Greek Sheet Pan Chicken

Craving a meal that’s bursting with Mediterranean flavors and comes together with minimal cleanup? This Greek Sheet Pan Chicken is a simple yet flavor-packed dinner made with juicy chicken, vibrant veggies, and classic Greek seasonings—all roasted on a single pan for easy prep and cleanup.

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Why You’ll Love This Recipe
One-Pan Wonder – Everything cooks on one sheet, saving you time and dishes.
Loaded with Flavor – Garlic, lemon, oregano, and olive oil create a bold, savory marinade.
Healthy & Balanced – Lean protein, fresh vegetables, and heart-healthy fats in every bite.
Customizable – Easy to swap in your favorite veggies or proteins.
Perfect for Meal Prep – Stores well and tastes even better the next day.

Ingredients You’ll Need

For the Chicken Marinade:
1 ½ lbs boneless, skinless chicken thighs or breasts
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp dried oregano
1 tsp paprika
1 tsp salt
½ tsp black pepper
Juice of 1 lemon
Zest of 1 lemon

For the Vegetables:
1 red onion, cut into wedges
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced into half-moons
1 cup cherry tomatoes
1 cup baby potatoes, halved
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste

For Serving & Garnish:
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
Lemon wedges
Warm pita bread or cooked couscous (optional)

Tools You’ll Need
Large mixing bowl
Sheet pan
Tongs or spatula
Cutting board and sharp knife
Zester and juicer

Step-by-Step Instructions

Step 1: Marinate the Chicken
In a large bowl, whisk together olive oil, garlic, oregano, paprika, salt, pepper, lemon juice, and zest.
Add chicken thighs or breasts to the bowl and toss to coat evenly.
Cover and marinate in the fridge for at least 30 minutes, or up to 8 hours for maximum flavor.

Step 2: Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.

Step 3: Prep the Vegetables
In a separate bowl, toss all the chopped vegetables with olive oil, dried oregano, salt, and pepper.
Spread the seasoned vegetables evenly on the prepared sheet pan.

Step 4: Add the Chicken
Remove chicken from the marinade and place on top of the vegetables.
Pour any extra marinade over the pan for added flavor.

Step 5: Roast Everything Together
Roast in the preheated oven for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender and slightly caramelized.
For extra crispiness, broil the pan for the last 2–3 minutes.

Step 6: Garnish and Serve
Remove the pan from the oven and sprinkle with crumbled feta and chopped parsley.
Serve hot with lemon wedges and your choice of warm pita or fluffy couscous.

Tips for the Best Greek Sheet Pan Chicken
Use Thighs for Juiciness – Chicken thighs stay more tender during roasting, but breasts work well too.
Cut Veggies Evenly – Similar-sized pieces ensure everything cooks at the same rate.
Don’t Overcrowd – Spread out the ingredients for proper roasting instead of steaming.
Marinate Ahead – Longer marination enhances the depth of flavor.
Add Olives – Toss in a handful of Kalamata olives before roasting for even more Greek flair.

Serving Suggestions
Serve with warm pita, naan, or flatbread
Pair with Greek-style couscous or lemon rice
Add a side of tzatziki or hummus
Include a crisp cucumber-tomato salad
Enjoy with a cold glass of sparkling water with lemon

How to Store & Reheat

Storing:
Refrigerate leftovers in an airtight container for up to 4 days.

Freezing:
Freeze chicken and veggies separately (optional) for up to 2 months. Thaw in the fridge before reheating.

Reheating:
Oven: Reheat at 350°F for 10–12 minutes or until warmed through.
Microwave: Heat in 1-minute intervals until hot.
Skillet: Warm in a nonstick pan over medium heat for added crispness.

Frequently Asked Questions

1. Can I use bone-in chicken?
   Yes, but increase the cooking time by 10–15 minutes and check for doneness.
2. Can I use different vegetables?
   Absolutely. Try adding mushrooms, eggplant, or green beans for variation.
3. What if I don’t have lemon?
   Use a splash of vinegar (like red wine vinegar) for acidity in the marinade.
4. Is this recipe gluten-free?
   Yes, just make sure any sides or pita you serve with it are gluten-free.
5. Can I make it dairy-free?
   Yes! Just omit the feta or replace it with a dairy-free cheese alternative.

Final Thoughts

Greek Sheet Pan Chicken is the kind of dish that checks all the boxes—quick, healthy, flavorful, and oh-so-satisfying. With just a handful of fresh ingredients and a trusty sheet pan, you can create a Mediterranean-inspired meal that feels both wholesome and gourmet. Whether you’re cooking for your family or meal-prepping for the week, this recipe is sure to become a staple.

Give it a go, and don’t forget to snap a pic and tag your creation online. I’d love to see how your version turns out!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: Greek

Nutritional Information (Per Serving):
Calories: 420 | Protein: 32g | Carbohydrates: 18g | Fat: 25g | Fiber: 4g | Sodium: 510mg

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