Sheet Pan Greek Chicken

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Here is one of the simplest one-pan meals you will ever make

In addition to being so simple to prepare, it is just so satisfying.  We love going with skin-on, bone-in chicken thighs, a variety of vegetables, and a simple Greek vinaigrette, but you can use whatever suits your tastes, or what you have on hand. In less than 45 minutes, you’ll have a full meal on the table.

Sheet Pan Greek Chicken fully cooked with vegetables and feta cheese sprinkled all over the top.

How To Make Sheet Pan Greek Chicken

This really is the perfect busy weeknight meal to prepare with very little effort.

However, it’s so delicious, it makes a beautiful (and delicious) dinner party serving.

And did we mention how easy it is to make? And fun!


Make the Simple Greek Marinade

Start with a small jar and add the following ingredients:

  • Olive oil (¼ cup olive oil)
  • Lemon juice (2 tbsp)
  • Red wine vinegar (2 tbsp)
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 tsp oregano, dried
  • 1½ tsp salt
  • 1 tsp black pepper

Twist on the lid nice and tight and then vigorously shake the jar until fully combined. If you don’t have a jar, then whisk everything in a bowl until combined.

Place the chicken and potato pieces in a large bowl and pour ¾ of the marinade over the top. Use a couple of wooden spoons to fully coat the chicken and potatoes. Place in the fridge while you prep the remaining veggies.

A person pouring a Greek dressing from a small jar over chicken thighs and small potatoes in a glass bowl.

While the chicken is soaking up all that delicious flavor in the fridge, it’s time to prep the vegetables.

Here are veggies we love to use:

  • Zucchini – ends cut off, cut in half lengthwise, cut into half-moons
  • Yellow bell pepper – cored and cut into strips
  • Red onion – ends cut off, skin removed, and cut into wedges (the onion will cook down during the roasting)
  • 1 cup cherry tomatoes – no need to halve them

Pour the remaining Greek dressing over the veggies on the sheet pan. 

A person pouring a Greek dressing from a small jar onto cut vegetables spread out on a sheet pan.

You’ll need to bake these on a baking dish that has a decent lip.

Sheet pans are a little deeper than baking pans, but either will work.

Simply spread the veggies on the pan and then pour the rest of the marinade over them. Use your fingers (or a large spoon) to move them around so they get nicely coated.

A pair of hands spreading out cut vegetables on a large sheet pan.

Can the Greek Chicken Be Made in Advance?

This Sheet Pan Greek Chicken can be fully prepped up to 24 hours in advance.

Once you’ve coated the veggies on the sheet pan, you’ll want to nestle the chicken in them across the pan.

EXPERT TIP: To ensure the potatoes are nice and soft at serving time, try and spread them as evenly on the pan as possible. A stirring of the veggies about halfway through the baking is recommended.

A pair of tongs being used to place an uncooked chicken thigh on a sheet pan with cut vegetables.

Adding More Greek Flavor

After 30 minutes of roasting at 400°F, remove the pan from the oven.

Sprinkle your favorite type of pitted olives all over the top. We love kalamata.

Place back in the oven and bake for another 10 minutes. To really crisp up the skin, leave on the middle rack and turner the broiler on HIGH for 1 to 2 minutes. Keep an eye on it, don’t let the chicken burn!

Sprinkle fresh feta cheese crumbles and chopped parsley for added flavor and a beautiful presentation.

A person's hand sprinkling Kalamatas olives on the top of sheet pan Greek chicken.

How To Serve Sheet Pan Greek Chicken

This is really a meal in one pan.

In fact, we usually bring the entire pan to the table and let everyone serve themselves.

A nice loaf of warm bread or rolls rounds out the meal perfectly.

Two of our other favorite dishes to make are Grilled Steak Greek Salad and Chicken Gyro with Homemade Tzatziki Sauce. Yum!

A cooked chicken thigh in a sheet pan surrounded by roasted vegetables.

This has become one of our go-to easy (but incredibly delicious) meals.

Adapt to whatever you have on hand. You can even you quality store-bought Greek dressing, and still get amazing results.

It is such a deeply flavorful and even elegant meal that is truly a snap to prepare!  

EXPERT TIP: Depending on how big of eaters your family is, you may want to allow 2 chicken thighs per person. You can also go with skinless thighs or breasts.

Other Wonderful Chicken Dishes<.h3>

Baked Honey Mustard Baked Chicken
Chinese Chicken Salad with Mandarin
Best Grilled Chicken
Roasted Chipotle Chicken
Chicken Fajitas
Chicken Curry

In the meantime…how about this amazing Sheet Pan Greek Chicken! YES!

A white dinner plate filled with Sheet Pan Greek Chicken next to a glass of white wine.

Ready to make one of the most delicious and simple winner winner chicken dinner of all time? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A cooked chicken thigh in a sheet pan surrounded by roasted vegetables.

Sheet Pan Greek Chicken

Sheet Pan Greek Chicken is so simple to prepare and just so delicious. We love it because it's also a full meal baked in one pan (or baking sheet). Serve with warm bread or rolls for a completely satisfying and delicious meal!
5 from 4 votes
Print Pin Rate
Course: Entree
Cuisine: Greek / American
Keyword: easy weeknight chicken recipe, how to make sheet pan chicken
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 528kcal


  • Sheet pan, or large baking pan with a lip


For the Greek Vinaigrette

  • ¼ cup olive oil
  • 2 tbsp lemon juice fresh
  • 2 tbsp red wine vinegar
  • 3 cloves garlic minced, or 1 tsp garlic powder
  • 1 tbsp oregano dried
  • tsp Kosher salt
  • 1 tsp black pepper

For the Sheet Pan Chicken and Veggies (Prep the veggies while chicken is marinating in the fridge)

  • 6 chicken thighs skin-on, bone-in
  • 1 lb gold potatoes small, cut into ½-inch chunks, or halved
  • 1 zucchini halved lengthwise, ends cut off, and then cut into half-moons
  • 1 yellow bell pepper cored and cut into strips
  • 1 red onion skin removed and cut into ½-inch wedges
  • 1 cup cherry tomatoes no need to halve them
  • 1 cup Kalamata olives drained
  • cup Feta cheese crumbled
  • 2 tbsp parsley fresh, chopped, for garnish


  • Preheat oven to 400°F.
  • Add all of the vinaigrette ingredients into a small jar. Place the lid on and then shake the jar vigorously, until well combined.
  • Place the chicken and potatoes in a large bowl. Pour ¾ of the vinaigrette over the chicken and potatoes. Use a couple of large spoons to stir around the chicken and potatoes until well coated. Place in the refrigerator for at least 15 minutes, or up to 12 hours (covered).
  • While the chicken is resting in the fridge, prep the vegetables.
  • Place the vegetables on a sheet pan. Pour the rest of the vinaigrette over the top of the veggies. Use your fingers, or a large spoon, to move the veggies around to get them nicely coated.
  • Remove the chicken from the fridge and nestle each piece into the veggies. Pour any extra dressing from the bowl all over the top. Try and get the potatoes to lay evenly across the pan. (If they are stacked too much, they won't cook evenly). Liberally sprinkle salt and pepper over the tops of the chicken.
  • Place the pan in the oven and bake for 30 minutes. (After about 15 minutes, remove from the pan and use a spoon to move the veggies around somewhat).
  • Remove the pan from the oven and sprinkle the olives over the top. Return to the oven for another 10 minutes.
  • If you want the skin to be extra crispy, keep the pan on the middle rack and turn your broiler onto HIGH for about 1 to 2 minutes. Keep an eye on the chicken, don't let it burn!
  • Remove from chicken and sprinkle the feta and parsley all over the top. Serve at once.


See the video near the top of the blog post for visual guidance.  If you like the video, please subscribe to our YouTube channel.
Purchased Greek dressing can work in the recipe just fine.  
If using boneless chicken thighs or chicken breasts, you'll want to reduce the cooking time to 18 to 22 minutes, in total.  An instant-read thermometer is the best way to ensure you've reached an internal temperature of 1658F. 
This dish can be prepared (up to baking) 12 to 24 hours in advance.  Cover with foil and then place in the fridge.  Remove from fridge and let come to room temperature, if possible, before baking. 
Leftovers will keep in the fridge for up to 5 days.  Simply reheat in the oven at 350°F for about 15 to 20 minutes, or until the chicken and potatoes are heated through. 


Calories: 528kcal | Carbohydrates: 32g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 1687mg | Potassium: 1213mg | Fiber: 6g | Sugar: 5g | Vitamin A: 853IU | Vitamin C: 103mg | Calcium: 158mg | Iron: 4mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • 5 stars
    You’re right-easy for a weeknight, esp with bottled Greek dressing. And I can totally picture it on a fancy platter at a dinner party for friends, maybe with some orzo (double starch!) and a Greek salad and rolls. SO good!

    • Hi Jane! We are so so happy you loved our Greek Chicken (Sheet Pan) recipe! And made even easier with bottled Greek dressing! Not one thing wrong with that AT ALL!! The addition of orzo would be fabulous, especially next to a Greek salad and rolls! Woo hoo! sounds like an amazing dinner party to us! Thanks so much for sharing and for the AMAZING review! You are the BEST!!!! xoxo Kris & Wesley

      • One of my fav recipes that I’m making tonight. I love spinach with Greek food and wondering if you had any suggestions on how to include it in this recipe. I have a big carton I need to use. Thanks!

      • Hi Jane! So very sorry for the late reply! We love our spanakopita which is Greek spinach pie. You could also just sauté it with a little garlic, vinegar (white wine, white, apple cider), salt and pepper for a wonderful side. No doubt you figured out a scrumptious way to use it up!!! xoxo

      • 5 stars
        Better late than never! That’s exactly what I did…then I spread the sautéed spinach on a platter and topped it with the chicken and vegetables. Yum.

  • 5 stars
    Hi Kris and Wesley…..I made this tonight. Since I didn’t have oregano, I substituted Tzakai (sp) dressing mix. It worked perfectly. My husband who thinks potatoes should come with every meal liked it as well. I really enjoy your videos too. They make me smile which is always a good thing.

    • Hi Laura! So sorry for the delayed response here!! You just made us smile from ear to ear! We are so so happy you and your husband enjoyed the Greek chicken! And we are so thrilled you are enjoying our videos! It’s folks like you that make us love what we do!! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    This is an outstanding recipe! So easy to make and so very delicious. Threw in red peppers as well, just to add more color. Chicken was crispy and flavorful, and the veggies with the kalamata olives and feta cheese put it over the top! Yet another keeper! As always, thanks gentlemen!

    • Hi Mark! That is fantastic to hear! We are so so happy you had success with the sheet pan chicken. Thanks as always for letting us know and for the GREAT review! You are the BEST!!

  • I made this last night and it was excellent. I made two slight modifications, I deboned the thighs and added some artichoke hearts I needed to use to the marinade.

    My wife loved it as well. I made enough for two meal and just finished the rest of it. It is even better reheated.

    Thanks for posting!

    • Hi Jeff!! That sounds fantastic! We LOVE the addition of artichoke hearts! And deboning is great! We are so happy you and your wife enjoyed the meal. We agree!! Leftovers are so yummy!! Thank you so much for sharing!! All the best, Kris & Wesley

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