Description
Juicy chicken, vibrant veggies, and bold Mediterranean flavors come together in this easy Greek Sheet Pan Chicken recipe. Infused with lemon, garlic, oregano, and a touch of olive oil, this all-in-one dinner is a wholesome, fuss-free meal that tastes like it came straight from a seaside taverna. Perfect for busy weeknights or weekend meal prep, it’s a healthy and hearty dish the whole family will love.
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Ingredients
For the Marinade:
¼ cup olive oil
Juice of 1 lemon (about 2 tbsp)
1 tbsp red wine vinegar
4 cloves garlic, minced
2 tsp dried oregano
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
½ tsp paprika
¼ tsp crushed red pepper flakes (optional, for heat)
For the Chicken & Veggies:
1½ lbs boneless, skinless chicken thighs or breasts
1 red onion, sliced into wedges
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced into rounds
1 pint cherry tomatoes
1 cup pitted Kalamata olives
Feta cheese crumbles, for garnish
Fresh parsley or dill, chopped, for garnish
Instructions
Step 1: Make the Marinade
In a bowl or zip-top bag, whisk together olive oil, lemon juice, vinegar, garlic, oregano, thyme, salt, pepper, paprika, and red pepper flakes.
Add chicken and toss to coat. Marinate for at least 30 minutes, or up to 8 hours in the fridge.
Step 2: Prep the Sheet Pan
Preheat your oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease with oil.
Step 3: Arrange the Chicken & Veggies
Spread the marinated chicken on one side of the sheet pan.
Add red onion, bell peppers, zucchini, cherry tomatoes, and olives to the other side.
Drizzle with a little olive oil and season with a pinch of salt and extra oregano, if desired.
Step 4: Roast to Perfection
Bake for 25–30 minutes, or until chicken is cooked through (internal temp of 165°F) and veggies are tender and slightly charred.
Optional: Broil for 2–3 minutes at the end for extra caramelization.
Step 5: Garnish & Serve
Sprinkle feta cheese and fresh herbs over the top just before serving.
Serve warm with lemon wedges, warm pita bread, or over rice, quinoa, or couscous.
Notes
Marinate in Advance – More time means deeper flavor.
Cut Evenly – Uniform veggie pieces cook more evenly.
Use Chicken Thighs – They stay juicier than breasts, but both work.
Don’t Crowd the Pan – Give everything space to roast, not steam.
Add a Sauce – Serve with tzatziki or hummus for a fresh finishing touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: Mediterranean / Greek-Inspired