Greek Sheet Pan Chicken and Veggies
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Here is what makes this Greek Sheet Pan Chicken and Veggies so good. The chicken roasts right on top of the vegetables, so all the lemony garlic juices drip down into the potatoes and peppers as everything cooks together. You finish it with feta and Kalamata olives and end up with a full Mediterranean dinner off a single pan, the kind with bright bold flavor you usually have to go out for.
I have built an entire cookbook around dinners that dirty as few dishes as possible, so believe me when I tell you the sheet pan is the unsung hero of the weeknight. You season, you spread, you bake. The oven does the rest while you go do something better with your evening.
This one leans Greek, which means bright lemon, real garlic, and a finish of feta and Kalamata olives that turns a tray of chicken and vegetables into something you would happily order out. I’ll be making this on repeat this summer, when Remo’s greenhouse will start producing more peppers and tomatoes, can’t wait.
Why You’ll Love This Sheet Pan Dinner
- One pan, almost no cleanup. Everything roasts on a single sheet, and the parchment does the dishes for you.
- Big, bright flavor. The lemon and garlic hit hard, and the feta and olives bring it all home.
- It is a whole dinner. Protein, potatoes, and vegetables on one tray. No sides required.
- Naturally gluten free. Nothing here needs a swap, which is both rare and convenient.
- Endlessly flexible. Use whatever vegetables are going soft in the crisper. The dressing carries them.
Ingredients in Greek Sheet Pan Chicken and Veggies
- Chicken thighs. Boneless and skinless thighs are what I reach for here. They stay juicy through a long roast where breasts would dry out, and they take the broiler at the end without turning to leather. Breasts work if you reduce the time and check them early, around 25 minutes, or they will dry out. Bone in thighs are great for flavor too, they just need an extra 10 minutes or so.
- Fresh lemon juice. Squeeze it yourself. Bottled lemon juice has a flat, slightly bitter edge that you will absolutely taste in a dressing this simple. You need about one large lemon for a quarter cup.
- Garlic. Four cloves, minced. This is a Greek dressing, so it is not the place to be shy. If raw garlic is too sharp for you, roast it first, but I like the bite it brings here.
- Dried oregano. The backbone of that Greek flavor, and one of the rare herbs that is genuinely better dried than fresh for this. If you can find Greek oregano, it is more pungent and worth grabbing.
- Olive oil. This is half the dressing, so use a good extra virgin one you would happily taste on its own. It carries the lemon and garlic over every piece of chicken and vegetable on the pan.
- Salt and black pepper. Season the dressing properly so the flavor carries through everything it touches. I use 1 teaspoon of salt and half a teaspoon of pepper, then adjust to taste at the end.
- Baby potatoes. Halved so they cook through in the same time as the chicken. The little waxy ones, baby Yukon or red, hold their shape and go creamy inside. If you only have larger potatoes, cut them into 1 inch chunks and keep them small, because a potato that is too big will still be firm when the chicken is done.
- Bell peppers. One red and one yellow for color and sweetness, though any combination works. They soften and char a little at the edges, which is exactly what you want. Green peppers are fine, just slightly more bitter.
- Zucchini. Sliced into half moons so the pieces are sturdy enough to survive the roast. Zucchini throws off a lot of water, so if you like it with more bite, add it to the pan halfway through instead of at the start.
- Cherry tomatoes. Left whole, they burst in the oven into sweet jammy little pockets that play against the rich chicken. Grape tomatoes do the same. Skip larger tomatoes here, since they are too watery and will flood the pan.
- Kalamata olives. Briny, meaty, and essential to that Greek flavor. I add them at the end rather than roasting them, because baking the whole time dries them out and turns them leathery. Any good black olive works, but Kalamata earns its spot.
- Feta. Buy a block and cut it into chunks rather than using the pre crumbled kind, which is drier and dusted with anti caking agents. It goes on after roasting so it warms in the residual heat and holds its shape instead of disappearing. Greek feta made from sheep milk has the best tang.
How to Make Greek Sheet Pan Chicken and Veggies
Get your oven up to 425°F and line a large baking sheet with parchment, which is the single decision that will save you from scrubbing later. While it heats, whisk the lemon juice, garlic, oregano, salt, pepper, and olive oil together in a bowl until it looks like a proper dressing.
Tumble the potatoes, both peppers, the zucchini, and the cherry tomatoes straight onto the sheet pan. Pour about half the dressing over them and toss everything right there on the pan, then spread it all into an even layer so it roasts instead of steams.
Lay the chicken thighs on top of the vegetables and spoon the rest of the dressing over them. Slide the pan into the oven and bake for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender. If you want a little color on top, run it under the broiler for 2 to 3 minutes, but stay close, because the broiler waits for no one.
Once it is out, scatter the olives and feta around the pan so they warm in the residual heat. Spoon some of those gorgeous pan juices over everything, shower it with parsley, and bring the whole tray to the table.
Tips and Tricks
- Pat the chicken dry before it goes on the pan. Dry chicken browns, wet chicken steams.
- Keep the potatoes on the smaller side. If they are much bigger than the halved baby potatoes, they will still be firm when the chicken is done.
- If you like your zucchini and tomatoes with more bite, add them to the pan halfway through instead of at the start.
- Hold the feta and olives until after roasting. Feta dries out and olives turn leathery if they bake the whole time.
- Do not skip the pan juices. That lemony, garlicky oil at the bottom is the best part, so spoon it over everything.
Variations
- Swap the protein. Chicken breasts work if you reduce the time, and shrimp is lovely added in the last 10 minutes.
- Make it vegetarian. Skip the chicken and add a couple cans of drained chickpeas with the vegetables.
- Change the vegetables. Eggplant, red onion, and asparagus all roast beautifully in this dressing.
- Serve it over something. A scoop of orzo, rice, or warm pita turns it into an even bigger meal.
- Make it dairy free. Leave off the feta. You will miss it, but the dish still holds up.
Try These Recipes Next
- Sheet Pan Quesadilla
- Sheet Pan Steak Fajitas
- Sausage And Potatoes Sheet Pan Dinner
- Sheet Pan Sausage And Veggies
- Sheet Pan Sausage And Pierogies
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Greek Sheet Pan Chicken and Veggies
Ingredients
For the dressing:
- ¼ cup fresh lemon juice
- 4 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup olive oil
For the sheet pan:
- 2 pounds boneless skinless chicken thighs
- 1 pound baby potatoes (halved (about 4 cups))
- 1 medium red bell pepper (chopped)
- 1 medium yellow bell pepper (chopped)
- 1 medium medium zucchini (sliced into half moons)
- 1 pint cherry tomatoes
- ½ cup Kalamata olives
- 6 ounces feta cheese (cut into chunks)
- 2 tablespoons fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together ¼ cup fresh lemon juice, 4 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, and ½ cup olive oil until combined.
- Place the 1 pound halved baby potatoes, chopped red bell pepper, chopped yellow bell pepper, sliced zucchini, and cherry tomatoes directly onto the baking sheet. Pour about half of the dressing over the vegetables and toss everything directly on the pan until evenly coated. Spread the vegetables into an even layer.
- Add the 2 pounds boneless, skinless chicken thighs on top of the vegetables. Spoon the remaining dressing over the chicken.
- Bake for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender. For extra color, broil for 2 to 3 minutes at the end. Scatter the ½ cup Kalamata olives and 6 ounces feta cheese around the pan.
- Spoon some of the pan juices over everything and sprinkle with 2 tablespoons chopped fresh parsley before serving.
Notes
- Keep the potatoes no larger than halved baby potatoes so they finish at the same time as the chicken.
- Add the feta and olives after roasting so the feta keeps its shape and the olives stay plump.
- For firmer zucchini and tomatoes, add them to the pan halfway through the bake.
- Broil 2 to 3 minutes at the end for color, but watch it closely so it does not burn.
- Leftovers keep in the fridge for 3 days and reheat well in the oven or a hot skillet.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
You can, but they cook faster and dry out more easily. Use them whole and check them early, around the 25 minute mark, or pound them to an even thickness first so they cook evenly.
Can I make the dressing ahead of time?
Yes. Whisk it together and keep it in the fridge for up to 3 days. The garlic gets a little stronger as it sits, which is not a bad thing here.
Why did my vegetables turn out soggy?
Usually it means the pan was crowded, so everything steamed instead of roasted. Use a large sheet pan, spread things into a single layer, and do not overcrowd. A second pan is better than a pile.
Can I prep this ahead for the week?
Absolutely. It holds up well as meal prep. Roast it, divide it into containers, and it keeps for 3 days. Add the feta fresh when you reheat so it does not dry out.
