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
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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.
Oh my goodness! Very tasty and so easy to make! 🩷
This is delicious! Have you made it with chicken breasts?
Hi, Deb! We have! 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.
OMG this was a delicious dish. Easy to cook. Did it today for the first time for my luncheon group and it was a hit. Definitely a safer.
I have yet tried this recipe for I’m looking for alternatives since I cannot digest much garlic or onion. What about garlic infused oil – will that work?
Sure, Lise! I think garlic-infused oil would work as a substitute for the garlic here. It may just result in a milder, more mellow garlic flavor than fresh garlic.
Suzie – I meant to give the recipe five stars but forgot to click them! Margaret
Hi Suzie – I made this last week for my husband and myself and it was delicious, and so easy! Could you kindly give me some tips on doubling the recipe? I only have one oven. Can I put two sheet pans in, on different shelves? With a longer cooking time? Margaret
Hi, Margaret! I’ve done two sheet pans of this in the same oven to cook for a crowd and it works well! I did not have to increase the time, but ovens do vary. So I recommend just keeping an eye on the chicken and pull it out once it hits and internal temperature of 165 degrees F. Enjoy!
Thanks so much for answering so quickly! Making this tomorrow for twelve.
I made this recipe and received rave reviews from my guests. That said, it was too rich/heavy for my taste. Could I reduce the amount of olive oil, add chicken stock so that the chicken is still moist? Thank you.
Hi, Stella! We haven’t tested that with this recipe, but it should work. If you decide to give it a try, please stop back and let us know how it worked out for you!
I make this all the time now. One of my favorites. I do add an extra zucchini and more garlic. It’s fantastic.
Immediately added to the tea rota . It’s amazing !!
Thanks, Kim! I’m thrilled to hear it’s been added to your rotation. That’s always a huge compliment!
This was exceptional. Next time I’ll probably give everything a stir halfway through but otherwise loved it….and the leftovers are tops
I can’t count the times I’ve made this recipe. The thing I add is 1/4 in slices of yellow potatoes. This makes it more complete since my husband needs a carb. Exceptional recipe.
Thanks so much for the great review, Rebecca!
Delicious! So easy to make. We didn’t jane any bread handy, so we roasted some golden potatoes instead. We roasted them simply, tossed them in olive oil, sprinkled them with sea salt, pepper and greek oregano. We also swapped out the zucchini for Brussels sprouts. How do I upload a picture?
Sounds delicious, Terri! Unfortunately, you can’t upload a photo here, but you can always send us one on Instagram.
So good, so easy and healthy!
This dish was beyond amazing. All the flavors just melded perfectly! My entire family said all at once, “Wow!” And my husband said I need to make this once a week. Thank you for this scrumptious recipe. And so easy too!
Tonight was the second time I’ve made this for my husband and I. He found the recipe a month or so, and so it was on our weekly menu. It was fantastic the first time, and we were like, that’ll be on the menu again. It tasted just as good tonight as the first time. Thank you for sharing!
Hi, Rachael! That’s so great to hear it’s made it onto your regular rotation. A recipe that holds up the second time around is always a good sign! Thanks so much for coming back to share that.
This is a family favorite! It’s super easy and customizable and that ladolemona dressing is amazing! Thank you for sharing this incredible recipe!
*Ladolemono