Greek Chicken Sheet Pan Recipe

When it comes to quick, healthy, and incredibly flavorful weeknight meals, nothing beats a sheet pan dinner. And this Greek Chicken Sheet Pan Recipe hits all the right notes—juicy, herb-marinated chicken, roasted vegetables, tangy feta, and zesty lemon. All cooked together on one tray for minimal cleanup and maximum taste.

Introduction

Greek cuisine is beloved for its fresh herbs, bright citrus, and bold spices—all of which shine in this sheet pan chicken dish. The chicken is marinated in olive oil, lemon juice, garlic, and oregano, then roasted alongside colorful veggies like bell peppers, red onion, and cherry tomatoes. The final touch? A sprinkle of feta cheese and fresh parsley.

Why You’ll Love This Recipe

• One-Pan Meal: Less mess, fewer dishes.

• Mediterranean Flavor: Classic Greek herbs and lemony zing.

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• Healthy & Nutritious: Packed with lean protein and vegetables.

• Customizable: Swap out veggies or proteins based on your taste.

• Meal-Prep Friendly: Stores well for lunches throughout the week.

• Tools You’ll Need

   

• Large sheet pan (or two medium pans)

• Large mixing bowl

• Tongs or mixing spoon

• Cutting board and sharp knife

• Zester or grater (for lemon zest)

• Parchment paper or aluminum foil (for easier cleanup)

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, combine olive oil, lemon juice, zest, garlic, vinegar, oregano, paprika, salt, and pepper. Add the chicken and coat thoroughly. Cover and let it marinate for at least 30 minutes or up to 8 hours in the fridge.

Step 2: Preheat and Prep

Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper or foil for easy cleanup.

Step 3: Prepare the Vegetables

In a separate bowl, toss the red onion, bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper.

Step 4: Assemble the Sheet Pan

Spread the marinated chicken pieces and vegetables evenly on the pan. Try not to crowd the ingredients so they roast instead of steam.

Step 5: Roast

Place the sheet pan in the oven and roast for 25–30 minutes, or until the chicken is cooked through (internal temp should be 165°F / 74°C) and the vegetables are tender and slightly caramelized.

Step 6: Add Toppings

Remove from the oven and immediately sprinkle crumbled feta cheese and chopped parsley over the hot tray. Add Kalamata olives or extra lemon wedges, if desired.

Step 7: Serve

Serve hot with your favorite side (suggestions below), or portion into containers for meal prep.

Tips for Success

• Use a hot oven: Roasting at 425°F ensures nice browning and flavor.

• Cut veggies evenly so they roast at the same rate.

• Don’t skip the lemon zest—it adds bright citrusy notes.

• Marinate longer if you have time. Even an hour makes a difference!

• Avoid overcrowding: Use two sheet pans if necessary for better roasting.

Variations & Substitutions

Protein Swaps:

• Chicken breast: Use instead of thighs, but watch cooking time to avoid dryness.

• Shrimp: Marinate briefly and roast for just 8–10 minutes.

• Tofu or chickpeas: Great vegetarian options.

Veggie Swaps:

• Cauliflower florets

• Mushrooms

• Green beans

• Artichoke hearts (canned or jarred)

Extra Flavor Boosters:

• Add a few spoonfuls of hummus or tzatziki on the side.

• Stir in cooked orzo or couscous after roasting for a full meal.

Make-Ahead & Meal Prep Tips

• Marinate Ahead: Marinate the chicken the night before.

• Chop Vegetables: Store in airtight containers in the fridge up to 2 days ahead.

• Roast and Store: Once cooked and cooled, store in individual meal-prep containers with rice or grains for up to 4 days.

• Freezer-Friendly: Marinated raw chicken can be frozen and defrosted when needed.

What to Serve With Greek Sheet Pan Chicken

This dish is flavorful enough to serve on its own, but here are some great pairing ideas:

Grains:

• Lemon rice or rice pilaf

• Couscous or quinoa

• Orzo with herbs

Breads:

• Warm pita or naan

• Garlic flatbread

• Crusty artisan bread

Dips & Sauces:

• Tzatziki

• Hummus

• Baba ganoush

Salads:

• Greek salad

• Cucumber and dill salad

• Simple arugula with lemon vinaigrette

Storage & Reheating

Storage:

• Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating:

• Oven: 350°F for 10–15 minutes until heated through.

• Microwave: Heat in 30-second intervals.

• Skillet: Sauté over medium heat for 5–7 minutes.

Freezing:

• Freeze cooked chicken and vegetables in freezer-safe bags for up to 2 months.

• Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make this dairy-free?

Absolutely! Just omit the feta cheese or use a plant-based alternative.

Can I use frozen vegetables?

Yes, but they may release extra moisture. Roast separately or defrost and pat dry before adding.

How do I make it spicier?

Add crushed red pepper flakes, or stir in a spoonful of harissa or chili paste.

Can I grill this instead of baking?

Definitely. Grill marinated chicken and veggies on skewers or in a grill basket for a smoky flavor.

Final Thoughts

This Greek Chicken Sheet Pan Recipe is everything a great meal should be: vibrant, easy, nutritious, and absolutely delicious. The punchy marinade, colorful veggies, and creamy feta combine for a Mediterranean masterpiece you’ll return to again and again.