Make dinner easy and delicious with this Greek sheet-pan chicken with veggies. It’s packed with Mediterranean flavors and takes minimal effort.
You’ll love making this Greek Sheet-Pan Chicken. It’s super easy to prepare—just 5 minutes of prep and 40 minutes in the oven. In no time, you’ll have a delicious, heart-healthy meal bursting with Mediterranean flavors.
Just marinate juicy chicken thighs in a lemon and olive oil mix, then toss them with colorful veggies on a single sheet pan. For an extra punch, add Feta cheese and olives for a tangy kick.
It is perfect for busy weeknights or meal prep, this recipe offers a tasty Mediterranean chicken dinner without any hassle.
🥘 Ingredients and Substitutes
- Chicken Thighs. I love using chicken thighs for this dish because they stay juicy and flavorful during roasting. If I want a leaner option, I’ll use chicken breasts, but I make sure to watch the cooking time since they can dry out quickly. Sometimes, I switch it up with portobello mushrooms for a vegetarian twist—they have a great meaty texture.
- Lemon Pepper is my go-to for a zesty kick, but if I don’t have it, I’ll use freshly grated lemon zest and cracked black pepper for a similar flavor.
- Zucchini adds a mild, earthy taste and a nice bite. If zucchini isn’t available, yellow squash works just as well, or I might use eggplant for a slightly different flavor and more body.
- Bell Pepper bring a sweet, tangy flavor and a burst of color. When I don’t have them, I use red onion or cherry tomatoes for a similar sweetness and vibrant color.
- Olives add a salty, briny depth that contrasts nicely with the other ingredients. If I’m not in the mood for olives, capers are a great substitute—they offer the same salty, tangy kick.
- Feta Cheese adds a creamy, tangy element that I love. For a dairy-free option, crumbled goat cheese or vegan feta works just as well.
- Tomatoes bring juiciness and a sweet, acidic balance to the dish. When tomatoes are out of season, I use diced red bell peppers for a sweet, crunchy alternative, or sun-dried tomatoes for a concentrated, tangy-sweet flavor.
👩🍳 Step-by-step Directions
First, wash and thoroughly dry the meat and preheat the oven to 350°F (175°C). Then, take a bowl and mix the oil, salt, pepper, and lemon pepper to create the marinade.
Quick Note: Pay attention to the amount of salt in the lemon pepper, and adjust the extra amount of salt you add accordingly.
Next, place the meat in a bowl and pour half of the marinade over it, mix well, and let it marinate. After that, move to the next step to prep the vegetables.
Wash the vegetables and cut them into large pieces so they retain their shape during roasting. Place the vegetables in a casserole and pour the rest of the marinade over them.
Mix the vegetables well with the marinade and place the meat in the pan alongside them.
Quick Note: Ensure the meat is placed at the bottom of the pan and the vegetables on top or beside it, so the meat receives more heat from the pan and cooks faster.
Finally, add the cherry tomatoes and olives on top.
Bake in the preheated oven for 40 minutes at 350°F (175°C) or until the meat is well cooked.
Quick Note: The baking time may vary depending on the oven and the size of the meat pieces.
Once done, remove the pan from the oven and crumble feta cheese over the top.
Serve while hot with a slice of bread to enjoy the delicious sauce that has formed in the pan.
🍽️ Serving Suggestions
- Warm Pita Bread or Flatbread: I like to serve my Greek Sheet-Pan Chicken with warm pita or flatbread. It’s perfect for scooping up the chicken, veggies, and that delicious mix of juices and feta cheese.
- Couscous or Quinoa: These grains make a great base to soak up the savory juices. Plus, they’re quick and easy to prepare.
- Greek Salad: A fresh Greek salad with cucumbers, tomatoes, olives, and feta is a perfect side. The crispness and tanginess complement the roasted chicken and veggies nicely.
- Tzatziki Sauce: A side of cool, creamy tzatziki sauce adds a refreshing, herby layer to the dish, enhancing the lemon and garlic flavors of the chicken.
- Roasted Potatoes: Crispy roasted potatoes seasoned with oregano and lemon are a great addition. Roast them on a separate sheet pan at the same time.
- Rice Pilaf: Fragrant rice pilaf with herbs and lemon zest makes a comforting base that complements the bold flavors of the chicken.
- Steamed Green Beans: Lightly steamed green beans tossed with olive oil and lemon juice add a healthy, vibrant side.
😻 Storage
In the Fridge
Let the chicken and veggies cool completely to prevent condensation. Store in an airtight container. It keeps in the fridge for up to 3-4 days. Ensure your fridge is below 40°F (4°C).
In the Freezer
Freeze in portion-sized containers to make thawing and reheating easier. Use freezer-safe containers and label them with the date. It keeps for up to 3 months. Thaw in the fridge overnight.
Reheating Instructions
For best results, reheat in the oven at 350°F (175°C) for 10-15 minutes, covered with foil. If frozen, extend the heating time. You can also reheat in the microwave for 2-3 minutes, stirring halfway through.
Quick Note: The veggies might be a bit softer after reheating, especially if they were frozen. The feta cheese might be less crumbly, but the flavor will still be great.
🏆 Expert Tips. What to Pay Attention To?
- Choose the Right Chicken Thighs: I always go for bone-in, skin-on chicken thighs. They stay juicy and flavorful, perfect for roasting. Boneless, skinless thighs tend to dry out more easily.
- Uniform Vegetable Sizing: When chopping zucchini, bell peppers, and tomatoes, I make sure the pieces are uniform. This way, they cook evenly and finish at the same time as the chicken.
- Maximize Flavor with Marinade: The lemon and garlic marinade really brings out the Mediterranean flavors. I let the chicken marinate for at least 30 minutes, but overnight in the fridge is even better if I have the time.
- Don’t Overcrowd the Pan: I spread the chicken and vegetables in a single layer on the sheet pan. Overcrowding can make everything steam instead of roast, leading to softer veggies and less crispy chicken skin.
- Add Feta and Olives Towards the End: I sprinkle feta and olives over the chicken and veggies during the last 10 minutes of roasting. This keeps the feta from drying out and the olives from shriveling too much.
- Let It Rest: After taking the sheet pan out of the oven, I let everything rest for a few minutes. This helps the juices redistribute, making each bite of chicken and veggies succulent and flavorful.
🤔 Answering Your Questions:
Is This Recipe Suitable for Meal Prep?
Absolutely! This Greek Sheet-Pan Chicken is excellent for meal prep. It can be prepared in advance and stored in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. When meal prepping, store the dish in airtight containers and reheat portions as needed, following the proper thawing and reheating guidelines to enjoy a quick, healthy meal any day of the week.
How Can I Ensure the Vegetables Don’t Become Too Soft?
To prevent your vegetables from becoming too soft, make sure to cut them into large enough pieces so they can withstand the roasting time needed for the chicken to cook through. Additionally, spreading them out in a single layer on the sheet pan ensures they roast rather than steam. If you prefer your vegetables with a bit more crunch, you can add them to the pan partway through the cooking time instead of at the beginning.
📋 Recipe Card:
Easy Greek Sheet-Pan Chicken with Veggies
Equipment
Ingredients
- ¼ cup Olive Oil
- 1 tablespoons Lemon Pepper
- 4 pieces Chicken Thighs
- 1 piece Zucchini medium
- 1 piece Bell pepper
- ½ cup Olives kalamata
- 3 oz Feta
- 3 oz Cherry Tomatoes
- Salt
- Black Pepper
Instructions
- Preheat oven to 350°F (175°C). Wash and dry the meat.
- Mix olive oil, salt, black pepper, and lemon pepper to create the marinade. Adjust the salt according to the lemon pepper's saltiness.¼ cup Olive Oil, 1 tablespoons Lemon Pepper, Salt, Black Pepper
- In a bowl, coat the chicken with half of the marinade and let it marinate.4 pieces Chicken Thighs
- Wash and chop vegetables into large pieces. Toss the vegetables in a casserole with the remaining marinade.1 piece Zucchini, 1 piece Bell pepper
- Arrange the marinated meat at the bottom of the pan. Place the marinated vegetables around or on top of the meat. Scatter cherry tomatoes and olives over the top.3 oz Cherry Tomatoes, ½ cup Olives
- Bake for 40 minutes at 350°F (175°C), or until the meat is fully cooked. Note: Cooking time may vary.
- Remove from oven and sprinkle feta cheese over the cooked chicken and veggies.3 oz Feta
- Serve while hot.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- Marinate the chicken thighs in the lemon-garlic mixture for several hours or overnight for extra flavor and tenderness.
- Be mindful of the saltiness from the olives and feta cheese when seasoning. Adjust the added salt if needed.
- For a crispy finish on the vegetables, broil the sheet pan for the last 2-3 minutes of cooking, but watch closely to avoid burning.
- Adapt this recipe for dietary needs: use gluten-free ingredients for a gluten-free option or omit the feta for a dairy-free version.
- Use a non-stick sheet pan or line it with parchment paper for easy cleanup and perfect roasting.
- For a bit of spice, add a pinch of red pepper flakes to the seasoning mix.
Nutrition Estimates
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