This Greek Sheet Pan Chicken recipe is the ultimate solution for a fast, fuss-free dinner that doesn’t skimp on flavor. Packed with juicy chicken, vibrant veggies, and classic Mediterranean seasonings, everything roasts together on one pan—meaning minimal cleanup and maximum taste. With lemony garlic, briny olives, and a hint of oregano, each bite is savory, fresh, and deeply satisfying. Whether you’re cooking for your family or prepping meals ahead, this one-pan wonder fits beautifully into busy weeknights.

Why You’ll Love This Recipe

One-Pan Magic: Everything cooks together on a single sheet pan. Less mess, less stress.
Big Bold Flavors: Tangy lemon, savory garlic, and fragrant oregano bring real Greek flair.
Weeknight-Friendly: From start to finish, it’s ready in about 35–40 minutes.
Balanced and Nutritious: Lean protein, colorful vegetables, and healthy fats—this one’s a full meal all on its own.

Ingredients You’ll Need

Here’s what goes into making this simple yet flavor-packed dish:

Chicken thighs or breasts: Skin-on thighs give you the crispiest results, but boneless breasts work great too if you prefer leaner meat.
Red onions: Roasted red onions become sweet and tender, adding great depth.
Bell peppers: Use a mix of red, yellow, and orange for color and sweetness.
Cherry tomatoes: These burst and caramelize in the oven, adding juicy pops of flavor.
Kalamata olives: Salty and briny, they bring a true Mediterranean touch.
Garlic cloves: Smashed or sliced—either way, garlic is essential for that Greek flavor base.
Lemon: Both juice and wedges go in—brightens the whole dish.
Olive oil: Use a good quality extra virgin olive oil to coat everything and deepen the flavors as it roasts.
Dried oregano: The signature herb of Greek cuisine—don’t skip it!
Salt and pepper: Simple seasoning that ties everything together.
Feta cheese: Crumble this over the finished dish for a creamy, salty contrast (optional but highly recommended).

Variations

Want to switch it up a bit? Here are a few ideas:

Vegetarian: Skip the chicken and toss in chickpeas or cubes of halloumi cheese for a meatless twist.
Add potatoes: Thinly sliced baby potatoes roast beautifully with the rest of the ingredients and make it even more filling.
Spicy: Add a pinch of crushed red pepper flakes for a little heat.
Different protein: Swap in salmon fillets or even lamb chunks for a different flavor profile.

How to Make Greek Sheet Pan Chicken

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2: Marinate the Chicken

In a large bowl, toss the chicken pieces with olive oil, lemon juice, garlic, oregano, salt, and pepper. Let it marinate for 10–15 minutes while you prep the veggies.

Step 3: Arrange on the Sheet Pan

Spread the marinated chicken on the sheet pan. Nestle in sliced onions, bell peppers, cherry tomatoes, and olives. Add lemon wedges across the pan for roasting.

Step 4: Roast to Perfection

Place in the oven and roast for about 30–35 minutes, or until the chicken is fully cooked and golden, and the veggies are tender with some charred edges.

Step 5: Add Feta and Serve

Sprinkle crumbled feta cheese over the hot pan just before serving. Garnish with fresh herbs like parsley or dill, if desired.

Pro Tips for Making the Recipe

Cut the veggies evenly: This helps everything cook at the same rate.
Don’t overcrowd the pan: Give the ingredients space to roast, not steam.
Use skin-on chicken: If using thighs, keep the skin on for that irresistible crispy finish.
Add feta after roasting: Baking it can dry it out—adding it fresh keeps it creamy and rich.

How to Serve

This Greek Sheet Pan Chicken can be served in so many delicious ways:

Over Rice or Quinoa

Spoon everything over a bed of warm rice or fluffy quinoa to soak up all the juices.

With Pita or Flatbread

Use warm pita bread to scoop up the chicken and veggies—almost like a deconstructed gyro.

As a Salad Topper

Cool leftovers make an amazing topping for a big green salad with cucumbers, red onions, and a simple vinaigrette.

Mezze Platter Style

Serve with hummus, tzatziki, and a side of roasted potatoes or couscous for a full Mediterranean feast.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen and taste even better the next day.

Freezing

Freeze the cooked chicken and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F until warmed through or quickly microwave individual portions. If it looks dry, a splash of water or broth helps bring it back to life.

FAQs

Can I use chicken breast instead of thighs?
Absolutely! Just make sure to not overcook them. Chicken breasts can dry out faster than thighs, so start checking them around the 25-minute mark.

Can I use dried herbs instead of fresh?
Yes, dried oregano works beautifully in this recipe and actually gives that classic Greek flavor. If you have fresh herbs on hand, sprinkle them on after roasting.

Can I make this recipe ahead of time?
Definitely. You can marinate the chicken and prep the veggies up to 24 hours in advance. When you’re ready to cook, just arrange everything on the pan and roast.

What if I don’t like olives or feta?
No problem at all—just leave them out! The dish is still packed with flavor thanks to the lemon, garlic, and herbs.

Final Thoughts

This Greek Sheet Pan Chicken is the kind of recipe that delivers big flavor without demanding much time or effort. It’s vibrant, hearty, and irresistibly easy. Whether you’re new to sheet pan dinners or a seasoned pro, this one’s bound to make its way into your regular rotation. Give it a try—you just might find your new weeknight go-to!

Greek Sheet Pan Chicken Recipe