Juicy Greek Sheet Pan Chicken with veggies, olives, feta, and zesty dressing. An easy, one-pan Mediterranean dinner ready in 40 minutes.
This Greek Chicken Sheet Pan recipe is my new weeknight lifesaver - juicy, herby chicken thighs roasted with Mediterranean veggies, olives, and creamy feta, all in one tray.
Minimal prep, bold flavours, and hardly any washing up? Yes, please. Plus, the zesty, briny dressing takes it straight to tavern-style territory. Perfect for a quick dinner or easy meal prep that keeps your taste buds on holiday.
You could serve this with other Greek style recipes like my Greek Orzo Pasta Salad or this Greek Quinoa Salad.
Ingredients
Here are the ingredient I use to make this easy Greek Sheet Pan Chicken recipe:
Olive oil is key here, helping cook the chicken and veggies while keeping them juicy. A bit of olive spray on the veggies stops them from sticking and helps them caramelize nicely.
The oregano and paprika add flavor and color. Oregano gives a herby, fragrant touch that pairs well with chicken, while paprika adds a smoky, slightly sweet kick, so don't skip them.
See recipe card for quantities.
Instructions
Here is my guide to making this delicious Greek Sheet Pan Chicken recipe:
- Step 1: Bake the ingredients. Place chicken, onions, peppers, artichokes, zucchini, garlic, and lemon half on a tray. Spray veggies with olive oil. Roast at 400F for 20-25 mins until cooked.
- Step 2: Make the dressing. Blend all dressing ingredients, then remove the lemon half and garlic from the tray. Squeeze lemon over the tray, add garlic to the blender, and blitz. Adjust seasoning.
- Step 3: Finish the recipe: Peel the last garlic cloves, brush everything with dressing, and top with feta and parsley.
Hint: I love using this little food processor for dressings, pestos and sauces. It's powerful and quick!
Substitutions
Play around with the base ingredients in this Greek Sheet Pan Recipe:
- Chicken: If you prefer leaner meat or don't have thighs on hand, chicken breasts work well-just keep an eye on cooking time to avoid drying out.
- Feta: Use feta and halloumi interchangeably. Both are creamy and salty. Halloumi will need to be cubed and baked with the other veggies. I love the texture of chewy haloumi.
- Artichokes: Use sundried tomatoes or roasted eggplant instead.
- Zucchini: Swap with green asparagus or green beans.
Variations
This Greek Sheet Pan Chicken recipe can be tweaked in tons of ways. Here are a few:
- Add in some potatoes: This just bulks up the recipe. I love the way the potatoes soak up the pan juices.
- Make it low carb: Skip the peppers and zucchini and serve the chicken on top of a salad with romaine, cucumber and tomato with the dressing.
- Turn it into a pita filling: After roasting, slice the ingredients and pop them into warm pita pockets with a drizzle of dressing.
- Spicy version: Add extra red pepper flakes or some harissa paste.
Equipment
I used a cutting board, knife, a food processor and a baking dish to make this easy Greek Sheet Pan Chicken recipe.
Storage
Keep leftovers in the fridge for 4 days or freeze them for 2 months.
I like to cool my ingredients to room temperature before packing them away.
Top tip
For maximum flavour, marinate the chicken with the herbs and spices for at least 30 minutes (or overnight) before roasting. It makes the chicken extra juicy and flavour-packed.
FAQ
Yes! You can prep everything the day before - marinate the chicken, chop the veggies, and make the dressing. Store them separately in the fridge, then just assemble and bake when you're ready.
Related
Looking for other recipes like this? Try these:
Greek Sheet Pan Chicken
Ingredients
- 6 chicken thighs skinless and boneless
- 1 tablespoon olive oil + light spraying for the veggies
- ½ teaspoon flakey sea salt
- ⅓ teaspoon crackled black pepper
- ½ lemon
- 2 tablespoon dried oregano
- 1 tablespoon paprika
- ½ teaspoon red pepper flakes optional
- 1 large red onion wedges (3.5oz)
- ½ cup chargrilled artichokes
- 1 red pepper cut into 1 inch cubes
- 1 large zucchini cut into half moons
- 4 garlic cloves in the skins
- ⅓ cup feta crumbled
- ⅓ cup pitted green olives torn
- 1 tablespoon fresh parsley chopped
- DRESSING
- ⅓ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon
- 1 tablespoon capers
- 1 pepperoni or small pickle
- ¼ cup pitted green olives torn
- 0.3 oz fresh coriander roughly chopped
- 0.3 oz fresh parsley roughly chopped
- 0.2 oz fresh basil
- Good pinch of salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- In a bowl, toss together the chicken, dried oregano, paprika, salt, pepper, optional red pepper flakes + 1 tablespoon olive oil.
- Arrange the chicken, onions, peppers, artichokes, zucchini, garlic, and lemon half in the tray. Spray the veggies with olive oil.
- Cook in the oven for 20-25 minutes, until the chicken is cooked through.
- To make the dressing - Add all the ingredients to a small blender and blitz to combine. Then remove the charred lemon half and garlic cloves from the baking sheet and add a squeeze of cooked lemon to taste, plus two of the cooked garlic cloves to the dressing and blitz to combine. Taste adding more of the lemon as desired and salt and pepper.
- Remove skins on last two garlic cloves in the pan before eating. Brush with as much dressing as you like all over the cooked chicken and veggies and top with feta and sprinkling of parsley to serve.
- Store any left over dressing in the fridge for 4 days or freezer for 2 months.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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