Greek Sheet Pan Chicken

Name: Greek Sheet Pan Chicken
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: ½ Cup olive oil; ½ Cup lemon juice, from 2 lemons; 5 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon dried thyme; ½ teaspoon paprika; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 pounds boneless, skinless chicken thighs; 1 medium zucchini, cut into half moon slices; 1 orange bell pepper, sliced; ½ large red onion, cut into ¼” wedges; 1 pint cherry tomatoes; ½ cup kalamata olives; 4 ounces feta cheese, crumbled; Italian parsley for garnish

by Kayla Berman on October 31, 2025 0 comments

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This brightly flavored, veggie-packed Greek Sheet Pan Chicken recipe is the perfect low-lift dinner for busy weeknights. Juicy morsels of lemony chicken thighs mingle with a rainbow of zucchini, tomatoes, peppers, and onions, all punctuated by briny olives and squeaky feta for a one-pan meal that’ll temporarily transport you to a sun-soaked café in Santorini.

As someone who has always loved Mediterranean cuisine, this Greek sheet pan chicken is a personal favorite. Between the zippy lemon-oregano marinade (similar to my oven-baked Greek chicken breast) and the cheerfully colorful assortment of vegetables, it’s a meal that’s guaranteed to bring a smile to your face.

But my favorite part of this Greek chicken sheet pan dinner is how easy it is to make. It takes just 25 minutes of active prep! Plus, like all my favorite sheet pan recipes, clean up is a snap—especially if you use parchment paper. So, while it tastes sophisticated enough for company, it’s easy enough to pull off on a random Wednesday.

And, while it pairs marvelously well with starchy sides like my Greek potato salad, this Greek chicken dinner is relatively low-carb and high-protein. As if that weren’t enough to love, it’s fantastic for meal prep. I often double the recipe so I can portion out a week’s worth of lunches, ensuring I stay on track with my wellness goals—even when life gets chaotic.

Want some more winner, winner, sheet pan chicken dinners? Check out my sheet pan Hawaiian pineapple chicken, sheet pan chicken fajitas, honey soy sheet pan chicken thighs, and chicken apple sausage sheet pan dinner next!

Why You’ll Love This Sheet Pan Greek Chicken Recipe

Quick & Easy – All you need is one pan and 25 minutes of active prep to make it. You can’t beat that!
Budget-Friendly – On average, boneless, skinless chicken thighs are typically about half as expensive as chicken breasts. Considering grocery prices these days, that’s pretty huge! While it’ll vary a bit depending on where you live, this sheet pan Greek chicken should come in under $2 per serving, making it a fantastic option for rent week.
Macro Magic – With over 30 grams of protein, under 10 net carbs, and fewer than 450 calories per serving, it’s a fantastically nutritious meal that’ll sate even the grumbliest tummies.

Nutritional Deep Dive

This Greek sheet pan chicken dinner clocks in at 437 calories, with 30.6 grams of protein, 29.7 grams of fat, and just 10.8 grams of carbohydrates (1.4 grams of which are fiber) per serving. It’s light but filling—perfect if you’re following a low-carb, high-protein, or Mediterranean diet. But, it offers more than just the macros.

Thanks to the olive oil and feta, you’re getting heart-healthy monounsaturated fats and a touch of calcium for bone support. The chicken thighs provide lean, high-quality protein to support muscle repair and keep you full, while the zucchini, bell pepper, red onion, and cherry tomatoes add fiber, antioxidants, and a variety of vitamins (especially vitamin C and potassium).

While these numbers satisfy my particular dietary needs, I want to make sure you have all the tools you need to customize it for yours. Here’s what I would do to:

Add more protein – Swap chicken thighs for boneless, skinless chicken breasts for a leaner source of protein. Chicken breasts have more protein and less fat per ounce, making them a great way to build a higher-protein meal without changing the flavor much. You could also serve the dish with a spoonful of tzatziki sauce or plain Greek yogurt for a creamy, protein-packed boost.
Add more fiber – Toss a can of chickpeas, white beans or extra veggies like broccoli or cauliflower right onto the sheet pan. The added fiber will help you stay fuller longer and keep your blood sugar steady, while also soaking up all those delicious Mediterranean seasonings. Plus, roasting legumes makes them crisp and nutty, which is always a textural win.
Reduce the fat and calories – Use half the olive oil or opt for light feta cheese instead of regular. Olive oil and feta both bring richness, but cutting back slightly won’t sacrifice flavor thanks to the zesty lemon, garlic, and herbs. A quick mist of oil spray is enough to help the veggies brown beautifully with fewer calories.
Reduce net carbs – This recipe is already pretty darn low in carbs, and short of skipping out on some of the veggies (like onions), there’s not much to do to reduce them. That said, rather than serving the Greek chicken and veggies with grains or potatoes, stick to low-carb alternatives like cauliflower rice or a green salad.

🍗 Ingredient Spotlight: Boneless, Skinless Chicken Thighs

Let’s give boneless, skinless chicken thighs the credit they deserve! Some people assume they’re “unhealthy” because they contain more fat than chicken breasts. But here’s the truth: that small amount of extra fat is what makes them so flavorful, juicy, and satisfying. And nutritionally speaking, they’re still superstars!

First, the fat content is mostly heart-healthy monounsaturated fat, similar to what’s found in olive oil and avocados—so it’s not something to fear! Compared to other protein sources, thighs are leaner than many cuts of beef or pork, yet more tender than breasts. Plus, the extra richness helps you stay fuller longer and makes them less likely to dry out.

Second, chicken thighs are still an excellent source of high-quality, complete protein, delivering around 25-30 grams per serving. They’re packed with essential nutrients like iron, zinc, and B vitamins (especially B6 and niacin), which help support metabolism, muscle recovery, and energy production.

In short: chicken thighs aren’t “bad”—they’re just misunderstood. So, if you’ve been skipping thighs because you’ve heard they’re “unhealthy,” consider this your official permission to bring them back. When prepared with plenty of veggies, olive oil, and bright flavors like lemon and oregano, they’re a wholesome, nutrient-dense addition to your weekly dinner rotation!

Ingredients & Substitutions

Olive Oil – A cornerstone of the Mediterranean and Blue Zone diet, olive oil is packed with heart-healthy fats that have been associated with lower mortality. I recommend avoiding extra virgin olive oil here as the smoke point is lower than our roasting temp. Avocado oil is a great alternative with a similarly healthy profile and higher smoke point.
Fresh Lemon Juice – The bottled stuff can’t hold a candle to fresh. To get the most juice from your fruit, roll it firmly on the countertop for 10-15 seconds before slicing it open.
Garlic – Use a garlic press to quickly mince it, or opt for jarred minced garlic for less prep. Alternatively, swap in ¼ teaspoon of garlic powder per clove of fresh.
Dried Oregano, Thyme & Paprika – This trio of herbs and spices adds a distinctively Greek flair to our chicken. If you only have fresh oregano or thyme, use 3x as much.
Boneless, Skinless Chicken Thighs – I love how forgiving chicken thighs are in the oven. They’re almost impossible to overcook! If possible, opt for pasture-raised chicken for the most nutritious meal.
Zucchini – Any summer squash variety (e.g. yellow squash, zephyr, or patty pan) works just as well.
Orange Bell Pepper – Red, orange, and yellow bell peppers have a similar sweetness. Feel free to use any you prefer!
Red Onion – I love their sweet flavor and gorgeous magenta hue (a sign of antioxidants known as anthocyanins). In a pinch, sweet yellow onions or shallots will do the trick.
Cherry Tomatoes – These greenhouse grown beauties are juicy and flavorful all year round. You can use grape tomatoes if you prefer, but they’ll be a bit meatier.
Kalamata Olives – A classic addition in Greek cuisine, these purple-hued briny babies are potently flavored so you don’t need a ton. Make sure they’re pitted so you don’t chip a tooth!
Feta Cheese – If you have the choice, pick sheep’s milk feta packed in brine for the most authentic Greek flavor.
Italian Parsley – Also known as flat-leaf parsley, this fresh herb adds a bright, citrusy, herbaceous finish.

How To Make Greek Sheet Pan Chicken

Step 1: Make the Marinade. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper until well combined. This zesty blend is the flavor foundation for the whole dish!

Step 2: Marinate the Chicken. Place the chicken thighs in a bowl or shallow dish, then pour half of the marinade over the top. Stir or toss to coat evenly, making sure each piece is covered. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let those Mediterranean flavors soak in.

Step 3: Preheat the Oven. When you’re ready to cook, preheat your oven to 425°F so it’s nice and hot for roasting.

Step 4: Prep the Veggies. Add the zucchini, bell pepper, red onion, and cherry tomatoes to a large bowl. Drizzle with the remaining marinade and toss until everything is lightly coated. Spread the veggies out in a single layer on a large sheet pan.

Step 5: Add the Chicken. Nestle the marinated chicken thighs among the vegetables on the sheet pan. Make sure the chicken has a bit of space so everything roasts evenly.

Step 6: Bake. Roast in the preheated oven for 30 minutes, until the veggies start to caramelize and the chicken is nearly cooked through.

Step 7: Finish with Feta and Olives. Remove the pan from the oven and sprinkle the top with kalamata olives and crumbled feta cheese. Return to the oven for another 5-10 minutes, or until the chicken reaches an internal temperature of 165°F.

Step 8: Garnish and Serve. Finish with a sprinkle of fresh parsley for color and brightness. Serve your Greek sheet pan chicken over rice, pasta, or roasted potatoes—or enjoy it as-is for a lighter, low-carb option!

greek chicken marinade ingredients in a bowl before mixing.

action shot of greek marinade being poured over raw chicken thighs in a bowl.

Optional Variations

One of the best things about a sheet pan dinner is how easy it is to make it your own. Whether you’re swapping proteins, adding veggies, or adjusting for dietary needs, here are a few ideas to help you mix it up:

Swap the Protein: Not a fan of chicken thighs? Use boneless, skinless chicken breasts for a leaner option, or try shrimp or salmon for a seafood twist. For a plant-based version, extra-firm tofu or chickpeas roast beautifully with the same marinade.
Change Up the Veggies: You can use just about any quick-roasting veggies here. Try broccoli, asparagus, eggplant, or mushrooms for a fresh spin. Just be sure to keep pieces similar in size so everything cooks evenly.
Allium-Free: Skip the garlic and red onion if you’re sensitive to alliums. Instead, use a pinch of asafoetida (hing) or a sprinkle of garlic-infused olive oil for gentle flavor without irritation.
Dairy-Free: Omit the feta or swap it with a dairy-free alternative like Violife or Miyoko’s vegan feta. You’ll still get that creamy, salty finish that balances the bright lemon and herbs.
Mediterranean Add-Ons: Try adding a few sun-dried tomatoes, marinated artichoke hearts, a spoonful of capers, or a sprinkle of za’atar before baking to lean even further into classic Mediterranean flavors.

Expert Tips

Use parchment paper for easy cleanup. Lining your baking sheet saves time on dishes and keeps your veggies from sticking.
Don’t crowd the pan. Give the chicken and veggies plenty of space! Overcrowding traps steam, which can lead to soggy vegetables instead of the golden, caramelized edges we’re after. If needed, use two sheet pans and rotate them halfway through baking.
Cut veggies to the same size for even cooking. Uniform pieces ensure that everything roasts at the same pace—no mushy zucchini or undercooked peppers here. Aim for roughly 1-inch chunks for the best texture.
Use up every bit of your lemons. Grab the zest first (use a microplane or veggie peeler) and freeze it in a small container or zip-top bag. It’s perfect for brightening up salad dressings, grain bowls, or desserts later on. Also, don’t toss those lemons after squeezing! They’re great for making fruit-infused water, cleaning wooden cutting boards, and refreshing garbage disposals.
Let the chicken rest before serving. After removing the sheet pan from the oven, give the chicken a few minutes to rest. This helps the juices redistribute for extra tender, flavorful bites.
Add feta and olives at the end. Waiting to add them until the last few minutes of baking keeps the feta creamy and the olives plump and flavorful.
Finish with fresh herbs. A sprinkle of parsley or dill right before serving adds freshness and color that ties it all together.

Serving Suggestions

This Greek sheet pan chicken dinner is delicious all on its own, but it pairs perfectly with a few simple sides to turn dinner into a full-on feast.

Serve it over a bed of fluffy rice (like my Mediterranean chicken rice bowls), Mediterranean chickpea couscous salad, or roasted Greek potatoes to soak up all those garlicky, herby pan juices. If you’re craving something light and fresh, pair it with a crisp Mediterranean chopped salad loaded with cucumbers, tomatoes, and red onion tossed in olive oil and red wine vinegar.

For a picnic-style meal, this chicken is amazing alongside a Greek orzo pasta salad or tucked into warm pita bread with a dollop of cucumber dill tzatziki sauce. For a full Mediterranean spread, add a spread like sun-dried tomato hummus or baba ganoush on the side. I also like to wrap the leftovers in flatbreads or lettuce cups for a quick, protein-packed lunch the next day.

Storage & Reheating Instructions

Refrigeration – Transfer any leftovers to an airtight container and store in the fridge for up to 4 days. The flavors actually get better as they sit, making this a great make-ahead option for busy weeks.
Freezing – For longer storage, freeze portions in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating – Warm leftovers in a 350°F oven for 10–15 minutes, or microwave for 1–2 minutes until heated through. If the veggies have softened a bit, a quick broil at the end helps bring back some of that roasted texture.
Meal Prep Tip: Keep the chicken and veggies stored separately from any sides to maintain freshness and texture. This dish also makes an excellent base for grain bowls—just add a scoop of quinoa, rice, or couscous before reheating!

FAQs

What does Greek chicken taste like?

Greek chicken has a bright, savory, and aromatic flavor. The combination of lemon juice, olive oil, garlic, and herbs like oregano and thyme creates a zesty, tangy marinade balanced by earthy, Mediterranean notes. When roasted, the chicken develops a slightly crisp exterior and juicy, tender interior with bursts of citrus and herb in every bite.

Can you marinate Greek chicken overnight?

Yes! You can absolutely marinate Greek chicken overnight. In fact, letting it sit for up to 12-24 hours allows the lemon, garlic, and herbs to deeply infuse the meat, making it extra tender and flavorful. Just be sure to store it covered in the refrigerator, and avoid marinating for more than 24 hours—too much acid from the lemon juice can start to break down the texture of the chicken. (If you need to leave it longer than 24 hours, pop it in the freezer when you first put it in the marinade, so the flavor can seep in as it freezes and defrosts.)

Can you bake Greek chicken?

Heck yeah! This sheet pan Greek chicken dinner and my oven-baked Greek chicken breasts are both excellent recipes for baking it.

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