Mediterranean Sheet Pan Greek Chicken
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Mediterranean Sheet Pan Greek Chicken is a simple dinner recipe with delicious and juicy chicken, Greek flavors, and roasted vegetables. It’s a one-pan dinner that’s easy to make and incredibly delicious!
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I like to serve this healthy and simple dinner infused with Greek-inspired flavors and herbs with 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 1/2 cup of Greek yogurt with 2 tablespoons fresh dill, a pinch of sea salt, a couple of cloves of minced garlic, and a splash of lemon juice.
Mediterranean Diet
The Mediterranean Diet is a deliciously simple and healthy way of eating. If you’re not familiar with it, here is an overview:
The Mediterranean diet is considered to be one of the healthiest and best in the world. Consider it as a guideline for healthy eating. The Mayo Clinic defines the Mediterranean diet:
- Daily consumption of vegetables, fruits, whole grains, and healthy fats (like olive oil)
- Weekly consumption of fish, poultry, legumes (beans & lentils), and eggs
- Moderate portions of dairy products
- Limited intake of red meat
When eating Mediterranean diet focused meals, concentrate on these ingredients:
- Olive oil
- Beans, lentils, bulgur wheat, quinoa, and rice
- Plant-based foods
- Vegetables
- Lean meats and seafood
Ingredients for Mediterranean Sheet Pan Greek Chicken
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.
Mediterranean Chicken Marinade:
- Olive oil
- Lemon juice
- Garlic
- Herbs: rosemary, thyme, and oregano (fresh or dried)
- Red pepper flakes (optional but so good)
- Salt and pepper
Greek Chicken Sheet Pan Dinner
- Bone-in, skin-on chicken thighs
- Zucchini, halved lengthwise and sliced
- Yellow bell pepper, chopped into 1-inch pieces
- Grape tomatoes (or cherry tomatoes)
- Feta cheese
- Fresh parsley
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!
Here’s how to make this Sheet Pan Green Chicken:
- Begin by making a simple marinade in a bowl. Reserve 1/3 of the mixture. Add the chicken thighs to the remaining marinade and let them sit while preparing 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 in a sheet pan. Bake for 30 minutes.
- Remove the sheet pan from the oven and add the feta cheese. 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.
More Mediterranean Recipes You May Also Enjoy
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Simple Mediterranean Greek Chicken Sheet Pan Dinner
Equipment
Ingredients
- 1/2 cup olive oil
- 2 lemons 1 juiced, 1 sliced
- 4 garlic cloves minced
- 1 tablespoon fresh rosemary 1 tsp dried
- 1 tablespoon fresh thyme 1 tsp dried
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 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
- 1/4 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 1/3 of the marinade.
- Place the chicken thighs in a bowl and pour the remaining 2/3 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
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!