Sheet pan greek chicken vegetables

Greek Sheet Pan Chicken consists of succulent chicken thighs nestled in vibrant Mediterranean vegetables. You can pop it in the oven to make a delicious dinner.

This is my favorite sheet pan recipe. The combination of summer vegetables, juicy chicken thighs, and golden thyme makes it a winner. The best part of this recipe is the Greek flavors that are infused throughout — oregano and thyme with garlic and lemon zest, as well as feta and olives.

This is similar to my Greek Lemon Chicken but with more flavor. This is a great weeknight meal idea. It’s quick to prepare, and clean-up is minimal. This chicken recipe is so easy to make and delicious that it will become a regular part of your dinner rotation.

GREEK SHEET PAN CHICKEN INGREDIENTS

The bright, bold Greek marinade is what makes the recipe. This marinade adds tons of flavor to a simple chicken dinner. You’ll need the following to fill your sheet pan.

Skin-on Chicken Thighs is the best way to get juicy, tender meat.

Vegetables: I am using a mixture of tomatoes, red onions, bell peppers, and zucchini. But keep reading for a few more veggie substitutions!

Dried Herbs: Oregano, thyme, and other classic Greek herbs are used to flavor dishes.

Dijon Mustard, Lemon, and Olive Oil: This trio creates a zesty base for a bold marinade.

Olives & Feta Cheese It is not a Greek dish without olives or creamy feta cheese!

Fresh herbs: Parsley is a great way to add a little herbal flavor.

Below, you will find a printable recipe that includes measurements.

How to make this Greek Sheet Pan Chicken Dinner

The rest is easy once you have all the vegetables chopped. Then, prepare your thighs for marinating.

Prepare the marinade. Combine the oil, lemon, oregano, and thyme with the Dijon mustard.

It’s time to marinate! Pour 2/3 of the sauce over the chicken thighs. Toss it with your hands until the chicken is well coated. Let it sit between 10 and 15 minutes.

Prepare the vegetables. Spread the tomatoes, bell peppers, red onions, and zucchini onto a baking sheet. Drizzle the remaining marinade over the top and combine everything.

Baking time. Place chicken thighs on the baking sheet between the vegetables and bake for 30 min.

Add the good stuff. Sprinkle the olives and the feta cheese over the top of the baking sheet, and then return it to the oven. Continue cooking for 10 to 15 more minutes or until the chicken has become golden.

Garnish your dish with chopped Parsley. A sprinkle of chopped Parsley always makes things look and taste great!

Can I substitute chicken breasts for the ham?

You can. But you’ll need to make a few changes. To prevent them from drying out, baked chicken breast needs to be cooked for only 20 to 25 minutes. You can roast the vegetables on a sheet pan and then add the breasts at the end of the cooking time.

Can other vegetables be substituted for the ones listed above?

This sheet pan makes it easy to use seasonal vegetables. You could use potatoes, artichokes, or cauliflower.

Why is my sheet pan so liquidy?

As the chicken cooks, natural juices seep out. The vegetables, particularly the tomatoes and zucchini, also release liquid.

What is the best way to serve this?

You can serve it with white, brown, or wild-rice rice. It’s also delicious and served on a bed with black or green legumes to give it a Mediterranean flare.

Storage Tips

You’ll be happy to have leftovers. The leftovers are just as delicious!

How to store: Any leftovers can be stored in the fridge in an airtight container for up to 3-4 days.

To Freeze: Place leftovers in a container that can be frozen for up to three months.

To reheat: Add a portion of the dish to a microwave-safe plate and heat it in the microwave for 2 to 3 minutes or until chicken and vegetables have been heated through.