Sheet Pan Greek Chicken & Veggies

The aroma of oregano and lemon wafting through your kitchen as the Sheet Pan Greek Chicken & Veggies roasts to golden perfection is enough to transport you straight to the Mediterranean. This vibrant, flavor-packed dish combines juicy chicken thighs with colorful vegetables, all coated in classic Greek seasonings for a meal that’s as nourishing as it is delicious. Best of all, everything cooks together on one pan, minimizing cleanup while maximizing flavor. You’ll learn how to create this effortless weeknight dinner that delivers restaurant-quality taste with minimal effort.

Why You’ll Love This Recipe

This Sheet Pan Greek Chicken & Veggies recipe is about to become your new weeknight favorite for so many reasons. First, the convenience factor is unbeatable—everything cooks together on one pan, meaning fewer dishes and more time to enjoy your evening. The chicken develops a deliciously crispy exterior while staying tender and juicy inside, creating that perfect textural contrast we all crave in a satisfying meal.

The vegetables caramelize beautifully as they roast, bringing out their natural sweetness while soaking up all those aromatic Greek flavors. The bright, zesty marinade featuring lemon, garlic, and herbs creates a cohesive dish where every bite offers a perfect balance of flavors. Plus, this meal is incredibly versatile—it works equally well for a casual family dinner or when entertaining guests who will be impressed by both the presentation and taste without realizing how simple it was to prepare.

As a bonus, this Mediterranean-inspired dish isn’t just delicious—it’s packed with lean protein and colorful vegetables for a nutritionally balanced meal that leaves you feeling satisfied rather than weighed down.

Ingredients

For the Sheet Pan Greek Chicken & Veggies, you’ll need:

• 2 lbs (900g) bone-in, skin-on chicken thighs
• 1 large red onion, cut into 1-inch chunks
• 2 medium zucchini, sliced into half-moons
• 1 large red bell pepper, chopped into 1-inch pieces
• 1 large yellow bell pepper, chopped into 1-inch pieces
• 1 pint (300g) cherry tomatoes, halved
• 1 cup (150g) kalamata olives, pitted
• 3 tablespoons (45ml) extra virgin olive oil
• 4 cloves garlic, minced
• 2 tablespoons (30ml) fresh lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup (75g) crumbled feta cheese, for serving
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

The high-quality olive oil is essential for authentic Mediterranean flavor, while the combination of herbs creates that signature Greek seasoning profile. For best results, use bone-in chicken thighs as they remain juicier during roasting than boneless cuts.

Pro Tips

Use a Large Enough Pan: Don’t overcrowd your sheet pan when making Sheet Pan Greek Chicken & Veggies. Vegetables need space to roast properly rather than steam. If necessary, use two pans and rotate them halfway through cooking. Overcrowding leads to soggy vegetables instead of the caramelized, crispy edges that make this dish exceptional.

Perfect Your Timing: For the best texture contrast, arrange chicken skin-side up and place larger vegetable pieces around the perimeter where heat is most intense. Start checking for doneness at 25 minutes—chicken should reach 165°F (74°C) internally while remaining juicy. The vegetables should be tender but not mushy, with caramelized edges. If the chicken is done before the vegetables, simply remove it and continue roasting the vegetables.

Maximize Flavor Development: For the most flavorful Greek chicken and vegetable bake, marinate the chicken for at least 30 minutes (or up to 8 hours) before roasting. Pat the chicken skin dry before placing it on the sheet pan to ensure it crisps up beautifully. For extra flavor, toss the vegetables in the same marinade as the chicken, but in a separate bowl to prevent cross-contamination. Finally, add the feta cheese and fresh herbs only after roasting to maintain their distinct textures and bright flavors.

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. In a small bowl, combine the olive oil, minced garlic, lemon juice, dried oregano, thyme, rosemary, salt, and pepper to create your Greek marinade.

Step 2: Place the chicken thighs in a large bowl and drizzle with about half of the marinade, tossing to coat evenly. Let the chicken marinate while you prepare the vegetables (or refrigerate for up to 8 hours for deeper flavor).

Step 3: In another large bowl, combine the red onion, zucchini, bell peppers, cherry tomatoes, and kalamata olives. Pour the remaining marinade over the vegetables and toss gently until everything is well coated.

Step 4: Arrange the chicken thighs skin-side up in the center of your prepared baking sheet, spacing them evenly. Distribute the vegetable mixture around the chicken in a single layer, trying not to overcrowd the pan.

Step 5: Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. The vegetables should be tender and starting to caramelize at the edges.

Step 6: Once done, remove your Sheet Pan Greek Chicken & Veggies from the oven and let it rest for 5 minutes. Sprinkle the crumbled feta cheese over the still-warm vegetables, allowing it to soften slightly. Garnish with freshly chopped parsley and serve with lemon wedges for squeezing over the top just before eating.

Variations

Mediterranean Chicken Sheet Pan Dinner with a Moroccan twist: Replace the Greek seasonings with 2 teaspoons of ras el hanout spice blend, add 1/2 cup sliced dried apricots, and substitute preserved lemon for fresh lemon juice. Finish with a sprinkle of toasted pine nuts instead of feta for a North African-inspired variation that’s equally delicious.

For a Greek Sheet Pan Chicken that accommodates dietary restrictions, try these adaptations: Make it dairy-free by replacing the feta with a sprinkle of nutritional yeast or dairy-free cheese alternative. For a lower-carb version, replace the bell peppers and onions with more zucchini, add cauliflower florets, and include sliced fennel for complexity. If you prefer white meat, boneless skinless chicken breasts work well too—just reduce cooking time by about 5-7 minutes and check for doneness earlier to prevent them from drying out.

For a pescatarian option, substitute 1.5 pounds of large shrimp for the chicken, adding them to the sheet pan during the last 8-10 minutes of cooking to prevent overcooking.

Storage and Serving

Store leftover Sheet Pan Greek Chicken & Veggies in an airtight container in the refrigerator for up to 3 days. For best results when reheating, use an oven or toaster oven at 350°F (175°C) for 10-15 minutes to maintain the crispy texture of the chicken skin. Avoid microwaving if possible, as it can make the chicken rubbery and the vegetables soggy.

This versatile dish shines in multiple serving presentations. For a complete meal, serve it over a bed of fluffy couscous or orzo pasta that will absorb the flavorful juices. For a lighter option, pair it with a simple Greek salad dressed with olive oil and red wine vinegar. My favorite way to enjoy leftovers is to stuff the chicken and vegetables into warm pita bread with a dollop of tzatziki sauce for a satisfying Greek-inspired sandwich. For an impressive presentation when entertaining, transfer everything to a large platter, garnish with additional fresh herbs, lemon wedges, and an extra drizzle of high-quality olive oil.

FAQs

Can I use boneless, skinless chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but reduce the cooking time to about 20-25 minutes total to prevent them from drying out. Check with a meat thermometer for an internal temperature of 165°F (74°C).

How can I prevent my vegetables from getting soggy?
Make sure not to overcrowd your pan—use two sheet pans if necessary. Also, cut vegetables into similar-sized pieces for even cooking, and ensure your oven is fully preheated to 425°F before roasting.

Can I prep this dish ahead of time?
Absolutely! Marinate the chicken and prep all vegetables up to 24 hours in advance. Store separately in the refrigerator until ready to arrange on the sheet pan and bake.

Is this recipe suitable for meal prep?
Yes, this Sheet Pan Greek Chicken & Veggies works beautifully for meal prep. Portion into containers and refrigerate for up to 3 days. The flavors actually continue to develop overnight.

Can I freeze leftovers?
While you can freeze this dish for up to 2 months, the vegetables may become softer when thawed. For best results, freeze the chicken and vegetables separately in airtight containers and thaw overnight in the refrigerator before reheating.

Conclusion

This Sheet Pan Greek Chicken & Veggies is comfort food at its finest — vibrant, wholesome, and bursting with Mediterranean sunshine in every bite. It’s the kind of dish that transforms an ordinary weeknight into a special dinner, bringing those vacation flavors right to your table with minimal effort. The combination of crispy-skinned chicken and caramelized vegetables creates a meal that feels both nourishing and indulgent. Whether you’re cooking for your family or entertaining friends, this one-pan wonder delivers restaurant-quality results while keeping cleanup simple. That’s the magic of Mediterranean cooking: honest ingredients, brilliant flavors, and the satisfaction of a homemade meal that truly nourishes body and soul.

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