This Greek Sheet Pan Chicken is full of flavor thanks to lemon, garlic, and dried herbs. It all roasts together on one pan, and the feta and olives bring the Mediterranean flavors together.
Why You Need To Make This Greek Chicken Sheet Pan
- Hands-off cooking: Once everything is chopped and seasoned, the oven does the work. You don’t have to hover over the stove or juggle multiple pans.
- Built-in veggies: No need to think about a side dish. The zucchini, tomatoes, and potatoes roast alongside the chicken for a complete meal.
- Versatile: Use whatever cut of chicken you have on hand. Just adjust the cook time accordingly, and you’re good to go.
I love sheet pan chicken dinners like my Sheet Pan Chicken Thighs and Baked BBQ Chicken. They’re my go-to when I need an easy home-cooked meal full of veggies but don’t want to babysit anything on the stove.
Ingredients and Substitutions
- Chicken thighs – Bone-in, skin-on, are ideal for flavor and moisture. You can use boneless; just reduce the cooking time.
- Olive oil – Avocado oil or any neutral oil, like canola, will work.
- Garlic – 1 teaspoon garlic powder can be used if fresh garlic isn’t available.
- Lemon juice – Fresh is best, but bottled works in a pinch.
- Lemon zest – No substitutions, but you can skip it if you don’t have fresh lemons.
- Dried oregano – Italian seasoning can work if you’re out of oregano.
- Salt and pepper – No substitutions.
- Dried thyme – Dried rosemary or Italian seasoning are decent backups.
- Baby yellow potatoes – Red potatoes or fingerlings work well too.
- Zucchini – Yellow squash is a perfect swap.
- Red onion – Yellow or white onion will do if needed.
- Cherry tomatoes – Grape tomatoes work fine.
- Kalamata olives – Black olives can be used, but the flavor will be milder.
- Feta crumbles – Goat cheese or a dairy-free feta substitute works.
- Fresh parsley – Dried parsley in smaller amounts can be used if needed.
Mandy’s Top Tip
Let the chicken marinate for at least an hour before baking. It really helps the garlic, lemon, and herbs soak in for the best flavor.
Tips for Success
Use bone-in, skin-on chicken – This gives the juiciest results and a crispy golden skin that holds up to roasting.
Cut veggies evenly – Evenly sized pieces help everything cook at the same rate and avoid burning or mushy spots.
Don’t overcrowd the pan – Giving space between ingredients lets them roast instead of steam.
How to Make the Oven Roasted Greek Chicken
This recipe is simple to pull together. You’ll mix up the marinade, toss everything together, then roast until the chicken is golden and the veggies are tender. Finish with olives, feta, and parsley on top.
Mix the marinade.
Season the veggies.
Nestle in the chicken.
Marinate the chicken.
Arrange on the pan.
Roast.
Want to be the first to know when more easy chicken dinner recipes are published? Sign-up for our email list below!
More Easy Sheet Pan Dinners
Check out these simple meals made on one pan right in the oven.
Did you try this Mediterranean sheet pan chicken? Let me know how it turned out by leaving a comment and ⭐ rating below!
Sheet Pan Greek Chicken
Ingredients
- 6 bone-in, skin-on chicken thighs
- 6 tablespoons olive oil
- 4 cloves garlic minced
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons dried oregano
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 pound baby yellow potatoes halved
- 2 medium zucchini cut into 1 1/2 inch chunks
- 1 red onion cut into wedges
- 1 1/2 cups cherry tomatoes
- 1/2 cup Kalamata olives sliced
- 1/4 cup feta crumbles
- 2 tablespoons fresh parsley finely chopped
Instructions
- In a bowl, mix the olive oil, garlic, lemon juice, lemon zest, oregano, salt, pepper, and thyme.
- Place chicken thighs in a zip-top bag or shallow dish. Pour half the marinade over the chicken and massage to coat. Marinate for at least 30 minutes or up to 4 hours.
- Preheat oven to 400°F.
- Add potatoes, zucchini, red onion, and cherry tomatoes to a large sheet pan. Pour the remaining marinade over the vegetables and toss until well coated.
- Nestle the marinated chicken thighs on the pan with the vegetables.
- Roast for 35 to 45 minutes, until the chicken is cooked through and the skin is golden.
- Broil for 2 to 3 minutes if desired to crisp up the chicken.
- Remove from oven and sprinkle with Kalamata olives, feta crumbles, and fresh parsley.
Notes
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze the cooked chicken and veggies in a freezer-safe bag or container for up to 2 months.
- Reheat: Warm in a 350°F oven until heated through, or microwave in short bursts if you’re in a hurry.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.