Easy Sheet Pan Greek Chicken

Short description
A vibrant, all-in-one Greek-inspired sheet pan dinner featuring juicy chicken, colorful vegetables, tangy olives, and creamy feta—all roasted together for an effortless, flavor-packed meal.

Why You’ll Love This Recipe

This sheet pan dinner is incredibly easy—minimal prep, maximum flavor. With lean protein, roasted vegetables, and classic Greek seasonings all cooking together, cleanup is a breeze. The result is a healthy, satisfying meal bursting with bright, Mediterranean flavors. Bonus: it’s highly customizable, whether you’re swapping in different veggies or adjusting seasonings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• • 4 boneless, skinless chicken breasts (or thighs)

  • 2 tbsp extra-virgin olive oil

  • 3 tbsp lemon juice (freshly squeezed)

  • 3 cloves garlic, minced

  • 2 tsp dried oregano

  • 1 tsp paprika

  • 1 tsp sea salt

  • 1/2 tsp black pepper

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 small red onion, sliced

  • 1 zucchini, sliced into half-moons

  • 1/2 cup Kalamata olives, pitted

  • 1/2 cup cherry tomatoes, halved

  • 1/2 cup feta cheese, crumbled (optional for topping)

  • Fresh parsley, chopped (for garnish)

Directions

1. Preheat your oven to around 425 °F (220 °C).
2. In a bowl, combine olive oil, lemon juice (and zest, if using), garlic, oregano (and other spices if included), then add salt and pepper to taste.
3. Pat the chicken dry, then toss with half of the marinade—allow it to rest while you prep the vegetables.
4. On a rimmed sheet pan, arrange the vegetables in a single layer; toss them with the remaining marinade.
5. Nestle the chicken among the vegetables on the pan, skin-side up.
6. Roast for about 35 to 45 minutes, until the chicken reaches 165 °F internally, the skin is crispy, and the vegetables are tender and slightly caramelized.
7. In the last few minutes, sprinkle feta cheese (and olives, if not already added) over the top and let them warm slightly.
8. Garnish with fresh parsley or dill, and serve hot—optionally with tzatziki and warm pita.

Servings and timing

• Servings: Typically yields 4 to 6 servings depending on recipe version.
• Prep time: Approximately 10–15 minutes.
• Cook time: Around 35 to 45 minutes.
• Total time: About 50–60 minutes in total.
  (Adapted and averaged from a range of recipe sources.)

Variations

• Vegetable swaps: Use what you have—try eggplant, carrots, or seasonal vegetables.
• Spice twists: Add paprika, smoked paprika, cumin, or thyme to the marinade for extra depth.
• Protein options: Lean toward boneless, skinless chicken breasts for a lighter version—just reduce cooking time.
• Meal prep style: Cube chicken and vegetables, roast, then divide into bowls for quick lunches.
• No-fuss version: Skip marinating—just toss everything with olive oil, lemon, garlic, and oregano directly on the pan.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• To reheat, either microwave gently until warmed, or reheat in a 350 °F oven, covered with foil to retain moisture.
• The flavors often improve over time, making this a great make-ahead or meal-prep option.

FAQs

What cut of chicken works best for this sheet pan dinner?

Bone-in, skin-on thighs offer the best flavor and juiciness, while breasts can be used for a leaner version—just watch the cooking time to avoid drying out.

Can I prepare this ahead of time?

Absolutely. Marinate the chicken ahead or prep the entire pan, cover, and refrigerate; roast when ready for dinner.

How do I keep the skin crispy when reheating?

Reheat in the oven at 350 °F, uncovered or lightly covered, to retain crisp texture.

What if I don’t like olives or feta?

Feel free to omit or reduce. You can replace feta with goat cheese or leave it off entirely—lemony garlic and oregano still deliver bold flavor.

Can I make this in smaller or larger batches?

Yes! Just spread ingredients evenly in a single layer and adjust cooking time as needed—more volume may require a few extra minutes.

Are there gluten-free modifications?

This recipe is naturally gluten-free—just avoid serving with pita, or choose gluten-free pita if desired.

Can I make it spicier?

Yes—add crushed red pepper flakes or a dash of smoked paprika to the marinade for a spicy kick.

What sides go well with this dish?

Serve with rice pilaf, orzo, or a light Greek salad. Tzatziki and warm pita round it out nicely.

Can kids eat this easily?

Yes—tender chicken and roasted veggies are usually kid-friendly. Offer cheese and olives on the side if preferred.

Is this healthy?

Yes—it’s balanced with protein, vegetables, and healthy fats from olive oil, and bakes with minimal added oils or heavy creams.

Conclusion

Easy Sheet Pan Greek Chicken brings Mediterranean charm to your dinner table with minimal effort and cleanup. Lean chicken, bright citrus, savory herbs, roasted vegetables, tangy feta, and briny olives come together in a single, flavorful meal. Perfect for weeknight dinners, meal prep, or entertaining—this recipe is dependable, adaptable, and delicious.