Greek Sheet Pan Chicken

By Maria Lichty

Published on January 22, 2025

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Greek Sheet Pan Chicken, A Dinner Winner!

• Low-Maintenance Cooking: It’s an easy-to-make dish that requires very little hands-on time, making it perfect for hectic evenings when you want a delicious, home-cooked meal without a lot of effort.
• Packed with Flavor: The combination of garlic, lemon, olive oil, and Mediterranean herbs like oregano and thyme gives the chicken and vegetables an incredibly bold, zesty flavor.
• A Complete Meal in One Pan: No need to worry about side dishes—this recipe includes protein and vegetables all cooked together for a satisfying and complete meal.
• Family-Friendly: With its familiar ingredients like chicken, potatoes, and colorful veggies, even picky eaters will enjoy this dish. Plus, you can customize the vegetables based on your family’s preferences. My kids request this dinner often!
• Minimal Cleanup: One pan is all you need! No need to dirty up multiple pots and pans, making cleanup a breeze after a delicious meal.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some ingredient notes before you get started.

• Chicken Thighs: I recommend using bone-in, skin-on chicken thighs over chicken breasts for this recipe because they have more flavor and are more forgiving in the oven. They’ll stay moist and tender while the vegetables roast to perfection. The skin also gets nice and crispy. Chicken breasts tend to dry out.
• Marinade: The marinade is easy to whisk up and is a zesty blend of olive oil, fresh lemon juice, red wine vinegar, garlic, Dijon mustard, parsley, and oregano. This combination infuses the chicken with bold, savory flavors while keeping it juicy and tender during roasting.
• Vegetables: Use a mixture of Yukon gold potatoes, red bell peppers, red onion, artichokes, grape tomatoes, and kalamata olives. If you want to try different veggies, sweet potatoes, zucchini, and eggplant are all good options.
• Feta Cheese: The perfect finishing touch when the chicken comes out of the oven. If you need the recipe to be dairy-free, you can go without the cheese and there will still be plenty of flavor.

How to Make Greek Sheet Pan Chicken

• Prepare the marinade. In a small bowl, whisk the oil, lemon juice, red wine vinegar, garlic, herbs, Dijon mustard, salt, pepper, and crushed red pepper flakes. Set aside ¼ cup of the marinade to use for the veggies.

• Marinate the chicken. Place the chicken thighs in a large bowl. Pour ¾ cup of the marinade over the chicken. Coat the chicken evenly with the mixture. Let marinate for 15 minutes while you prep the veggies.
• Make-Ahead Tip: You can marinate the chicken for up to 24 hours in the fridge.

• Prepare the vegetables. To ensure even cooking, cut all vegetables into uniform pieces. The potatoes need to be cut into small 1/2-inch pieces so they cook all the way through.
• Season the vegetables. Spread the potatoes, bell pepper, onion, and tomatoes evenly on a large sheet pan. Drizzle with the remaining ¼ cup of marinade and toss until the vegetables are well coated.

• Arrange chicken on sheet pan. Transfer the marinated chicken to the baking sheet, nestling the thighs around the vegetables.
• Roast. Place the pan in the oven and roast for 30 minutes.

• Add the artichokes and olives. After 30 minutes, remove the sheet pan from the oven and add the artichokes and olives. Place the pan back in the oven for 10 to 15 minutes, or until the vegetables are tender and the chicken is cooked through to 165°F.

• Serve. Remove the sheet pan from the oven. Garnish with feta cheese and chopped parsley. I like to serve with tzatziki, hummus, and pita bread!

Storing Tips

• Storing in the Fridge: If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. This dish also makes great meal prep! Just divide the chicken and vegetables into meal-sized portions. Reheat in the microwave, oven, or air fryer until heated through.
• Freezing: To freeze, place the cooled chicken and veggies in a freezer container and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven at 350°F until heated through.

More Easy Chicken Recipes

• Easy Skillet Chicken Thighs
• Honey Mustard Sheet Pan Chicken with Brussels Sprouts
• Teriyaki Chicken
• Sheet Pan Balsamic Chicken
• Honey Mustard Chicken
• Lemon Butter Chicken
• Chicken Parmesan

MORE CHICKEN RECIPES!

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Chicken

Greek Sheet Pan Chicken

Greek Sheet Pan Chicken is an easy, flavorful, and satisfying dinner that the whole family will love. Packed with Mediterranean flavors and a variety of colorful vegetables, this one pan meal is a favorite. Whether you're meal prepping or need a quick weeknight dinner, this sheet pan chicken is a dinner winner!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Cuisine Greek

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

  

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• Oil spray
• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 5 cloves garlic, minced
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 6 chicken thighs, bone-in, skin-on
• 2 medium Yukon gold potatoes, chopped into 1/2-inch pieces
• 1 red bell pepper, chopped into 1-inch pieces
• 1 cup grape tomatoes
• 1/2 large red onion, sliced
• 14 oz can artichoke hearts, drained and quartered
• 1/2 cup kalamata olives, pitted
• 1/2 cup feta cheese
• Garnish: chopped fresh parsley
• Tzatziki sauce, for serving

Instructions

 

• Preheat the oven to 425°F. Grease a large baking sheet with oil spray and set aside.
• In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, parsley, oregano, Dijon mustard, salt, pepper, and crushed red pepper flakes. Set aside ¼ cup of the marinade.
• Place the chicken thighs in a large bowl. Pour ¾ cup of the marinade over the chicken, save the remaining ¼ cup for the vegetables. Use your hands to toss the chicken in the marinade until all the thighs are well coated. Marinate for 15 minutes while you prep the veggies.
• Place the potatoes, red pepper, grape tomatoes, and red onion on the prepared baking sheet. Drizzle with the remaining marinade and toss until the vegetables are well coated.
• Transfer the chicken thighs from the marinade to the baking sheet, nestling them around the vegetables. Bake for 30 minutes.
• Remove the baking sheet from the oven, add the artichokes and olives. Place the pan back in the oven for an additional 10 to 15 minutes, or until the vegetables are tender and the chicken is cooked through to 165°F.
• Garnish with feta cheese and parsley. Serve with tzatziki and pita bread, if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months. 

Nutrition

Calories: 554kcal, Carbohydrates: 17g, Protein: 28g, Fat: 38g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 25g, Cholesterol: 143mg, Sodium: 1000mg, Potassium: 686mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1732IU, Vitamin C: 57mg, Calcium: 117mg, Iron: 3mg

Keywords chicken, potatoes, sheet pan chicken

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