Healthy Sheet Pan Greek Chicken Dinner

Sheet pan dinners are an absolute favorite in my kitchen. With just one pan, you get crispy roasted chicken, caramelized veggies, and bold Mediterranean flavor! There are no extra dishes or complicated steps. Just a wholesome meal that comes together in 40 minutes.

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As a nutritionist, I always build meals around two key components: protein and vegetables. This Sheet Pan Greek Chicken checks both boxes. It is simple, flavorful, and nutrient-packed! We use juicy chicken thighs, a vibrant lemon-herb marinade, and a colorful mix of roasted vegetables. Then we finish with feta, capers, and fresh basil for a pop of brightness.

If you love the ease of sheet pan dinners, you’ll also enjoy my Sheet Pan Apple Cider Chicken with Fall Vegetables. Both recipes highlight how a single pan can deliver big flavor and plenty of wholesome ingredients with minimal clean-up.

This recipe is similar to my well-loved Instant Pot Greek Chicken, but here you get that delicious roasted texture that only an oven can deliver. I love this as a super easy dinner idea for a busy weeknight. It really is simple to make and clean-up is a breeze with only one pan!

You’ll love this Mediterranean Chicken Orzo Casserole for another one-pan, easy weeknight dinner option. It’s packed with tender chicken, vegetables, and creamy orzo, making it just as simple and flavorful as this sheet pan Greek chicken!

Quick Tips for Success

• Choose chicken thighs for a juicy, crispy result. Skin-on adds even more flavor, but skinless works too.
• Whisk a simple marinade using olive or avocado oil, fresh lemon juice, Dijon mustard, garlic, oregano, and thyme. Save some to toss with your veggies.
• Start roasting your hearty vegetables first such as potatoes and bell peppers. Cherry tomatoes add juiciness and should be added with the chicken.
• Add flavor boosters like marinated artichoke hearts, capers, and crumbled feta at the end.
• Finish with fresh basil to bring all the flavors together.

How to Make Sheet Pan Greek Chicken

1. Preheat your oven to 425°F and lightly grease a large sheet pan.
2. Mix up your marinade. Pour most of it over the chicken and let it sit while you prep your veggies.
3. Chop your vegetables and toss them in the reserved marinade.
4. Spread veggies on the sheet pan and place chicken on top.
5. Bake for 25 minutes.
6. Add artichokes, capers, and feta, then bake another 10 minutes.
7. Remove from the oven and sprinkle with fresh basil before serving.

Serving and Storing

This meal stands on its own, but you can serve it with a salad like my Easy House Salad or Mediterranean Chickpea Salad to stretch it even further.

5 from 10 votes

Healthy Sheet Pan Greek Chicken Dinner

By Amy Rains

Prep: 10 minutes mins

Cook: 40 minutes mins

Servings: 4

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This simple and tasty Sheet Pan Greek Chicken combines everything you need in one meal: roasted vegetables, a delicious marinade, and crispy chicken thighs. The greek marinade comes together quickly with just a handful of real food ingredients. One pan and 40 minutes of cook time is all you need for this nutritious meal.

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Ingredients 

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• ▢ 5 – 6 Chicken thighs*
• ▢ 1/2 cup Avocado oil or olive oil
• ▢ 2 tbsp Lemon juice , (about 1/2 lemon)
• ▢ 1 tbsp Dijon mustard
• ▢ 1 Garlic clove, , minced
• ▢ 1 tsp Dried oregano
• ▢ 1 tsp Dried thyme
• ▢ 1/2 tsp Sea salt
• ▢ 1 Bell pepper, (red, orange, or yellow)
• ▢ 1/2 large Red onion
• ▢ 4 med Yukon gold potatoes
• ▢ 1 cup Cherry tomatoes
• ▢ 1/4 cup Capers , (or olives)
• ▢ 1/2 cup Marinated artichoke hearts
• ▢ 1/2 cup Feta Cheese
• ▢ 1/3 cup Fresh basil

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Instructions 

• Preheat the oven to 425 degrees F. Prepare a large sheet pan by lightly greasing. Place the chicken thighs in a large bowl.
• Whisk together the marinade: oil, mustard, garlic, oregano, thyme, and sea salt. Reserve a few tbsp, and pour the rest over the chicken thighs.
  
• While the chicken marinates for about 10 minutes, prep the veggies. Dice up the potatoes and peppers into small chunks. Create slices of red onion. You can leave the cherry tomatoes whole.
• Spread the veggies over the sheet pan and top with the few tbsp of marinade. Toss to combine and ensure everything is well coated.
  
• Nestle the chicken breast on top of the vegetables and transfer the pan to the oven. Roast for 25 minutes.
  
• At the 25 minute mark, remove the sheet pan and quickly add in the artichoke hearts, capers, and feta. Bake for another 8-10 minutes, or until chicken is golden and veggies are roasted.
  
• Remove from oven and top with basil. Salt to taste and serve hot!

Notes

*You can use skin-on chicken thighs or boneless and skinless. You will need about 1.5 – 2lbs. 

Nutrition

Calories: 468kcal, Carbohydrates: 9g, Protein: 48g, Fat: 27g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 20g, Trans Fat: 0.1g, Cholesterol: 155mg, Sodium: 1059mg, Potassium: 504mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1695IU, Vitamin C: 57mg, Calcium: 143mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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