There is something truly magical about a dish that combines vibrant flavors, easy prep, and beautifully roasted tender chicken alongside crisp vegetables right on a single pan. The Greek Sheet-Pan Chicken Recipe is exactly that kind of dish. It brings together the zesty tang of fresh lemon, the warm earthiness of oregano, briny olives, and creamy feta, all roasted to perfection with juicy chicken thighs and colorful veggies. Whether you’re looking for a fuss-free weeknight dinner or an impressive dish for guests, this recipe effortlessly delivers bold Mediterranean flavors with minimal cleanup and maximum deliciousness.
Ingredients You’ll Need
These ingredients are refreshingly simple but genuinely essential for creating the authentic, bright character of the Greek Sheet-Pan Chicken Recipe. Each has a vital role in layering flavors, textures, and colors that make this dish shine.
- Fresh lemon juice (1/4 cup): Provides that crucial bright, tart base to the marinade and dressing.
- Dried oregano (1 to 2 teaspoons): Adds the classic Greek herbaceous aroma and warmth.
- Garlic (1 large clove, minced): Infuses the dish with rich savory notes.
- Kosher salt (3/4 teaspoon, plus more to season): Enhances all the flavors and balances the acidity.
- Freshly ground black pepper (3/4 teaspoon, plus more to season): Adds subtle heat and depth.
- Extra virgin olive oil (3/4 cup): Binds everything together, adds fruitiness, and helps crisp the chicken and veggies.
- Red onion (1 large, halved and sliced): Brings sweetness and a tender bite.
- Zucchini (1 medium, sliced into half moons): Offers mild flavor and a slight crunch.
- Orange bell pepper (1 large, sliced): Adds vibrant color and subtle sweetness.
- Tomato (1 large, cut into wedges): Contributes juiciness and freshness.
- Boneless skinless chicken thighs (6 to 8 pieces): These deliver moist, succulent meat that roasts beautifully.
- Kalamata olives (1/4 cup, pitted): Brings that salty, briny punch.
- Castelvetrano olives (1/4 cup, pitted): Offer a milder, buttery olive flavor.
- Feta cheese (4 ounces, cut into chunks): Adds creaminess and the signature tangy Greek touch.
- Italian parsley (1/4 cup, chopped): For a fresh, herbaceous garnish that brightens each bite.
How to Make Greek Sheet-Pan Chicken Recipe
Step 1: Prepare Your Oven
Start by positioning your oven rack in the middle and preheat to a hot 425°F. This high temperature is key to roasting the chicken thighs until they’re juicy inside and perfectly caramelized on the outside, while giving the veggies just enough time to soften and get some nice color. Trust me, don’t skip this step!
Step 2: Whisk Together the Ladolemono Dressing
In a medium bowl, whisk fresh lemon juice, dried oregano, minced garlic, kosher salt, and black pepper together. Then, slowly drizzle in extra virgin olive oil while whisking vigorously until you have a smooth, emulsified sauce. This vibrant ladolemono sauce is the heart of the dish, tying all the flavors together beautifully.
Step 3: Toss the Vegetables
Spread the sliced red onions, zucchini, bell pepper, and tomato wedges evenly onto a large sheet pan. Season everything generously with salt and black pepper, then pour about one-quarter of the ladolemono dressing over the vegetables. Toss gently to coat each piece, ensuring every bite is packed with that fresh, zesty flavor. Once coated, spread the veggies out in a single layer, letting them all touch the pan so they roast evenly.
Step 4: Add Chicken, Olives, and Feta
Season the chicken thighs on both sides with salt and pepper and nestle them in between the vegetables on the sheet pan. Scatter Kalamata and Castelvetrano olives and chunks of creamy feta around the chicken and veggies. Drizzle the remaining ladolemono dressing generously over the entire pan, paying special attention to lightly coat the chicken to keep it juicy and flavorful during roasting.
Step 5: Roast to Perfection
Place the sheet pan on the middle rack of the oven and roast for about 35 minutes until the chicken is cooked through and the veggies are tender. For an extra golden finish, move the pan to the top rack under the broiler for a couple of minutes—watch closely so nothing burns! This final blast of heat will add a beautiful color and slight crispness to your dish.
Step 6: Garnish and Serve
Once out of the oven, spoon the luscious pan juices over the chicken and vegetables. Finish by sprinkling chopped fresh Italian parsley for a pop of color and a fragrant touch. Now it’s ready to serve—a stunning and hearty meal that feels like a Mediterranean feast with minimal effort.
How to Serve Greek Sheet-Pan Chicken Recipe
Garnishes
Fresh Italian parsley is the perfect finishing touch, adding a burst of green and herbaceous brightness that balances the richness of the feta and chicken. If you want to add a little extra zing, a sprinkle of lemon zest right before serving can elevate the citrus notes beautifully.
Side Dishes
This Greek Sheet-Pan Chicken Recipe is wonderfully versatile when it comes to sides. Serve it alongside warm pita bread or crusty artisan bread to soak up all those delicious pan juices. For a lighter option, a simple cucumber and tomato salad dressed with olive oil and a touch of red wine vinegar complements the roasted flavors perfectly.
Creative Ways to Present
For a festive dinner, arrange the chicken and vegetables on a large platter and scatter olives, feta, and parsley on top for a colorful presentation. You can also serve everything over a bed of fluffy couscous or orzo pasta to turn it into a complete meal that feels extra special without any extra work.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and refrigerate for up to 3 days. The vegetables and chicken will continue to absorb the fantastic flavors, making leftovers even more delicious the next day.
Freezing
This Greek Sheet-Pan Chicken Recipe freezes well if you want to prepare in advance. Place cooled leftovers in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating to keep the texture intact.
Reheating
To reheat, place the chicken and vegetables on a baking sheet and warm in a 350°F oven for about 15 minutes or until heated through. This will help maintain the crispy edges and prevent sogginess that might happen in a microwave.
FAQs
Can I use chicken breasts instead of chicken thighs?
Absolutely! You can swap chicken thighs for boneless skinless chicken breasts if you prefer. Just keep in mind that breasts tend to dry out more easily, so keep a close eye while baking and consider reducing the cooking time slightly for juicy results.
Is it necessary to use both Kalamata and Castelvetrano olives?
While you don’t have to use both kinds, combining Kalamata and Castelvetrano olives adds a wonderful balance of salty and buttery olive flavors that elevate this dish. If you can’t find both, use whichever you prefer or have on hand—just keep the quantity consistent.
Can I make the marinade ahead of time?
Yes! The ladolemono dressing can be made up to a day in advance and stored in the refrigerator. Make sure to whisk it again before using, as the olive oil might separate on standing.
What if I don’t have a sheet pan? Can I use a casserole dish?
You can bake this recipe in a large baking dish, but the sheet pan encourages more even roasting and caramelization because the surface area is bigger and allows the heat to circulate better. If using a casserole dish, avoid overcrowding for best results.
Is this recipe gluten-free?
Yes! The Greek Sheet-Pan Chicken Recipe is naturally gluten-free as it contains only fresh veggies, chicken, olives, olive oil, herbs, and cheese. Just double-check any sides or additional ingredients you serve with it to ensure they are gluten-free as well.
Final Thoughts
This Greek Sheet-Pan Chicken Recipe has become one of my absolute go-to dishes because it packs big flavors, colorful ingredients, and fuss-free preparation all in one pan. It’s perfect for when you want something that feels special but doesn’t require all day in the kitchen. I can’t wait for you to try it and bring a sunny Mediterranean vibe right to your table. Your taste buds will thank you!
Print
Greek Sheet-Pan Chicken Recipe
- Prep Time: 8 minutes
- Cook Time: 37 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Description
This Greek Sheet-Pan Chicken recipe offers a vibrant and flavorful meal featuring tender chicken thighs baked alongside fresh vegetables, Kalamata and Castelvetrano olives, and tangy feta cheese. Coated in a zesty ladolemono dressing made with lemon, oregano, garlic, and olive oil, this one-pan dish delivers Mediterranean flavors with minimal cleanup – perfect for a quick and healthy dinner.
Ingredients
Dressing
- 1/4 cup fresh lemon juice (Juice of 2 large lemons)
- 1 to 2 teaspoons dried oregano
- 1 large garlic clove, minced
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 3/4 cup extra virgin olive oil
Vegetables and Chicken
- 1 large red onion, halved and sliced into 1/2-inch pieces
- 1 medium zucchini, halved and sliced into 1/2-inch half-moons
- 1 large orange bell pepper, cored and sliced into 1/2-inch thick slices
- 1 large tomato, cut into 8 wedges
- Kosher salt, to taste
- Ground black pepper, to taste
- 6 to 8 boneless skinless chicken thighs
- 1/4 cup pitted Kalamata olives
- 1/4 cup pitted Castelvetrano olives
- 4 ounces feta cheese, cut into chunks
- 1/4 cup chopped Italian parsley, for garnish
Instructions
- Get ready: Position a rack in the middle of your oven and preheat it to 425°F (218°C) to ensure even cooking.
- Make the ladolemono Greek salad dressing: In a medium mixing bowl, combine lemon juice, dried oregano, minced garlic, kosher salt, and black pepper. Whisk vigorously, then slowly drizzle in extra virgin olive oil while continuing to whisk until the dressing emulsifies and thickens slightly.
- Coat the veggies: Spread the red onion, zucchini, orange bell pepper, and tomato wedges evenly on a large sheet pan. Season generously with kosher salt and black pepper. Pour about 1/4 cup of the ladolemono dressing over the vegetables and toss well to coat them thoroughly. Spread the vegetables out to lie flat and make full contact with the pan’s surface.
- Add the remaining ingredients: Season the boneless skinless chicken thighs on both sides with salt and pepper. Nestle the chicken pieces, Kalamata olives, Castelvetrano olives, and chunks of feta cheese among the vegetables on the sheet pan. Drizzle the remaining ladolemono dressing over the entire pan, focusing on coating the chicken completely with the sauce.
- Bake: Place the sheet pan on the center rack of the preheated oven. Bake for about 35 minutes until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C). For added color and caramelization, move the pan to the top rack about 6 inches from the broiler and broil for 2–3 minutes, watching carefully to prevent burning while allowing the chicken and vegetables to develop a golden crust.
- Finish and serve: Remove the pan from the oven and spoon the flavorful pan juices over the chicken and vegetables. Garnish with chopped Italian parsley for a fresh, herbaceous finish. Serve hot and enjoy this hearty Greek-inspired meal.
Notes
- Use bone-in, skin-on chicken thighs for juicier meat and added flavor if preferred, but adjust cooking time accordingly.
- Broiling at the end is optional but helps develop a beautiful golden color and slightly crispy texture.
- You can substitute Castelvetrano olives with green olives if unavailable.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in the oven or microwave.
- Serve with warm pita bread or over cooked couscous or rice for a complete meal.
