Greek Chicken Sheet Pan Dinner

Name: Greek Chicken Sheet Pan Dinner
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon dried oregano; 1 teaspoon garlic powder; Salt and pepper, to taste; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium red onion, cut into wedges; 1 zucchini, sliced; 1 cup cherry tomatoes; 1 teaspoon dried thyme

Highlighted under: International Plate Collection

I love preparing Greek Chicken Sheet Pan Dinner because it combines delicious flavors with minimal cleanup. The vibrant colors of the vegetables and aromatic spices make this meal a feast for both the eyes and the palate. Each element cooks together, allowing the chicken to soak up the zesty flavors of the lemon and herbs while the veggies become tender and caramelized. This dish is perfect for busy weeknights, and I often enjoy leftovers for lunch the next day. Try it for an effortless yet satisfying dinner experience!

Created by

Talia Preston

Last updated on 2026-02-08T06:37:36.005Z

When I first tried making this Greek Chicken Sheet Pan Dinner, it quickly became a favorite in my kitchen. The simplicity of tossing everything onto a sheet pan appealed to me, but the real magic happened when I tasted the outcome. The juicy chicken paired beautifully with the Mediterranean flavors, and the roasted vegetables added a lovely crunch.

One tip I discovered is to use fresh herbs whenever possible; they elevate the dish significantly. I also recommend letting the chicken marinate for at least an hour, which intensifies the flavors and ensures each bite is succulent and satisfying.

Why You'll Love This Recipe
Fresh and vibrant Mediterranean flavors
Easy one-pan cleanup
Healthy and nutritious ingredients

The Role of Marinade

Marinating the chicken is a crucial step that enhances both flavor and tenderness. The combination of olive oil and lemon juice creates a rich, tangy base that penetrates the chicken, infusing it with fresh Mediterranean flavors. The acid from the lemon juice helps to tenderize the meat, while the olive oil ensures it remains moist during cooking. For a more intense flavor, consider marinating the chicken for up to 2 hours; just be careful not to exceed this time, as the lemon can start to break down the proteins too much.

When creating your marinade, the balance of dried herbs is essential. Dried oregano and garlic powder add depth and complexity, but feel free to adjust the ratios according to your preference. If you love a bit of spice, a pinch of red pepper flakes can elevate the dish further. Alternatively, for a different twist, you can swap oregano for fresh thyme or rosemary—just remember that fresh herbs are generally more potent, so adjust quantities accordingly.

Perfecting the Vegetables

The selection of vegetables not only adds color but also various textures that complement the chicken beautifully. Bell peppers bring sweetness, while red onions add a robust flavor when roasted. Zucchini becomes tender and creamy, and cherry tomatoes burst with juices. To ensure even cooking, cut all vegetables into uniform pieces, roughly 1-inch in size; this way, they’ll roast evenly and have an appealing caramelization that enhances their natural sweetness.

If you prefer certain veggies over others, don't hesitate to substitute. Asparagus, broccoli, or even eggplant can be excellent options, though you may need to adjust the cooking time slightly depending on your selected veggies. Keep an eye on the roasting process; the vegetables should be tender and lightly charred but not mushy. If you like a little more crunch, you can roast the vegetables separately for a shorter time, about 20-25 minutes.

Ingredients

For the Chicken:

4 boneless, skinless chicken thighs
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper, to taste

For the Vegetables:

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, cut into wedges
1 zucchini, sliced
1 cup cherry tomatoes
1 teaspoon dried thyme

Instructions

Cooking Instructions

Prepare the Marinade

In a large bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the chicken thighs and coat them well. Marinate for at least 30 minutes.

Preheat the Oven

Preheat your oven to 400°F (200°C) while the chicken is marinating.

Arrange on Sheet Pan

On a large sheet pan, place the marinated chicken in the center. Surround it with the sliced bell peppers, onion, zucchini, and cherry tomatoes. Drizzle with a bit more olive oil and sprinkle with thyme.

Bake the Dinner

Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. A meat thermometer inserted into the chicken should read 165°F (74°C).

Serve and Enjoy!

Pro Tips

For added flavor, try marinating the chicken overnight. This allows the spices to penetrate deeper, resulting in a more robust taste. Furthermore, feel free to substitute in any seasonal vegetables you have on hand.

Make-Ahead and Storage Tips

This Greek Chicken Sheet Pan Dinner is an ideal candidate for meal prep. You can marinate the chicken in advance, allowing the flavors to meld beautifully. Prepare the marinade a day ahead and store it in the refrigerator, adding the chicken only a few hours before cooking for maximum flavor absorption. Cooked leftovers can be kept in an airtight container in the fridge for up to 3 days, making it a convenient option for lunch or quick dinners during the week.

If you're considering freezing this dish, I recommend freezing the marinated chicken separately from the vegetables. Once you’ve prepared the chicken, it can be frozen for up to 3 months, raw. When ready to use, simply thaw it in the refrigerator overnight. For the vegetables, they are best roasted fresh for optimal flavor and texture. Reheating cooked chicken and vegetables can easily be done in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.

Serving Suggestions

Serving this dish can be as simple or elaborate as you wish. A fresh Greek salad or a side of rice pilaf can complement the flavors beautifully, providing additional textures and taste. You could also top the baked chicken and veggies with crumbled feta cheese and a sprinkle of fresh parsley for an authentic finish. Alternatively, serve it over whole wheat couscous or quinoa for a heartier meal.

For those wanting a touch of luxury, a drizzle of tzatziki sauce or homemade garlic yogurt sauce can elevate the dish, adding creaminess and a refreshing flavor kick. To incorporate more elements, consider adding pita bread on the side for scooping; this not only enhances the meal but also gives a nod to traditional Mediterranean dining experiences.

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but keep an eye on the cooking time as they may cook faster.

→ Is it possible to prepare this dish in advance?

Absolutely! You can marinate the chicken and chop the vegetables up to a day in advance. Just store them separately in the fridge.

→ What can I serve with this dish?

This dish pairs well with a simple Greek salad or some crusty bread to soak up the juices.

→ Can leftovers be frozen?

Yes, leftovers can be frozen for up to 3 months. Just thaw and reheat in the oven or microwave.