Greek Sheet Pan Chicken

Looking for an easy, delicious dinner idea? This Greek Sheet Pan Chicken is packed with Mediterranean flavor, juicy marinated chicken, and roasted veggies—all cooked on one pan. It’s everything you want in a weeknight dinner: quick, healthy, and always a hit. I even featured it as one of my go-to recipes in the Winnipeg Sun, where I write the weekly food column! The simple lemon-garlic marinade adds bold, fresh taste, and the leftovers (if there are any!) are just as good the next day. Whether you’re just starting out in the kitchen or you’ve got dinner down to a science, this one-pan meal is one you’ll come back to again and again.

Recipe Ingredients

Here’s what you’ll need to bring this Greek sheet pan chicken to life. These simple ingredients come together with big flavor and minimal fuss.

For the Marinade:

• Extra-Virgin Olive Oil – Adds richness and helps everything roast beautifully.
• Freshly Squeezed Lemon Juice – Adds bright, zesty acidity that tenderizes the chicken and balances the richness of the oil and feta.
• Garlic – I use six cloves because, let’s be honest—you can never have too much garlic.
• Dried Oregano & Thyme – Classic Greek herbs that deliver that signature Mediterranean taste. These dry herbs hold up well in high-heat roasting.
• Paprika – Adds a warm, subtle kick that balances the citrus and herbs.
• Dijon Mustard (smooth) – A little goes a long way and adds a delicious creaminess to the marinade.
• Salt & Black Pepper – These are essential for bringing out the natural flavors of every single ingredient. Don’t skip them.

For the Sheet Pan:

• Chicken Breasts – I pound them to an even ¼ to ½ inch thickness so they cook fast and stay juicy.
• Zucchini – It roasts beautifully. Just note it does release a bit of water, which I personally love for spooning over rice or potatoes.
• Red Onion – Adds sweetness and caramelizes as it cooks.
• Cherry Tomatoes – These little guys burst in the oven, adding juiciness and a touch of natural sweetness.
• Kalamata Olives – Salty, briny, and totally optional—but I highly recommend them.
• Feta Cheese – Crumble this on at the end so it melts just slightly over everything. It adds a creamy, tangy finish that ties the whole dish together.

How To Make Greek Sheet Pan Chicken

Step One: Preheat and Prepare the Marinade – Preheat your oven to 425°F. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, Dijon mustard, salt, and pepper. This marinade is the flavor base of this easy Greek chicken recipe.

Step Two: Pound the Chicken Breasts – Pat the chicken breasts dry. On a large cutting board, place them between two layers of plastic wrap. Using a meat mallet, pound each breast to an even ¼ to ½ inch thickness. This ensures even cooking and tender chicken.

Step Three: Marinate the Chicken – Transfer the chicken breasts to a bowl and pour ⅔ of the marinade over them. Toss with tongs or gloved hands to coat thoroughly. Let the chicken marinate for at least 15 minutes while preparing the vegetables.

Step Four: Prepare the Vegetables – Chop your vegetables and add directly onto a large baking sheet, spreading out the zucchini, red onion wedges, and cherry tomatoes. Drizzle the remaining marinade over the vegetables and toss to coat evenly. 

Step Five: Bake the Chicken and Vegetables – Nestle the marinated chicken breasts among the vegetables on the sheet pan. Bake in the preheated oven for 30 minutes, or until the chicken is nearly cooked through.

Step Six: Add Olives and Feta – Remove the sheet pan from the oven and sprinkle Kalamata olives and crumbled feta over the chicken and vegetables. Return to the oven for another 5–10 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F.

Step Seven: Serve and Enjoy – Once everything’s cooked through and golden, take it out and serve immediately. This quick weeknight dinner is perfect during busy weeks but delicious enough to impress at your next dinner party.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay juicy.

What other vegetables can I use?
One of the best things about this recipe is how flexible it is. You can swap in whatever veggies you’ve got on hand! Bell peppers, eggplant, cauliflower, green beans, broccoli, asparagus, or even potatoes are all great options. Just aim for veggies that roast well at high heat so everything cooks evenly. Use what’s in season or what you love most to make this Greek Sheet Pan Chicken your own.

Is this a healthy sheet pan chicken dinner?
Yes! It’s packed with lean protein, fresh vegetables, and heart-healthy olive oil.

Why is there liquid at the bottom of my sheet pan?

Totally normal! As the chicken roasts, it naturally releases some of its juices—and veggies like zucchini and tomatoes do the same, especially when they’re fresh. If you’d prefer a drier sheet pan, you can swap those veggies out for something less watery, like cabbage or artichoke hearts. But honestly? I love those flavorful juices. They’re perfect for spooning over rice, potatoes, or soaking into a warm piece of pita.

Expert Tips & Tricks

• Use High-Quality Olive Oil: A good olive oil enhances the flavor of the entire dish.
• Don’t Overcrowd the Pan: Make sure there’s enough space between the chicken and veggies so they roast properly instead of steaming. If everything feels a bit tight, use two pans—this recipe fits perfectly on a ¾ sheet pan for me.
• Use Fresh Lemon Juice: It lifts the whole dish and balances the richness of the olive oil.
• Rest the Chicken: Let the dish rest for 5 minutes after removing it from the oven to allow the juices to redistribute.

Variations & Pairings

• Variations: Add fresh dill or parsley for extra herby goodness. Sprinkle it on right after baking—or when you add the feta and olives for a fresh finish.
• Chicken Thighs: Prefer dark meat? You can easily swap in boneless, skinless chicken thighs instead of breasts. Just note they’ll need a bit longer in the oven—about 10 extra minutes. Keep an eye on the internal temp to make sure they’re fully cooked through.
• Pairings: Serve with tzatziki sauce, warm pita bread, or my simple favorite—over brown rice. This sheet pan recipe is a versatile one-pan meal that works with a variety of sides.

Making Ahead, Storing & Freezing

• Making Ahead: Marinate the chicken and prep the veggies up to 8 hours in advance. Store them in the fridge until ready to bake.
• Storing: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze marinated chicken (uncooked) for up to 2 months. Thaw overnight in the fridge before baking.

This Greek Sheet Pan Chicken recipe is proof that simplicity and bold flavors go hand in hand. Perfect for an easy dinner recipe or meal prep, it’s a must-try for anyone who loves Mediterranean flavors!

Craving more Greek-inspired recipes? Try my Greek Chicken Kabobs for the grill, Greek Salad for something fresh and vibrant, or Tzatziki Sauce to dip or drizzle on just about anything.

If you make this recipe (or any recipe of mine!), I’d love it if you could take time to leave a review—hearing from you truly makes my day. And if you’re on Instagram, please tag me @cookwithcassandra. Seeing your kitchen creations always puts a big smile on my face. Thank you so much for being here, and happy cooking! Cheers friends!