Greek sheet pan chicken brings the rustic flavors of the Mediterranean straight to your kitchen with minimal effort and maximum reward. Juicy, herb-marinated chicken thighs roast alongside vibrant vegetables, all in one pan, making cleanup as easy as the prep.
Ingredient Breakdown
Bone-in, skin-on chicken thighs are the protein of choice here. They remain tender and juicy during roasting, and the skin crisps up beautifully in the high heat of the oven, offering both flavor and texture.
Classic Greek aromatics—garlic, oregano, and thyme—infuse the marinade with robust, savory notes. These herbs cling to both the chicken and vegetables, intensifying as they roast.
The marinade itself is a harmonious mix of olive oil, lemon juice, Dijon mustard, and seasoning. The lemon provides brightness, the Dijon a subtle tang, and the olive oil carries it all into every corner of the pan, ensuring everything gets a golden finish.
A colorful medley of zucchini, bell pepper, red onion, and cherry tomatoes forms the vegetable base. Each vegetable adds its own texture and sweetness, and they soak up the pan juices as they roast.
Briny kalamata olives and creamy crumbled feta are added at the end, bringing a burst of salty richness. A finishing sprinkle of fresh parsley not only adds color but also a fresh herbal lift to the whole dish.
Step-by-Step Preparation Guide
Start by whisking the marinade together in a small bowl. The combination of olive oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper should emulsify into a fragrant, zesty base.
Place the chicken thighs in a large bowl and pour about two-thirds of the marinade over them. Massage the marinade into the chicken so every crevice is coated. Let them sit for 10 to 15 minutes while you prepare the vegetables.
Spread the chopped zucchini, bell pepper, red onion, and tomatoes across a large baking sheet in a single layer. Drizzle with the remaining marinade and toss everything gently to ensure even coverage.
Once the chicken is ready, nestle the thighs into the vegetables, skin-side up, allowing a little space around each piece for crisping. Roast in a preheated 425°F oven for 30 minutes.
Remove the sheet pan, scatter the olives and feta evenly over everything, and return to the oven for another 10 to 15 minutes. The vegetables should be tender, the chicken golden and cooked through to 165°F at the thickest point.
To finish, sprinkle with chopped parsley for brightness and serve everything straight from the pan—golden, aromatic, and delicious.
Recipe Tips & Frequently Asked Questions
Pat chicken dry before marinating for better browning:
Moisture on the skin can prevent crisping in the oven.
Let veggies sit at room temperature while prepping to ensure even cooking:
Cold vegetables can steam rather than roast.
Slice vegetables in uniform sizes for consistent texture:
This ensures they all roast evenly without burning or undercooking.
Use parchment for easier cleanup without sacrificing caramelization:
It helps avoid sticking but still allows some browning.
Finish with a squeeze of fresh lemon juice for added brightness:
This revives all the roasted flavors right before serving.
Can I marinate the chicken longer than 15 minutes?
Yes, you can marinate it for up to 8 hours in the fridge for deeper flavor.
Is it okay to use boneless chicken instead of bone-in thighs?
Absolutely, just reduce cooking time by about 10 minutes and monitor doneness.
How can I keep the vegetables from overcooking?
Cut heartier vegetables slightly thicker and add delicate ones later if needed.
Can I prepare everything ahead of time and bake later?
Yes, assemble the entire pan in advance and refrigerate, then bake when ready.
What to Serve With This Recipe
Pair this dish with a side of lemony orzo, fluffy couscous, or crisp-edged roasted potatoes to soak up the savory juices. A warm pita or crusty slice of bread is perfect for scooping up the extras on the tray.
A chilled cucumber and tomato salad dressed in olive oil and vinegar offers a cool, crunchy contrast. Tzatziki, with its creamy tang, is another excellent complement.
As for drinks, serve this dish with a glass of chilled white wine—like Sauvignon Blanc—or a sparkling citrus-infused water for a light, refreshing pairing.
Creative Variations
Try swapping the chicken thighs for boneless breasts or even drumsticks, adjusting cook time accordingly. You can also include marinated artichoke hearts or roasted chickpeas for extra texture and Mediterranean flair.
Switch up the herbs—fresh oregano or dill can bring a brighter twist. For a heartier meal, bake halved bell peppers stuffed with orzo and feta on the same tray.
This Greek sheet pan chicken is a flavorful, fuss-free way to bring a touch of the Mediterranean to your dinner table. It’s richly seasoned, beautifully balanced, and baked to perfection in one pan. With minimal prep and simple ingredients, this dish is a standout choice for easy, satisfying weeknight meals.
Ingredients
½ cup olive oil
Juice of 1 lemon (about 3 tablespoons)
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 bone-in, skin-on chicken thighs
1 medium zucchini, halved lengthwise and sliced
1 yellow bell pepper, chopped into 1-inch chunks
½ large red onion, sliced into thin wedges
1 pint cherry or grape tomatoes
½ cup pitted kalamata olives
¼ cup crumbled feta cheese
2 tablespoons finely chopped fresh parsley
Instructions
Preheat your oven to 425°F (220°C). In a small mixing bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper until well blended to form the marinade.
Place the chicken thighs into a large bowl. Pour about two-thirds of the marinade over the chicken, then use your hands to toss and coat each piece thoroughly. Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
Meanwhile, arrange the zucchini, bell pepper, red onion, and cherry tomatoes in a single layer on a large rimmed baking sheet. Drizzle the remaining marinade over the vegetables and toss gently to ensure even coverage.
Once the chicken has marinated, nestle the thighs between the vegetables on the baking sheet, skin-side up. Bake for 30 minutes.
Remove the sheet from the oven and scatter the kalamata olives and crumbled feta over the chicken and vegetables. Return to the oven and roast for an additional 10 to 15 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
Sprinkle with freshly chopped parsley before serving for a bright and aromatic finish. Serve warm directly from the sheet pan.
Greek Sheet Pan Chicken Recipe
Ingredients
- ½ cup olive oil
- Juice of 1 lemon about 3 tablespoons
- 4 garlic cloves minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 bone-in skin-on chicken thighs
- 1 medium zucchini halved lengthwise and sliced
- 1 yellow bell pepper chopped into 1-inch chunks
- ½ large red onion sliced into thin wedges
- 1 pint cherry or grape tomatoes
- ½ cup pitted kalamata olives
- ¼ cup crumbled feta cheese
- 2 tablespoons finely chopped fresh parsley
Instructions
- Preheat your oven to 425°F (220°C). In a small mixing bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper until well blended to form the marinade.
- Place the chicken thighs into a large bowl. Pour about two-thirds of the marinade over the chicken, then use your hands to toss and coat each piece thoroughly. Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
- Meanwhile, arrange the zucchini, bell pepper, red onion, and cherry tomatoes in a single layer on a large rimmed baking sheet. Drizzle the remaining marinade over the vegetables and toss gently to ensure even coverage.
- Once the chicken has marinated, nestle the thighs between the vegetables on the baking sheet, skin-side up. Bake for 30 minutes.
- Remove the sheet from the oven and scatter the kalamata olives and crumbled feta over the chicken and vegetables. Return to the oven and roast for an additional 10 to 15 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
- Sprinkle with freshly chopped parsley before serving for a bright and aromatic finish. Serve warm directly from the sheet pan.
