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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.
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. My Israeli Couscous Salad would be a great side dish for this meal.
This recipe is one of my favorite easy weeknight dinners because everything cooks together on one pan, making both prep and clean-up incredibly simple. The flavors remind me a lot of my Instant Pot Greek Chicken, but roasting everything in the oven gives the chicken and vegetables those delicious golden edges that make sheet pan meals so good.
And if you love easy dinners like this, my Mediterranean Chicken Orzo Casserole is another great option to add to the rotation. It has the same cozy, family-friendly feel with tender chicken, vegetables, and creamy orzo all baked together in one pan. For a more fall-inspired version, my Sheet Pan Apple Cider Chicken with Fall Vegetables is another simple sheet pan dinner packed with wholesome ingredients and big flavor.
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.
- Cut your hearty veggies (like potatoes) into smaller pieces so they cook at the same time!
- Add flavor boosters like marinated artichoke hearts, capers, pepperoncinis, and crumbled feta at the end.
- Finish with fresh basil to bring all the flavors together.
How to Make Sheet Pan Greek Chicken
- Preheat your oven to 425°F and lightly grease a large sheet pan.
- Mix up your marinade. Pour most of it over the chicken and let it sit while you prep your veggies.
- Chop your vegetables and toss them in the reserved marinade.
- Spread veggies on the sheet pan and place chicken on top.
- Bake for 25 minutes.
- Add artichokes, capers, and feta, then bake another 10 minutes.
- 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.
Healthy Sheet Pan Greek Chicken Dinner
Ingredients
- 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
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, lemon, 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe for my family and both my husband and I enjoyed it. I did think it was a little bland and added more salt to serve. The leftovers, however, were really good. I think it was better the next day because all the flavors could marinate longer. Next time I would marinate the chicken for a few hours first.
This was YUMMY! Next time I might add more seasoning and some green veggies, but they aren’t necessary. The capers were a surprisingly fun and tasty addition. I also loved that there were so little dishes to do, and that I had time to get everything cleaned up before dinner was done. I will definitely make this again!
I have a question about this recipe. In the description it says to bake the vegetables first and then add the tomatoes with the chicken later, but in the directions it says to nestle the chicken on top of the vegetables and roast and then add the tomatoes and feta later. Do I put in the chicken from the beginning or do I put it in after the vegetables roast for a bit?
You roast the chicken and the vegetables together in the beginning (to include the tomatoes). The feta, artichokes, and capers get added later.
I did not add the lemon to the marinade because it didn’t say that in directions.😂😅 I guess I should’ve probably figured.
This is an easy game changer recipe that is absolutely fantastic! I cut olive oil in half and added broccoli. My pickiest eaters devoured it and asked for seconds. Honestly, might be my new fave on the rotation and I can’t stress enough how quick and easy it is to prepare.
Just made it for the 2nd time – it’s absolutely delicious!!! So easy and full of flavor. Love it!
Amy- do you have the nutrition info on this?
Hi Julie, yes! I updated the recipe with nutrition in the recipe card– notes section.