Greek Chicken Sheet Pan Dinner

This Greek-inspired sheet pan meal is packed with flavor, featuring crispy chicken thighs, roasted veggies, feta, and olives, all roasted together for an easy, delicious, and fuss-free dinner!

Recipe Overview

Yum! This sheet pan meal has so much flavor! Just look at all those colorful veggies and those golden, crispy chicken thighs—chef’s kiss! And then, it’s all topped with feta cheese and olives. Honestly, it tastes like something you’d get at a fancy restaurant, but it’s super easy and totally doable for a weeknight dinner at home.

If you’ve never made a sheet pan meal before, let me give you the quick rundown. It’s basically a one-pan wonder where everything cooks together in the oven. I’m all about these meals because there’s way less cleanup (a win in my book), and they’re seriously delicious!

For this Greek-inspired version, you start by mixing up a simple sauce. Some of the sauce goes to marinate the chicken, and the rest gets tossed with the veggies.

You can make the sauce and marinate the chicken ahead of time, letting it soak up all those yummy flavors. Or, if you’re short on time, just let it marinate for a few minutes while you prep the veggies. Once everything’s ready, you just pop it on the sheet pan, roast it for about 45 minutes, and ta-da, dinner is served!

Recipe Ingredients

• 5-6 chicken thighs - bone-in, skin on

Marinade:

• ½ cup olive oil
• ¼ cup lemon juice
• 5 garlic cloves - minced
• 2 tbsp Dijon mustard
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1 tsp salt
• ½ tsp ground black pepper

Veggies:

• 1 medium red onion - sliced into wedges
• 1 yellow bell pepper - chopped into chunks
• 1 green bell pepper - chopped into chunks
• 1 zucchini - sliced into half-moons
• 1 pint cherry tomatoes - kept whole
• 1 cup Kalamata olives - pitted
• ½ cup feta cheese

How To Make Greek Chicken Sheet Pan Dinner

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

PREP: Wash and slice 1 medium red onion, 1 yellow bell pepper, 1 green bell pepper, and 1 zucchini.

STEP 1: In a small bowl, mix together ½ cup olive oil, ¼ cup lemon juice, 5 minced garlic cloves, 2 tablespoon Dijon mustard, 2 teaspoon dried oregano, 2 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon ground black pepper.

STEP 2: Add ⅔ of the marinade to a large bowl with 5-6 chicken thighs and toss to coat. Let the chicken marinade at room temperature while you prep the rest of the ingredients. NOTE: You can also let this marinade for 1 hr or overnight for even better flavor.

STEP 3: Preheat the oven to 425°F. Arrange all the chopped vegetables: 1 medium red onion, 1 yellow bell pepper, 1 green bell pepper, and 1 zucchini, along with 1 pint cherry tomatoes, onto a large sheet pan in a single layer. Pour the remaining ⅓ of the marinade over the veggies. Use a spatula or tongs to toss everything together and coat evenly.

STEP 4: Make spaces on the sheet pan for the chicken thighs. Place them onto the pan and brush each piece with leftover marinade in the bowl.

STEP 5: Bake in the preheated oven at 425°F for 42-47 minutes, or until the chicken is cooked through and reaches 165°F. (I did 47 minutes, but keep an eye on it!)

STEP 6: Remove the pan from the oven and sprinkle 1 cup Kalamata olives and ½ cup feta cheese over the top of everything. Serve and enjoy!

What Size Baking Sheet Should You Use?

I’ve tested this recipe a few times, and I can definitely say it works best on a large sheet pan. There’s a good amount of chicken and veggies, and while you can use a regular-size sheet pan, spreading everything out will help them crisp up instead of steam. That said, I used a regular-size sheet pan in the photos just because it looks prettier with everything grouped together. Either way, it’ll taste great, but a larger pan is definitely the way to go for the best results!

How To Store Leftovers

• REFRIGERATE – Store any leftover chicken and veggies in an airtight container in the fridge for up to 3 days. Just make sure to let everything cool to room temperature first.
• TO REHEAT - Preheat your oven to 350°F. Place the chicken and veggies on a baking sheet and cover with foil. Heat for about 15-20 minutes or until warmed through.