Why You’ll Love This Recipe

Greek Sheet Pan Chicken is a simple, one-pan dinner that’s bursting with Mediterranean flavors. Tender chicken thighs or breasts are marinated in a zesty mix of lemon, garlic, olive oil, and oregano, then roasted with colorful vegetables like bell peppers, red onions, and cherry tomatoes. It’s an easy, healthy meal with minimal cleanup, perfect for busy weeknights or meal prepping.

ingredients

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

For the chicken marinade:
boneless skinless chicken thighs or breasts
olive oil
fresh lemon juice
garlic (minced)
dried oregano
ground cumin (optional)
salt and black pepper

For the vegetables:
red bell peppers (sliced)
yellow bell peppers (sliced)
red onion (sliced)
cherry tomatoes (halved)
zucchini (sliced, optional)
olives (optional, for garnish)

For garnish (optional):
fresh parsley
crumbled feta cheese
lemon wedges

directions

For the chicken:

In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin (if using), salt, and pepper.

Add chicken to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

For the sheet pan:

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.

Arrange the marinated chicken on the sheet pan, leaving space between each piece.

Toss the sliced bell peppers, red onion, zucchini (if using), and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread the vegetables around the chicken on the pan.

Roast everything in the oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

To serve:

Garnish with fresh parsley, crumbled feta cheese, and lemon wedges. Serve directly from the sheet pan for a family-style meal or plate individually.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Marinating time: 30 minutes – 2 hours
Cooking time: 25–30 minutes
Total time: 1 hour (including marinating)

Variations

Add sliced potatoes to the sheet pan for a heartier meal.
Use chicken drumsticks or bone-in chicken for added flavor.
Add kalamata olives to the vegetables for an extra Mediterranean touch.
Top with tzatziki sauce for a creamy contrast.
Swap in any seasonal vegetables you have on hand, like eggplant, carrots, or mushrooms.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for a quicker option.
Can be frozen for up to 2 months—freeze chicken and veggies separately for best results.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may cook faster, so check for doneness at 20–25 minutes.

Can I make this ahead?

Yes, marinate the chicken the night before for easy prep the next day.

Is it spicy?

No, the flavors are mild with a zesty lemon and herb profile, but you can add chili flakes for heat.

Can I use other vegetables?

Yes, feel free to add or substitute vegetables like carrots, asparagus, or potatoes.

Can I cook it on a grill instead of the oven?

Yes, grill the chicken and vegetables on medium heat for a smoky twist.

Can I use dried herbs?

Yes, you can substitute dried oregano for fresh, but use half the amount.

How do I know when the chicken is cooked?

Check the internal temperature with a meat thermometer—165°F (75°C) means it’s ready.

Conclusion

Greek Sheet Pan Chicken is a vibrant and easy meal that brings Mediterranean flavors to your dinner table without a lot of hassle. The tender, juicy chicken pairs perfectly with the roasted vegetables and zesty lemony marinade, making it a crowd-pleasing dinner that’s as healthy as it is delicious. Perfect for busy nights when you want something tasty and quick.