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 flavor bomb of a recipe.
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 coats the chicken and veggies 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!
Table of Contents
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 briney 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.
- 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, and you can even double the Greek salad dressing for a two-for-one situation.
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Greek Sheet-Pan Chicken
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.
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I have made this several times, just for a weeknight dinner and for company. It is so delicious! I serve with tazziki, pita bread and chopped salad. Great recipe!
Perfect! Thanks for the great review!
Good Flavor, but WAY too much olive oil. If I try this again I will only use 1/4 C olive oil (1/3 what the recipe calls for). Vegetables in soo much oil for 35 minutes is mush and greasy.
This was such an amazing dish! So easy to prepare and I was surprised how flavorful it was. I used chicken breast instead of thighs and followed the directions exactly and it was perfect. Will keep this in my rotation of dinners. Thank you for the delicious recipe!!
I have made this exact too instructions 4 times and it’s all ways on point!! I made it again last night but incorporated different veggies; OMG it’s still on point!! Very cheap yummy wholesome meal to make for your family and this does feed a lot so a big family can eat very well on this! I’ve actually made a couple of posts about this dish on my Facebook and have shown my friends how to use this recipe and change it to their liking, but still have a good tasting meal a hearty meal that stays with you.
I made this once cooking for 35 minutes as the recipe calls for and the veggies were burned to a crisp. I made it again and only cooked it 20 minutes. Came out perfect. If your chicken is not done in 20 minutes, I suggest removing the veggies and cook the chicken alone till it is done.
Is there an option to include rice in the pan to make a full meal?
Hello! We’ve never tried cooking the rice in the pan here with everything else, but you can definitely make it separately and add it to the sheet pan before serving. There’s a lot of saucy goodness here to soak up :).
I have a lot of sheet pan chicken recipes, but this one is by FAR the best. I have printed and given out the recipe every time I serve it. The only problem is that I don’t have room for more veggies on the tray. I am going to move to my biggest one and add more vegetables. They are delicious!
Hi, Medlida! I’m Summer and I work here at The Mediterranean Dish. Thanks so much for taking the time to let us know how much you enjoyed the recipe. It’s a favorite of mine as well.
This chicken dish is absolutely delicious! The hunks of feta cooked in the lemony dressing is the best part! I used chicken breasts and cooked it 20 minutes, with red onion, tomato, carrots and red bell pepper. Then I served it over basmati in a bowl. Honestly one of the best-tasting healthy meals I’ve ever made! Thank you!!
Hi, Jeannie! I’m Summer and I work here at The Mediterranean Dish. Thanks for the enthusiastic review! I’m so glad you enjoyed the recipe.
Can I use precrumbled feta?
Sure, Avery. We just love the more authentic kind that’s sold in brine has it tends to have a creamier texture and better flavor.
I’ve made this twice now. Soooo easy, and sooooo good. I replaced zucchini with eggplant. Still so good. This is going to become a regular rotation for dinner.
You would never know how simple it was to make this when you taste it!! Me and my boyfriend loved it 🙂
We made this tonight, and will be making it again in the future! Was so yummy. Suzy’s recipes are the best and never disappoint. It’s much easier to convince my husband to eat healthier when it tastes this good!
Awww! Thank you, Jan!!
Delicious but how long does it store in the fridge for leftovers?
Hi, Susan! You’ll want to let any leftover chicken and vegetables cool a bit before storing in tight-lid containers. Then you can store in the refrigerator for 3 to 4 days.
Absolutely Delish!
Everything we love .. tomato, onion, olives and feta .. all on a sheet pan..
It’s on regular rotation in our house.. a flavour EXPLOSION…
Thank you 🤩
Yes. This dish goes perfect with your Greek Lemon and Garlic potatoes and the easy Tzatsiki sauce. It’s a win win win combination.
Since starting eating only Mediterranean I rarely venture far from TMD.