Sheet Pan Greek Chicken
Fast, flavorful, and healthy — juicy chicken thighs surrounded by tender roasted vegetables makes this Greek chicken sheet pan recipe a dinner winner!
Greek Chicken Sheet Pan Dinner
One of my pet peeves about cooking dinner is how many pots and pans tend to get used…and dirtied! That’s why I love sheet pan dinners — everything is cooked in one pan. They’re easy to make and clean up is a breeze!
This Greek chicken sheet pan meal is not only easy, it’s also packed with flavor!
Juicy chicken thighs nestled in a variety of colorful roasted veggies and coated in a zesty Greek-inspired marinade — my mouth is watering just talking about it!
This is a fabulous easy weeknight dinner that’s ready from start to finish in under an hour. It’s also a complete meal, with protein and vegetables. You can also serve with rice or potatoes if you want a little extra something to soak up all that delicious sauce!
Related: For another Greek inspired dinner, try our Pork Souvlaki Skewers!
Ingredients
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- 4-6 chicken thighs, bone-in, skin-on
- 1 medium zucchini, sliced
- 1 red bell pepper, cut into 1-inch slices
- 1 orange bell pepper, cut into 1-inch slices
- 1 Red onion, thinly sliced into wedges
- 1 cup cherry tomatoes
- 1/2 cup kalamata olives, pitted
- 1/4 cup feta cheese
- Fresh parsley, for garnish
Greek Marinade Ingredients
- 3/4 cup olive oil
- Lemon juice from one lemon
- 1 Tablespoon minced garlic
- 2 teaspoons dried thyme
- 2 teaspoons Greek seasoning blend
- 2 Tablespoons Dijon mustard
Kitchen Tools Used
Instructions
To Prep: Wash and chop vegetables. Preheat oven to 420°F.
- Whisk together marinade ingredients in a medium bowl.
- Place chicken in a large bowl and pour in half of the marinade. Toss to coat and chill in the refrigerator for 30 minutes.
- Spray a baking sheet with non-stick cooking spray. Arrange the vegetables on the pan and cover with remaining marinade.
- Add chicken to the baking pan with veggies. Bake for 30 minutes, remove from oven to add olives, then place the pan back in the oven and bake for 10 more minutes.
Garnish with feta cheese crumbles and fresh parsley.
Prep Tips
- Garnish your finished sheet pan dinner with Feta cheese crumbles and chopped fresh parsley.
- If you like the marinade, you can always make extra and serve as a vinaigrette to drizzle on the chicken and veggies when serving. You can also do this with any of the juices left in the pan after baking.
- Try serving with a dipping sauce, such as Tzatziki sauce, a traditional Greek yogurt based condiment.
- Most Greek seasonings already include salt and pepper in their ingredient lists, so we did not add extra salt and pepper to this recipe. You’re welcome to add a sprinkle to your dish if you want more of those flavors.
- If you love garlic, you can add whole garlic cloves to the sheet pan with the vegetables.
Frequently Asked Questions
What is in Greek Seasoning?
Greek seasoning is a spice blend similar to Mediterranean seasoning. While individual recipe blends may vary, some of the key components of Greek seasoning include: salt, black pepper, garlic, oregano, basil, dill, and thyme.
If you don’t have Greek seasoning on hand, you can substitute with a Mediterranean spice blend, as it will provide the closest thing to Greek flavors.
You could also keep it simple and add your own seasonings from the above list, totaling about 2 teaspoons.
Can You Use Chicken Breasts Instead?
We prepared this recipe with chicken thighs because they tend to retain moisture and stay juicy when baked. Plus, chicken thighs are often cheaper at the grocery store!
However, if you prefer white meat chicken, you can use the same amount of boneless chicken breasts as we used chicken thighs (4-6).
Is This Recipe Keto-Friendly?
With only 8 grams total carbohydrates and just 6 grams net carbs (total carbs – fiber), this sheet pan chicken dish is perfect for a low carb diet!
More Easy Chicken Recipes To Try
- Crispy Chicken Cobb Salad
- Mini Chicken Pot Pies
- Panda Express Orange Chicken
- Doritos Chicken Tenders
- Marry Me Chicken
Greek Chicken Sheet Pan Recipe (Printable Recipe Card)
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Greek Chicken Sheet Pan Dinner
Equipment
- Large Baking Sheet
- Mixing bowls
Ingredients
- 4-6 chicken thighs bone-in, skin-on
- 1 zucchini sliced
- 1 red bell pepper cut into 1-inch slices
- 1 orange bell pepper cut into 1-inch slices
- 1 Red onion thinly sliced into wedges
- 1 cup cherry tomatoes
- 1/2 cup kalamata olives pitted
- 1/4 cup feta cheese
- Fresh parsley for garnish
Greek Marinade Ingredients
- 3/4 cup olive oil
- 1 lemon juiced
- 1 Tablespoon minced garlic
- 2 teaspoons dried thyme
- 2 teaspoons Greek seasoning blend
- 2 Tablespoons Dijon mustard
Instructions
- To Prep: Wash and chop vegetables. Preheat oven to 420°F.
- Whisk together marinade ingredients in a medium bowl.
- Place chicken in a large bowl and pour in half of the marinade. Toss to coat and chill in the fridge for 15 minutes while oven preheats.
- Spray a baking sheet with non-stick cooking spray. Arrange the vegetables on the pan and cover with remaining marinade.
- Add chicken to the baking pan with veggies. Bake for 30 minutes, remove from oven to add olives and sliced lemons, then place the pan back in the oven and bake for 10 more minutes.
- Garnish with feta cheese crumbles and fresh parsley.
Notes
Nutrition
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