Mediterranean Sheet Pan Greek Chicken
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Mediterranean Sheet Pan Greek Chicken is a simple yet delicious dinner recipe featuring juicy chicken, authentic Greek flavors, and roasted vegetables. It's a one-pan dinner that's easy to make and incredibly delicious!
Love sheet pan chicken? Try Easy Sheet Pan Hawaiian Chicken or Easy Sheet Pan Chicken with Sweet Potatoes.
What I Love About This Recipe
I love to serve this healthy and simple dinner, infused with Greek-inspired flavors and herbs, accompanied by an equally simple Yogurt Dill Sauce. A sauce that makes an incredible dip for veggies, a beautiful and delicious topping for chicken, seafood, or Greek Pita Sandwiches.
To make your own 2-minute Yogurt Dill Sauce, combine ½ cup of Greek yogurt with two tablespoons of fresh dill, a pinch of sea salt, a couple of cloves of minced garlic, and a splash of lemon juice.
If you love the combination of Mediterranean chicken and orzo, we love this easy skillet Lemon Chicken and Orzo, or this Mediterranean Chicken Skillet with broccoli for favorite weeknight dinners.
If you're looking for a classic roasted chicken recipe, this Greek Roasted Chicken with Lemon Orzo is another easy Mediterranean-inspired dinner.
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About the Mediterranean Diet
The Mediterranean diet is one of the most extensively studied and recommended eating patterns in the world, emphasizing vegetables, fruits, legumes, whole grains, olive oil, lean proteins such as fish and poultry, and limiting red meat and processed foods. It's less a "diet" and more a lifestyle of cooking with simple, fresh ingredients.
Key Ingredients
While the exact ingredient measurements are in the recipe card at the bottom of this post, here's a list of ingredients you'll need to make this simple Greek Chicken recipe.
- Olive oil - the foundation of a Mediterranean marinade, adding richness and helping the herbs cling to the chicken and vegetables.
- Fresh lemon juice - brightens and tenderizes, balancing the richness of the chicken.
- Garlic - a classic Mediterranean flavor base, aromatic and savory.
- Herbs (rosemary, thyme, oregano) - use fresh if you have them, or dried for ease; they bring warmth and depth.
- Red pepper flakes - optional, but a pinch adds gentle heat and complexity.
- Bone-in, skin-on chicken thighs - juicy and flavorful, perfect for roasting on a sheet pan.
- Zucchini - halved lengthwise and sliced; it roasts quickly and soaks up the marinade.
- Yellow bell pepper - sweet and colorful, cut into hearty 1-inch pieces.
- Grape or cherry tomatoes - burst as they roast, adding pops of tangy sweetness.
- Kalamata olives - briny and rich, they add classic Mediterranean flavor and balance the roasted vegetables.
- Feta cheese - crumbled on top for a creamy, salty finish that ties everything together.
- Fresh parsley - a fresh, herbaceous garnish that brightens the whole dish.
How To Make Greek Chicken on a Sheet Pan
As with all sheet pan recipes, it's simple and easy. Everything cooks together and is done at the same time.
And dinner cleanup is just as simple. It's one of the things I love best about sheet pan dinners... and I'm sure you do too!
- Step 1: Whisk together the marinade ingredients and remove ⅓ and set aside for later. With the remaining, add the chicken thighs to the bowl marinate while preparing the vegetables.
- Step 2: Spread the zucchini, bell pepper, and tomatoes onto the baking sheet. Drizzle the reserved marinade over the top and toss the vegetables to coat. Then nestle the chicken thighs into the vegetables in a sheet pan.
- Step 3: Bake for 30 minutes. Remove the sheet pan from the oven, sprinkle the feta cheese over the top, and return it to the oven. Bake for another 10 to 15 minutes, or until the vegetables are soft and the chicken is cooked through to at least 165°F.
Variations
- Chicken cuts - Substitute bone-in chicken breasts or drumsticks if you prefer, adjusting roasting time as needed. Boneless, skinless thighs also work for a quicker cook.
- Vegetables - Use what you have: red onions, eggplant, mushrooms, or even asparagus in spring. The marinade pairs well with almost any seasonal vegetable.
- Cheese - Swap feta for goat cheese or skip cheese altogether for a dairy-free option.
- Herbs & spices - Add a teaspoon of smoked paprika or cumin for a deeper flavor, or swap parsley for fresh dill or basil when garnishing.
Serving Ideas
This dish is hearty enough to serve on its own, but it also pairs well with:
- Rice or grains - Serve over brown rice, quinoa, bulgur, or couscous to soak up the flavorful juices.
- Flatbread or pita - Warm pita makes an excellent side for scooping up chicken, vegetables, and feta.
- Simple green salad - A crisp salad with lemon vinaigrette balances the roasted flavors.
- Mediterranean dips - Add tzatziki, this 2-minute Greek yogurt sauce, hummus (store-bought or this easy homemade hummus, or baba ganoush for a mezze-style spread.
👉 Try it with my Mediterranean Chopped Salad or Greek Orzo Salad.
Recipe FAQs
Yes! Marinate the chicken up to 24 hours ahead in the refrigerator. Chop vegetables in advance and refrigerate separately, then assemble when ready to roast.
Bone-in thighs deliver maximum flavor, but boneless thighs or breasts can be used. Just reduce roasting time and check for doneness earlier.
Definitely, use two sheet pans to avoid overcrowding, which ensures the chicken and vegetables roast instead of steaming.
Use a meat thermometer-chicken is safe at 165°F, but thighs are juiciest around 175-180°F. This internal temperature allows the connective tissues to break down for maximum tenderness and juiciness. Insert the thermometer into the thickest part of the chicken, avoiding the bone, for an accurate measurement.
More Mediterranean Recipes You May Also Enjoy
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Greek Chicken Sheet Pan Recipe
Equipment
Ingredients
- ½ cup olive oil
- 2 lemons 1 juiced, 1 sliced
- 4 garlic cloves minced
- 1 tablespoon fresh rosemary 1 teaspoon dried
- 1 tablespoon fresh thyme 1 teaspoon dried
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon red pepper flakes
- 6 chicken thighs bone-in, skin-on
- 1 medium zucchini halved lengthwise and sliced
- 1 yellow bell pepper chopped into 1-inch pieces
- 1 pint grape tomatoes
- ¼ cup feta cheese
- 12 kalamata olives halved or whole
- 4 tablespoons finely chopped fresh parsley
Instructions
- Preheat the oven to 425°F. In a small bowl, whisk together the oil, lemon juice, garlic, rosemary, thyme, salt, pepper, and red pepper flakes. Reserve ⅓ of the marinade.
- Place the chicken thighs in a bowl and pour the remaining ⅔ marinade over the top; toss to coat the chicken. Let stand while chopping the vegetables.
- Spread the zucchini, bell pepper, and tomatoes onto the baking sheet. Drizzle the reserved marinade over the top and toss the vegetables to coat.
- Nestle the chicken thighs into the vegetables on the sheet pan. Bake for 30 minutes.
- Remove from the oven and sprinkle olives and feta over the top. Return the sheet pan to the oven and bake for another 10 to 15 minutes, or until the vegetables are soft and the chicken is cooked through to at least 165°F.
- Sprinkle with chopped fresh parsley before serving.
Video
Notes
- Chicken: Bone-in, skin-on thighs deliver the most flavor, but boneless thighs or breasts can be used-just adjust cooking time.
- Vegetables: Use any seasonal mix you love-zucchini, peppers, tomatoes, onions, or mushrooms all work well.
- Olives: Kalamata olives add classic briny flavor; omit if preferred.
- Marinade ahead: For best flavor, marinate the chicken for at least 30 minutes, or up to 24 hours.
- Cooking tip: Don't overcrowd the pan-use two sheet pans if doubling the recipe to ensure roasting instead of steaming.
- Serving ideas: Delicious with rice, couscous, or warm pita bread, and extra fresh lemon juice.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Love,Lovre,Love this!
Thank you for trying it, Naomi!
Delish! I also used an extra bowl to coat the veggies. I don't mind the extra bowl to put in the dishwasher!
Noticed you had the lemon slices in the sheet pan picture but it's not in the recipe. I'm assuming you did NOT cook the lemon slices, just put them and the parsley as garnish at the end? That's what I ended up doing. And I didn't slice up another lemon; once I squeezed out the juice using a hand squeezer, I cut up the squeezed lemon into slices and used as garnish.
Hi Sherry! Sometimes a bowl is easier! You right, I did not cook the lemon slices but used them for garnish at the end, and for squeezing on the chicken for added flavor. That was a great idea to use the squeezed lemons (there always seems to be more juice in them too!). Thank you for trying the recipe!
This looks amazing. Is it ok to reheat? Sometimes hubby gets home late and needs to reheat his dinner.
Thank you! It works great for leftovers— and reheating for later meals (or late working husbands 😍).
Wonderful recipe! I will make again, but with less peppers for my personal taste. Super easy and a great sheet pan recipe.
Delicious! I used veggies I had on hand but followed the same cooking technique. This was light, fresh and surprisingly robust. The lemon and herb combo was great and the chicken (I used chicken breast) was very tender and juicy. I will definitely make this again. It's a versatile and tasty recipe!
Yay! So glad you enjoyed it-- and I completely agree that it is a versatile recipe that can be adapted in many ways! Thank you for trying it and letting me know how it worked for you.
This was a real winner. I made it for my daughter when she visited, the combination of lemon, garlic, dill, olives, feta. Foolproof recipe and it was done in a half hour since I have a fast oven. TY for a keeper.
Making this right now! Looks and smells so good! One question, do you put the sliced lemon on after it's cooked or somewhere in the cooking process?
Hi Rob! You can do either. Sometimes I like to add it during the last 10 minutes or so. Enjoy!
We love love love this recipe we did make some small changes over time one is a process change. We pour the marinade over the veggies in a bowl. This makes it much easier to evenly cost every thing We also added some fresh mushrooms and some sweet onions
Hi Dan! I'm so glad you have enjoyed this recipe. We love it too. Your process tip is super helpful, in fact, I find myself doing the same. Although it adds a bowl to clean, I think it's worth it. AND I love the idea of adding mushrooms. Thank you so much for letting us know how you liked it!
Can this be substituted with chicken breast?
Hi Dee Dee! Yes- you can definitely substitute chicken breast. Watch the baking time, although depending on the size of the breasts, they should have similar baking times.
This was easy to make and very very tasty. I probably used a bit more garlic and more feta and I made the yummy dill sauce. It is a keeper for us!