Greek Chicken Sheet Pan Dinner

Name: Greek Chicken Sheet Pan Dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs; 2 cups cherry tomatoes, halved; 1 red onion, cut into wedges; 1 bell pepper, sliced; 2 zucchini, sliced; 3 tablespoons olive oil; Juice of 1 lemon; 2 teaspoons dried oregano; 1 teaspoon garlic powder; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: From Around the Globe

I absolutely love this Greek Chicken Sheet Pan Dinner because it’s a one-pan wonder that’s bursting with Mediterranean flavors. The combination of marinated chicken and fresh vegetables comes together effortlessly, making it an ideal choice for busy weeknights. What I enjoy most is how each bite offers a taste of Greece, thanks to the zesty lemon and vibrant herbs. Plus, the clean-up is a breeze since everything roasts together, allowing you to enjoy a delicious meal without a mountain of dishes!

Created by

Ruby Lawson

Last updated on 2026-02-07T21:37:36.077Z

When I first experimented with this Greek Chicken Sheet Pan Dinner, I was amazed by how simple it was while still being full of flavor. The marinated chicken turns golden brown, and the vegetables become tender and infused with all the delicious spices. Using a sheet pan not only makes cooking easier but also helps in blending the flavors beautifully.

I’ve found that allowing the chicken to marinate for at least 30 minutes really enhances the overall taste, so I usually prepare it in the morning before work. Then, when I get home, all I need to do is pop it in the oven. It’s a lifesaver!

Why You Will Love This Recipe
Vibrant Mediterranean flavors that brighten up your dinner routine
One-pan meal means easy prep and minimal clean-up
Healthy and hearty, perfect for any night of the week

Perfectly Roasted Chicken

The star of this Greek Chicken Sheet Pan Dinner is undoubtedly the chicken thighs, which remain juicy and flavorful thanks to the marination process. Marinating for at least 30 minutes allows the olive oil, lemon juice, and spices to penetrate the meat, ensuring a zesty explosion of flavor in every bite. If you have extra time, consider marinating for 2-4 hours in the refrigerator; this will enhance the chicken's taste even more.

When placing the chicken on the sheet pan, ensure it's not crowded. Spacing helps achieve that beautiful golden color and crispy edges on the chicken that you’ll love. If there's too much overlap, the chicken may steam instead of roast, resulting in a less desirable texture. I recommend using a metal spatula to check if the chicken releases easily from the pan to confirm it’s perfectly done.

Vegetable Medley Magic

The combination of cherry tomatoes, bell peppers, red onion, and zucchini not only provides a colorful aesthetic but also creates a delightful balance of flavors and textures. The acidity from the tomatoes and the sweetness of the bell peppers complement the savoriness of the chicken beautifully. If you're looking to switch things up, you can replace the zucchini with asparagus or add eggplant for a Mediterranean twist.

Make sure to cut the vegetables into similar sizes to promote even cooking. The cherry tomatoes should be halved, while the bell peppers can be sliced into strips, and the onion into wedges. This way, all the ingredients will roast uniformly, becoming tender yet still retaining some bite. Visual cues like glossy tomatoes and tender zucchini indicate readiness, and keeping a close eye during the last few minutes of roasting can prevent overcooking.

Ingredients

For the Chicken and Vegetables

4 boneless, skinless chicken thighs
2 cups cherry tomatoes, halved
1 red onion, cut into wedges
1 bell pepper, sliced
2 zucchini, sliced
3 tablespoons olive oil
Juice of 1 lemon
2 teaspoons dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley, for garnish

Adjust the seasoning as per your taste preferences for a personalized dish.

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) and prepare a large sheet pan by lightly greasing it with olive oil.

Marinate the Chicken

In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the chicken thighs and ensure they are well-coated. Let marinate for at least 30 minutes.

Arrange Ingredients on the Pan

After marinating, place the chicken in the center of the prepared sheet pan. Surround it with cherry tomatoes, red onion, bell pepper, and zucchini.

Roasting

Roast in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve

Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

For an extra zing, consider squeezing more lemon juice on top before serving!

Pro Tips

To save time, you can marinate the chicken the night before. Serve with a side of warm pita bread for an authentic touch.

Make-Ahead and Storage

This dish is perfect for meal prep! You can marinate the chicken and chop the vegetables a day in advance, storing them separately in the fridge. When you're ready to cook, simply arrange everything on the sheet pan, and roast it. Additionally, any leftovers can be stored in an airtight container in the fridge for up to 3 days, making for quick lunches or easy dinners later in the week.

If you're planning on freezing portions, allow the dish to cool completely after roasting, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. When reheating, I recommend using the oven for best results; cover with foil to maintain moisture and warm it at 350°F (175°C) until heated through, usually around 25-30 minutes.

Variations and Serving Suggestions

While this recipe shines with its original ingredients, feel free to explore different flavors by adding kalamata olives, feta cheese, or even artichoke hearts for a more robust Greek experience. You can also switch the protein to chicken breasts or even salmon, adjusting cooking times accordingly for the best results. Salmon will cook quicker, typically around 20-25 minutes, depending on thickness.

For serving, I recommend pairing this dish with a side of couscous or a crisp Greek salad for an authentic touch. A dollop of tzatziki on the side can also enhance the flavors, adding a refreshing element to the meal. Don't forget to drizzle some extra lemon juice over the top just before serving for an added zest!

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but be mindful not to overcook them as they can become dry.

→ What other vegetables can I add?

Feel free to incorporate bell peppers, carrots, or asparagus for more variety.

→ Can I prepare this dish ahead of time?

Definitely! You can marinate the chicken and chop the veggies the night before, then roast them when you’re ready.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.