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.
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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.
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Hi Suzy, Can you use bone in skin on chicken thighs? I am making this for dinner tonight. I love your book also.
Absolutely! You may just need to adjust the cooking time a bit. Enjoy!
This is one of my favorite of all of your recipes (of which I have many favorites). My husband won't eat thighs so I use chicken breast filets, but I will try the cut up chicken breasts next time. I add a bunch of other veggies too. This is SO easy, and SO delicious! Thank you. I love your cookbook too!
Hi Suzy: My oven isn't working properly. Can this recipe be cooked stove top.
Thank You!
We are traveling and sheet pan dinners are an easy option. We made this last night for friends and it was a huge hit. Thank you for a great recipe!
Wonderful! Thanks, Jeanette!
Until now, all of the sheet pan chicken and veggie recipes I used have been whole chicken thighs. I was hesitant to use boneless, but I wanted to try something new. It was a success! I did change some things as I usually do with recipes, but I really enjoyed the meal. To add some starch, I cubed potatoes and pre-cooked them 15 minutes before the rest of the recipe. I chose red pepper and grape tomatoes, didn’t use olives. I cut back on the dressing because I felt it was more oil than needed. I will be making it again!
WOW! Suzy this was so good. I only had 2 chicken breasts, but cut them into good sized pieces so they didn't overcook. Also added 2 baking potatoes, unpeeled and chopped into chunks. OMG this was amazing. Light and bright and very filling. Thank you so much for a great recipe. Will definitely add this to our favorites.
Awesome! So glad you enjoyed it, Carol!
Just posted a note and I meant to say "avoid buying tomatoes..." not "voice". Sorry!
This looks great and I'm going to make it this week for sure. I try to voice buying fresh tomatoes in the winter and I'm wondering if you think sun dried tomatoes would work.
Thank you!
Hi, Stacy. We haven't tried this recipe with sun-dried tomatoes before, but I think it would work. Drained canned tomatoes might also be an option. If you give either a try, pleas stop back and share your thoughts!
I have made this twice now and it is one of the best meals I have ever eaten! I use a Greek feta that I find at Trader Joe's.
My doctor has been telling me to eat more mediterranean for heart health and thats how I found you. This was the first recipe I tried and the whole family loved it. I ordered your book and will be trying more!
I'm curious what brand of feta that you use?
Hi Kathleen, Devin here from the Mediterranean Dish team. I'm so happy to hear you're loving the recipes and the book is on the way! Welcome to our little TMD community. For feta- we love a good quality block feta preserved in brine. Pre-crumbled feta tends to be lower quality, so we typically avoid it if there are other options. Suzy often picks up her feta from a local Mediterranean store, but we have used Athenos, Vigo and even the Kirkland brand and they are decent. Please keep in touch & let us know if you find any favorites!
I’ve lost count on how many times I’ve made this dish and passed on the recipe. I love it and everyone I serve it to loves. It’s my go to it’s easy,
I normally have all the ingredients and it takes under an hour. 5*
I made this but left out the tomatoes and bell pepper because I didn’t have any on hand. Added chopped carrot and extra zucchini instead. I also reduced the oil in the dressing to 1/2 cup, but may even try 1/3 cup next time since it was a little oily. My picky 7-year old demolished it and told me he is going to very upset if I don’t ever make it again. This is now in my recipe box to keep in our regular rotation!
Fantastic recipe (even though I misread how much sauce to make)! This is by far my favorite place to look for recipes.
First time I have ever commented. I made this last night and it is utterly fantastic! I used just black olives because for some reason I did not get a Kalamata olives. I am also not a fan of Feta Cheese. So I did not add any cheese. Feta just seems too strong for me. It tends to overpower the other flavors. But maybe it is because of the brand I have used. Does anyone have any suggestions for a mild Feta? I also added yellow new potatoes. It turned out so good I will definitely be making it again and again. Since I live alone I cut the recipe in half. Even without the cheese and the correct olives it was still fantastic.
Hi, Jeannie! So glad you enjoyed this recipe! Around here, we love a good block of sheep's milk feta that is sold in brine in a tub. Some of Suzy's favorite brands are Rodopa Bulgarian White Cheese and Zergut Bulgarian Feta. Those are usually found in middle eastern or international grocery stores. Viga Feta Cheese is a good one that is more readily available in big name grocery stores.
I can't stand feta cheese so I sub it with gorgonzola, white cheddar, mild Mexican cheese, or..
Already made this recipe 3 times in a month. So tasty, my husband and I love it!
Yay! That's awesome! Thanks, Erica!
P.S. I used an 18 x 13 sheet pan. I would not recommend a cookie sheet for this recipe.
I’m so glad you notated this! It was much too full for a cookie sheet! I made as written, but I’m making it again using parsnips and Brussels sprouts. I’m restocking my freezer with grab-and-go meals. So far, I’ve made a soup, Stifado and this. So, so good! 😋
As a rule, I'm not a fan of "sheet pan" meals. Everything seems to taste the same. I was tired and wanted something quick to make with ingredients I already had. I was worried the salad dressing would make everything "soupy" but following the instructions and pouring the majority of the dressing around the chicken and broiling for the last few minutes was perfect. The meal was delicious. The addition of the olives and feta added great flavor and texture. I followed the instructions exactly except I did not have Italian parsley but garnished the chicken with fresh chopped thyme and rosemary. I would definitely make this again and am now looking at forward to making the Smoked Sheet Pan Paprika Chicken with Carrots and Chickpeas.