Description
For a vibrant, easy dinner packed with fresh Mediterranean flavors, this Greek Sheet Pan Chicken recipe is a must-try. Juicy, herb-marinated chicken bakes alongside colorful vegetables, olives, and a sprinkle of feta—all on one pan for effortless cooking and cleanup. It’s the kind of healthy, flavorful meal you’ll want to make again and again.
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Ingredients
For the Chicken & Marinade:
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4 boneless, skinless chicken thighs or breasts
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3 tbsp olive oil
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Juice of 1 lemon
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3 cloves garlic, minced
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1 tsp dried oregano
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½ tsp paprika
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½ tsp salt
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½ tsp black pepper
For the Sheet Pan Vegetables:
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 red onion, cut into wedges
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1 zucchini, sliced into half-moons
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1 cup cherry tomatoes
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½ cup Kalamata olives, pitted
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½ cup crumbled feta cheese
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1 tbsp olive oil
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Salt and pepper to taste
For Garnish:
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Fresh parsley, chopped
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Lemon wedges for serving
Instructions
Step 1: Marinate the Chicken
In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add the chicken and toss to coat well.
Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
Step 2: Prep the Oven and Vegetables
Preheat the oven to 425°F (220°C).
While the chicken marinates, chop your vegetables and place them in a separate large bowl.
Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat.
Step 3: Assemble the Sheet Pan
Line a sheet pan with parchment paper or foil for easier cleanup.
Arrange the marinated chicken pieces on the pan, spacing them evenly.
Scatter the vegetables and olives around the chicken in a single layer.
Step 4: Bake
Bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Sprinkle the crumbled feta over the pan during the last 5 minutes of baking so it gets slightly melted.
Step 5: Garnish and Serve
Remove from the oven and let the chicken rest for a few minutes.
Sprinkle with fresh parsley and serve with lemon wedges on the side.
Notes
Marinate Longer – The longer the marinade time, the deeper the flavor.
Use a Meat Thermometer – Ensures perfectly cooked chicken every time.
Don’t Overcrowd the Pan – Use two pans if necessary to allow for even roasting.
Switch Up the Veggies – Try eggplant, asparagus, or artichoke hearts.
Make It a Meal – Serve with rice, quinoa, or warm pita bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Greek