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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