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

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4.97 from 181 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
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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...
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Comments

  1. Christine Haggarty says:

    5 stars
    Easy, fun, delicious! I cooked it for my husband and I last night and his only comment was to make more next time! Thanks for a "keeper" recipe.

    1. TMD Team says:

      You are very welcome, Christine! So glad it was a hit!!

  2. Carissa says:

    5 stars
    I've made this many times and it's awesome!! Big hit:-)

    1. TMD Team says:

      So great to hear! Thanks, Carissa!

  3. Shannon Fawaz says:

    5 stars
    This meal was incredible. So easy to make and so flavorful. I warmed up the leftovers and filled pita pockets for a nice lunch the next day. My husband is very picky and loved this meal. Thank you!

  4. Regina says:

    5 stars
    Thank you so much my doctor started my husband and I on the Mediterranean Diet and this dish is the first one I made. Awesome 😊

  5. Justin Sheeder says:

    5 stars
    Delicious! We make this almost every week.

    1. TMD Team says:

      Awesome!Thanks, Justin!

  6. Stephanie says:

    5 stars
    When I say this was one of the best things I've made, I'm not even being dramatic! This was delicious!! Will be making this weekly from now on. 🙂

    1. TMD Team says:

      Wow! What an amazing review! Thanks, Stephanie!

  7. Chelsea says:

    5 stars
    I thought this was fantastic. It smelled amazing and the flavors and textures were great. My kids, however, didn't love that the vegetables were "soggy". I thought they were fine, just soft, but I'm wondering if it would work to cook the chicken and dressing separately from the veggies or would that mess up the flavors? Do you have any other suggestions?

    1. TMD Team says:

      Hi, Chelsea. You can definitely try cooking the chicken and veggies separately. You can also try replacing the zucchini with a different vegetable. Sometimes their higher water content can lead to more of that sogginess.

  8. eliz says:

    5 stars
    Made last night and it turned out delicious! Next time I'll cut down to half a red onion; otherwise no adjustments necessary (I did sub another zucchini for the bell pepper since I don't eat bell peppers). Cutting the vegetables took the most time, but this was pretty easy as far as prep work. Definitely making again! Thanks for sharing this one.

    1. TMD Team says:

      So glad to hear you loved it!

  9. Jennifer says:

    5 stars
    Made this for dinner tonight so easy and quick but and so healthy. Many ways to add to it if you wanted... rice, orzo, some fresh French stick cut to dip! So delicious thank you!!! Love your recipes especially the sheet pan dinners!!! 😊

    1. TMD Team says:

      Thanks so much, Jennifer!

  10. Diane Blomquist says:

    5 stars
    The easiest, most delicious chicken thigh recipe! I slurped up every ounce of the juice ... no kidding it was soooo good! I substituted basil for parsley and equally as tasty!! Thank you for all of your wonderful recipes!

    1. Devin Fuller says:

      Hi Diane, Devin here from The Mediterranean Dish team. So happy you loved this recipe! Agreed - the juice is the best part. I always spoon over Pita or Greek Lemon Rice myself. The basil sounds fantastic. Thanks for writing in!

  11. HC says:

    5 stars
    This is an amazing recipe! Not only does our whole house smell wonderful, our full bellies are very happy, indeed. The chicken was cooked through and still beautifully moist. Seriously, one of the best sheet pan recipes I've made.
    My sous chef peeled 4 garlic cloves, so that's what I sent through the garlic press. Squeezed the lemon directly into my pyrex meas. cup and added from there - worked great for pouring and aiming the dressing. We roasted potato wedges w oil on a separate sheet at the same temp. and they were done at the same time. They fit the meal perfectly. I'm normally an enthusiastic salt eater, but I didn't add more than the recipe and it was perfect, due to the olives and feta. We'll be making this again, especially as a reliable meal to serve company.

    1. TMD Team says:

      Thanks for taking the time to share your experience here! So glad you loved this one!

  12. Dawn says:

    5 stars
    I made this today for my picky eater son who doesn’t eat vegetables. It was delicious despite the fact that I forgot to add the Feta cheese. I can’t wait to try it again using it. I’m looking forward to substituting other veggies that he won’t eat. He commented that the sauce completely hid the flavor of both the tomatoes and squash, neither of which he eats. He loved it! I’m thinking about omitting the meat and trying it with just the veggies next time. Delicious and so simple to put together.

    1. TMD Team says:

      Great to hear, Dawn! Thank you!

  13. Val says:

    5 stars
    Love that recipe ! Easy but tasty. Thanks

  14. Susan says:

    5 stars
    This is a fun recipe to put together. Everyone loved this dish.
    The chicken was nicely cooked but still really tender and juicy.

    1. TMD Team says:

      Thanks, Susan!

  15. Bob says:

    Ok made this recipe, I am not Greek but love Greek and Mediterranean food. I'm retired now and have been expanding my skills to include cooking, I was looking for a Greek chicken recipe I could get my feet wet in. This looked difficult until I watched your video. Thanks for that it made it look so easy I had to give it a shot. Wow! I'm so glad I did! Wow, Wow! I can't say enough this WA awesome,and it was hit with the family! Thanks so much. I'm a fan for life. I will be trying more of your recipes in the future you made a cook out of me Thank You again.

    1. TMD Team says:

      That's awesome, Bob! Thank you!!

  16. Michael says:

    Isn't 425 above the smoke point for EVOO? I am afraid to try this as is because I think the oil will burn. Is that not the case? Or are people using a different oil?

    1. TMD Team says:

      Hi, Michael. We've never had an issue using EVOO in any of our recipes. While its smoke point is a bit lower than other oils, it's still safe to cook and even bake with quality EVOO. Good quality EVOO will also have a higher smoke point than its lower-quality counterparts. You can find a lot of great info about this and more in our Olive Oil 101 article.