Greek Sheet Pan Chicken

Averie Sunshine
5 from 3 votes
Published: Aug 25, 2025
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🍋🌿🍅🇬🇷 Bring some Mediterranean flair to your weeknight chicken dinner with this EASY Greek Sheet Pan Chicken complete with bell peppers, zucchini, tomatoes, feta cheese, and more! A zesty marinade with lemon juice and Dijon mustard keeps the chicken JUICY and gives so much FLAVOR to the veggies!

Baked chicken thighs with cherry tomatoes, zucchini, red onions, red bell peppers, olives, and crumbled feta on a sheet pan, garnished with chopped parsley.

Easy Greek Sheet Pan Chicken Recipe

  • This Greek chicken sheet pan chicken dinner is just what back-to-school season ordered! I love a good one-pan meal because they’re so simple and cleanup is a breeze!
  • Or maybe you don’t have kids going back to school but you’re looking for a way to make weeknight dinners after work taste amazing with minimal effort. Check! ✅
  • I like that this recipe takes advantage of late summer produce like zucchini and cherry tomatoes along with red bell pepper and red onion. Although the veggies are very flexible so if you have another color bell pepper, yellow onion, and yellow squash to use, go for it. If you want to omit an ingredient, easy to do as well.
  • The Greek-inspired chicken marinade includes lemon juice, Dijon mustard, oregano, and thyme. It’s super flavorful and creates tenderness in the chicken like no other! You also pour some of it over the veggies so everything is doused in Mediterranean flavors!
  • Feta cheese and olives are the final Greek touch but if you’re not a fan of them, they’re easy to simply omit.
  • In case it matters to you, this dish is a naturally gluten-free recipe that’s low carb and also quite high in protein and fiber.
A plate of roasted chicken thigh served with cherry tomatoes, zucchini, red onion, red bell pepper, and crumbled cheese, garnished with chopped herbs.
A spoon drizzles sauce over seasoned baked chicken surrounded by roasted vegetables, tomatoes, onions, and herbs on a sheet pan.

Ingredients in Greek Sheet Pan Chicken Dinner

  • Greek Marinade: Olive oil, lemon juice, Dijon mustard, dried oregano, dried thyme, kosher salt, black pepper. Tips – If you have fresh herbs, feel free to use them. Don’t substitute yellow mustard for the Dijon but a grainy brown mustard may work if you have it on hand instead.
  • Chicken: I use boneless chicken thighs but you can also use boneless skinless chicken breasts or bone-in chicken depending on your preference.
  • Vegetables: Red onion, red peppers (or green, yellow, or orange), cherry tomatoes or grape tomatoes, zucchini, garlic cloves, pitted Kalamata olives, feta cheese. Tips – This is a very flexible recipe so feel free to take liberties with what veggies you have and feel free to add a bit more if you have two zucchini for example or have a stray carrot to use, or even some small fingerling potatoes or small-diced Yukon gold potatoes. Make sure to cut everything about the same size so it will roast evenly.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Ingredients arranged on a white surface, including raw chicken, cherry tomatoes, zucchini, red pepper, onion, garlic, feta, olives, and various spices and condiments in small bowls.
Sheet pan with baked chicken thighs, red onions, zucchini, cherry tomatoes, red bell peppers, Kalamata olives, and crumbled feta cheese, garnished with herbs.

How To Make Sheet Pan Greek Chicken

  1. Marinade: In a large measuring cup or small bowl, combine all ingredients.
  2. Chicken: Place the chicken in a large bowl and pour 2/3 of the marinade over them, toss to combine, cover, and marinate for at least 30 minutes, or up to 8 hours. If marinating longer than 30 minutes, place the bowl in the fridge. Tip – If you want to get this going and marinating before work or in the morning, feel free!
  3. Veggies: Preheat the oven and place the vegetables on a large sheet pan and drizzle with the remaining 1/3 of the marinade and toss to combine.
  4. Bake: Add the chicken with the skin side up and bake for about 20-25 minutes.
  5. Finishing Touches: In the final 10 minutes or so of baking, add crumbled feta, olives, and bake before garnishing with parsley and serving. For a bit of heat, red pepper flakes are great.

Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.

A sheet pan with baked chicken, cherry tomatoes, red peppers, zucchini, red onions, olives, and crumbled cheese, garnished with chopped herbs.
A sheet pan with Greek-style baked chicken, zucchini, tomatoes, red onions, bell peppers, and feta, served on a white plate with herbs.
Sheet pan with baked chicken thighs, zucchini, red onion, tomatoes, bell peppers, olives, and crumbled cheese, garnished with herbs and served with sauce.
Baked chicken thighs with zucchini, cherry tomatoes, red onions, red bell peppers, and feta cheese, garnished with parsley, on a white plate and a sheet pan.

what to serve with sheet pan greek chicken dinner

Pita bread is an obvious choice as well as pita crackers, a side salad of your choice, or many times I don’t serve it with anything more since this is a filling one pan meal for us!

Baked chicken thighs with cherry tomatoes, zucchini, red onions, bell peppers, olives, and feta cheese, garnished with parsley on a sheet pan and served on a plate.
Sheet pan Greek chicken served with roasted red peppers, cherry tomatoes, red onions, zucchini, and crumbled feta cheese, garnished with herbs on a white plate.
Baked chicken breasts with cherry tomatoes, red onions, zucchini, and red bell peppers, garnished with feta cheese and herbs on a sheet pan. Text reads: "Greek Sheet Pan Chicken Dinner.
Baked chicken thighs with cherry tomatoes, zucchini, red onions, red bell peppers, olives, and crumbled feta on a sheet pan, garnished with chopped parsley.
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5 from 3 votes

Greek Sheet Pan Chicken

🍋🌿🍅🇬🇷 Bring some Mediterranean flair to your weeknight chicken dinner! An easy sheet pan chicken recipe complete with bell peppers, zucchini, tomatoes, feta cheese, and more! The zesty marinade with lemon juice and Dijon mustard keeps the chicken JUICY and gives so much FLAVOR to the veggies! Feel free to make vegetable substations as desired and outlined in the blog post.
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinating Time: 30 minutes
Servings: 4

Equipment

Ingredients 

Marinade

  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice, freshly squeezed is best
  • 1 teaspoon Dijon mustard, (use 2 tsp if you enjoy Dijon)
  • 1 teaspoon dried oregano, (or 1 1/2 tsp fresh oregano)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme, (or 3/4 tsp fresh thyme)
  • 4 boneless chicken thighs, (I use thighs with skin on; boneless skinless chicken breasts or bone-in chicken may be used; you can use up to 6 thighs if you have more than 4 on hand)

Vegetables

  • 1 large red onion, peeled and sliced vertically into about 8 chunky wedges
  • 1 red bell pepper, seeded and diced into 1-inch pieces (any color of bell pepper may be used)
  • 1 ¾ to 2 cups cherry tomatoes, (or grape tomatoes)
  • 1 medium zucchini, sliced into ½-inch rounds
  • 4 cloves of garlic, peeled and left whole
  • ⅓ cup black kalamata olives, pitted; optional
  • 4 ounces feta cheese, crumbled or broken into chunky pieces; optional
  • Fresh parsley, finely minced; optional for serving

Instructions 

  • Marinade: To a 2-cup glass measuring cup or a medium bowl, add all the marinade ingredients, and whisk to combine.
    A glass bowl containing olive oil, Dijon mustard, dried herbs, and black pepper on a white surface.
  • Chicken: To a large bowl, add the chicken and pour about 2/3 of the marinade over the chicken, toss and flip to evenly coat, and marinate for at least 30 minutes, up to 8 hours. Set aside the remaining 1/3 of the marinade for the vegetables. Marinating Tips – The longer you can marinate, the better. If you want to get it started marinating before work in the morning, that's great. Cover and refrigerate the chicken if marinating longer than 30 minutes.
    Raw chicken breasts marinating in a glass bowl with a mixture of oil, herbs, and spices on a white surface.
  • Vegetables: Preheat oven to 400F and if desired for easier cleanup, optionally line your baking sheet with foil. Place the onions, bell peppers, tomatoes, zucchini, and garlic on the baking sheet and drizzle the remaining 1/3 of the reserved marinade over them and toss with your hands to evenly coat.
  • Baking: Nestle the chicken pieces onto the baking sheet (discard the chicken marinade) with the vegetables and bake uncovered for about 20 to 25 minutes. Seasoning Tip – I like to sprinkle everything with a bit more salt and pepper once it's all on the baking sheet, but it's optional.
    Raw chicken thighs, sliced zucchini, red onion, bell pepper, cherry tomatoes, and garlic cloves seasoned with herbs on a baking sheet.
  • When the chicken is about 10 minutes away from being done, remove the baking sheet from the oven, toss and flip the veggies to ensure even browning, evenly scatter the olives, evenly crumble the feta over the top, and return to the oven for about 10 minutes, or until chicken is cooked through. Chicken is done when the internal temp registers 165F as measured with a digital thermometer.
    Sheet pan with baked chicken thighs, cherry tomatoes, zucchini, red onion, red bell pepper, Kalamata olives, and crumbled feta cheese.
  • Garnishing: Optionally sprinkle with fresh parsley and serve.
    A plate of baked chicken with herbs, served with roasted zucchini, cherry tomatoes, red onion, red bell pepper, olives, and crumbled feta cheese. A fork rests on the plate.

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently as desired.

Nutrition

Serving: 1serving, Calories: 491cal, Carbohydrates: 9g, Protein: 24g, Fat: 40g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 20g, Trans Fat: 0.1g, Cholesterol: 136mg, Sodium: 1191mg, Potassium: 512mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1524IU, Vitamin C: 60mg, Calcium: 187mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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