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.
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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.
Quick, easy and so delicious! We used fresh vegetables straight from the Farmer’s Market. I did swap out thighs for tenders and reduced the cooking time a bit. The dressing was the rockstar of this dish though!!
Can I use skin on and bone in chicken thighs?
Can’t wait to try this recipe.
Absolutely, Tina! With some adjustments, you can use any cut of chicken here you’d like. Bone-in chicken will definitely need a bit more time. I recommend using a meat thermometer to start checking for doneness around the 30 minute mark, and adding more time as needed. Chicken is fully cooked when it reaches an internal temp of 165 degrees F.
Made this tonight for dinner. It was so delicious far exceeded my expectations! I served it with a side of jasmine rice and I had a very good lemon evoo from Greece and used that in the recipe. So good! Hit on all the notes. Creamy feta, brine from the olives combo and freshness from the summer harvest. Definitely a keeper! Thank you for sharing ❤️
Thank YOU for the glowing review, Susan!
Absolutely delicious! Have made it twice in the last 3 weeks…hubby said put it into the permanent rotation! I served it with crusty bread and tonight with oven roasted potatoes…yum!!
I would give this 10 stars! Easy, tasted great. I did not do the broil at end. Did not want to jeopardize. It was delightful. First time I made chicken thighs/ perfectly juicy. Sauce is tasty- my husband loved it. Used yellow and orange peppers- zucchini, tomato, red onion. Only put feta on one side-hubby does not like it. Looking forward to my leftovers. Thank you
Great to hear you enjoyed it, Donna! Appreciate you taking the time to comment and review!
This was tasty but way too much liquid, next time I will cut the liquid in half or even less. I added quartered baby potatoes. I’m going to try it over cauliflower rice.
I’m excited to try this out! Can the sauce be made a day or two ahead of time?
Absolutely! Enjoy!
I only have regular chicken thighs. Can I use these?
Sure, Tracie. That will work. You may just need to adjust timing depending on the size of your thighs. We always recommend using a meat thermometer to check chicken for doneness. Chicken is fully cooked when it reaches and internal temperature of 165 degrees F.
So good and easy. I’ve made it twice in the past week, just changed up the veggies.
So great! Ive made it several times. Any suggestions on containing some of the splatter in the oven? Can I use some foil? Probably cant cover it?
Hi, Chris. You’re correct… I wouldn’t recommend covering this in foil. You can us it to line the pan and create higher sides to help with the splatter, though.
Accidently got chicken breasts. Will that work?
Absolutely! 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.
I will be making this tomorrow for family that loves lemon Greek potatoes. Can I just add the little gourmet potatoes to this recipe? Should I cut them in half? Thank you.
Absolutely, Michelle! I would actually quarter the potatoes so they finish cooking at the same time as everything else.
I made this recipe last night — in Armenia. I live in San Francisco, but have a home in Armenia as well. I was able to find all the ingredients in one market. I substituted thighs for breasts cut in thirds. I also added a potato cut into small chunks. Next time I’ll make pilaf which will be divine with this *delicious* dish. This recipe will be on my permanent rotation! Heathy eating at its BEST!!!
What a fun story! So happy this is joining your regular rotation, and pilaf on the side sounds like a wonderful next step. Thanks for cooking with us!
Holy Cow this was soooo good, so good. Thank you for posting it.
Absolutely delicious! I wouldn’t change a thing….except a piece of crusty Italian bread to soak up the juice.
This is my favorite one pan chicken dish to make!