If you’re looking for a weeknight dinner that feels like a Mediterranean getaway, this Greek Sheet-Pan Chicken will make your kitchen smell like a sunlit taverna in no time! Bursting with tangy, herby flavor and vibrant, roasted veggies, it’s a one-pan wonder that’s as effortless as it is delicious.
Why You’ll Love This Recipe
- One Pan Magic: Everything roasts together for incredible flavor and easy cleanup—your busy weekday just got so much simpler.
- Zesty, Herby Goodness: The homemade ladolemono dressing delivers authentic Greek flavor in every juicy, aromatic bite.
- Vibrant and Colorful: Roasted veggies, Kalamata and Castelvetrano olives, and creamy feta make a showstopping dinner you’ll be proud to serve.
- Make-Ahead Friendly: The recipe is just as perfect for meal prep or make-ahead lunches as it is for a family sit-down dinner.
Ingredients You’ll Need
This Greek Sheet-Pan Chicken keeps things refreshingly simple, focusing on quality, fresh ingredients that make the flavors shine. Each component is thoughtfully chosen to add a burst of color, taste, or texture—think juicy chicken, fresh veggies, briny olives, and creamy feta.
- Lemon Juice: Freshly squeezed is key for that zippy, authentic Greek flavor in your ladolemono dressing.
- Dried Oregano: The quintessential Mediterranean herb that infuses the whole dish with signature Greek aroma.
- Garlic: Just one big clove, minced, brings a warm pungency that melds beautifully with the lemon and oil.
- Kosher Salt & Black Pepper: Let the seasonings sing and keep everything well seasoned.
- Extra Virgin Olive Oil: The classic Greek cooking fat—choose a fruity, peppery one for best results.
- Red Onion: Roasts to sweet tenderness, adding a subtle, savory backbone to the mix.
- Zucchini: Its gentle flavor soaks up all that lemony marinade and brings a vibrant green pop.
- Orange Bell Pepper: Adds a touch of sweetness and a cheerful burst of color.
- Tomato: Wedges that break down and caramelize, infusing everything with juicy richness.
- Boneless Skinless Chicken Thighs: They stay extra moist and tender in the oven—just perfect for sheet-pan cooking.
- Kalamata Olives: Dark and briny, they offer deep, punchy flavor that’s pure Greek.
- Castelvetrano Olives: Green and buttery, a lovely counterpoint to the Kalmatas.
- Feta Cheese: Cut into chunks so you get golden, creamy pockets in every bite.
- Italian Parsley: Finely chopped, for a fresh, herbal flourish at the finish.
Variations
What makes Greek Sheet-Pan Chicken such a weeknight hero is how easy it is to tweak! You can swap in whatever veggies you have on hand, make it as mild or as punchy as you like, or adjust to fit any dietary needs or ingredient preferences.
- Swap the Veggies: Use eggplant, mushrooms, cherry tomatoes, or even potatoes to suit the season or clean out your fridge.
- Try Chicken Breasts: Prefer white meat? Swap in boneless, skinless chicken breasts—just keep an eye on the cook time.
- Dairy-Free: Leave out the feta or use a plant-based feta substitute for a dairy-free twist.
- Make it Spicy: Add a pinch of crushed red pepper flakes to the dressing for a gentle kick.
How to Make Greek Sheet-Pan Chicken
Step 1: Prepare Your Oven and Pan
Start by positioning a rack in the middle of your oven and preheating it to 425°F. This high heat will help the veggies caramelize and give the chicken a gorgeous golden finish—just the way Greek Sheet-Pan Chicken should be. Line your largest sheet pan to make cleanup even speedier!
Step 2: Make the Ladolemono Dressing
In a medium mixing bowl, whisk together your fresh lemon juice, dried oregano, garlic, salt, and pepper. While whisking, drizzle in that luscious extra virgin olive oil slowly, whisking until the mixture emulsifies. This zesty dressing is the backbone of all that Greek flavor.
Step 3: Coat the Veggies
Spread your onion, zucchini, orange bell pepper, and tomato wedges across the sheet pan. Season everything generously with salt and pepper, then drizzle about a quarter cup of the ladolemono over the veggies. Toss it all to get every piece glossed, then spread them into an even layer so they all roast beautifully.
Step 4: Arrange Chicken, Olives, and Feta
Pat your chicken thighs dry, season them well, and nestle them right in among the veggies. Add both types of olives and scatter the chunks of feta cheese around. Pour the remaining ladolemono all over, focusing especially on coating the chicken so it stays juicy and infused with flavor as it roasts.
Step 5: Bake and Broil
Bake everything on the center rack for about 35 minutes, or until the chicken is reliably cooked through (the safest way to check is with a meat thermometer—look for 165°F). For extra color, pop the pan under the broiler for a couple of minutes at the end, but watch closely so nothing burns!
Step 6: Finish and Serve
Once out of the oven, generously spoon those gorgeous pan juices over the chicken and veggies. Sprinkle with plenty of chopped parsley for a fresh pop of green. Dinner is ready—serving it straight from the pan makes every meal feel extra cozy and communal.
Pro Tips for Making Greek Sheet-Pan Chicken
- Ladolemono Emulsifying Trick: For the creamiest, tangiest dressing, whisk the olive oil in a slow stream so it fully blends with the lemon and herbs.
- Veggie Placement: Make sure the veggies are spread out in a single layer, not crowded, so they roast (not steam) and pick up those sweet, caramelized edges.
- Finishing Under the Broiler: Those last few minutes under the broiler really bring gorgeous color and lightly crisp edges—just keep an eye on the feta so it doesn’t burn!
- Best Chicken Texture: Patting chicken thighs dry before seasoning helps the marinade cling and gives you juicy, flavorful meat every time.
How to Serve Greek Sheet-Pan Chicken
Garnishes
Finish your Greek Sheet-Pan Chicken with a generous shower of freshly chopped parsley for color and herby freshness. A few extra crumbles of feta and a wedge of lemon on the side take the presentation to the next level and add a final pop of flavor.
Side Dishes
This dish truly shines alongside warm pita bread, fluffy rice pilaf, or lemony roasted potatoes. For a lighter plate, pair it with a crisp Greek salad or a spoonful of tzatziki for a creamy, cooling touch.
Creative Ways to Present
Try piling chicken and veggies into a large serving platter “family style,” or tuck them into pita wraps with a drizzle of pan juices. For lunchboxes, layer over couscous or quinoa with extra olives for a satisfying, envy-worthy meal prep option.
Make Ahead and Storage
Storing Leftovers
Greek Sheet-Pan Chicken is a dream for leftovers. Store everything (chicken, veggies, and a little pan sauce) in an airtight container in the fridge, and it’ll stay flavorful and moist for up to 4 days—perfect for fast lunches or an encore dinner.
Freezing
You can freeze the cooked chicken and veggies in freezer-safe containers for up to 2 months. Just know that feta’s texture may change a bit once thawed, but all the bold, Greek flavors will be there!
Reheating
To reheat, place leftovers in an oven-safe dish, cover loosely with foil, and warm at 350°F until heated through. For a speedier option, a quick zap in the microwave works, but the oven helps restore the best texture.
FAQs
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Can I use chicken breasts instead of thighs for Greek Sheet-Pan Chicken?
Absolutely! Chicken breasts can be used, but check for doneness a bit earlier, as they tend to cook faster and can dry out if left in the oven too long. Try cutting extra-large breasts in half for more even cooking.
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What other vegetables work well in this recipe?
Greek Sheet-Pan Chicken is easily customized—eggplant, mushrooms, cherry tomatoes, or even baby potatoes all roast beautifully and soak up the Greek flavors from the marinade.
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How do I know when the chicken is fully cooked?
The most reliable way is to use a meat thermometer; chicken thighs should reach 165°F at their thickest part. Alternatively, cut into the center—there should be no pink, raw meat left.
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Can I make Greek Sheet-Pan Chicken ahead of time?
Yes! You can prep everything a day in advance and store, covered, in the fridge until ready to bake (just wait to add the parsley until right before serving for maximum freshness).
Final Thoughts
If you’ve been searching for a fuss-free dinner with irresistible flavors and minimal cleanup, Greek Sheet-Pan Chicken will quickly become a go-to in your kitchen. I hope this recipe brings your table a little Mediterranean magic—don’t wait to give it a try and see how delicious simple ingredients can be!
Print
Greek Sheet-Pan Chicken Recipe
- Prep Time: 8 minutes
- Cook Time: 37 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
- Diet: Mediterranean
Description
This Greek Sheet-Pan Chicken recipe is a colorful and flavorful meal that comes together with a zesty ladolemono dressing, tender chicken thighs, and a variety of roasted vegetables. Perfect for a simple and delicious dinner.
Ingredients
Ladolemono (Greek salad dressing):
- 1/4 cup fresh lemon juice (Juice of 2 large lemons)
- 1 to 2 teaspoons dried oregano
- 1 large garlic clove, minced
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 3/4 cup extra virgin olive oil
Chicken and Veggies:
- 1 large red onion, halved and sliced into 1/2-inch pieces
- 1 medium zucchini, halved and sliced into 1/2-inch pieces (half moons)
- 1 large orange bell pepper, cored and sliced into 1/2-inch thick slices
- 1 large tomato, cut into 8 wedges
- Kosher salt
- Ground black pepper
- 6 to 8 boneless skinless chicken thighs
- 1/4 cup pitted Kalamata olives
- 1/4 cup pitted Castelvetrano olives
- 4 ounces feta cheese, cut into chunks
- 1/4 cup chopped Italian parsley, for garnish
Instructions
- Get ready: Position a rack in the middle of your oven and heat it to 425°F.
- Make the ladolemono Greek salad dressing: In a medium mixing bowl, add the lemon juice, oregano, garlic, salt, and pepper and whisk vigorously to combine. While whisking, drizzle in the olive oil and continue whisking until emulsified.
- Coat the veggies: On a large sheet pan, spread the onions, zucchini, bell pepper, and tomatoes. Season well with salt and pepper, then pour about 1/4 cup of the sauce all over the veggies. Toss to coat, then spread the vegetables out so they are all touching the surface of the pan.
- Add the remaining ingredients: Season the chicken on both sides with salt and pepper. Nestle the chicken, olives, and chunks of feta in between the vegetables and drizzle with the remaining ladolemono sauce, making sure the chicken especially is covered with the sauce.
- Bake: Bake on the center rack of your heated oven until the chicken is cooked through, about 35 minutes. For more color, transfer the chicken to the top rack about 6 inches away from the broiler. Broil for a couple of minutes, watching closely to make sure the chicken and vegetables gain some color but do not burn.
- Finish and serve: Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.
Notes
- Feel free to swap the vegetables for what is seasonal or what you have on hand.
- You know that the chicken thighs are done when the center has no signs of pink, raw meat. You can also use a meat thermometer to confirm the internal temperature reads to 165°F.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
- Serving Size: 1 serving
- Calories: 466.7 kcal
- Sugar: 3.3g
- Sodium: 789.6mg
- Fat: 37.7g
- Saturated Fat: 7.7g
- Unsaturated Fat: 27.7g
- Trans Fat: 0.02g
- Carbohydrates: 7.3g
- Fiber: 2g
- Protein: 25.7g
- Cholesterol: 124.2mg
