Why You’ll Love This Recipe

Greek Sheet Pan Chicken is a vibrant, one-pan dish full of Mediterranean flavors. Tender chicken thighs are roasted alongside colorful vegetables like bell peppers, red onions, and cherry tomatoes, all seasoned with olive oil, lemon, garlic, and herbs like oregano and thyme. It’s a perfect weeknight meal that’s easy to prep, easy to clean up, and bursting with zesty, savory goodness.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

chicken thighs (bone-in, skin-on or boneless)olive oillemon juicegarlic clovesdried oreganodried thymesalt and pepperred onionbell pepperscherry tomatoeskalamata olivesfeta cheese (optional)fresh parsley (for garnish)

directions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.

In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.

Place the chicken thighs in a large bowl or zip-top bag and pour half of the marinade over them. Toss to coat and let sit for at least 15 minutes (or up to overnight in the fridge).

Add the sliced red onion, bell peppers, cherry tomatoes, and olives to the baking sheet. Drizzle with the remaining marinade and toss to coat.

Nestle the marinated chicken thighs among the vegetables on the pan.

Roast in the oven for 30-40 minutes, or until the chicken is cooked through and the skin is golden (internal temp should reach 165°F/74°C).

Optional: Crumble feta cheese over the top and return to the oven for 3-5 more minutes to warm the cheese slightly.

Garnish with chopped fresh parsley before serving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesMarinating time: 15 minutes (optional)Cooking time: 35-40 minutesTotal time: 50-60 minutes

Variations

Swap chicken thighs for chicken breasts, adjusting cooking time as needed.

Add zucchini, eggplant, or potatoes for even more roasted veggie goodness.

Use fresh herbs like rosemary or dill for a different flavor twist.

Make it spicy with a pinch of red pepper flakes in the marinade.

Serve over rice, couscous, or with warm pita bread.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual portions for 1-2 minutes.You can also freeze the cooked chicken and veggies for up to 2 months.

FAQs

Can I use boneless chicken thighs?

Yes, boneless thighs work great and may cook a bit faster—check for doneness around 25-30 minutes.

What vegetables can I substitute?

You can use zucchini, broccoli, mushrooms, or even cubed sweet potatoes for a different take.

Is feta cheese necessary?

Not at all—it adds a creamy, salty touch but the dish is flavorful without it.

Do I need to marinate the chicken?

Marinating is optional but recommended for maximum flavor.

Can I cook everything on one pan?

Yes! That’s the beauty of a sheet pan dinner—everything roasts together.

How do I keep the chicken crispy?

Use bone-in, skin-on thighs and don’t overcrowd the pan so the skin can crisp up.

Can I make this ahead of time?

Yes, prep and marinate the chicken and veggies up to 24 hours in advance.

Is this meal gluten-free?

Yes, as long as your ingredients (like feta and olives) are certified gluten-free.

Can I double the recipe?

Definitely—just use two sheet pans to avoid overcrowding.

What can I serve this with?

Try it with rice, quinoa, or a side of tzatziki and warm pita.

Conclusion

Greek Sheet Pan Chicken brings fresh Mediterranean flavor to your dinner table with minimal fuss and cleanup. Perfect for busy weeknights or casual entertaining, this dish is hearty, healthy, and full of zingy, herby goodness. Once you try it, you’ll want it on repeat in your meal rotation.