Easy Greek Chicken Sheet Pan Dinner
Add bold Mediterranean flavor to your evening meal with this easy Greek chicken recipe. Tender roasted chicken and colorful vegetables are baked together with a bright, herby Greek-style marinade to create a wholesome and satisfying dinner.
This recipe needs only a handful of simple ingredients and one sheet pan, making it perfect for busy weeknights.
A one-pan Greek chicken dinner means less time cooking and even less time cleaning up. And honestly, fewer dishes is always a win.
The chicken is marinated before roasting, so every bite turns out juicy, savory, and full of fresh flavor. Serve it with rice, a crisp salad, or enjoy it straight from the pan with the roasted vegetables.
If you happen to have leftovers, they work beautifully in a Greek chicken sandwich or a fresh Greek chicken salad the next day.
How to Make Greek-Inspired Chicken
Start by heating your oven to 425°F and lining a baking sheet with parchment paper.
For the best flavor, marinate the chicken first. In a small bowl, mix together olive oil, lemon juice, garlic, Greek seasoning, salt, and black pepper. Place the chicken in a large bowl, then pour two-thirds of the marinade over it. Let it sit while you prepare the vegetables.
Next, chop the zucchini, bell pepper, cherry tomatoes, and any other vegetables you want to use. For the best roasted texture, choose vegetables that are not too watery.
Spread the vegetables across the prepared sheet pan and toss them with the remaining marinade. Leave a little space between the vegetables so the chicken can sit directly on the pan.
Arrange the chicken on the baking sheet and roast for 30 minutes.
Remove the pan from the oven, sprinkle feta cheese over the top, and return it to the oven for 10 more minutes, or until the chicken is fully cooked. The internal temperature should reach 165°F.
Take it out of the oven and finish with fresh parsley. Serve with rice, salad, or enjoy it on its own.
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients
- 1/2 cup olive oil
- 1 lemon
- 4 garlic cloves, minced
- 2 tablespoons Greek seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 chicken thighs, bone-in and skin-on
- 1 zucchini
- 1 bell pepper
- 1 pint cherry tomatoes
- 1/4 cup feta cheese
- 4 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the olive oil, lemon juice, minced garlic, Greek seasoning, salt, and pepper.
- Place the chicken in a separate bowl and coat it with two-thirds of the marinade. Set aside while you prepare the vegetables.
- Roughly chop the zucchini, bell pepper, and any other vegetables you are using.
- Spread the vegetables on the lined baking sheet and drizzle the remaining marinade over them. Toss lightly so everything is evenly coated.
- Make space on the sheet pan for the chicken, then place the chicken pieces between the vegetables.
- Bake for 30 minutes.
- Remove the pan from the oven and sprinkle feta cheese over the chicken and vegetables.
- Return to the oven and bake for another 10 minutes, or until the chicken reaches an internal temperature of 165°F.
- Garnish with chopped parsley and serve with rice, salad, or as a complete meal on its own.
Nutrition Information
Yield: 6 servings
Serving Size: 1
- Calories: 482
- Total Fat: 38g
- Saturated Fat: 9g
- Trans Fat: 0g
- Unsaturated Fat: 28g
- Cholesterol: 172mg
- Sodium: 804mg
- Carbohydrates: 7g
- Fiber: 2g
- Sugar: 3g
- Protein: 33g
Why You’ll Love This Recipe
Sheet pan meals are hard to beat. They are quick to prepare, simple to cook, and easy to clean up. This healthy Greek chicken recipe delivers big flavor, plenty of protein, and a filling mix of roasted vegetables, all in one convenient pan.
