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
For the Chicken & Veggies
- 1½ pounds boneless, skinless chicken thighs or breasts
- 1 pound baby potatoes, halved
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- ½ red onion, sliced
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1½ teaspoons dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
For Serving (Optional)
- ½ cup crumbled feta cheese
- Fresh parsley or dill, chopped
- Lemon wedges
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
Make Ahead, Storage & Freezing Instructions
Make Ahead
- Marinate chicken and veggies up to 24 hours ahead
- Chop vegetables in advance for faster prep
Storage
- Store leftovers in an airtight container for up to 4 days
Freezing
- Freeze cooked chicken and veggies for up to 2 months
- Thaw overnight in the refrigerator and reheat in the oven
Serving Suggestions
Serve Sheet Pan Greek Chicken & Veggies with:
- Warm pita bread or naan
- Tzatziki or hummus
- A simple cucumber tomato salad
- Lemon rice or quinoa
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
For the Chicken & Veggies
- 1½ pounds boneless skinless chicken thighs or breasts
- 1 pound baby potatoes halved
- 1 red bell pepper sliced
- 1 zucchini sliced
- ½ red onion sliced
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic minced
- 1½ teaspoons dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
For Serving (Optional)
- ½ cup crumbled feta cheese
- Fresh parsley or dill chopped
- Lemon wedges
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
📝 Notes
- Use boneless, skinless chicken thighs or breasts for even cooking.
- Cut vegetables into similar sizes for consistent roasting.
- Marinate briefly for flavor, but even 10 minutes helps.
- Don’t overcrowd the pan to allow proper browning.
- Toss everything well with olive oil, lemon, and Greek seasoning.
- Add feta after baking to prevent burning.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven or air fryer for best texture.
