Name: Greek Sheet Pan Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: ¼ cup extra-virgin olive oil; 1 lemon or lime juice; 6 garlic cloves (minced); 2 teaspoons dried oregano; 1 teaspoon dried thyme; ½ teaspoon paprika; 1 teaspoon Dijon mustard; Salt and black pepper (to taste); 4 chicken breasts (boneless and skinless); 1 medium zucchini (halved lengthwise and sliced); 1 red onion (cut into wedges); 2 cups cherry tomatoes; ½ cup pitted Kalamata olives; ¼ cup crumbled feta cheese; Fresh parsley (for garnish)

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This Greek Sheet Pan Chicken is my go-to when I want a flavorful, easy dinner without a sink full of dishes. It’s got tender chicken and hearty vegetables, with a simple twist that adds a tangy-salty punch, pulling all the flavors together. Once you try this, you’ll want to keep it in your regular rotation.

Greek Sheet Pan Chicken baked with cherry tomatoes, zucchini, olives, and feta cheese, topped with fresh herbs and served on parchment paper. — Greek Sheet Pan Chicken. Photo Credit: Hungry Cooks Kitchen.

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I love how versatile this dish is; it fits everything from weeknight meals to casual get-togethers. It’s also a meal prep win, because any extras keep well in the fridge and can be frozen if you want to stretch it further. It feels great knowing you can enjoy a meal this delicious without any extra effort.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A variety of labeled ingredients for Greek Sheet Pan Chicken on a cutting board, including raw chicken breasts, vegetables, herbs, feta cheese, olives, and seasonings. — Greek Sheet Pan Chicken Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Greek Sheet Pan Chicken with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

If you follow my simple instructions, you’ll see how easy it is to bring this meal together from start to finish.

Preheat the Oven and Prep the Pan

Set your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil to make cleanup much easier.

I use this rimmed sheet pan to keep everything contained and cook evenly. I like using this precut parchment paper that fits standard sheet pans and doesn’t curl up in the corners.

Make the Marinade

Whisk together olive oil, lime or lemon juice, garlic, oregano, thyme, paprika, Dijon mustard, salt, and pepper in a small bowl until well blended. This will be your flavorful marinade that ties the chicken and vegetables together.

I find using a mini whisk for this helps keep everything smooth and evenly combined. I also use a small prep bowl with a lid, so I can cover and set any extra marinade aside for later.

For seasoning, I love using this salt and pepper grinder set to get a fresh, even grind directly over the marinade, or pretty much anything.

Bowl with herbs, spice, bay leaf, and oil being mixed on a wooden surface—perfect for Greek Sheet Pan Chicken—surrounded by oil bottle, feta cheese, red onion, olives, and parsley. — In a small bowl, add olive oil, lime or lemon juice, garlic, oregano, thyme, paprika, Dijon mustard, salt, and pepper.

A bowl of herb marinade with a spoon sits next to a red onion, black olives, parsley, and olive oil—perfect flavors for prepping Greek Sheet Pan Chicken on a rustic wooden surface. — Whisk until everything is well blended to make the marinade.

Prepare and Marinate the Chicken

Cut the chicken breasts into large chunks, about 3–4 inches, so they stay juicy while baking and won’t dry out as quickly, and place them in a bowl. A sharp chef’s knife makes this step quicker and gives nice, even cuts.

Now, get your marinade and pour about two-thirds of it over the chicken pieces, making sure each one gets well coated. Give them a good toss, then let the chicken rest for about 15 minutes so the flavors can really soak.

If you’re prepping ahead, you can cover the bowl with plastic wrap or a stretchable silicone lid like this one, and chill it until you’re ready.

Raw chicken breast pieces arranged on a wooden cutting board, ready to be transformed into flavorful Greek Sheet Pan Chicken, with fresh herbs, a bowl of olives, olive oil, and a knife nearby. — Cut chicken into large chunks and place in a bowl.

Raw chicken pieces marinating in a white bowl with spices, chopped garlic, and sauce for Greek Sheet Pan Chicken, placed on a wooden cutting board next to a small bowl of olives, herbs, and a bottle of olive oil. — Pour two-thirds of the marinade over the chicken.

Raw marinated Greek Sheet Pan Chicken pieces in a white bowl on a wooden cutting board, paired with a bowl of olives, a bottle of olive oil, and fresh herbs nearby. — Toss to coat and let rest 15 minutes.

Prepare the Vegetables

Arrange zucchini slices, red onion wedges, and cherry tomatoes in an even layer across the prepared sheet pan. Drizzle with the remaining marinade and toss to coat everything evenly.

You can use a flexible silicone spatula to scrape every bit of marinade out of the bowl and make sure nothing of it goes to waste.

Baking tray lined with parchment paper holding sliced zucchini, cherry tomatoes, and red onion wedges, perfect as a base for Greek Sheet Pan Chicken, ready for roasting. — Arrange zucchini, red onion, and cherry tomatoes on a sheet pan.

A baking tray lined with parchment paper holds chopped zucchini, cherry tomatoes, and red onion wedges, perfectly prepped for Greek Sheet Pan Chicken and drizzled with seasoning. — Drizzle with the remaining marinade and toss to coat.

A baking tray lined with parchment paper, topped with Greek Sheet Pan Chicken, zucchini slices, cherry tomatoes, and red onion chunks—all ready for roasting. — Spread chicken and veggies in a single layer on the sheet pan.

Assemble the Pan

Nestle the marinated chicken pieces among the veggies on the sheet pan, making sure everything is spread out in a single layer so they roast beautifully instead of steaming.

Bake the Chicken and Vegetables

Bake for about 35 minutes, or until the chicken is nearly cooked through and the vegetables start to soften. You don’t want the chicken fully done yet, since it will go back in the oven with the olives and feta for the final bake later.

A Greek Sheet Pan Chicken dish featuring baked chicken pieces, zucchini, cherry tomatoes, and red onion on parchment paper, next to a bowl of olives and a checkered kitchen towel. — Bake 35 minutes until almost done.

A Greek Sheet Pan Chicken dinner with baked chicken pieces, cherry tomatoes, zucchini, red onions, olives, and crumbled feta cheese sits on a wooden board next to a checked towel. — Add olives and feta, bake 5–10 minutes more until cooked through.

Add Olives and Feta

Remove the pan from the oven, scatter Kalamata olives and crumbled feta on top, then continue baking for another 5–10 minutes until everything is fully cooked and tender.

Garnish and Serve

Just before serving, top with fresh parsley for a pop of color and a bright, fresh flavor that balances the richness of the chicken and feta. Enjoy warm with pita bread, rice, or a side of tzatziki!

If you’re bringing this dish to a potluck or gathering, you can place the whole pan in a large sheet pan carrier like this to keep it protected in transit. Then, pack it into an insulated thermal bag so it stays hot until it’s time to serve.

Hands serving a Greek Sheet Pan Chicken dish with tomatoes, potatoes, red onion, feta cheese, and herbs, next to a bowl of olives and a checkered towel. — Top with fresh parsley before serving and enjoy warm with pita, rice, or tzatziki.

Recipe Notes and Expert Tips

I want to share a few helpful notes and tips to make your Sheet Pan Greek Chicken turn out just right.

Season with kosher salt: Use kosher salt in the marinade and on the vegetables for more even seasoning. It also enhances the flavors better than standard table salt.
Try skinless chicken thighs: Swap in boneless, skinless thighs if you’d like a juicier, richer flavor that holds up well to roasting.
Roast broccoli or brussels sprouts: Place broccoli florets or halved brussels sprouts on the sheet pan with the zucchini and onion. They caramelize beautifully and add an earthy, nutty note.
Include bell pepper for sweetness: Toss in sliced bell pepper with the vegetables to add color and a naturally sweet, roasted flavor that complements the Mediterranean flavors of the dish.
Scatter olives and feta later: Add them toward the end of baking so they keep their texture and salty bite instead of melting into the pan.
Check doneness carefully: Use a meat thermometer and make sure the chicken’s internal temperature reaches 165°F before serving. A digital meat thermometer helps you check quickly without cutting into the meat.
Broil briefly for extra color: Place the pan under the broiler for 2–3 minutes right at the end before adding the garnish if you’d like crisped edges on the chicken and vegetables.
Finish with fresh herbs: Sprinkle parsley over the chicken and vegetables just before serving to brighten the flavors and add a pop of color without wilting or losing their fresh taste.

Greek Sheet Pan Chicken baked with cherry tomatoes, zucchini, red onions, olives, and feta cheese on parchment paper; a bowl of olives and a checked cloth sit nearby. — Greek Sheet Pan Chicken. Photo Credit: Hungry Cooks Kitchen.

How to Store Leftovers

Once cooled, transfer leftovers into an airtight container and refrigerate for up to 3–4 days. I use these stackable glass containers to keep everything organized. Reheat gently in the oven or microwave until warmed through.

You can also freeze this dish for up to 3 months, though keep in mind that the zucchini, onions, and tomatoes may soften more once thawed, and the feta can lose some of its texture.

For the best results, freeze the chicken separately and add fresh vegetables and cheese when reheating. A freezer-safe storage container helps keep your chicken and veggies protected from freezer burn.

A plate of Greek Sheet Pan Chicken with tomatoes, red onions, and olives sits on a wooden board, next to a bowl of mixed olives and a tray of the same flavorful dish in the background. — Greek Sheet Pan Chicken. Photo Credit: Hungry Cooks Kitchen.

More Easy Recipes for You to Try at Home

If you’re in the mood for more simple and flavorful dinners, I’ve got plenty of recipes that you’ll enjoy just as much as this Greek sheet pan chicken recipe.

Greek Sheet Pan Chicken

This Greek Sheet Pan Chicken makes dinner feel effortless while still delivering big on flavor. The mix of chicken, vegetables, and a tangy-salty twist keeps it interesting enough for weeknight gatherings or a simple family meal. You can make it ahead, as any extras store well for another time and reheat easily. It’s the kind of dish that fits easily into any routine without adding stress.

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Prep Time: 15

Cook Time: 45

Total Time: 1

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Keyword: Greek Sheet Pan Chicken, Sheet Pan Greek Chicken

Servings:

Calories: 478kcal

Author: Mandy Applegate

Equipment

Ingredients

¼ cup extra-virgin olive oil
1 lemon or lime juice
6 garlic cloves minced
2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon paprika
1 teaspoon Dijon mustard
Salt and black pepper to taste
4 chicken breasts boneless and skinless
1 medium zucchini halved lengthwise and sliced
1 red onion cut into wedges
2 cups cherry tomatoes
½ cup pitted Kalamata olives
¼ cup crumbled feta cheese
Fresh parsley for garnish

US Customary – Metric

Instructions

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easier cleanup.
In a small bowl, whisk together olive oil, lemon or lime juice, garlic, oregano, thyme, paprika, Dijon mustard, salt, and pepper.
¼ cup extra-virgin olive oil, 1 lemon or lime juice, 6 garlic cloves, 2 teaspoons dried oregano, 1 teaspoon dried thyme, ½ teaspoon paprika, 1 teaspoon Dijon mustard, Salt and black pepper
Cut the chicken breasts into large chunks (about 3 to 4 inches). Place them in a bowl and pour in about two-thirds of the marinade. Toss well to coat and let sit for 15 minutes.
4 chicken breasts
Spread the zucchini, red onion, and cherry tomatoes on the prepared baking sheet. Drizzle with the remaining marinade and toss to evenly coat.
1 medium zucchini, 1 red onion, 2 cups cherry tomatoes
Nestle the marinated chicken pieces among the vegetables on the sheet pan. Bake for 35 minutes, or until the chicken is almost cooked through and the vegetables start to soften.
Remove the pan from the oven. Scatter the Kalamata olives and crumbled feta over the top. Return to the oven for an additional 5–10 minutes, or until the chicken is fully cooked and the vegetables are tender.
½ cup pitted Kalamata olives, ¼ cup crumbled feta cheese
Garnish with fresh chopped parsley. Serve warm with pita bread, rice, or a side of tzatziki, if desired.
Fresh parsley

Video

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Notes

Season with kosher salt: Use kosher salt in the marinade and on the vegetables for more even seasoning. It also enhances the flavors better than standard table salt.

Try skinless chicken thighs: Swap in boneless, skinless thighs if you’d like a juicier, richer flavor that holds up well to roasting.

Roast broccoli or brussels sprouts: Place broccoli florets or halved brussels sprouts on the sheet pan with the zucchini and onion. They caramelize beautifully and add an earthy, nutty note.

Include bell pepper for sweetness: Toss in sliced bell pepper with the vegetables to add color and a naturally sweet, roasted flavor that complements the Mediterranean flavors of the dish.

Scatter olives and feta later: Add them toward the end of baking so they keep their texture and salty bite instead of melting into the pan.

Check doneness carefully: Use a meat thermometer and make sure the chicken’s internal temperature reaches 165°F before serving. A digital meat thermometer helps you check quickly without cutting into the meat.

Broil briefly for extra color: Place the pan under the broiler for 2–3 minutes right at the end before adding the garnish if you’d like crisped edges on the chicken and vegetables.

Finish with fresh herbs: Sprinkle parsley over the chicken and vegetables just before serving to brighten the flavors and add a pop of color without wilting or losing their fresh taste.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Greek Sheet Pan Chicken

Ingredients You’ll Need