Simple Greek Chicken Sheet Pan Dinner – Easy, Fresh, and Full of Flavor

This Simple Greek Chicken Sheet Pan Dinner brings bright Mediterranean flavors to your table with almost no effort. Everything cooks on one pan, so cleanup stays simple and stress-free. The chicken is juicy, the vegetables are roasted and caramelized, and the whole dish tastes like sunshine thanks to lemon, garlic, and herbs.

It’s weeknight-friendly, great for meal prep, and crowd-pleasing without being fussy. If you’re craving something fresh and satisfying, this one checks every box.

Simple Greek Chicken Sheet Pan Dinner - Easy, Fresh, and Full of Flavor

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts). Thighs stay juicier.
• Baby potatoes: 1 pound, halved (Yukon gold or red potatoes work best).
• Red onion: 1 large, cut into wedges.
• Bell peppers: 2 medium (any color), sliced into thick strips.
• Cherry tomatoes: 1 pint, left whole.
• Kalamata olives: 1/2 cup, pitted.
• Feta cheese: 4 to 6 ounces, crumbled.
• Lemon: Zest of 1 lemon and juice of 1 to 2 lemons.
• Garlic: 3 to 4 cloves, minced.
• Olive oil: 3 to 4 tablespoons.
• Dried oregano: 2 teaspoons (or 1 tablespoon fresh, chopped).
• Dried thyme or rosemary: 1 teaspoon (optional, for extra depth).
• Smoked paprika: 1 teaspoon (optional, adds warmth and color).
• Salt and black pepper: To taste.
• Fresh herbs: Parsley or dill, chopped, for garnish.

Method

 

1. Preheat the oven: Set to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it for easier cleanup.
2. Make the marinade: In a bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, thyme or rosemary (if using), smoked paprika, salt, and pepper. Stir well.
3. Season the chicken: Add the chicken to the bowl and toss to coat. Let it sit while you prep the vegetables. Even 10 minutes makes a difference.
4. Prep the vegetables: Halve the potatoes, wedge the red onion, and slice the peppers. Keep pieces similar in size for even roasting.
5. Toss the vegetables: On the sheet pan, toss potatoes, onion, and peppers with a drizzle of olive oil, a pinch of salt and pepper, and 1 teaspoon oregano. Spread into a single layer.
6. Add the chicken: Nestle the marinated chicken among the vegetables. Pour any extra marinade over the top.
7. Roast, round one: Bake for 20 minutes.
8. Add tomatoes and olives: Remove the pan, scatter cherry tomatoes and olives, then return to the oven.
9. Roast, round two: Bake another 10 to 15 minutes, until the chicken reaches 165°F (74°C) and the potatoes are tender and golden.
10. Finish with feta and herbs: Sprinkle crumbled feta and chopped parsley or dill over the hot pan. Squeeze a little extra lemon if you like brightness.
11. Serve: Enjoy as is or with warm pita, rice, or orzo. A dollop of tzatziki is a great touch.

Why This Recipe Works

• One pan, minimal mess: Chicken and vegetables roast together, so you’re not juggling multiple pots and pans.
• Balanced flavors: Lemon, garlic, oregano, and olive oil give the chicken and veggies a bold, clean taste that feels both comforting and light.
• Even cooking: Cutting the vegetables to similar sizes helps them roast at the same rate as the chicken for a consistent finish.
• Flexible and forgiving: You can swap vegetables or use boneless chicken thighs or breasts without losing the spirit of the dish.
• Meal-prep friendly: Leftovers reheat well and taste great in bowls, wraps, or salads.

What You’ll Need

• Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts). Thighs stay juicier.
• Baby potatoes: 1 pound, halved (Yukon gold or red potatoes work best).
• Red onion: 1 large, cut into wedges.
• Bell peppers: 2 medium (any color), sliced into thick strips.
• Cherry tomatoes: 1 pint, left whole.
• Kalamata olives: 1/2 cup, pitted.
• Feta cheese: 4 to 6 ounces, crumbled.
• Lemon: Zest of 1 lemon and juice of 1 to 2 lemons.
• Garlic: 3 to 4 cloves, minced.
• Olive oil: 3 to 4 tablespoons.
• Dried oregano: 2 teaspoons (or 1 tablespoon fresh, chopped).
• Dried thyme or rosemary: 1 teaspoon (optional, for extra depth).
• Smoked paprika: 1 teaspoon (optional, adds warmth and color).
• Salt and black pepper: To taste.
• Fresh herbs: Parsley or dill, chopped, for garnish.

How to Make It

1. Preheat the oven: Set to 425°F (220°C).

   Line a large sheet pan with parchment paper or lightly oil it for easier cleanup.

2. Make the marinade: In a bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, thyme or rosemary (if using), smoked paprika, salt, and pepper. Stir well.
3. Season the chicken: Add the chicken to the bowl and toss to coat. Let it sit while you prep the vegetables.

   Even 10 minutes makes a difference.

4. Prep the vegetables: Halve the potatoes, wedge the red onion, and slice the peppers. Keep pieces similar in size for even roasting.
5. Toss the vegetables: On the sheet pan, toss potatoes, onion, and peppers with a drizzle of olive oil, a pinch of salt and pepper, and 1 teaspoon oregano. Spread into a single layer.
6. Add the chicken: Nestle the marinated chicken among the vegetables.

   Pour any extra marinade over the top.

7. Roast, round one: Bake for 20 minutes.
8. Add tomatoes and olives: Remove the pan, scatter cherry tomatoes and olives, then return to the oven.
9. Roast, round two: Bake another 10 to 15 minutes, until the chicken reaches 165°F (74°C) and the potatoes are tender and golden.
10. Finish with feta and herbs: Sprinkle crumbled feta and chopped parsley or dill over the hot pan. Squeeze a little extra lemon if you like brightness.
11. Serve: Enjoy as is or with warm pita, rice, or orzo. A dollop of tzatziki is a great touch.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

  Keep feta and fresh herbs separate if you want them crisp.

• Freezer: Freeze chicken and vegetables (without feta) for up to 2 months. Thaw overnight in the fridge and reheat in a 375°F oven until warmed through.
• Reheating tips: For best texture, reheat on a sheet pan so veggies stay a bit crisp. Microwave works in a pinch, but add a squeeze of lemon after to refresh flavors.

Benefits of This Recipe

• High in protein: Chicken thighs offer satisfying protein with juicy texture.
• Nutrient-dense vegetables: Peppers, tomatoes, onions, and potatoes add fiber, vitamins, and color.
• Heart-healthy fats: Extra-virgin olive oil supports a Mediterranean-style eating pattern.
• Weeknight friendly: Simple prep, flexible timing, and limited cleanup make it realistic on busy days.
• Customizable: Easy to adapt to dietary needs like gluten-free or dairy-free.

Common Mistakes to Avoid

• Cramming the pan: Overcrowding prevents browning.

  Use a large pan or two medium pans if needed.

• Uneven cuts: Large potato chunks will lag behind. Keep pieces consistent so everything finishes together.
• Skipping seasoning: Salt enhances the bright lemon and herb flavors. Season both the chicken and the vegetables.
• Adding tomatoes too early: They’ll burst and overcook.

  Add them in the final 10 to 15 minutes.

• Dry chicken breasts: If using breasts, choose evenly sized pieces and pull them as soon as they hit 165°F.

Alternatives

• Protein swaps: Use boneless, skinless turkey thighs, pork tenderloin (cut into large chunks), or extra-firm tofu. For tofu, press it first, then marinate longer.
• Vegetable swaps: Try zucchini, cauliflower, green beans, or artichoke hearts. Add quicker-cooking veggies in the last 15 minutes.
• Spice variations: Add a pinch of cumin or coriander for warmth, or use fresh oregano and dill for an herb-forward profile.
• Dairy-free: Skip the feta and finish with toasted pine nuts or a drizzle of tahini-lemon sauce.
• Low-carb: Replace potatoes with cauliflower florets or extra peppers and zucchini.
• Make it a bowl: Serve over lemon rice or quinoa with chopped cucumbers and a spoonful of tzatziki.

FAQ

Can I use bone-in chicken?

Yes, but it will take longer.

Roast the bone-in thighs or drumsticks for about 35 minutes before adding tomatoes and olives, then continue until the chicken reaches 165°F. Keep an eye on the vegetables and remove any that brown too quickly.

Do I have to marinate the chicken?

A short marinate helps, even 10 to 20 minutes. If you have time, 1 to 2 hours in the fridge adds more flavor.

Overnight is fine, but add the lemon juice closer to cooking if marinating longer than 6 hours to avoid a mushy texture.

What can I use instead of Kalamata olives?

Use any briny olive you like, such as Castelvetrano or green olives. If you’re not an olive fan, capers add a similar salty punch.

How do I keep the vegetables from getting soggy?

Avoid crowding, preheat the pan for a few minutes before adding the veggies, and don’t add the tomatoes until near the end. A hotter oven also helps create caramelization.

Is there a good shortcut for prep?

Buy pre-cut vegetables and pre-crumbled feta.

You can also mix the marinade the night before so dinner comes together fast.

Can I cook this on two pans?

Absolutely. Split the chicken and vegetables across two pans for better browning. Rotate the pans halfway through for even cooking.

In Conclusion

This Simple Greek Chicken Sheet Pan Dinner packs fresh flavor into an easy, weeknight-ready meal.

With lemony chicken, roasted vegetables, and a sprinkle of feta and herbs, it tastes vibrant without extra work. It’s flexible, reliable, and perfect for busy schedules or meal prep. Keep it simple, keep it bright, and let the oven do the heavy lifting.