Easy Greek Sheet Pan Chicken: A Flavorful One-Pan Mediterranean Dinner

Craving the bright, bold flavors of the Mediterranean without spending hours in the kitchen? This Easy Greek Sheet Pan Chicken is your answer. Juicy chicken thighs marinate in a simple lemon-garlic-oregano dressing, then roast alongside colorful vegetables like potatoes, bell peppers, onions, and tomatoes on a single sheet pan. Finished with briny Kalamata olives and creamy feta, this dish delivers all the essence of Greek cuisine in an effortless, healthy weeknight meal.

Greek sheet pan chicken recipes have become a staple for busy home cooks because they require minimal prep, one pan for easy cleanup, and deliver maximum flavor. This version is gluten-free, packed with protein and veggies, and ready in about 45 minutes. It’s perfect for family dinners, meal prep, or entertaining—everyone can customize their plate with extra feta or olives.

In this detailed guide, we’ll cover everything you need to make the best sheet pan Greek chicken dinner, including a foolproof marinade, step-by-step instructions, pro tips for crispy skin and tender veggies, variations, and why this Mediterranean sheet pan chicken is healthier and more delicious than takeout. Let’s bring a taste of Greece to your table tonight!

Why This Easy Greek Sheet Pan Chicken Will Become Your Go-To

Sheet pan dinners are beloved for their simplicity, but this Greek-inspired version stands out with its vibrant, authentic flavors. The marinade—featuring olive oil, fresh lemon juice, garlic, and dried oregano—infuses the chicken with zesty, herbaceous notes reminiscent of classic Greek souvlaki or lemon potatoes.

Here’s what makes this recipe exceptional:

• Effortless Preparation: Just whisk the marinade, toss everything on a pan, and bake—no multiple pots or constant stirring.
• Complete Balanced Meal: Protein from chicken, starch from potatoes, and vitamins from colorful veggies, all in one.
• Bold Mediterranean Flavors: Lemon brightens, garlic adds depth, olives bring brininess, and feta provides creaminess.
• Healthy and Nutritious: High in protein, fiber, and antioxidants; naturally gluten-free and low-carb friendly.
• Versatile and Customizable: Swap veggies or proteins easily to suit preferences or what’s in season.

Compared to grilled Greek chicken, the sheet pan method is more hands-off and perfect for cooler weather. The chicken releases juices that baste the vegetables, creating a harmonious, saucy finish that’s irresistible scooped up with pita or over rice.

Ingredients

Serves 4-6. Use a large rimmed sheet pan for best results.

For the Marinade/Dressing:

• ⅓ cup extra-virgin olive oil
• Juice and zest of 2 lemons (about ¼ cup juice)
• 4 cloves garlic, minced
• 2 tbsp dried oregano
• 1 tsp dried thyme (optional)
• 1 tsp paprika
• 1 tsp kosher salt
• ½ tsp black pepper

For the Sheet Pan:

• 2 lbs bone-in, skin-on chicken thighs (or boneless for faster cooking)
• 1.5 lbs baby Yukon gold or red potatoes, halved or quartered
• 2 bell peppers (red, yellow, or orange), sliced into strips
• 1 large red onion, cut into wedges
• 1 pint cherry tomatoes
• ½ cup Kalamata olives, pitted
• 4 oz feta cheese, crumbled
• Fresh parsley or oregano for garnish
• Lemon wedges for serving

Instructions

1. Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
2. In a small bowl, whisk together the olive oil, lemon juice and zest, minced garlic, oregano, thyme, paprika, salt, and pepper to create the marinade.
3. Place the chicken thighs in a large bowl or zip-top bag. Pour about half the marinade over the chicken and toss to coat evenly. Let it marinate for 15-30 minutes at room temperature (or up to 8 hours in the fridge for deeper flavor).
4. On the prepared sheet pan, add the potatoes, bell peppers, red onion, and cherry tomatoes. Drizzle with the remaining marinade and toss to coat. Spread everything in an even layer.
5. Nestle the marinated chicken thighs (skin-side up) among the vegetables.
6. Roast for 35-45 minutes, tossing the vegetables halfway through, until the chicken reaches 165°F internally (or 175°F for dark meat), the skin is golden and crispy, and the potatoes are tender.
7. Remove from the oven and immediately scatter Kalamata olives and crumbled feta over the top. The residual heat will soften the feta slightly.
8. Garnish with fresh parsley or oregano and serve with extra lemon wedges for squeezing. Enjoy your easy Greek sheet pan chicken hot!

Pro Tips for the Best Greek Sheet Pan Chicken

Get restaurant-quality results with these expert tips:

• Marinate Longer for More Flavor: If time allows, marinate the chicken overnight—the lemon tenderizes while herbs infuse deeply.
• Crispy Chicken Skin: Pat chicken dry before marinating and place skin-side up without overcrowding the pan.
• Even Cooking: Cut potatoes into similar sizes and spread everything in a single layer. Use two pans if needed.
• Extra Char: Broil for the last 2-3 minutes for blistered tomatoes and bubbled feta.
• Prevent Soggy Veggies: Don’t add olives or feta until the end to keep them fresh.
• Bone-In vs. Boneless: Bone-in thighs stay juicier; boneless cook faster (reduce time by 10-15 minutes).

Variations and Substitutions

This greek chicken and vegetables recipe is highly adaptable:

• Boneless Chicken: Use breasts or thighs—pound breasts for even thickness.
• Different Veggies: Swap in zucchini, eggplant, broccoli, or asparagus (add delicate ones halfway).
• Low-Carb: Omit potatoes and add more low-starch veggies.
• Vegetarian: Replace chicken with chickpeas or halloumi cheese.
• Spicy Kick: Add red pepper flakes to the marinade.
• With Rice or Grains: Serve over lemon rice, quinoa, or orzo for heartiness.

Serving Suggestions

This mediterranean sheet pan chicken is a complete meal, but elevate it with:

• Warm pita bread or naan to scoop up juices
• Tzatziki sauce or Greek yogurt dip
• A simple cucumber-tomato salad
• Crusty bread for mopping the pan sauces
• White wine like Assyrtiko or a crisp Sauvignon Blanc

It’s also great for meal prep—portion into containers for grab-and-go lunches.

Storage and Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in a 350°F oven or air fryer to restore crispiness (microwave works but softens skin).
• Freeze cooked chicken and veggies separately for up to 3 months.

Health Benefits and Cultural Context

Each serving offers around 500 calories with 35g+ protein, healthy fats from olive oil, and vitamins from veggies. Chicken provides lean protein, potatoes add potassium, and feta contributes calcium.

Greek cuisine emphasizes fresh ingredients, olive oil, herbs, and lemon—principles of the heart-healthy Mediterranean diet. Sheet pan versions modernize traditional dishes like kotopoulo me patates (chicken with potatoes), making them accessible for everyday cooking.

This easy Greek sheet pan chicken combines convenience with authentic flavors, proving healthy eating can be delicious and simple. With minimal effort, you’ll have a dinner that’s vibrant, satisfying, and sure to impress. Make it tonight and savor the Mediterranean magic!