This Greek sheet pan chicken recipe is a quick and easy dinner, but so vibrant and flavorful. Chicken thighs, veggies, and big hunks of tangy feta stew in lemony, garlicky ladolemono dressing until everything is tender and golden brown.
I was once called the “sheet-pan queen” while testing recipes for my first cookbook. I wear this title as a badge of honor! I’ll admit a sheet-pan dinner’s main selling point is its convenience: One pan, 45 minutes, and a complete meal is on your table. This Greek sheet pan chicken is convenient, sure, but that’s the least exciting thing about this flavorful recipe. After my many culinary trips to Greece, I knew I wanted to bring those flavors home in a simple weeknight recipe to share.
Like my sheet-pan chicken sausage or our whole roast spatchcock chicken, the pan does all the work for you. There’s no need to render or sauté; The pan gets nice and hot in the oven, happily caramelizing and charring the meat and vegetables and softening the feta while you relax or make a pitcher of Iced Hibiscus Tea, to serve once everything’s hot and ready.
That’s the beauty of a sheet-pan recipe, generally speaking. What’s special about this Greek sheet-pan chicken in particular is the sauce. Ladolemono is a total jack-of-all-trades: you can use it as a marinade for meat, to roast a whole fish, veggies, as a dressing for salad or rice bowls–the list goes on.
Here, the oregano, garlic, and lemon dressing coat the chicken and veggies in rich Mediterranean flavors while they roast. The chicken’s drippings combine with the sauce to start a whole flavor party in your oven — you’ll want a big spoon for drizzling and some crusty bread or couscous for soaking.
This sheet pan chicken is an easy weeknight dinner that’s loud and full of personality. One that’s fit for a queen, or a dinner party, or a Saturday date night — you get the idea!
Sheet Pan Chicken Ingredients
This sheet pan chicken recipe is an all-seasons situation. I used zucchini and bell peppers for summertime, but feel free to swap in the seasonal ingredients you have on hand.
- Fresh veggies: Red onion, zucchini, bell pepper (I use orange, but red, green, or purple also work), and tomato roast alongside the chicken for a nutritious, complete meal.
- Seasoning: Kosher salt and black pepper enhance the flavor of the chicken, vegetables, and dressing.
- Chicken: Boneless, skinless chicken thighs tenderize as they cook, guaranteeing they’ll stay super juicy with minimal effort.
- Olives: Add a briny element that complements the rich chicken and tangy feta. I use a combination of Kalamata and Castelvetrano olives for flavor and color variety. You can use one or the other, trade for the olives you like best, or leave the olives off if you’re not a fan.
- Feta: Use a high-quality Greek feta packed whole in brine for the best flavor. You’re going for big hunks, so don’t buy pre-crumbled feta. Save the leftover brine to make Feta Brined Chicken.
- Parsley: Added as a garnish to bring fresh flavor. Use Italian parsley, the flat-leaf variety, as it’s sweeter than curly parsley.
- Ladolemono sauce: Brings the flavor to this sheet pan chicken. You’ll need lemon juice, dried oregano, garlic, salt, pepper, and extra virgin olive oil (I used Koroneiki Organic Greek EVOO).
How to Make Greek Sheet-Pan Chicken
This sheet-pan chicken recipe is as easy as it gets: just throw everything on a pan, toss with dressing, and bake until everything is golden brown. Here’s how you make it:
- Get ready: Position a rack in the center of your oven and heat it to 425°F.
- Make the ladolemono dressing. In a medium mixing bowl, add 1/4 cup of fresh lemon juice, 1-2 teaspoons of dried oregano, 1 minced garlic clove, and 3/4 teaspoon each of salt and pepper. Whisk vigorously to combine. While whisking, drizzle in 3/4 cup of extra virgin olive oil. Keep whisking until the oil is emulsified, then set aside.
- Get the veggies ready. Slice a large red onion and bell pepper into 1/2-inch pieces. Slice a medium zucchini into 1/2-inch half moons. Slice a large tomato into 8 wedges.
- Dress the veggies. Spread the veggies on a large sheet-tray and season well with salt and pepper. Pour about 1/4 cup of the sauce all over the veggies and toss to coat. Spread so all the vegetables are touching the surface of the pan (contact with the hot pan will ensure they get nice and charred).
- Add the remaining ingredients. Season 6-8 chicken thighs on both sides with salt and pepper. Nestle the chicken into the pan, along with 1/4 cup each of Kalamata and Castelvetrano olives. Break 4 ounces of feta cheese into large chunks and nestle in amongst the vegetables.
- Add the remaining dressing. Drizzle with the remaining ladolemono sauce, making sure the chicken is covered with the sauce.
- Bake. Bake on the center rack until the chicken is cooked through with an internal temperature of 165°F, about 35 minutes. For more color, transfer the chicken to the top rack about 6 inches away from the broiler. Broil for a couple of minutes, watching closely to make sure the chicken and vegetables gain some color but do not burn.
- Finish and serve. Remove from the oven and spoon the pan juice all over the chicken. Garnish with 1/4 cup of chopped parsley and serve.
Swaps, Subs, and Tips
This versatile recipe is fail-proof and easy to tweak to your preferences. Here are my tips for how to make it your own:
- If you prefer chicken breast, slice the meat into bite-sized pieces and cook at 400°F for about 20 minutes.
- If you’re making this in the wintertime, try swapping the vegetables for bite-sized pieces of cauliflower, broccoli, parsnips, potatoes, carrots, or brussels sprouts.
- Add some cheffy flair with a garnish of Olive Oil Fried Lemon Rings.
What to Serve with Greek Sheet Pan Chicken
This gluten-free recipe is hearty and nutritious enough on its own — you really can stop there, and you’ll still have a full meal.
If you are a bread person, though, a spoonful of sauce from the sheet pan drizzled over Greek lemon rice, freshly baked focaccia, or toasted orzo is a heavenly combination.
To add a fresh side salad, go with something crunchy to balance the tender vegetables and chicken. Traditional Greek salad not only fits the bill, but you can even double the Greek salad dressing for a two-for-one situation.
How to Store
The best thing about chicken thigh recipes is that they stay tender and juicy, which makes them a great option for meal prep and reheating. A friend of mine makes this recipe regularly and packs it for her weekday lunches at the office.
- Greek sheet pan chicken will keep covered tightly in the fridge for up to one week.
- To reheat: Transfer leftovers to a large skillet set over medium heat and cover for about 15 minutes or microwave.
More One-Pan Wonders
Meat and Poultry
Sheet Pan Paprika Chicken and Vegetables
Mediterranean Diet Recipes
Sheet-Pan Rosemary Chicken Recipe with Vegetables
Ingredients
For the Ladolemono (Greek salad 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
For the Chicken and Veggies
- 1 large red onion, halved and sliced into 1/2 -inch pieces
- 1 medium zucchini, halved and sliced into 1/2-inch pieces (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
- ground black pepper
- 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 heat it to 425°F.
- Make the ladolemono Greek salad dressing. In a medium mixing bowl, add the lemon juice, oregano, garlic, salt, and pepper and whisk vigorously to combine. While whisking, drizzle in the olive oil and continue whisking until emulsified.
- Coat the veggies. On a large sheet pan, spread the onions, zucchini, bell pepper, and tomatoes. Season well with salt and pepper, then pour about 1/4 cup of the sauce all over the veggies. Toss to coat, then spread the vegetables out so they are all touching the surface of the pan.
- Add the remaining ingredients. Season the chicken on both sides with salt and pepper. Nestle the chicken, olives, and chunks of feta in between the vegetables and drizzle with the remaining ladolemono sauce, making sure the chicken especially is covered with the sauce.
- Bake. Bake on the center rack of your heated oven until the chicken is cooked through, about 35 minutes. For more color, transfer the chicken to the top rack about 6 inches away from the broiler. Broil for a couple of minutes, watching closely to make sure the chicken and vegetables gain some color but do not burn.
- Finish and serve. Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.
Video
Notes
- Feel free to swap the vegetables for what is seasonal or what you have on hand.
- You know that the chicken thighs are done when the center has no signs of pink, raw meat. You can also use a meat thermometer to confirm the internal temperature reads to 165°F.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition
Try Our Greek Oregano!
This dried herb straight from Greece is lemony, fragrant, and perfect for everyday use.
This was delicious and so easy to put together. I followed the recipe, the sauce is so bright and added so much. This one is a keeper.
I hardly have the words to express how good this was! I had a HUGE onion, so I used 2 zucchini. I quartered 6 Roma tomatoes, used a can of black olives, and 2 jars of marinated artichoke hearts (YUM!!! They were a great addition!). I saved some of the olive juice and used the brine from the artichokes when making the dressing, and I used a Greek spice blend. I DID use chicken breasts, which were huge, so I halved horizontally; in the interest of time as I already had the veggies in the oven, I browned them in a skillet (had a bunch of herbs stuck in the shaker bottle, so I “deglazed” the bottle with lemon juice and added to chicken). Served over a mix of heart-of-palm pasta and angel hair. My husband took his first bite, literally put down his fork… chewed slowly, turned his head to stare at me dead-on, and say, “WOW…” This was truly special; I’d proudly serve to company any day of the week, and I can’t wait for our summer tomatoes and zucchini to come in!!! Colors, flavors, balance, everything: it was simply beautiful.
Absolutely deeeeeeelicious! I’ve made this twice now for two different dinners (8 guests and 20 guests) exactly according to the recipe, with the addition of some zest from the lemon, and served it over your Turmeric Rice (using all three herbs). Also, made your Peach and Goat Cheese Salad, and finished one dinner with your Persian Love Cake, and the other with your Orange Cardamom Olive Oil cake.
STUNNING in color, texture, variety, complexity, and vibrant flavors! Everyone loved it and commented on how even after eating as much as they did (back for seconds!) they felt good, not stuffed. That’s a really good sign!
What an amazing review! Thanks so much for taking the time, Annie! We really appreciate it!
A wonderful recipe with a quick and easy clean up. Greek ladolemono was perfectly simple delicious and so versatile it will become a kitchen staple. The Kalamata olives are essential too as is fresh lemon juice. We added sauteed quartered crimini mushrooms and had focaccia on the side. Thank you, I will recommend this recipe to everyone.
Hi, Rosemary! The mushrooms and focaccia sound like perfect additions. What a great meal! Thank you for sharing and for passing the recipe along!
Love this recipe! I have been making it since I saw you posted several years ago. It takes a little time to cut everything up, but is so worth it and delicious. One of my favorites!
Thanks so much, Susan!
Dish is light and really delicious ! I will keeping this on repeat this summer.
I’m allergic to chicken (yup, it’s a thing). Can I sub in boneless pork chops or cut up tenderloin?
Absolutely, Gary. You will just have to play around with the cooking time a bit, depending on the protein you choose.
WOW! What an amazing recipe! This was amazing and the whole family loved it! The dressing was delicious, and I will make that again for a salad. I did add an extra tomato, and extra zucchini, and some carrots. (only because I needed to use them and we LOVE our veggies here). Thank you so much for a wonderful recipe. This will be going in our dinner rotation.
Thanks, Tammy! Love that you made it your own with extra veggies!
Easy and so flavorful! I used chicken breasts and Taggiasca olives. So so delicious.
How many chicken breasts did you do, and what was the cooking time?
Thanks
Hi, Lisa! If you want to use chicken breasts, we recommend cutting the meat into bite-sized pieces and cooking at 400°F for about 20 minutes.
Love this meal! Is it able to be prepped and frozen?
Hi, Caroline! Sure! If stored in an airtight container, it can be stored in the freezer for 2-3 months.
This was a winner at our house! I paired it with brown rice. I wished I had some good crusty bread to soak up all those remaining juices, but we live and learn.
It’s easy and delicious!!
Where does the fat come from? 37 seems a lot .
It’s delicious.
Hi, Deborah. A lot of the fat comes from the extra virgin olive oil which is considered a “good” fat with a lot of nutritional benefits!
Fat comes from chicken thighs, olive oil in the sauce you bake chicken and veg in. Also from olives being baked. Olive oil is considered a good healthy fat.
Great for the Dunday roast chicken. We had to use one orange as our lemons are tiny this time of year. We also added both sweet and white potato. Nice enough for company. We love courgette and this is perfect dressing for them. Carrots also worked well.
Thank you for taking the time to comment and review! So glad you enjoyed the recipe!