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.
Ingredients and flavors turned out okay but the idea to cook chicken and all those high water content veggies for the same time was just a disaster. They all were way over-done. Had to throw the veggies out after making this dish. Disappointed.
This was sooo good! The whole family loved it. Thank you for sharing!
Awesome to hear! Thanks, Julie!
Absolutely delicious!
My husband could not stop raving over this!
It’s my go to for guests!
Great flavor combination!
So happy to hear that, Lynn! Thank you!
This is our new favorite meal. It's easy to put together and the taste is over the moon great. It's also flexible....we add more veggies to the pan that the recipe calls for..... just makes it that much better.
Delicious! And my picky husband even said he’d be fine eating the leftovers tomorrow! One question…can this be frozen? Thanks.
Sure! If stored in an airtight container, leftovers can be stored in the freezer for 2-3 months.
When I pulled it out of the oven I doubted it… there was a lot of sauce left over, I was afraid the vegetables would be mushy. But no… they were perfect. The baked feta is amazing. Will definitely make again.
That's great, Chloe! So glad it was a hit!
I made this dish tonight...It was the BOMB! I couldn't stop eating it...and I only changed the veggies...zucchini, onions, broccoli, cauliflower, and tomatoes...It was so good!
I have made this twice and the family has loved it each time. The dressing is so simple yet gives everything a wonderful flavor. The vegetables especially turn out wonderful!
Excellent way to prepare chicken! We love this recipe. Thank you!
Thanks, Barbara!
Made this last night with bone-in thighs. Totally delish. Used leftover pan drippings to marinate chicken breasts tonight, and roasted some carrots, white onion, and two kinds of squash with just some olive oil, salt and pepper. Put lemonolo (?) sauce on top of everything tonight....so amazing. Want to eat a variation every night. THANK YOU! Added hot red pepper flakes for some heat.
Oh my lanta!!! This sheet pan chicken recipe was the bomb (as my son said)! We made the recipe as written with the suggested veggies. It was incredibly easy and delicious! We're a family of 3 and even though we used the 8 chicken thighs, we tore it up!!! LOL Served with the crusty bread recommendation and it was the perfect side to sop up all the lemony sauce goodness! Going in the rotation for sure! Thank you, Suzy! We love getting your meal plans weekly and this one was a hit! 🎉
Yay! Thank you so much, Amy!
Would I need to change anything if I wanted to add some eggplant to this recipe?
I don't think so, Ken. This recipe is very forgiving when it comes to what veggies to use :).
Hello from Ireland!
I’d like to make this dish but chicken thighs are sold on the bone. Can we make this dish with the bone (and skin) on?
Hi Vanessa! I'm Devin an editor here at TMD. You can make this recipe on the bone (and it will be delicious!) it may just take 5-10 minutes longer. Just check the temperature near the bone to ensure it's at least 165F (75C). Hope you love it!
The same goes for all of our chicken recipes, by the way! Just give them some extra time in the oven. Here are some of our most loved on-the-bone recipes to check out as well: Juiciest Baked Chicken Thighs, Wine-Braised Chicken Thighs with Shallots and Mushrooms, and Chicken Marbella.
Excellent recipe! Quick and easy to make. Husband even asked if I’d make this again sometime which is rare for him to say. Thank you for sharing your recipes!
Hi Tiffany, Devin here from the editorial team. We love this comment- husband-approved! So happy you two had a nice meal and you found a recipe to add to your go-tos. That's why we do this! Here are some more easy recipes with that same bright, garlicky flavor that usually earns a thumbs up from the husband: Easy Shrimp Scampi, Sheet Pan Gnocchi with Roasted Vegetables, Sheet Pan Baked Meatballs with Vegetables. Happy cooking!
I made this last night and it was delicious. I will make it again!
Hi, Debbie! Glad you found a new favorite. If sheet pan recipes are your thing we have quite a few (I know they are great for busy weeknight dinners!). You might like this Vegetarian Sheet Pan Gnocchi Recipe or a personal favorite. Sheet Pan Smoked Paprika Chicken with Carrots and Chickpeas. Thanks for stopping by to say hello! Happy Cooking!
Help - what did I do wrong? Mid way through baking this recipe, I opened the oven to rotate my pan and smoke just poured out of it. There was so much smoke it set off our smoke alarms. I have read that you should not cook with olive oil over 400 degrees - is that what went wrong.
Hi, Gretchen! Sorry to hear about the smoke, but it wasn't the olive oil. It's perfectly fine to cook with olive oil at high heat and we have an article all about cooking with olive oil if you want to read a little more about it. My guess is something spilled at some point in your oven and it was just burning off due to the high heat. I know I can cook below 400°F in my oven and it won't smoke but if it's dirty -- fat from a roasted chicken or fruit juices from a pie that may have spilled from a previous cooking project the oven will smoke. My guess is it just needs a good scrubbing just to remove whatever spilled and the next time you cook at high heat it will be just fine.