Name: Irresistible Greek Sheet Pan Chicken in 4 Simple Steps
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 4 bone-in, skin-on chicken thighs; 1 zucchini, sliced; 1 yellow bell pepper, sliced; 1 red onion, cut into wedges; 1 cup cherry tomatoes; 1/2 cup Kalamata olives; 1/2 cup crumbled feta cheese; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tbsp red wine vinegar; 3 garlic cloves, minced; 1 tsp dried oregano; 1/2 tsp dried thyme; Salt & black pepper to taste; 2 cups cooked basmati or jasmine rice; Chopped fresh parsley for garnish

Jump to Recipe

Oh my gosh, you have to try this Greek Sheet Pan Chicken – it’s my go-to when I need something ridiculously easy but packed with flavor. I discovered this recipe during one of those crazy weeknights when I had zero time but still wanted a proper Mediterranean chicken dinner. The magic? Everything roasts together on one pan (hello, minimal cleanup!), and the combo of garlicky chicken, sweet roasted veggies, briny olives, and creamy feta is just *chef’s kiss*. My kids gobble it up every time, and honestly? I feel like a kitchen genius when I make it.

Why You’ll Love This Greek Sheet Pan Chicken

Listen, this isn’t just another chicken recipe—it’s your new weeknight superhero. Here’s why:

One-pan wonder: Roast everything together—no juggling multiple pots or pans. Just toss, bake, and boom! Dinner’s ready.
Flavor bomb: That garlic-oregano-lemon marinade? It turns basic chicken into something magical. The feta and olives? *chef’s kiss*
Cleanup in a snap: One sheet pan means you’re done washing dishes before the oven timer dings.
Kid-approved: Even my picky eaters devour the sweet roasted veggies (especially when they’re slightly charred—trust me!).
Looks fancy: The colorful veggies and golden chicken make it look like you slaved for hours. Our little secret? You barely lifted a finger.

Ingredients for Greek Sheet Pan Chicken

Okay, let’s gather everything you’ll need for this flavor-packed Mediterranean chicken dinner. Trust me, these simple ingredients come together like magic:

4 bone-in, skin-on chicken thighs – The skin gets crispy while roasting, and the bones keep the meat juicy
1 zucchini, sliced into half-moons – About 1/4-inch thick so they roast evenly
1 yellow bell pepper, sliced – Adds sweetness and gorgeous color
1 red onion, cut into wedges – They caramelize beautifully in the oven
1 cup cherry tomatoes – Left whole so they burst with flavor
1/2 cup Kalamata olives – That briny pop is everything
1/2 cup crumbled feta cheese – For sprinkling at the end (don’t skip this!)
3 tbsp olive oil – The good stuff for marinade and roasting
2 tbsp lemon juice – Freshly squeezed makes all the difference
1 tbsp red wine vinegar – Adds that perfect tang
3 garlic cloves, minced – Because garlic makes everything better
1 tsp dried oregano – The classic Greek herb
1/2 tsp dried thyme – For extra earthy notes
Salt & black pepper to taste – Season generously!
2 cups cooked basmati or jasmine rice – For serving
Chopped fresh parsley for garnish – Makes it pretty and fresh

How to Make Greek Sheet Pan Chicken

Alright, let’s get cooking! This Greek sheet pan chicken couldn’t be easier—just follow these simple steps and you’ll have a Mediterranean feast ready in no time.

Step 1: Marinate the Chicken

First things first—let’s get that chicken flavorful! In a big bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, thyme, salt, and pepper. It’ll smell amazing already—that’s how you know it’s working! Add your chicken thighs and toss them around until they’re completely coated. Now here’s the hard part: walk away for at least 30 minutes. I know, I know—patience isn’t my strong suit either, but trust me, those flavors need time to work their magic.

Step 2: Prep the Vegetables

While the chicken’s marinating, let’s tackle those veggies. Slice your zucchini into half-moons (about 1/4-inch thick), cut the bell pepper into strips, and wedge that red onion. Toss them all with a drizzle of olive oil, a pinch of salt, and a sprinkle of oregano. The tomatoes stay whole—they’ll burst beautifully in the oven!

Step 3: Assemble and Roast

Preheat your oven to 425°F (220°C)—nice and hot for perfect roasting. Grab your biggest sheet pan and arrange the chicken thighs in the center, skin-side up. Scatter the veggies all around them—it’s okay if they overlap a bit. Sprinkle those gorgeous Kalamata olives over everything. Now pop it in the oven for 35-40 minutes. You’ll know it’s done when the chicken skin is golden and crispy (internal temp should hit 165°F), and the veggies have those perfect caramelized edges.

Step 4: Serve and Garnish

Time for the grand finale! Spoon some warm rice onto plates, then top with that glorious chicken and roasted veggies. The finishing touches? A generous sprinkle of crumbled feta (don’t be shy!) and a handful of fresh parsley. Watch everyone’s eyes light up when you bring this colorful masterpiece to the table!

Tips for Perfect Greek Sheet Pan Chicken

Want to take this Mediterranean chicken dinner from great to unbelievable? Here are my tried-and-true secrets:

Marinate overnight when possible—those flavors deepen so beautifully (I prep mine before bed for effortless cooking the next day!)
Play with seasonal veggies—asparagus in spring, eggplant in summer, butternut squash in fall (just adjust roasting times slightly)
Serve with warm pita to soak up all those glorious pan juices—my family fights over the last piece!
Don’t crowd the pan—use two sheets if needed for proper browning (crispy skin is non-negotiable!)

Ingredient Substitutions & Variations

Listen, life happens—sometimes you gotta swap ingredients! Here’s how to keep this Greek sheet pan chicken amazing no matter what’s in your fridge:

Chicken thighs not your thing? Use bone-in breasts (add 5-10 mins cooking time) or even drumsticks. Just keep the skin on for maximum crispiness!
Veggie switch-up: No zucchini? Try eggplant cubes or green beans. Bell peppers can be subbed with colorful mini peppers—they’re so pretty!
Dairy-free? Skip the feta and add extra olives or a squeeze of lemon for brightness.
Extra hungry crew? Throw in some chickpeas or potatoes to bulk it up—they roast beautifully with the chicken.

Serving Suggestions for Greek Sheet Pan Chicken

Oh, the possibilities with this Mediterranean chicken dinner! My favorite way? Pile it all over fluffy basmati rice to soak up those incredible pan juices. For a real Greek feast, add warm pita bread (perfect for scooping!) and a crisp Greek salad. Feeling fancy? A dollop of tzatziki takes it over the top—trust me, your taste buds will thank you.

Storage & Reheating Instructions

Got leftovers? Lucky you! Store any extra Greek sheet pan chicken in an airtight container in the fridge—it’ll stay delicious for up to 3 days. When reheating, I like to pop it back in a 350°F oven for about 10 minutes to keep that chicken skin crispy (microwaving makes it sad and rubbery). Pro tip: sprinkle fresh feta and parsley after reheating to bring back that just-made brightness!

Nutritional Information

Here’s the scoop on what you’re getting in each serving of this Greek sheet pan chicken (about 1 thigh with veggies and rice): roughly 520 calories, 30g fat (8g saturated), 32g protein, and 35g carbs with 4g fiber. Now, full disclosure—these numbers can wiggle a bit depending on your exact ingredients (like how generous you are with that feta!). But hey, with all those colorful veggies and lean protein, it’s a meal you can feel good about serving.

Frequently Asked Questions

I get asked about this Greek sheet pan chicken all the time—here are the burning questions people always hit me with:

Can I use boneless chicken thighs instead?
Absolutely! Just reduce the cooking time by about 5-7 minutes since they’ll cook faster without the bone. But fair warning—that crispy skin on bone-in thighs? It’s a game-changer, so I highly recommend sticking with the original if you can.

How long does this entire meal take from start to finish?
With just 10 minutes prep and 40 minutes cook time, you’re looking at about 50 minutes total—but that includes the 30-minute marinade where you can be doing literally anything else (like pouring yourself a glass of wine!).

Can I make this Mediterranean chicken dinner ahead?
You bet! Marinate the chicken overnight for insane flavor (just keep it in the fridge). The veggies can be chopped a day ahead too—just store them separately until roasting time.

What if I don’t have red wine vinegar?
No sweat—swap in white wine vinegar or even apple cider vinegar. In a pinch, an extra squeeze of lemon juice works too. The key is that bright, tangy note to balance the rich chicken and feta.

Share Your Experience

Did you make this Greek sheet pan chicken? I’d love to hear how it turned out! Leave a comment below or tag me on Instagram—I live for your kitchen wins and crispy chicken photos!

Irresistible Greek Sheet Pan Chicken in 4 Simple Steps