There’s something incredibly satisfying about throwing everything on a sheet pan, popping it in the oven, and letting the magic happen. This Sheet Pan Greek Chicken & Veggies recipe is the ultimate weeknight dinner: it’s flavorful, colorful, nutrient packed, and best of all it requires minimal cleanup.
Inspired by classic Mediterranean flavors, this dish features juicy marinated chicken, tender roasted vegetables, and a sprinkle of tangy feta cheese. It’s simple, it’s healthy, and it tastes like something straight from your favorite Greek restaurant but made right in your kitchen.
Sheet Pan Greek Chicken & Veggies
Why You’ll Love This Recipe
- One pan, no mess easy to clean up!
- Bold Greek flavors with garlic, lemon, and oregano
- Packed with lean protein, fiber, and antioxidants
- Great for meal prep, lunchboxes, or feeding the whole family
Ingredients You’ll Need
- Chicken thighs or breasts Boneless, skinless
- Bell peppers Red, yellow, or orange
- Red onion Sliced thick
- Zucchini Chopped into half-moons
- Cherry tomatoes Add a juicy burst
- Kalamata olives Optional, but very Mediterranean
- Olive oil, garlic, lemon juice, dried oregano
- Feta cheese For a creamy, salty finish
- Fresh parsley Optional, for garnish
How to Make Sheet Pan Greek Chicken & Veggies
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Marinate the chicken: In a large bowl, whisk together olive oil, garlic, lemon juice, oregano, salt, and pepper. Toss the chicken in the marinade and let sit for 15–30 minutes.
- Prep the veggies: Add your chopped peppers, onions, zucchini, and tomatoes to the same bowl (or a second one) and toss with remaining marinade.
- Assemble on the pan: Spread everything out in a single layer don’t overcrowd. Add olives if using.
- Roast for 25–30 minutes, flipping the chicken once halfway through. The chicken should be golden and cooked through (165°F internal temp).
- Top with feta and fresh herbs. Serve immediately.
Variations & Tips
- Swap chicken for shrimp or salmon just reduce bake time
- Add potatoes or chickpeas for extra heartiness
- Dairy-free? Skip the feta or use plant-based
- Want more heat? Add red pepper flakes to the marinade
- Meal prep tip: Pack into containers with rice or quinoa for lunch all week
| Calories | 420 kcal |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugars | 6 g |
| Protein | 35 g |
| Total Fat | 22 g |
| Saturated Fat | 5 g |
| Cholesterol | 115 mg |
| Sodium | 780 mg |
| Potassium | 890 mg |
| Calcium | 90 mg |
| Iron | 2.5 mg |
Recipe FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Just keep an eye on the cooking time breasts cook faster and can dry out.
What veggies work best for roasting?
Bell peppers, zucchini, red onion, and cherry tomatoes are ideal. You can also add mushrooms, green beans, or even sweet potatoes.
Is this recipe meal prep-friendly?
Yes! Store in airtight containers for 3–4 days. Reheat in the microwave or oven.
Can I use fresh herbs?
Totally. Add chopped fresh oregano or dill before serving for extra flavor.
Sheet Pan Greek Chicken & Veggies
Ingredients
- Chicken thighs or breasts Boneless skinless
- Bell peppers Red yellow, or orange
- Red onion Sliced thick
- Zucchini Chopped into half-moons
- Cherry tomatoes Add a juicy burst
- Kalamata olives Optional but very Mediterranean
- Olive oil garlic, lemon juice, dried oregano
- Feta cheese For a creamy salty finish
- Fresh parsley Optional for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Marinate the chicken: In a large bowl, whisk together olive oil, garlic, lemon juice, oregano, salt, and pepper. Toss the chicken in the marinade and let sit for 15–30 minutes.
- Prep the veggies: Add your chopped peppers, onions, zucchini, and tomatoes to the same bowl (or a second one) and toss with remaining marinade.
- Assemble on the pan: Spread everything out in a single layer don’t overcrowd. Add olives if using.
- Roast for 25–30 minutes, flipping the chicken once halfway through. The chicken should be golden and cooked through (165°F internal temp).
- Top with feta and fresh herbs. Serve immediately.
Video
Notes
- Swap chicken for shrimp or salmon just reduce bake time
- Add potatoes or chickpeas for extra heartiness
- Dairy-free? Skip the feta or use plant-based
