Description
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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Ingredients
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)
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Greek