This Greek sheet pan chicken recipe is a quick and easy dinner but so vibrant and flavorful. Chicken thighs, veggies, and big hunks of tangy feta stew in lemony, garlicky ladolemono dressing until everything is tender and golden brown.
I was once called the “sheet-pan queen” while testing recipes for my first cookbook. I wear this title as a badge of honor! I’ll admit a sheet-pan dinner’s main selling point is its convenience: One pan, 45 minutes, and a complete meal is on your table. This Greek sheet pan chicken is convenient, sure, but that’s the least exciting thing about this flavor bomb of a recipe.
Like my sheet-pan chicken sausage or our whole roast spatchcock chicken, the pan does all the work for you. There’s no need to render or sauté; The pan gets nice and hot in the oven, happily caramelizing and charring the meat and vegetables and softening the feta while you relax or make a pitcher of Iced Hibiscus Tea, to serve once everything’s hot and ready.
That’s the beauty of a sheet-pan recipe, generally speaking. What’s special about this Greek sheet-pan chicken in particular is the sauce. Ladolemono is a total jack-of-all-trades: you can use it as a marinade for meat, to roast a whole fish, veggies, as a dressing for salad or rice bowls–the list goes on.
Here, the oregano, garlic, and lemon dressing coats the chicken and veggies while they roast. The chicken’s drippings combine with the sauce to start a whole flavor party in your oven — you’ll want a big spoon for drizzling and some crusty bread or couscous for soaking.
This sheet pan chicken is an easy weeknight dinner that’s loud and full of personality. One that’s fit for a queen, or a dinner party, or a Saturday date night — you get the idea!
Table of Contents
Sheet Pan Chicken Ingredients
This sheet pan chicken recipe is an all-seasons situation. I used zucchini and bell peppers for summertime, but feel free to swap in the seasonal ingredients you have on hand.
- Fresh veggies: Red onion, zucchini, bell pepper (I use orange, but red, green, or purple also work), and tomato roast alongside the chicken for a nutritious complete meal.
- Seasoning: Kosher salt and black pepper enhance the flavor of the chicken, vegetables, and dressing.
- Chicken: Boneless, skinless chicken thighs tenderize as they cook, guaranteeing they’ll stay super juicy with minimal effort.
- Olives: Add a briney element that complements the rich chicken and tangy feta. I use a combination of Kalamata and Castelvetrano olives for flavor and color variety. You can use one or the other, trade for the olives you like best, or leave the olives off if you’re not a fan.
- Feta: Use a high-quality Greek feta packed whole in brine for the best flavor. You’re going for big hunks, so don’t buy pre-crumbled feta.
- Parsley: Added as a garnish to bring fresh flavor. Use Italian parsley, the flat-leaf variety, as it’s sweeter than curly parsley.
- Ladolemono sauce: Brings the flavor to this sheet pan chicken. You’ll need lemon juice, dried oregano, garlic, salt, pepper, and extra virgin olive oil (I used Koroneiki Organic Greek EVOO).
How to Make Greek Sheet-Pan Chicken
This sheet-pan chicken recipe is as easy as it gets: just throw everything on a pan, toss with dressing, and bake until everything is golden brown. Here’s how you make it:
- Get ready: Position a rack in the center of your oven and heat it to 425°F.
- Make the ladolemono dressing. In a medium mixing bowl, add ¼ cup of fresh lemon juice, 1-2 teaspoons of dried oregano, 1 minced garlic clove, and ¾ teaspoon each of salt and pepper. Whisk vigorously to combine. While whisking, drizzle in ¾ cup of extra virgin olive oil. Keep whisking until the oil is emulsified, then set aside.
- Get the veggies ready. Slice a large red onion and bell pepper into ½-inch pieces. Slice a medium zucchini into ½-inch half moons. Slice a large tomato into 8 wedges.
- Dress the veggies. Spread the veggies on a large sheet-tray and season well with salt and pepper. Pour about ¼ cup of the sauce all over the veggies and toss to coat. Spread so all the vegetables are touching the surface of the pan (contact with the hot pan will ensure they get nice and charred).
- Add the remaining ingredients. Season 6-8 chicken thighs on both sides with salt and pepper. Nestle the chicken into the pan, along with ¼ cup each of Kalamata and Castelvetrano olives. Break 4 ounces of feta cheese into large chunks and nestle in amongst the vegetables.
- Add the remaining dressing. Drizzle with the remaining ladolemono sauce, making sure the chicken is covered with the sauce.
- Bake. Bake on the center rack until the chicken is cooked through with an internal temperature of 165°F, about 35 minutes. For more color, transfer the chicken to the top rack about 6 inches away from the broiler. Broil for a couple of minutes, watching closely to make sure the chicken and vegetables gain some color but do not burn.
- Finish and serve. Remove from the oven and spoon the pan juice all over the chicken. Garnish with ¼ cup of chopped parsley and serve.
Swaps, Subs, and Tips
This versatile recipe is fail-proof and easy to tweak to your preferences. Here are my tips for how to make it your own:
- If you prefer chicken breast, slice the meat into bite-sized pieces and cook at 400°F for about 20 minutes.
- If you’re making this in the wintertime, try swapping the vegetables for bite-sized pieces of cauliflower, broccoli, parsnips, potatoes, carrots, or brussels sprouts.
- Add some cheffy flair with a garnish of Olive Oil Fried Lemon Rings.
What to Serve with Greek Sheet Pan Chicken
This gluten-free recipe is hearty and nutritious enough on its own — you really can stop there and you’ll still have a full meal.
If you are a bread person, though, a spoonful of sauce from the sheet pan drizzled over Greek lemon rice, freshly baked focaccia, or toasted orzo is a heavenly combination.
To add a fresh side salad, go with something crunchy to balance the tender vegetables and chicken. Traditional Greek salad not only fits the bill, and you can even double the Greek salad dressing for a two-for-one situation.
More One-Pan Wonders
Meat and Poultry
Sheet Pan Paprika Chicken and Vegetables
Mediterranean Diet Recipes
Sheet-Pan Rosemary Chicken Recipe with Vegetables
Browse all Mediterranean recipes.
Visit Our Shop.
Bundle and Save
Sample your way through our best selling Extra Virgin Olive Oil, sourced directly from Greece.
Greek Sheet-Pan Chicken
Ingredients
For the Ladolemono (Greek salad dressing)
- ¼ cup fresh lemon juice Juice of 2 large lemons
- 1 to 2 teaspoons dried oregano
- 1 large garlic clove minced
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- ¾ cup extra virgin olive oil
For the Chicken and Veggies
- 1 large red onion, halved and sliced into ½ -inch pieces
- 1 medium zucchini, halved and sliced into ½-inch pieces (half moons)
- 1 large orange bell pepper, cored and sliced into ½-inch thick slices
- 1 large tomato, cut into 8 wedges
- Kosher salt
- ground black pepper
- 6 to 8 boneless skinless chicken thighs
- ¼ cup pitted Kalamata olives
- ¼ cup pitted Castelvetrano olives
- 4 ounces feta cheese, cut into chunks
- ¼ cup chopped Italian parsley, for garnish
Instructions
- Get ready: Position a rack in the middle of your oven and heat it to 425°F.
- Make the ladolemono Greek salad dressing. In a medium mixing bowl, add the lemon juice, oregano, garlic, salt, and pepper and whisk vigorously to combine. While whisking, drizzle in the olive oil and continue whisking until emulsified.
- Coat the veggies. On a large sheet pan, spread the onions, zucchini, bell pepper, and tomatoes. Season well with salt and pepper, then pour about ¼ cup of the sauce all over the veggies. Toss to coat, then spread the vegetables out so they are all touching the surface of the pan.
- Add the remaining ingredients. Season the chicken on both sides with salt and pepper. Nestle the chicken, olives, and chunks of feta in between the vegetables and drizzle with the remaining ladolemono sauce, making sure the chicken especially is covered with the sauce.
- Bake. Bake on the center rack of your heated oven until the chicken is cooked through, about 35 minutes. For more color, transfer the chicken to the top rack about 6 inches away from the broiler. Broil for a couple of minutes, watching closely to make sure the chicken and vegetables gain some color but do not burn.
- Finish and serve. Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.
Video
Notes
- Feel free to swap the vegetables for what is seasonal or what you have on hand.
- You know that the chicken thighs are done when the center has no signs of pink, raw meat. You can also use a meat thermometer to confirm the internal temperature reads to 165°F.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
This recipe was so deliscious! Made according to recipe with exception of using halved grape tomatoes. My family loved it. My husband said it was "an explosion of flavors". I will definitley be making this again, and it is soooo easy. Perfect for a weeknight meal but tastes like a more elegant meal. Another recipe from my favorite cooking website that is a home run! Thank you Suzy!
Hooray! Thanks for taking the time to leave such a sweet review!
Made a version of this tonight with the ingredients I had and it was very tasty. Explosion of flavors throughout. Will make again.
Hi Suzy! This recipe looked so good I had to try it right away forgetting I won’t be home the next couple of days. Can leftovers go in the freezer? Thank you. Susan
Sure, Susan! That will be fine.
Made this with thin chicken breasts, yellow squash, yellow onion, red pepper, and added some mushrooms. It was absolutely delicious! Will definitely make this again! Fresh garden tomatoes took it over the top!
Fantastic taste, and easy to make.
Just what we love to hear! Thanks so much!
Made this a couple weeks ago and it is absolutely delicious! Each bite is packed with flavor. I used a green pepper and kalamata olives because it was all I had on hand. Tonight I added fresh picked green beans from our garden and will mix up the veggies depending on what I have on hand. Also think this would be good with shrimp.
Ooo! Yes, it would!!
I made this the other night for dinner.
It was fantastic the lemon and garlic came through great. I did not have a red onion useda white onion instead still was fine. Next time I will try cluster mushrooms in instead of chicken.
That's a great idea, David!
This recipe was amazing. These are the best veggies I have ever had! I can't wait to try it again for company.
Thanks, Brian!
Is the nutritional information provided for the entire receipe or per serving? Also, I see there are 3.3 grams of suger shown on the nutritional label, where is this coming from as I don't see suger as part of the receipe?
Hi, Mark. The nutritional information here is per serving. While there is no added sugar in this recipe, remember that "sugar" can come from other natural sources, such as the lemon juice and veggies. Please note, like many recipe websites, we use a software program based on the ingredient list to help us with nutritional information, and it is a best estimate as we are not dietitians.
WOW, THE BEST!!! Will definitely make this again and again! My husband LOVED it! I haven't made a winner like this in a long time! SOOOO GOOD.
Delicious. I added some brussel sprouts and asparagus because I had some in my fridge. The sauce makes it. Be sure to serve crunchy bread for dipping.
This dish is incredible! Love all the flavors and the colors. I would serve this for company.
This one is great for a crowd! Thanks, Jill!
I made this last nite. WOW was it delicious!! Next time I make it though, I am going to add Yellow Squash with the Zucchini, and some sliced baby Bella Mushrooms.
We had this with the Tomato, cucumber, red onion greek salad that I made the night before. In that we added Kalmata olives and Feta cheese crumbles to it. MMMMMMMM!!
Great Recipe. I deleted the feta (we observe a kosher diet) and I added lemon zest and a bit of salt. Fabulous flavor!
Omg this was so good! I doubled the sauce (I like a little chicken with my sauce) and traded colored baby carrots and asparagus for the bell. After my son came home and was eating his portion, my husband kept stealing the cheese and veggies off his plate!
"a little chicken with my sauce"... lol! I feel you, Leslie!
Very tasty