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Greek Sheet Pan Chicken

This Greek Sheet Pan Chicken is bursting with Mediterranean flavors and so easy to prepare! Juicy chicken, fresh veggies, and zesty marinade all roasted together for a delightful meal.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: Chicken, Easy, Healthy, One-Pan, Sheet Pan
Servings: 4 servings

Ingredients

For the Marinade:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme

For the Chicken and Vegetables:

  • 4 boneless chicken thighs skin-on recommended
  • 1 large red onion sliced into wedges
  • 1 red bell pepper diced into 1-inch pieces
  • 1 to 2 cups cherry tomatoes halved or whole
  • 1 medium zucchini sliced into 1/2-inch rounds
  • 4 cloves garlic peeled whole
  • 1 cup pitted black kalamata olives optional
  • 4 ounces crumbled feta cheese optional
  • fresh parsley finely minced for garnish

Instructions

Preparation

  • Preheat your oven to 400°F (200°C) to ensure even roasting and caramelization.
  • In a mixing bowl, whisk together 1/4 cup extra virgin olive oil, 1/4 cup freshly squeezed lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon dried thyme to create the marinade.
  • Add 4 boneless chicken thighs to the marinade and coat thoroughly. Marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator for maximum flavor.

Vegetables Preparation

  • While the chicken marinates, slice 1 large red onion into wedges, dice 1 red bell pepper into 1-inch pieces, halve 1 to 2 cups of cherry tomatoes (or leave whole), slice 1 medium zucchini into 1/2-inch rounds, and peel 4 garlic cloves without chopping.

Assembly and Cooking

  • On a large sheet pan, spread out the marinated chicken thighs, onion wedges, diced bell pepper, cherry tomatoes, zucchini rounds, and whole garlic cloves. Scatter 1 cup pitted black kalamata olives around the chicken and vegetables if using. Drizzle any remaining marinade over the top.
  • Place the sheet pan in the preheated oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized. For crispier chicken skin, broil for the last 2-3 minutes.
  • In the last 5 minutes of roasting, sprinkle 4 ounces crumbled feta cheese over the chicken and vegetables if using. Once out of the oven, let rest for a few minutes before serving. Garnish with finely minced fresh parsley.

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Oven mitts

Notes

  • Marinate chicken up to 2 hours ahead to deepen flavor.
  • Substitute chicken breasts for thighs if you prefer white meat.
  • Use any bell pepper color or omit if desired for variation.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in oven or microwave to preserve texture.