Greek sheet pan chicken is bursting with Greek flavors and beautiful colors! Seasoned chicken and caramelized veggies are roasted together resulting in a quick and easy dinner ready to impress!
Sheet Pan Greek Chicken with Roasted Potatoes
Greek sheet pan chicken is exactly what is meant by easy, impressive, and incredibly tasty!
The addition of the salty feta and black olives brings the dish up a notch making this one scrumptious all-in-one dinner.
Beautiful colors come together along with the ultimate combination of incredible vibrant, zesty, and herbaceous flavors of the Mediterranean. It’s all done on one sheet pan, similar to my sheet pan chicken shawarma, for one of my absolute favorite sheet pan meals!
Why We Love Greek Sheet Pan Chicken
- Quick and easy. There’s nothing easier than cooking an entire meal on one baking sheet! It’s great for entertaining a crowd and serving dinner on busy weeknights.
- Hassle-free. Sheet pan recipes are notorious for minimal cleanup and we love them for it!
- Delicious. Restaurant-style quality dinner for a fraction of the price while not having to leave home to enjoy it.
Ingredients Needed for Greek Sheet Pan Dinner
- Marinade: We’re combining olive oil, lemon juice, a Greek seasoning recipe, salt, and pepper.
- Chicken: I typically use boneless, skinless chicken thighs like in my sheet pan chicken thighs, but you can definitely use chicken breast instead. You can keep them whole or dice up the breasts and cook them similar to my sheet pan chicken and veggies.
- Veggies: Baby potatoes cut in half are a great size for even cooking. You don’t want them too big otherwise they’ll take too long to cook. Bell pepper, red being the sweetest and gives the entire dish a pop of color. Sliced red onion, and cherry tomatoes or grape tomatoes. Anything else would be too watery.
- Olives: Pitted kalamata olives are completely optional but also completely delicious.
- Feta cheese: A briny cheese that is very popular in Greek cuisine and adds an element of saltiness to this Greek sheet pan chicken.
- Chopped parsley & Lemon slices: A pop of citrus and herbs for an amazing finish. You can also sprinkle on some lemon zest if preferred.
How to Make Sheet Pan Greek Chicken
- Marinate the chicken. Start by prepping the marinade in a small bowl. Combine the ingredients and add 2/3 of it to a large bowl and toss around the chicken until well coated. Leave it to marinate for 15 minutes, or longer in the fridge.
- Season the veggies. Place the vegetables on a baking sheet in a single layer and pour the remaining 1/3 of the marinade over top. Toss the veggies until they’re well coated.
- Assemble the tray. Grab your pieces of thigh and nestle them into the veggies.
- Bake. Bake in a preheated 425-degree oven for 15 minutes.
- Drain the juices and bake again. Once you remove the baking sheet from the oven, carefully drain the juices. Either through a colander or use a paper towel to blot the pan. This will help crisp up the tender veggies. Add feta and olives if you’re using them and bake the entire Greek sheet pan chicken meal for another 15 minutes.
- Serve. Sprinkle with parsley and lemon wedges and enjoy!
Recipe Tips & Variations
- Even cooking. Arrange everything in a single layer for even cooking. We’re aiming for a nice caramelization on the veggies and crispy edges on the potatoes.
- Double the recipe. You’ll need to use two baking sheets. You can cook all the meat on one and the veggies on the other if desired.
- Not a fan of olives? Swap them for mushrooms.
- Use parmesan cheese instead of feta, if preferred.
- Add in extra vegetables such as sliced mushrooms, zucchini, or broccoli.
Ways to Serve Sheet Pan Greek Chicken
Frequently Asked Questions
You’ll find the details for my Greek seasoning recipe here, but for the most part, it is a blend of oregano, basil, parsley, onion powder, garlic powder, salt, and pepper.
Herbs like thyme, paprika, fresh dill, or marjoram can also be used to season your chicken.
You can use bone-in chicken, you just need to account for a bit of extra roast time. Any meat with bone takes longer to cook.
Absolutely. If you were using more root veggies like carrots, or larger chunks of potato you would have to consider starting to cook those first and then adding the boneless chicken. Since we’re using softer veggies, and baby potatoes, you can do it all at once.
If you are using bone-in, you might find you need to start roasting the chicken and potatoes first and then adding the softer veggies.
If you’re eyeballing it, you can usually tell it’s done if the juices run clear when poked at the fattest part of the meat. A more accurate way of knowing is to use a digital meat thermometer. When it reads 165 degrees F, it’s done!
Be sure to keep any leftovers in an airtight container in the fridge. This is a complete meal all on its own, so if you portion it out into individual containers, you’ve got lunch packed and ready to go for the next day.
You and your family are going to love this sheet pan dinner as much as we do. Let me know what you think, I’d love to hear from you!
More Easy Sheet Pan DinnersBrowse all
Sheet Pan Greek Chicken and Veggies
- 1/3 cup olive oil
- Juice of 1 lemon
- 2 teaspoons Greek seasoning
- 1/2 teaspoon Kosher salt , plus more to taste
- Ground black pepper , to taste
- 4-6 boneless, skinless chicken thighs
- 1 pound baby potatoes , halved
- 1 bell pepper , chopped into 1-inch pieces
- 1/2 red onion , thinly sliced into strips
- 1 cup cherry or grape tomatoes
- 1/4 cup feta cheese
- 1/4 cup pitted kalamata olives , optional
- 3 Tablespoons finely chopped parsley
- Lemon slices , for serving, optional
- Preheat the oven to 425°F.
- In a small bowl, whisk together the olive oil, lemon juice, Greek seasoning, salt, and pepper.
- In a large bowl, toss the chicken with 2/3 of the marinade until well coated. Marinate 15 minutes (can let sit longer in the fridge it time allows).
- On a baking sheet, place the potatoes, bell pepper, red onion, and tomatoes. Drizzle the remaining 1/3 of the marinade over the top. Toss together until well coated.
- Nestle the marinated chicken among the veggies. Bake 25 minutes.
- Remove from the oven and drain the juices. Use a paper towel if needed to blot the pan (this will help the veggies crisp up). Add the feta and olives, if using, and bake another 15 minutes, or until the veggies are softened and the chicken reaches 165°F on a meat thermometer.
- Sprinkle with parsley and serve with lemon slices, if using.
- Swap chicken thighs for chicken breasts. You could also dice it up and cook similar to my sheet pan chicken and veggies.
- Swap the olive for mushrooms.
- Swap the feta for parmesan cheese.
- Add in extra vegetables such as sliced mushrooms, zucchini or broccoli.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!