Name: Greek Sheet Pan Chicken Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Greek
Ingredients: ½ cup olive oil; 1 lemon, juiced (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 chicken thighs, bone-in, skin-on; 1 medium zucchini, halved lengthwise and sliced; 1 yellow bell pepper, chopped into 1-inch pieces; ½ large red onion, thinly sliced into wedges; 1 pint cherry or grape tomatoes; ½ cup kalamata olives, pitted; ¼ cup feta cheese; 2 tablespoons finely chopped fresh parsley

Jump to Recipe

Introduction

This Greek Sheet Pan Chicken is a simple, flavorful dish perfect for busy weeknights. Juicy chicken thighs roast alongside vibrant vegetables, all tossed in a zesty lemon and herb marinade. It’s a delicious, one-pan meal that’s easy to prepare and sure to impress.

A rectangular metal baking pan filled with six golden roasted chicken thighs evenly spaced on top of a bed of roasted vegetables, including bright red cherry tomatoes, sliced purple-red onions, yellow bell pepper chunks, dark purple olives, and light green zucchini slices. The dish is garnished with small pieces of white feta cheese and fresh green parsley leaves scattered throughout. In the background, there are two small white bowls, one filled with feta cheese and the other with chopped parsley. The whole scene is set on a white marbled surface, with a gray and white checkered cloth partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup olive oil
1 lemon, juiced (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 chicken thighs, bone-in, skin-on
1 medium zucchini, halved lengthwise and sliced
1 yellow bell pepper, chopped into 1-inch pieces
½ large red onion, thinly sliced into wedges
1 pint cherry or grape tomatoes
½ cup kalamata olives, pitted
¼ cup feta cheese
2 tablespoons finely chopped fresh parsley

Instructions

Step 1: Preheat the oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and black pepper to make the marinade.
Step 2: Place the chicken thighs in a large bowl. Pour two-thirds of the marinade over the chicken and use your hands to toss and coat it well. Let the chicken marinate for 10 to 15 minutes.
Step 3: While the chicken marinates, spread the zucchini, yellow bell pepper, red onion, and tomatoes on a baking sheet. Drizzle the remaining marinade over the vegetables and toss to coat evenly.
Step 4: Nestle the marinated chicken thighs among the vegetables on the baking sheet. Bake in the preheated oven for 30 minutes.
Step 5: Remove the baking sheet and scatter the kalamata olives and feta cheese over the chicken and vegetables. Return the sheet to the oven and bake for another 10 to 15 minutes until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender.
Step 6: Sprinkle the dish with fresh parsley before serving. Enjoy your flavorful Greek sheet pan chicken!

Tips & Variations

If your chicken isn’t browning enough, move the oven rack higher or use the broiler for the last minute or two. If it’s browning too fast, lower the rack or reduce the temperature slightly.
For less watery vegetables, substitute zucchini and tomatoes with artichoke hearts or cabbage, especially if you prefer less liquid on the sheet pan.
You can swap chicken thighs for breasts, but reduce cooking time to about 20–25 minutes. Roast vegetables first, then add chicken breasts for the last 25 minutes to avoid drying out.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The chicken is best enjoyed within this timeframe for optimal flavor and texture.

How to Serve

The dish shows two golden-brown roasted chicken thighs placed on a white tray full of colorful roasted vegetables. The vegetables are layered around the chicken, including bright red cherry tomatoes, purple onion wedges, yellow bell pepper slices, dark purple olives, and light green zucchini rounds. There are small white crumbles of feta cheese scattered among the vegetables, and fresh green parsley leaves sprinkled on top for garnish. The chicken skin is crispy and textured with herbs and black pepper bits visible. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken breasts or thighs can be used. Keep in mind that boneless cuts cook faster, so reduce the baking time and monitor closely to avoid drying out.

Can I prepare this recipe ahead of time?

Absolutely. Marinate the chicken up to overnight in the refrigerator for deeper flavor. Vegetables can be prepped ahead, but it’s best to combine everything just before baking for the freshest results.