Name: Greek Sheet Pan Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Greek
Ingredients: ¼ cup extra virgin olive oil; 3 tablespoons fresh lemon juice; 1 teaspoon fresh lemon zest; 4-5 garlic cloves, thinly sliced or minced; 1½ teaspoons dried oregano; ½ teaspoon dried thyme; ½ teaspoon dried basil; ½ teaspoon kosher salt; ¼ teaspoon ground cinnamon; ¼ teaspoon dried rosemary; ¼ teaspoon freshly ground black pepper; 1 medium red onion, halved and sliced; 1 medium bell pepper, seeded and chopped (any color you like); 1 medium zucchini, halved and sliced; 1 pint cherry or grape tomatoes (about 2 cups); 2 boneless, skinless chicken breasts, cut into bite-size pieces; ¼ cup pitted kalamata olives; ¼ cup crumbled feta cheese; 2-3 tablespoons fresh chopped parsley or dill; Tzatziki sauce, for serving

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This Greek sheet pan chicken dinner is a healthy and effortless one-pan meal that’s made with juicy chicken breast, roasted vegetables, creamy feta, kalamata olives, and bold Mediterranean flavors.

Table of Contents

Why You’ll Love This Greek Sheet Pan Chicken

I’m a huge fan of sheet pan meals because they simplify weeknights by letting you cook a full meal balanced with protein and veggies at once.

Easy clean up: You can prep the chicken, vegetables, and marinade in advance, which means clean up is limited to one pan. This makes dinner feel less stressful and time consuming.

Mostly hands-off cooking: You just need to chop and toss the ingredients with the marinade, then let the oven handle the heavy lifting.

Healthy meal with protein and veggies: This is great for meal prep or to enjoy leftovers in a wrap, on a salad, or in a grain bowl.

Greek sheet pan chicken ingredients

Marinade: My Greek chicken and vegetable marinade is made with extra virgin olive, oil, fresh lemon juice, fresh lemon zest, lots of garlic, oregano, thyme, basil, salt, cinnamon, rosemary, and black pepper.

Vegetables: I like to use red onion, red bell pepper, zucchini, and cherry tomatoes. You can use grape tomatoes if desired.

Kalamata olives, feta cheese, and fresh parsley: These are staple ingredients in many Greek dishes.

How to make this Greek sheet pan chicken dinner

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, fresh lemon juice, fresh lemon zest, garlic, oregano, thyme, basil, salt, cinnamon, rosemary, and black pepper.

On a large, rimmed sheet pan, add the onion, bell pepper, zucchini, and cherry tomatoes. Drizzle 3 tablespoons of the prepared marinade over the vegetables and toss to combine. Bake the veggies for 15 minutes.

Meanwhile, in a medium bowl, combine the diced chicken with the rest of the seasoning mixture (about 4 tablespoons). Let sit at room temperature for 10 to 15 minutes while the vegetables cook.

Remove the baking sheet from the oven and use a spatula to toss the veggies. Add the chicken and olives. Bake for 18 to 20 minutes, or until the chicken is fully cooked.

Garnish with the crumbled feta and fresh parsley. Serve with warm pita bread, rice, or tzatziki sauce if desired.

Easy Variations and Tips

Can I use chicken thighs instead of chicken breast? Yes. Boneless chicken thighs work well, but they need a little longer to cook.

Toss the veggies and chicken thighs together on the sheet pan or in a large bowl. Cook them together on the sheet pan for 20 to 35 minutes, or until the internal temperature reaches 165°F (74°C).

What vegetables work best for this recipe? Bell peppers, zucchini, red onion, and cherry tomatoes are classic choices. You can also use diced potatoes, broccoli, artichokes, asparagus, green beans, or cauliflower depending on the season.

Do I need to marinate the chicken? No. I let the chicken sit in the marinade for 10 to 15 minutes at room temperature before cooking.

Can I make this recipe ahead of time? Yes, you can prep the marinade and chop up the chicken and veggies up to a day in advance. Store them separately in the refrigerator until you’re ready to bake.

Can I make this recipe dairy-free? Yes. Simply leave out the feta cheese or replace it with your favorite dairy-free alternative.

Why is there so much liquid at the bottom of my sheet pan? The chicken will release its natural juices while cooking, which makes the vegetables flavorful and tender.

It tastes delicious scooped up with warm pita bread or served over rice. You can drain off the excess liquid before serving if desired.

If you prefer the vegetables to get nicely charred, use two quarter sheet pans (9” x 13”): one for the vegetables and one for the chicken so they cook separately.

What to serve with Greek sheet pan chicken

This Greek sheet pan chicken and vegetables is a complete one-pan meal. If you want to add a side dish to make it more filling, below are some ideas.

Rice, quinoa, warm pita bread, Greek potatoes, lemon parmesan roasted potatoes, roasted baby potatoes, Mediterranean orzo salad, Greek pasta salad, a Greek village salad, tzatziki sauce, or couscous.

Storage and reheating suggestions

Leftovers: Allow the chicken and vegetables to cool slightly, then store in an airtight container in the fridge for up to 3 days.

Reheating instructions: Reheat in a 350°F (175°C) oven for 10 to 20 minutes. Add a splash of water or chicken broth (about 1 to 2 tablespoons) on the sheet pan, then cover tightly with foil. This will keep the chicken moist and prevent it from drying out while baking.

Or you can microwave individual portions until heated through.

Please let me know how you like this Greek sheet pan chicken dinner in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this sheet pan chicken and vegetables as much as I do.