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 1/4 cup of fresh lemon juice, 1-2 teaspoons of dried oregano, 1 minced garlic clove, and 3/4 teaspoon each of salt and pepper. Whisk vigorously to combine. While whisking, drizzle in 3/4 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 1/2-inch pieces. Slice a medium zucchini into 1/2-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 1/4 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 1/4 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 1/4 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.
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Greek Sheet-Pan Chicken
Ingredients
For the Ladolemono (Greek salad dressing)
- 1/4 cup fresh lemon juice Juice of 2 large lemons
- 1 to 2 teaspoons dried oregano
- 1 large garlic clove minced
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 3/4 cup extra virgin olive oil
For the Chicken and Veggies
- 1 large red onion, halved and sliced into 1/2 -inch pieces
- 1 medium zucchini, halved and sliced into 1/2-inch pieces (half moons)
- 1 large orange bell pepper, cored and sliced into 1/2-inch thick slices
- 1 large tomato, cut into 8 wedges
- Kosher salt
- ground black pepper
- 6 to 8 boneless skinless chicken thighs
- 1/4 cup pitted Kalamata olives
- 1/4 cup pitted Castelvetrano olives
- 4 ounces feta cheese, cut into chunks
- 1/4 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 1/4 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.
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Best thing I have had in a long time. Excellent..
This recipe is seriously delicious! Thank you!
Do you know the calorie count of this?
Hi, Rita! 466 calories per serving. Our recipes can be divided by the number of servings listed to get the “serving size” that goes with the nutritional facts (for this recipe, there are 6 total servings). The nutrition info here is our best effort and we use a program that calculates that for us based on the ingredient list. Unfortunately, the exact serving size measurement (by cups, Tablespoons, etc.) is another layer that’s harder for us to precisely calculate at the moment. We do hope to improve this in the future, though!
I usually follow a recipe to the letter but my husband has renal problems and has to watch his sodium intake. I made this tonight with out salt and no olives. Unfortunately didn’t have the zucchini so had to use broccoli and cauliflower. It was so good and next time I will use the zucchini.
Can I use mozzarella instead of feta?
Absolutely, enjoy!
It saved so many nights when I came home late from work and I had no idea how to make dinner. And it’s sooo good!
I made this by the directions except I didn’t have thighs so I used boneless breast. It’s wonderful! I will make this a lot more. I want to use the thighs next time. Thank you for a great recipe!
You are very welcome, Maggie! Thanks for the great review!
Hello, I want to make this tonight was it looks delicious and has such great views. But I have bone in thigh, legs, and wings, how would you go about cooking this? I feel if I go by the recipe the vegetables will be way overcooked before the bone and chicken is done.
Hi, Joie. It should be fine, but if that is a worry for you, you could always give the chicken a bit of a head start in the oven before adding the veggies.
This was probably the best meal I’ve ever prepared. There wasn’t one bite left. My wife has stage four cancer and this was the most she has eaten in months even asked for seconds. Her nurse could not believe it. By the way the nurse asked for the recipe.
I am going to try it today using jumbo shrimp in place of the chicken. Will add the towards the end as to not over cook them.
Oh, Terry! That’s wonderful! I’m so you were able to find a good meal from our site that hit the spot for wife. What great care she’s getting! If you do decide to try this with shrimp, please stop back and let us know how it tasted. We’d love to hear!
Help, I only have bone in thighs- how can I cook this? I’ve made it twice with boneless, and it’s our favorite, but-help!
Hi, Isa. You can cook this in exactly the same way, it just may take a bit more time with the bone-in thighs. It’s always best to use a meat thermometer to check for doneness. Chicken is fully cooked when the internal temp reaches 165 degrees F.
I LOVE THIS RECIPE!! Discovered you a month ago and have made this weekly for the family! Also got your cook books and have tried so many recipes definitely recommend all of your recipes at this point haha!
Oh, wonderful, Mel! Welcome to The Mediterranean Dish community!! We’re so glad you found us!
I have made this dish many times. It is absolutely delicious! I use whatever veggies I have on hand. Discovering block feta was a game changer. Just made it again tonight with grape tomatoes, cauliflower, and sweet potatoes. So darn delicious!!
Thanks so much, Patty!
Easy and delicious, the entire family loves it.
Oh my goodness! Another big hit! So much deciliousness. I made the recipe as stated, baking time was spot on. Both the vegetables and chicken were perfectly baked, and the aroma from the ladolemodo dressing filled the kitchen while baking. Kept it simple by serving with some warm crusty bread to soak up all that wonderful dressing.
Thank you for another big winner!
Sounds perfect! Thanks, Linda!
This is amazing and SO easy. I added 2 tsp Greek Seasoning from Penzeys. I didn’t use feta.
This dish is amazing. Everyone loved it, even the picky eaters. Thank you!!!!
Yesss! We love to hear that! Thanks, Margaret!
hi – is it possible to do this at 400 degrees so I can make this and the sheet pan shrimp at the same time? how does this affect timing?
Hi, Jay. Sure! That will work. It may just have to stay in the oven a tad longer. I would just use a meat thermometer to check for doneness if you want to be extra safe. Chicken is fully cooked when it reaches an internal temperature of 165 degrees F.