Greek Sheet Pan Chicken Dinner (Bright, Herby & Effortless One-Pan Meal)

🎉 Introduction

Greek Sheet Pan Chicken Dinner is everything a perfect weeknight meal should be: simple to prepare, packed with Mediterranean flavor, and easy to clean up. Juicy chicken thighs roast alongside colorful vegetables, briny olives, and fragrant herbs, all brought together with lemon, garlic, and olive oil.

This recipe captures the heart of Greek-inspired cooking—fresh ingredients, bold herbs, and balanced flavors—without requiring complicated steps or multiple pans. Everything cooks together on one sheet pan, allowing the flavors to mingle beautifully while the chicken becomes golden and tender.

This dish is ideal for:

• Busy weeknights
• Family dinners
• Meal prep
• Anyone who loves fresh, herb-forward meals

Finished with crumbled feta and fresh parsley, this meal feels vibrant, comforting, and satisfying all at once.

🧰 Equipment Needed

• Large rimmed sheet pan
• Parchment paper or foil
• Large mixing bowl
• Small bowl
• Whisk or fork
• Knife
• Cutting board
• Measuring cups and spoons

Optional:

• Citrus zester

🛒 Ingredients

• 6 chicken thighs, skin-on and bone-in
• ½ cup olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon Dijon mustard
• 4 garlic cloves, minced
• 1 lemon, sliced and juiced
• 1 pint cherry or grape tomatoes
• ½ large red onion, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced
• ½ cup Kalamata olives, pitted
• ¼ cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped

These ingredients come together to create a dish that’s savory, bright, and perfectly balanced.

👩‍🍳 Directions

Step 1:
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.

Step 2:
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, dried thyme, kosher salt, and black pepper.

Step 3:
Pat the chicken thighs dry with paper towels. Place them in a large mixing bowl and pour half of the marinade over the chicken. Toss until well coated.

Step 4:
In the same bowl, add the cherry tomatoes, red onion, bell pepper, zucchini, and Kalamata olives. Pour the remaining marinade over the vegetables and toss gently to coat.

Step 5:
Arrange the marinated vegetables evenly on the prepared sheet pan. Nestle the chicken thighs among the vegetables, skin-side up.

Step 6:
Place lemon slices on and around the chicken for extra flavor during roasting.

Step 7:
Transfer the sheet pan to the oven and roast for 40–45 minutes, until the chicken skin is golden and crisp and the internal temperature reaches doneness.

Step 8:
If desired, switch the oven to broil for the last 2–3 minutes to further crisp the chicken skin, watching closely.

Step 9:
Remove the pan from the oven and allow it to rest for 5 minutes.

Step 10:
Sprinkle crumbled feta cheese and fresh parsley over the chicken and vegetables just before serving.

🍽️ Servings & Timing

• Servings: 4–6
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: About 1 hour

Perfect for family meals, weeknight dinners, or casual entertaining.

🧊 Storage & Reheating

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 4 days

Reheating:

• Reheat in the oven at 375°F (190°C) for best texture
• Microwave for convenience, though the skin may soften

🥄 Variations

• Boneless option: Use boneless chicken thighs and reduce cooking time
• Extra veggies: Add potatoes, green beans, or mushrooms
• Dairy-free: Omit feta or replace with a dairy-free alternative
• Herb boost: Add fresh oregano or dill before serving
• Low-carb: Skip starchy vegetables and add more zucchini

Each variation keeps the dish fresh, adaptable, and crowd-pleasing.

❓ 10 FAQs

1. Why use bone-in, skin-on chicken thighs?
   They stay juicier and develop crisp skin.
2. Can I use chicken breast?
   Yes, but adjust cooking time to avoid drying out.
3. Do I need to marinate ahead of time?
   No, roasting immediately works perfectly.
4. Can I make this ahead?
   Yes, it reheats very well.
5. Is this dish very salty?
   No, the olives and feta are balanced by lemon.
6. Can I double the recipe?
   Yes, use two sheet pans for even roasting.
7. What makes it Greek-style?
   Herbs, lemon, olives, olive oil, and feta.
8. Is this recipe kid-friendly?
   Yes, the flavors are mild and fresh.
9. Can I add potatoes?
   Yes, cut them small so they roast evenly.
10. What should I serve with it?
    Rice, roasted potatoes, or a simple salad.

🏁 Conclusion

This Greek Sheet Pan Chicken Dinner is a celebration of simple ingredients, bold herbs, and effortless cooking. With juicy chicken, colorful vegetables, and classic Mediterranean flavors, it delivers a complete, satisfying meal with minimal cleanup.

It’s the kind of recipe you’ll return to again and again—reliable, flavorful, and always comforting.

Adam

Greek Sheet Pan Chicken Dinner (Bright, Herby & Effortless One-Pan Meal)

Greek Sheet Pan Chicken Dinner is everything a perfect weeknight meal should be: simple to prepare, packed with Mediterranean flavor, and easy to clean up. Juicy chicken thighs roast alongside colorful vegetables, briny olives, and fragrant herbs, all brought together with lemon, garlic, and olive oil. This recipe captures the heart of Greek-inspired cooking—fresh ingredients, bold herbs, and balanced flavors—without requiring complicated steps or multiple pans. Everything cooks together on one sheet pan, allowing the flavors to mingle beautifully while the chicken becomes golden and tender. This dish is ideal for: Busy weeknights Family dinners Meal prep Anyone who loves fresh, herb-forward meals Finished with crumbled feta and fresh parsley, this meal feels vibrant, comforting, and satisfying all at once.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 6 chicken thighs skin-on and bone-in
• ½ cup olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon Dijon mustard
• 4 garlic cloves minced
• 1 lemon sliced and juiced
• 1 pint cherry or grape tomatoes
• ½ large red onion sliced
• 1 yellow bell pepper sliced
• 1 medium zucchini sliced
• ½ cup Kalamata olives pitted
• ¼ cup feta cheese crumbled
• 2 tablespoons fresh parsley chopped
• These ingredients come together to create a dish that’s savory bright, and perfectly balanced.

Equipment

• Large rimmed sheet pan
• Parchment paper (or foil)
• Large mixing bowl
• Small bowl
• Whisk or fork
• Knife
• Cutting board
• Measuring cups and spoons
• Optional:
• Citrus zester

Method

 

Step 1:

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.

Step 2:

1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, dried thyme, kosher salt, and black pepper.

Step 3:

1. Pat the chicken thighs dry with paper towels. Place them in a large mixing bowl and pour half of the marinade over the chicken. Toss until well coated.

Step 4:

1. In the same bowl, add the cherry tomatoes, red onion, bell pepper, zucchini, and Kalamata olives. Pour the remaining marinade over the vegetables and toss gently to coat.

Step 5:

1. Arrange the marinated vegetables evenly on the prepared sheet pan. Nestle the chicken thighs among the vegetables, skin-side up.

Step 6:

1. Place lemon slices on and around the chicken for extra flavor during roasting.

Step 7:

1. Transfer the sheet pan to the oven and roast for 40–45 minutes, until the chicken skin is golden and crisp and the internal temperature reaches doneness.

Step 8:

1. If desired, switch the oven to broil for the last 2–3 minutes to further crisp the chicken skin, watching closely.

Step 9:

1. Remove the pan from the oven and allow it to rest for 5 minutes.

Step 10:

1. Sprinkle crumbled feta cheese and fresh parsley over the chicken and vegetables just before serving.

Notes

🧊 Storage & Reheating

Storage:

Store leftovers in an airtight container in the refrigerator for up to 4 days

Reheating:

Reheat in the oven at 375°F (190°C) for best texture

Microwave for convenience, though the skin may soften

🥄 Variations

Boneless option: Use boneless chicken thighs and reduce cooking time

Extra veggies: Add potatoes, green beans, or mushrooms

Dairy-free: Omit feta or replace with a dairy-free alternative

Herb boost: Add fresh oregano or dill before serving

Low-carb: Skip starchy vegetables and add more zucchini

Each variation keeps the dish fresh, adaptable, and crowd-pleasing.

❓ 10 FAQs

Why use bone-in, skin-on chicken thighs?
They stay juicier and develop crisp skin.

Can I use chicken breast?
Yes, but adjust cooking time to avoid drying out.

Do I need to marinate ahead of time?
No, roasting immediately works perfectly.

Can I make this ahead?
Yes, it reheats very well.

Is this dish very salty?
No, the olives and feta are balanced by lemon.

Can I double the recipe?
Yes, use two sheet pans for even roasting.

What makes it Greek-style?
Herbs, lemon, olives, olive oil, and feta.

Is this recipe kid-friendly?
Yes, the flavors are mild and fresh.

Can I add potatoes?
Yes, cut them small so they roast evenly.

What should I serve with it?
Rice, roasted potatoes, or a simple salad.

🏁 Conclusion

This Greek Sheet Pan Chicken Dinner is a celebration of simple ingredients, bold herbs, and effortless cooking. With juicy chicken, colorful vegetables, and classic Mediterranean flavors, it delivers a complete, satisfying meal with minimal cleanup.

It’s the kind of recipe you’ll return to again and again—reliable, flavorful, and always comforting.