There’s something magical about Mediterranean cuisine—it’s fresh, vibrant, and loaded with bold, zesty flavors. This Greek Sheet Pan Chicken Dinner brings all of that right to your kitchen in the easiest way possible: on one pan. It’s colorful, nourishing, and satisfying, with minimal cleanup and maximum flavor.
This dish is inspired by traditional Greek flavors—olive oil, garlic, lemon, oregano, and feta—all wrapped around juicy, golden chicken thighs and roasted veggies. It’s the kind of recipe that feels rustic yet elegant, and it’s perfect whether you’re cooking a cozy winter dinner or a sun-kissed summer meal.
Why You’ll Love This Greek Sheet Pan Chicken Dinner
- All-in-one meal – Chicken and veggies roast together on one pan.
- Authentic Greek flavor – Lemon, herbs, garlic, and feta bring the Mediterranean magic.
- Weeknight-friendly – Ready in about 45 minutes with little hands-on time.
- Meal prep approved – Delicious warm or as leftovers the next day.
Ingredients
- ½ cup olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 chicken thighs, bone-in and skin-on
- 1 medium zucchini, halved lengthwise and sliced
- 1 yellow bell pepper, chopped into 1-inch pieces
- ½ large red onion, thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- ½ cup kalamata olives, pitted
- ¼ cup crumbled feta cheese
- 2 tablespoons finely chopped fresh parsley
Instructions
1. Prepare the Marinade
Preheat your oven to 425°F (220°C). In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
2. Marinate the Chicken
Place the chicken thighs in a large bowl and pour ⅔ of the marinade over them. Use your hands or tongs to toss and coat the chicken well. Let it marinate for 10 to 15 minutes while you prepare the vegetables.
3. Prep the Vegetables
Spread the zucchini, bell pepper, red onion, and cherry tomatoes onto a large baking sheet. Drizzle with the remaining marinade and toss everything to coat evenly.
4. Roast
Nestle the marinated chicken thighs skin-side up around the vegetables on the baking sheet. Bake for 30 minutes.
5. Add Olives and Feta
Remove the baking sheet from the oven, scatter the olives and feta cheese on top, then return to the oven for another 10 to 15 minutes. The chicken should be cooked through to 165°F and the vegetables soft and slightly caramelized.
6. Finish and Serve
Sprinkle the dish with freshly chopped parsley and serve hot. Enjoy with warm pita, orzo, or a crisp Greek salad.
Tips for the Best Greek Sheet Pan Chicken
- Skin-on chicken thighs deliver the crispiest skin and most flavor.
- Don’t overcrowd the pan—spread ingredients in a single layer for even roasting.
- Use a rimmed baking sheet to keep all those delicious juices contained.
- Marinate longer if you can—up to 2 hours for deeper flavor.
Serving Suggestions
This dish is a full meal on its own, but if you want to round it out, try pairing with:
- Lemony herbed couscous
- A side of creamy tzatziki
- Roasted potatoes or warm pita bread
- A classic Greek salad with cucumbers, tomatoes, and red onion
And for drinks? A chilled glass of dry white wine or sparkling water with lemon is perfect.
Make It Your Own
- Swap the protein: Boneless thighs or chicken breasts also work well.
- Add more veggies: Try adding artichoke hearts, mushrooms, or baby potatoes.
- Make it dairy-free: Skip the feta or use a dairy-free alternative.
- Double the batch: Great for meal prep or serving a crowd.
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm in a 350°F oven or microwave until heated through.
- Meal Prep Friendly: You can prep everything in advance and bake when ready.
A Mediterranean Dinner with Maximum Ease
This Greek Sheet Pan Chicken Dinner proves that incredible flavor doesn’t have to mean complicated cooking. With just a handful of pantry ingredients and fresh vegetables, you can create a show-stopping dinner that’s as healthy as it is satisfying.
It’s one of those go-to recipes you’ll make again and again—whether it’s a lazy Sunday or a busy midweek evening. Just one pan, 45 minutes, and a whole lot of Mediterranean deliciousness.
Greek Sheet Pan Chicken Dinner
Ingredients
- ½ cup olive oil
- 1 lemon juiced (about 3 tablespoons)
- 4 garlic cloves minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 chicken thighs bone-in and skin-on
- 1 medium zucchini halved lengthwise and sliced
- 1 yellow bell pepper chopped into 1-inch pieces
- ½ large red onion thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- ½ cup kalamata olives pitted
- ¼ cup crumbled feta cheese
- 2 tablespoons finely chopped fresh parsley
Instructions
Prepare the Marinade
- Preheat your oven to 425°F (220°C). In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
Marinate the Chicken
- Place the chicken thighs in a large bowl and pour ⅔ of the marinade over them. Use your hands or tongs to toss and coat the chicken well. Let it marinate for 10 to 15 minutes while you prepare the vegetables.
Prep the Vegetables
- Spread the zucchini, bell pepper, red onion, and cherry tomatoes onto a large baking sheet. Drizzle with the remaining marinade and toss everything to coat evenly.
Roast
- Nestle the marinated chicken thighs skin-side up around the vegetables on the baking sheet. Bake for 30 minutes.
Add Olives and Feta
- Remove the baking sheet from the oven, scatter the olives and feta cheese on top, then return to the oven for another 10 to 15 minutes. The chicken should be cooked through to 165°F and the vegetables soft and slightly caramelized.
Finish and Serve
- Sprinkle the dish with freshly chopped parsley and serve hot. Enjoy with warm pita, orzo, or a crisp Greek salad.
Leave a Comment