Chicken and happy cooking!