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.

overhead photo of baked Greek sheet pan chicken with vegetables.
Photo Credits: Andrea Gralow

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
  1. Sheet Pan Chicken Ingredients
  2. How to Make Greek Sheet-Pan Chicken
  3. Swaps, Subs, and Tips
  4. What to Serve with Greek Sheet Pan Chicken
  5. More One-Pan Wonders
  6. Greek Sheet-Pan Chicken Recipe
ingredients for Greek sheet pan chicken including chicken thighs, lemons, tomato, red onion, zucchini, orange bell pepper, parsley, kalamata olives, green olives, feta cheese, garlic, oregano, salt, pepper and olive oil.

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). 
baked Greek sheet pan chicken with vegetables.


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 ¼ cup of fresh lemon juice, 1-2 teaspoons of dried oregano, 1 minced garlic clove, and ¾ teaspoon each of salt and pepper. Whisk vigorously to combine. While whisking, drizzle in ¾ cup of extra virgin olive oil. Keep whisking until the oil is emulsified, then set aside.  ladolemono dressing in a small pitcher.
  • Get the veggies ready. Slice a large red onion and bell pepper into ½-inch pieces. Slice a medium zucchini into ½-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 ¼ 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). slices of uncooked tomatoes, red onion, zucchini, and orange bell pepper on a sheet pan.
  • Add the remaining ingredients. Season 6-8 chicken thighs on both sides with salt and pepper. Nestle the chicken into the pan, along with ¼ cup each of Kalamata and Castelvetrano olives. Break 4 ounces of feta cheese into large chunks and nestle in amongst the vegetables. overhead photo of uncooked Greek sheet pan chicken and 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. overhead photo of baked Greek sheet pan chicken and vegetables.
  • Finish and serve. Remove from the oven and spoon the pan juice all over the chicken. Garnish with ¼ 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.
close up of a baked chicken thigh on a bed of roasted vegetables.

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.

More One-Pan Wonders

Browse all Mediterranean recipes.

Visit Our Shop.

Bundle and Save

Sample your way through our best selling Extra Virgin Olive Oil, sourced directly from Greece.

A bundle of two olive oils.
4.97 from 200 votes

Greek Sheet-Pan Chicken

Suzy Karadsheh
overhead photo of baked Greek sheet pan chicken with vegetables.
In this sheet-pan chicken recipe, chicken thighs, veggies, and big hunks of tangy feta are coated in garlicky, lemony Greek salad dressing and baked until everything is tender, golden brown, and swimming in bold Mediterranean flavor. Serve on its own, or with crusty bread for getting the rich and flavorful pan sauce.
Prep – 8 minutes
Cook – 37 minutes
Total – 45 minutes
Cuisine:
Greek
Serves – 6
Course:
Dinner

Ingredients
  

For the Ladolemono (Greek salad dressing)

  • ¼ cup fresh lemon juice Juice of 2 large lemons
  • 1 to 2 teaspoons dried oregano
  • 1 large garlic clove minced
  • ¾ teaspoon kosher salt
  • ¾ teaspoon black pepper
  • ¾ cup extra virgin olive oil

For the Chicken and Veggies

  • 1 large red onion, halved and sliced into ½ -inch pieces
  • 1 medium zucchini, halved and sliced into ½-inch pieces (half moons)
  • 1 large orange bell pepper, cored and sliced into ½-inch thick slices
  • 1 large tomato, cut into 8 wedges
  • Kosher salt
  • ground black pepper
  • 6 to 8 boneless skinless chicken thighs
  • ¼ cup pitted Kalamata olives
  • ¼ cup pitted Castelvetrano olives
  • 4 ounces feta cheese, cut into chunks
  • ¼ 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 ¼ 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 oilshoneyjams and spices.

Nutrition

Calories: 466.7kcalCarbohydrates: 7.3gProtein: 25.7gFat: 37.7gSaturated Fat: 7.7gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 23.5gTrans Fat: 0.02gCholesterol: 124.2mgSodium: 789.6mgPotassium: 529.9mgFiber: 2gSugar: 3.3gVitamin A: 1226.8IUVitamin C: 42.8mgCalcium: 133.9mgIron: 1.9mg
Tried this recipe?

Share it with the world

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.
4.97 from 200 votes (86 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Maria says:

    5 stars
    This is so delicious. I have made it many times, always fabulous. I have shared this recipe with friends who also have it on high rotation. Thank you for all your recipes. Delicious.

    1. TMD Team says:

      Awesome! Thanks, Maria!

  2. Nara says:

    Wonderful and all are yummy recipes.
    I love the recipes!!
    They are simple and easy to make it. Thanks so much!!

  3. Jennifer says:

    5 stars
    This was delicious!
    Tweaked it a bit by removing olives and adding potatoes.
    Absolutely will make this again.

  4. Anita Jackson says:

    5 stars
    I would give it ten stars if I could! This recipe is so very delicious. I’ve made it several times now and it has become my favorite sheet pan recipe.

  5. Cheryl M. says:

    This is absolutely delicious! Do you think it would freeze well?

    1. TMD Team says:

      Hi, Cheryl. Sure! Some of the veggies may not be as crisp upon defrosting/reheating, but the dish, as a whole, should still be delish!

  6. Julia says:

    5 stars
    Delicious and easy. I used chicken breasts and it was fantastic!
    This can be as creative as you’d like. Many veggies would work well.

    1. TMD Team says:

      Yes! This is such a great recipe to play around with using whatever veggies you have on hand!

  7. monely zokaie says:

    5 stars
    DELICIOUS. only alteration made, was adding some of the juice from the olives to the mix before baking it and also goat cheese mixed with feta. Surved ot with Orzo and a greek salad, it was divine!

  8. Amy says:

    5 stars
    This was SO GOOD. Delicious flavor combination. My 11 year old said it's a keeper and wants pasta with it next time for all that lemony sauce!

    1. TMD Team says:

      Adding pasta is such great idea!

  9. Heather L says:

    5 stars
    This was So delicious!!! I just had the leftovers for lunch today and just as delicious as last night. I served it with olive and oregano focaccia to sop up the juice. JUST SO GOOD!! Easily one of the best dinners I’ve made. It will be a weekly meal for the foreseeable future in our home. Thank you!!

    1. TMD Team says:

      Yay! Thanks so much, Heather!

  10. john antonacci says:

    5 stars
    Really didn’t know what to expect but it was exceptional - my grown son was impressed with the level of flavor absorbed by the veggies. It is going to be on my regular rotation going forward.

  11. Janessa Berry says:

    5 stars
    Oh my gosh! This was EXCELLENT! So easy & simplistic with so much flavor! My husband is not a big vegetable person & he loved it! I made it as is minus the olives. High end restaurant quality- must try

    1. TMD Team says:

      What a great review! Thanks os much, Janessa!

  12. Sonia says:

    5 stars
    Made this dish for the first time and it was delicious. I used bone in chicken thighs and omitted the olives since my family is not too fond of them, but otherwise the flavors are great. Thank you.