Greek Chicken and Vegetables Sheet Pan Dinner

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4.73 from 11 votes

Jump to Recipe 02/24/25 | Updated: 02/25/25 | by Nora

If you love bold Mediterranean flavors but don’t love dishes piling up in the sink, this Sheet Pan Greek Chicken and Veggies is about to become your new favorite weeknight dinner. It’s easy, incredibly flavorful, and everything cooks on one pan – zero fuss, maximum flavor!

overhead view of greek chicken on sheet pan with vegetables and olives

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Why this recipe works
Ingredients you’ll need
Step by step overview
Tips for success
Helpful recipe hints
Printable recipe
Comments

Why this recipe works

All-in-one meal: Protein, veggies, and carbs all cook together, soaking up the same delicious seasonings. And no need to stress about juggling a million side dishes! All you need is this recipe and some crusty bread to mop up the delicious juices.
Big, bold flavors: A perfect mix of herbs, lemon, garlic, and feta bring that classic Mediterranean taste with very little effort!
Super Easy Cleanup – One pan = less mess, more time to relax. This one is a total weeknight winner!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

overhead view of ingredients to make a greek chicken sheet pan dinner with text labels — **Ingredients:** Olive oil, garlic, dried oregano, ground paprika, garlic powder, salt, black pepper, red bell peppers, red onions, chicken thighs, baby potatoes, kalamata olives, sun-dried tomatoes, feta cheese, fresh herbs and lemon.

Ingredient notes

Chicken thighs – Boneless, skinless thighs stay juicy and flavorful. Bone-in works too but may need a few extra minutes of roasting. Chicken breast can be used, adjust the baking time so it doesn’t overbake.
Baby potatoes – Yukon Golds or red potatoes work great.
Bell peppers & onions – Red, yellow, or orange bell peppers all work. Red onions add sweetness, but yellow or white can be used too.
Olive oil – Use extra virgin olive oil for the best flavor. A little of the oil from the sun-dried tomatoes adds even more depth.
Kalamata olives – Their briny flavor balances the richness of the dish, but green olives work too.
Feta cheese – Adds a creamy, tangy finish. Goat cheese or ricotta salata can be used for a different twist.
Herbs – Fresh basil, oregano, and parsley bring brightness. Feel free to use what you have!

Step by step overview

1. Marinate chicken & veggies:

overhead view of uncooked vegetables, chicken thighs and seasoning in bowl — In a large bowl, mix **2 tablespoons olive oil**, **2 cloves minced garlic**, **2 teaspoons dried oregano**, **1 teaspoon ground paprika**, **½ teaspoon salt**, and **black pepper** to taste. Add **2 sliced red bell peppers**, **2 red onions (cut into wedges)**, and **8 boneless, skinless chicken thighs**. Toss everything well to coat.

2. Prep potatoes:

overhead view of roasted potatoes on sheets pan — Preheat your oven to **425°F**. Spread **1 pound halved baby potatoes** on a large, rimmed baking sheet. Toss with **2 tablespoons olive oil**, **½ teaspoon salt**, **½ teaspoon ground paprika**, **¼ teaspoon garlic powder**, and **black pepper** to taste. Roast for **15 minutes** – this gives them a head start before adding the rest of the ingredients.

3. Add chicken & veggies

overhead view of raw seasoned chicken thighs and vegetables on sheet pan — Toss the marinated veggies with the partially roasted potatoes, then spread everything out evenly on the baking sheet. Place the chicken thighs on top.

4. Second roasting:

overhead view of roasted seasoned chicken thighs and vegetables on sheet pan — Roast for **20-30 minutes**, nestling the lemon slices between the chicken and veggies about halfway through. The chicken & potatoes should be tender.

overhead view of feta cheese, olives and herbs in white bowl with wooden spoon

Prep the topping while the chicken roasts. Feel free add your favorite flavors to the topping. Sometimes I add chopped capers, my husband loves adding some torn anchovies!

5. Finish & serve:

overhead view of greek chicken on sheet pan with vegetables — In a small bowl, combine **⅓ cup chopped Kalamata olives**, **½ cup oil-packed sun-dried tomatoes (plus 1-2 tablespoons of their oil)**, **8 ounces crumbled feta cheese**, and some **fresh chopped basil, oregano, or parsley**. Scatter this over the hot chicken and veggies, squeeze over fresh lemon juice, and serve immediately.

Tips for success

Marinate for flavor – Let the chicken and veggies sit in the seasoning for at least 20 minutes; if you have time, marinate them for a few hours for even better flavor.
Give the potatoes a head start – Since they take longer to cook, roasting them first makes sure they’re crispy and golden by the time everything else is done. Don’t skip this!
Don’t crowd the pan – Spread everything in a single layer so the chicken and veggies roast instead of steaming. If needed, divide everything between two pans.
Use sun-dried tomato oil – Adding a little of the oil from the sun-dried tomatoes into the finishing mix makes the topping extra flavorful.
Crispy skin trick – If you want even crispier chicken, broil for the last 2-3 minutes, keeping a close eye on it.

Helpful recipe hints

Troubleshooting & storage questions

How can I prevent my sheet pan meal from becoming soggy?

Avoid overcrowding the pan; give ingredients space to allow moisture to evaporate, promoting crispiness. Using a large, rimmed baking sheet helps spread everything out evenly. If necessary, divide between two pans.

Why is my chicken dry after baking?

Overcooking can lead to dry chicken. Use a meat thermometer to make sure the chicken reaches an internal temperature of 165°F and no more. Additionally, marinating the chicken can help retain moisture.

What if my vegetables are undercooked when the chicken is done?

Cut vegetables into smaller, uniform pieces to ensure they cook through in the same time as the chicken. If needed, remove the chicken once done and continue roasting the vegetables until tender.

How should I store and reheat leftover chicken sheet pan dinner?

Allow leftovers to cool, then transfer to an airtight container. Refrigerate for up to 3 days.

For best results, reheat in a preheated oven at 350°F until warmed through. This helps maintain the texture of the chicken and vegetables. Alternatively, you can use a microwave, though it may result in a softer texture.

Serving tips

This dish is best served hot, straight from the oven, when the chicken is crispy, and the veggies are caramelized.

For a complete meal, pair it with warm pita bread, tzatziki sauce, or a simple salad with Greek salad dressing. Leftovers make a fantastic Mediterranean-style wrap for lunch the next day!

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Recipe first published on 12/07/2015. Updated with new photos and text on 02/24/2025.

4.73 from 11 votes (4 ratings without comment)