Sheet Pan Greek Chicken & Veggies
Juicy, marinated Greek style chicken roasted on a sheet pan with colorful vegetables, garlic, and herbs. This easy one-pan meal is healthy, flavorful, and perfect for busy weeknights or meal prep.
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.