Greek Sheet Pan Chicken Thighs with Vegetables is an easy, all in one dinner: chicken thighs marinated in lemon, garlic, and oregano, roasted on one pan with zucchini, bell pepper, red onion, and tomato, then finished with feta and Kalamata olives in the last few minutes. Everything cooks together, so cleanup is just one pan.
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Greek Sheet Pan Chicken Recipe
The chicken and vegetables share the same lemon, garlic, and herb marinade, so the flavor runs all the way through the dish instead of sitting only on the chicken. A generous pour of marinade over the vegetables gives you a good amount of pan juices by the time everything is done, which is worth serving over rice rather than pouring out.
The feta and olives go in for just the last stretch of baking so the feta stays in soft, creamy pockets instead of melting away completely.
Ingredients
- Chicken thighs - boneless and skinless, so they cook through in the same time as the vegetables.
- Lemon juice, garlic, oregano, thyme - the base of the marinade, bright and herby.
- Olive oil - whisked into the marinade slowly so it does not separate.
- Zucchini, yellow bell pepper, red onion, tomato - the Mediterranean vegetable mix that roasts alongside the chicken.
- Kalamata olives and feta - added in for the final stretch of baking, so they stay distinct instead of melting completely into the pan.
- Fresh parsley - for serving, a fresh finish against all the roasted flavor.
Julia's Tip
Do not pour off the liquid that collects in the pan after the first 20 minutes. It looks like a lot, but it is really a lemony, herby pan sauce by the time the chicken is done, and it is one of the best parts of the dish spooned over rice.
If you already have a favorite sheet pan chicken in your rotation, my sheet pan BBQ chicken thighs with veggies uses the same one pan method with a completely different flavor profile.
How To Make Greek Sheet Pan Chicken - Step By Step Photos
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Whisk the lemon juice, oregano, thyme, garlic, salt, and pepper together. While whisking, slowly stream in the olive oil until combined.
- Put the chicken in a bowl, pour two thirds of the marinade over it, and toss to coat well.
- Spread the vegetables over the sheet pan, pour the remaining marinade over them, and toss to coat.
- Nestle the chicken among the vegetables on the sheet pan, along with any marinade left in the bowl.
- Bake for 20 minutes. A good amount of liquid will collect in the pan, which is normal.
- Scatter the feta and olives over the pan and bake 15 minutes more, until the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius). Garnish with parsley and serve with rice, spooning the pan juices over the top.
- For crispier chicken, move the pan to the top rack and broil for 2 to 3 minutes before serving.
Looking for more one pan dinners? My easy grain bowl recipes are a good next stop for turning this into a full meal prep rotation.
What To Serve With Greek Sheet Pan Chicken
- Steamed rice or orzo to soak up the pan juices
- Warm pita bread
- Something from my best salad recipes collection for a lighter side
Tips
- Whisk the olive oil in slowly. Streaming it in while whisking keeps the marinade from separating.
- Check for doneness with a thermometer. Chicken thighs vary in thickness, so 165 degrees Fahrenheit at the thickest point is the real marker, not the clock.
- Cut vegetables to a similar size. It keeps everything roasting at close to the same rate as the chicken.
- Add the feta and olives late. Putting them in for only the last 15 minutes keeps the feta in soft pockets instead of melting into the pan.
Variations
- Swap the vegetables. Cherry tomatoes, eggplant, or baby potatoes all work in this same marinade.
- Use chicken breasts. They work too, just watch the bake time closely so they do not dry out.
- Make it dairy free. Leave out the feta and add extra olives and a squeeze of fresh lemon at the end instead.
- Add a starch to the pan. Small potatoes tossed in with the vegetables from the start turn this into a true one pan meal.
Can I Use Chicken Breasts Instead Of Thighs?
Yes, though thighs are more forgiving and stay juicier. If you use breasts, keep a close eye on the internal temperature, since they can dry out if left in past 165 degrees Fahrenheit.
Why Is There So Much Liquid In The Pan?
That is normal, and it comes from the marinade and the vegetables releasing moisture as they roast. It is worth keeping rather than draining, since it makes a flavorful sauce to spoon over rice when you serve the dish.
How To Store Greek Sheet Pan Chicken
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat. Warm gently in the oven or a covered skillet so the chicken does not dry out. The microwave works for a faster option.
- To Freeze. Freeze the chicken and vegetables in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
More Sheet Pan Dinners You'll Love
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Greek Sheet Pan Chicken Thighs with Vegetables
Ingredients
Equipment
Method
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Whisk the lemon juice, oregano, thyme, garlic, salt, and pepper together in a bowl. While whisking, slowly stream in the olive oil until combined. Set the marinade aside.3 tablespoons lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 3 cloves garlic, 1 teaspoon salt, ½ teaspoon black pepper, ½ cup olive oil
- Put the chicken thighs in a bowl, pour two thirds of the marinade over them, and toss to coat well.6 chicken thighs
- While the chicken marinates, spread the zucchini, bell pepper, red onion, and tomato over the sheet pan. Pour the remaining marinade over the vegetables and toss so everything is well coated.1 medium zucchini, 1 yellow bell pepper, 1 large red onion, 1 large tomato
- Nestle the marinated chicken thighs among the vegetables on the sheet pan, along with any marinade left in the bowl.6 chicken thighs
- Bake for 20 minutes. There will be a good amount of liquid in the pan at this point, which is normal. You can spoon some off if you prefer, but it is worth keeping, since it makes a great sauce to spoon over rice at the end.
- Scatter the feta and olives over the pan and bake for another 15 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Garnish with parsley and serve with rice, spooning the pan juices over the top.¼ cup feta cheese, ½ cup Kalamata olives, 2 tablespoons fresh parsley
- For crispier chicken, move the pan to the top rack and broil for 2 to 3 minutes before serving.
- If you like this recipe, please leave a 5-star rating below, thank you!
Nutrition
Notes
- Use a meat thermometer: check that the thickest part of a thigh reads 165 degrees Fahrenheit before you pull the pan, especially if your thighs are on the larger side.
- Keep the pan juices: they taste like a lemony, herby broth by the end and are worth spooning over rice rather than discarding.
- Cut the vegetables to a similar size: it helps them roast at close to the same rate as the chicken.
- Storage: keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or a covered skillet so the chicken does not dry out.
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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