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Square image of baked and brown Greek chicken thighs, vegetables, tomatoes and lemon slices on a sheet pan ready for serving.
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Greek Chicken Sheet Pan Recipe

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings
Calories: 369kcal
Author: Stephanie Wilson

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.

Notes

  1. Chicken: Bone-in, skin-on thighs deliver the most flavor, but boneless thighs or breasts can be used—just adjust cooking time.
  2. Vegetables: Use any seasonal mix you love—zucchini, peppers, tomatoes, onions, or mushrooms all work well.
  3. Olives: Kalamata olives add classic briny flavor; omit if preferred.
  4. Marinade ahead: For best flavor, marinate the chicken for at least 30 minutes, or up to 24 hours.
  5. Cooking tip: Don’t overcrowd the pan—use two sheet pans if doubling the recipe to ensure roasting instead of steaming.
  6. Serving ideas: Delicious with rice, couscous, or warm pita bread, and extra fresh lemon juice.

Nutrition

Calories: 369kcal | Carbohydrates: 10g | Protein: 20g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 486mg | Potassium: 621mg | Fiber: 3g | Sugar: 4g | Vitamin A: 975IU | Vitamin C: 75mg | Calcium: 46mg | Iron: 2mg