Bright citrus, warm spices, and juicy roasted chicken—this Greek sheet pan chicken is loaded with flavor from lemon, garlic, and herbs, plus roasted veggies.
The kitchen smells like a Mediterranean vacation rental (you know the one, white stucco walls and that breezy outdoor table) as everything roasts together in one glorious pan.
This is the kind of dish you pull out of the oven and people just kind of migrate toward. The edges of the potatoes get all crispy and golden while the tomatoes burst and get jammy. The chicken? That skin goes crackly in the best possible way. It’s got weeknight ease but also enough flair to stand tall on a Saturday night table with wine and a no-fuss salad. And yes, the feta goes on at the end, all tangy and salty and chef’s kiss. Let’s do this.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Greek Sheet Pan Chicken
This is one of those recipes you keep in rotation because it checks every box without making a mess.
- Ridiculously simple to make: Toss everything on a pan and let the oven do its thing. Minimal prep, delicious results.
- Only one pan to wash: Truly, there’s something very satisfying about tossing your dinner in the dishwasher all at once.
- Flavor-packed marinade: The lemon, oregano, garlic, and spices soak into the chicken, making it taste like it came from a seaside taverna.
- Veggies roast right alongside: No need for separate sides. The potatoes and peppers soak up the juices and crisp up beautifully.
- Stunning presentation with zero effort: A rainbow of veggies, golden chicken, sparkly feta… it looks fancier than it is.
- Meets everyone’s cravings: It’s cozy yet vibrant, hearty but not heavy. Basically, it’s dinner magic.
Ingredient Notes
Let’s chat ingredients for just a minute. Nothing too fancy here, but together they create something pretty special.
- Chicken thighs (bone-in, skin-on): Super juicy, full of flavor, and the skin crisps up like a dream. Breasts or drumsticks work too.
- Olive oil: Adds richness and helps everything roast up nicely. Use something tasty since it’s the base of the marinade.
- Lemon juice: Brings brightness and zing. Fresh-squeezed only—this is not the time for bottled.
- Garlic: Four cloves, minced finely, for bold savory flavor.
- Oregano and thyme: Classic Greek herbs that make everything smell incredible as they roast.
- Smoked paprika: Adds a soft, earthy depth and a whisper of smokiness.
- Cumin and coriander: These two sneak in a warm, toasty background note that rounds out the whole dish.
- Salt and black pepper: Don’t hold back—they bring out everything else.
- Yukon gold potatoes: Creamy, golden, and perfect for roasting. Wedges help them match the chicken’s cook time.
- Red onion, red bell pepper, zucchini, cherry tomatoes: Color, texture, and sweet roasted goodness.
- Feta, Kalamata olives, parsley, lemon wedges: Those final little toppings take it from good to great. Don’t skip them!
How To Make This Greek Sheet Pan Chicken
Okay, sleeves up (or down, honestly, we’re not frying anything here). Here’s how we get this saucy situation on your table.
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Make the marinade: In a really big bowl, whisk together your olive oil, lemon juice, garlic, herbs, and spices. It’ll smell bright and earthy all at once—hello flavor town.
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Toss the chicken in: Get those thighs in there and coat ’em well. Massage gently if needed. Let them chill in the fridge for at least 30 minutes. If you have 4 hours, even better.
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Prep your oven and veggies: Oven to 425°F, thank you very much. Spread your prepped potatoes, onions, zucchini, and bell peppers on a big rimmed baking sheet. Drizzle with olive oil, salt, pepper, and toss to coat. Don’t crowd the pan too much—caramelization needs breathing room.
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Add the chicken: Pull the chicken from the marinade and shake off any excess. Nestle the pieces between the veggies. Pour any remaining marinade over the top. It’ll sizzle into everything while roasting.
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Roast it all: Pop the tray in the oven for 40–45 minutes. Your kitchen now smells like lemon, garlic, and cozy comfort. The chicken should be golden and cooked through (165°F internally), and the potatoes fork-tender. Want crispy chicken skin? Blast it under the broiler for 3–5 minutes right at the end.
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Top it off: Scatter feta, parsley, and olives across the roasted goodness. Serve with lemon wedges on the side and maybe a bread situation if you’re feeling fancy.
Storage Options
So let’s say you have leftovers (I know… unlikely, but let’s dream). This stuff stores like a champ.
Pop any cooled leftovers into an airtight container and keep them in the fridge for up to 4 days. The flavors actually deepen a bit overnight, especially those veggies that soak up all the chicken drippings.
Reheating is easy: the oven is best. Toss it back onto a sheet pan at 375°F for about 10–15 minutes or until the edges crisp back up. You can microwave it if needed, but the skin will lose its crunch (still tasty, just… different).
And yes, you can freeze it. Remove the feta and fresh toppings first, then pack airtight. It’ll keep about 2 months. Thaw in the fridge overnight, then reheat in the oven until warmed through. Ideal for lazy future-you.
Variations and Substitutions
You’ve got options, friend. Here’s how to mix things up without messing things up.
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Boneless chicken thighs: They cook faster and stay juicy. Just reduce roasting time by about 10 minutes, so they don’t dry out.
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Sweet potatoes instead of Yukon Gold: If you like a touch of sweetness with your savory, sweet potatoes roast up beautifully here.
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Other veggies: Cauliflower, eggplant, or green beans would all be delicious. Just cut them to match the size and cook time of the others.
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Fresh herbs at the end: A sprinkle of dill or mint would add a different brightness, especially if parsley isn’t your thing.
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No feta? No problem: You could skip it, or swap in goat cheese crumbles or a little shaved parmesan. Just give it some salty finish.
What to Serve with Greek Sheet Pan Chicken
This dish honestly covers most of the bases, but if you’re feeling ambitious (or just hungry), here are a few things that pair really well.
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A crisp green salad: Something lemony and sharp like arugula with a mustard vinaigrette is perfect next to this dish. Keeps things feeling light and fresh.
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Pita or crusty bread: You’ll want something to mop up those pan juices. Bonus if it’s warm and toasty. I like tearing it with my hands because… rustic chic?
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Tzatziki or yogurt dip: A cool, creamy sauce on the side is lovely with the spicy-salty roasted mixture. It’s also a great way to stretch leftovers later.
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A glass of white wine or chilled rosé: Optional, of course, but highly encouraged. It matches the sunny vibes. If not wine, even sparkling water with lemon is delightful.
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Tapenade or roasted red pepper dip: If you’re entertaining, add a board with dips and olives. It’ll feel like a casual mezze moment and nobody will know how easy it was.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Totally. Just keep an eye on your cook time. Breasts tend to cook faster, especially if they’re boneless. Depending on thickness, you might want to check for doneness at 25–30 minutes so they don’t dry out. You can also pound them a bit to even out the thickness—it helps them cook evenly with the veggies.
Why is my chicken not browning on top?
This usually means two things: not enough heat from the top (hi broiler!) or moisture from the marinade keeping the skin soggy. Pat the chicken skin with a paper towel before roasting if you’re worried. And definitely broil the last few minutes—it makes a world of difference in crisping things up.
Can I make this ahead of time?
Yep! You can marinate the chicken up to 4 hours ahead, even overnight if needed. You can also chop all your veggies earlier in the day and store them in the fridge. Then when you’re ready, just toss everything on the pan and go. Leftovers reheat like champs too, FYI.
What other dishes go well if I want a full Greek-inspired meal?
If you want to round it out a bit, a big bowl of rice or grains can help catch all that saucy goodness. For dessert, something simple like ice cream sandwiches actually works well—nothing too fussy. And hey, if you’re feeling it, try some grilled halloumi or even a little lentil salad.
Greek Sheet Pan Chicken
Ingredients
Marinade
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) fresh lemon juice about 1 large lemon
- 4 cloves garlic finely minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp (0.5 tsp) ground coriander
- 1 1/2 tsp (1.5 tsp) kosher salt plus more to taste
- 1 tsp black pepper freshly ground
Sheet Pan
- 2 lbs (900 g) chicken thighs bone-in, skin-on (about 4–6 pieces), or substitute drumsticks or breasts
- 1 1/2 lbs (680 g) Yukon Gold potatoes cut into wedges
- 1 medium red onion cut into wedges
- 1 red bell pepper cut into thick strips
- 1 zucchini cut into thick half-moons
- 1 cup (150 g) cherry tomatoes halved
- 2 tbsp (30 ml) olive oil for drizzling over vegetables
Toppings (after baking)
- 4 oz (115 g) feta cheese crumbled
- 1/2 cup (75 g) Kalamata olives pitted and halved
- 1/4 cup (10 g) fresh parsley chopped
- 1 lemon cut into wedges for serving
Equipment
- Rimmed Baking Sheet
- Large mixing bowl
- Whisk
- Oven
Instructions
- Make the marinade: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, smoked paprika, cumin, coriander, salt, and black pepper until well combined.
- Marinate the chicken: Add chicken thighs to the bowl and toss to coat well. Massage marinade into the chicken if needed. Cover and refrigerate at least 30 minutes or up to 4 hours.
- Prep oven and veggies: Preheat oven to 425°F (220°C). On a large rimmed baking sheet, arrange potatoes, onion, zucchini, and red bell pepper. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread veggies out in an even layer.
- Add chicken and tomatoes: Nestle marinated chicken thighs (skin side up) among the vegetables on the sheet pan. Scatter cherry tomatoes around as well. Pour any extra marinade over everything.
- Roast: Bake for 40–45 minutes, or until chicken skin is golden and crisp, veggies are tender, and potatoes are cooked through (chicken should read 165°F in the thickest part). For extra crispy skin, place under the broiler for 3–5 minutes at the end.
- Finish and serve: Immediately scatter crumbled feta, Kalamata olives, and fresh parsley over the hot pan. Serve with lemon wedges on the side.
