When the day’s been long and dinner feels like a mountain to climb, this Sheet Pan Greek Chicken & Veggies swoops in like a warm breeze from the Aegean. It’s juicy, herby, a little zesty, and best of all it all roasts together on one glorious pan. This easy one-pan meal is your ticket to less mess, faster prep, and all the flavor your weeknight dinner deserves.
Table of Contents
Why You’ll Crave This Sheet Pan Greek Chicken
This recipe checks all the boxes. It’s ready in under 30 minutes, bursting with Mediterranean sunshine thanks to oregano, garlic, lemon, and olive oil, and cleanup is basically nonexistent. You get crispy golden chicken, tender roasted veggies, and melty feta all in one swoop. It’s also naturally low-carb, gluten-free, and meal-prep friendly
If you love effortless dinners with big flavor, you might also want to bookmark this savory Garlic Butter Chicken and Veggies for your next sheet pan win
Ingredients You’ll Need
For the Chicken
boneless skinless chicken thighs or breasts
olive oil
lemon juice and zest
red wine vinegar
garlic cloves, minced
dried oregano
salt and pepper
For the Veggies
zucchini
red onion
bell peppers
cherry tomatoes
kalamata olives
feta cheese
fresh parsley
olive oil
more oregano, salt, pepper
How to Make Sheet Pan Greek Chicken & Veggies
- In a bowl or zip-top bag, mix the chicken with olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. Let it marinate for at least 20 minutes or up to overnight
- Preheat your oven to 425°F. Line a baking sheet with parchment paper
- Spread your chopped veggies on one half of the sheet and drizzle them with olive oil, oregano, salt, and pepper
- Add the marinated chicken to the other half of the pan
- Roast for 22 to 25 minutes until the chicken is golden and cooked through
- Optional but worth it: broil for 2 minutes for crispier edges
- Sprinkle everything with crumbled feta and chopped parsley
Want to turn this into a Mediterranean feast? Serve it alongside Honey BBQ Chicken and Rice for a sweet and savory contrast
Expert Tips for Perfect Roasted Chicken and Veggies
Use chicken thighs if you like extra juicy bites
Don’t skip the marination it deepens the flavor in every bite
Spread everything out on the pan so nothing steams
Top with a dollop of tzatziki or an extra squeeze of lemon right before serving
What to Serve with This One-Pan Greek Meal
Pair it with warm pita or naan for scooping
Add a scoop of herbed couscous, quinoa, or farro
Keep it crisp with a quick Greek salad tossed in red wine vinaigrette
Go cozy with a side like Crockpot Chicken Tortellini when you’re craving something creamy
Meal Prep + Leftover Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days
Reheat in the oven or a skillet to keep the texture just right
You can freeze the cooked chicken and veggies for up to 2 months
They make fantastic additions to wraps, grain bowls, or meal prep lunches
Custom Variations You’ll Love
Want to keep it vegetarian? Swap the chicken for tofu, tempeh, or chickpeas
Spice lovers, toss in a few chili flakes or a drizzle of harissa
No zucchini? Try eggplant or broccoli instead
Craving even more cheese? Add cubes of halloumi to the sheet pan
FAQ About Greek Chicken & Veggies
Can I use chicken thighs instead of breasts?
Absolutely. Thighs are juicy and flavorful just adjust cooking time if needed
Can I make it ahead of time?
Yes. Marinate the chicken and chop the veggies in the morning or the night before. Then just toss it all on the pan when ready
What’s a good vegetarian swap?
Go for chickpeas or tofu tossed in the same marinade. Still flavorful, still easy
Try it this week and let your sheet pan do the heavy lifting. Tag us when you do we’d love to see your Mediterranean masterpiece
Follow us on Pinterest for more cozy ideas, or join the fun on Facebook
Sheet Pan Greek Chicken & Veggies
Equipment
- Sheet pan Large enough to hold chicken and veggies without crowding.
- Parchment paper For easy cleanup.
- Mixing bowl or zip-top bag For marinating chicken.
Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts
- 3 tbsp olive oil
- 2 tbsp lemon juice and zest
- 1 tbsp red wine vinegar
- 3 cloves garlic, minced
- 1.5 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 medium zucchini, sliced
- 1 medium red onion, chopped
- 2 medium bell peppers, sliced
- 1 cup cherry tomatoes
- 0.5 cup kalamata olives
- 0.5 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil for veggies
- 1 tsp oregano, salt, and pepper to taste
Instructions
- In a bowl or zip-top bag, combine chicken, olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. Marinate for 20 minutes or up to overnight.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Arrange chopped veggies on half the sheet, drizzle with olive oil, oregano, salt, and pepper.
- Place marinated chicken on the other half of the sheet pan.
- Roast for 22–25 minutes until chicken is golden and cooked through.
- For crispier edges, broil for 2 minutes at the end.
- Top with crumbled feta and chopped parsley before serving.