Why You’ll Love This Recipe

Greek Sheet Pan Chicken is a one-pan wonder bursting with Mediterranean flavors. Juicy chicken thighs are roasted alongside vibrant vegetables like bell peppers, red onions, and cherry tomatoes, all infused with garlic, lemon, oregano, and olive oil. It’s a healthy, easy-to-make meal perfect for busy weeknights, meal prepping, or casual entertaining.

ingredients

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

chicken thighs (bone-in or boneless)olive oilgarlic cloveslemon juice and zestdried oreganofresh parsleyred onionbell pepperscherry tomatoeskalamata olivesfeta cheese (for serving)saltblack pepper

directions

Preheat your oven to 425°F (220°C) and lightly grease a large sheet pan.

In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.

Place the chicken thighs in a large bowl or zip-top bag and pour half of the marinade over them. Let marinate for at least 15 minutes.

Add the chopped vegetables (onions, bell peppers, cherry tomatoes) to the sheet pan and drizzle with the remaining marinade. Toss to coat evenly.

Nestle the marinated chicken thighs among the vegetables on the pan.

Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

In the last 5 minutes of cooking, scatter kalamata olives over the pan to warm through.

Remove from the oven and sprinkle with crumbled feta and fresh chopped parsley before serving.

Servings and timing

This recipe yields 4 servings.Preparation time: 15 minutesMarination time: 15 minutesRoasting time: 35 minutesTotal time: 65 minutes

Variations

Swap chicken thighs for boneless breasts or drumsticks if preferred.

Add zucchini or sliced potatoes for more veggie variety.

Use fresh oregano and thyme for enhanced flavor.

Sprinkle with chili flakes if you like a little heat.

Serve over rice, couscous, or pita bread for a complete meal.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a 350°F (175°C) oven for 10-15 minutes or microwave in 1-minute intervals until warmed through.Freeze chicken and vegetables separately for up to 2 months for best texture.

FAQs

Can I use chicken breast instead of thighs?

Yes, but adjust the cooking time as breasts cook faster and can dry out more easily.

Can I make this ahead of time?

Yes, you can marinate the chicken and chop the veggies ahead. Assemble and roast when ready to serve.

Do I need to line the sheet pan?

Lining with parchment paper makes cleanup easier but isn’t necessary if you grease the pan well.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check any packaged feta or seasonings.

Can I skip the olives or feta?

Absolutely, these are optional and can be adjusted to your taste.

What’s the best side to serve with this?

Rice, roasted potatoes, quinoa, or warm pita bread pair beautifully.

Can I double the recipe?

Yes, use two sheet pans to avoid overcrowding and ensure even roasting.

How do I get crispy chicken skin?

Use skin-on thighs and broil for the last 2-3 minutes if needed.

Can I make it vegetarian?

Yes, substitute chicken with chickpeas or tofu for a vegetarian version.

What type of olives work best?

Kalamata olives are traditional, but any pitted black or green olives will work.

Conclusion

Greek Sheet Pan Chicken is a flavorful, fuss-free dinner that delivers bright, zesty Mediterranean taste in every bite. With easy prep, minimal cleanup, and wholesome ingredients, it’s a go-to option for both weeknight dinners and meal prep. Customize it with your favorite veggies and enjoy a satisfying, balanced meal straight from the oven.