Greek food is one of my favorite cuisines. From the fresh foods, flavors, sauces, and more, it’s also so delicious. Today we are sharing a fun way to enjoy it with this greek sheet pan chicken with veggies.
I am just getting into making sheet pan dinners. I don’t know what took me so long, but we are loving them. Everything cooked on one pan for easy and minimal clean up? Sign me up! Also, everything gets roasted together to help bring all the flavors together.
The chicken is quickly marinated (or you can do it longer!) to help infuse tons of flavor. Potatoes and vegetables are tossed with oil, vinegar, lemon juice, and spices and roasted until crispy and tender. And it gets finished off with some feta for a little tang and creaminess.
I love serving some greens for some freshness and of course some creamy tzatziki for the perfect dressing (a must for greek food!). This Mediterranean sheet pan chicken is full of flavor and so satisfying. Plus it’s a dish full of protein and vegetables, making it a healthy dinner or great for meal prep!
Why we love this greek sheet pan chicken recipe
- packed with those greek flavors we love!
- one pan meal – everything is cooked on a baking sheet for an easy cleanup!
- macro-balanced meal – it has a good balance of protein, carbohydrates, healthy fats, and fiber for a balanced meal.
- great for meal prep – saves great for the week and leftovers make the perfect lunch.
Ingredients
- olive oil
- lemon juice
- red wine vinegar
- garlic powder
- dried oregano
- marjoram
- red pepper flakes
- chicken thighs
- baby potatoes
- red onion
- bell pepper
- cherry tomatoes
- kalamata olives
- feta cheese
- salt and pepper
How to make greek sheet pan chicken
- Preheat the oven to 400 degrees and line 1-2 large baking sheets with parchment paper.
- Make the marinade. Add olive oil, lemon juice, red wine vinegar, garlic powder, dried oregano, marjoram, red pepper flakes, salt, and pepper in a small bowl or jar. Whisk to combine.
- Marinate the chicken. Add chicken thighs to a bowl or plastic bag and toss with half of the marinade. Let marinate while you prep the remaining ingredients. You can also put it in the fridge and let it marinate for 30 minutes to 8 hours.
- Chop and mix the veggies. While the chicken quickly marinates, cut your potatoes, onion, and bell peppers and add to your large baking sheet. Pour over the remaining marinade and mix until the veggies are fully coated. Spread out evenly on the pan.
- Add chicken thighs. Nestle your chicken thighs in your veggies on the baking sheet, spreading them out evenly. Make sure all veggies are spread out on the pan and not piled on top of each other as the juice released from the chicken gives them more flavor and helps them cook evenly. If needed, move some chicken and vegetables to another baking sheet.
- Bake. Roast for 35 minutes. Add tomatoes, olives, and feta, spreading them out evenly on the pan, and bake for another 5-15 more minutes until veggies are tender and chicken is cooked through. If desired, place under the broiler and broil for a couple of minutes to get everything a little more crispy.
- Enjoy! I like serving over some chopped romaine with some tzatziki sauce, lemon juice, and fresh dill.
What to serve with sheet pan greek chicken
While I enjoy this meal as is, you can certainly serve it with some sides. Here are some of my favorites:
- white rice, cauliflower rice (the green goddess goes so well with it), or quinoa
- pita bread
- avocado tzatziki sauce or greek yogurt tzatziki sauce
- hummus
- greek salad or chickpea salad
- chopped romaine
Storage and reheating
- refrigerator – store leftovers in an airtight container in the fridge for up to 4-5 days.
- freezer – allow to completely cool and store in an airtight container in the freezer. It should last up to 3 months. Let defrost in the fridge overnight.
- reheating – to heat it, pop it in the microwave for a couple of minutes until warmed through. You can also reheat it on the stovetop.
Substitutions
- olive oil – any neutral oil will work.
- greek marinade – feel free to use greek dressing instead of making the marinade.
- chicken thighs – I prefer boneless skinless chicken thighs, but you can use bone-in or skin-on chicken thighs. You can also use chicken breasts instead of thighs, but be mindful that they might not be as juicy as the fat in the chicken thighs helps keep them moist and tender.
- baby potatoes – any kind of white potatoes or sweet potatoes will work. Make sure to cut in uniform size for even roasting.
- vegetables – you can swap out vegetables or use different ones if desired. Broccoli, zucchini, yellow squash, and carrots would be good substitutes or additions. Be mindful of what veggies you are using and if they release liquid when cooking.
- feta cheese – leave off to keep the meal dairy-free.
- olives – you can leave them off if you don’t like them. Regular black or green olives will also work in a pinch.
More healthy one-pan meals
- sheet pan za’atar chicken and vegetables
- chicken taco casserole
- ground beef and cabbage stir fry
- sheet pan sausage and veggies
- ground turkey sweet potato skillet
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Greek Sheet Pan Chicken
Greek sheet pan chicken with potatoes, veggies, feta, and olives makes a delicious, flavor-packed, and easy one-pan meal. Everything is tossed with spices and roasted until juicy and tender. Gluten-free and high-protein.
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ingredients
Greek Marinade
- 2 1/2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon marjoram
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Greek Sheet Pan Chicken
- 1 1/2 pounds chicken thighs
- 1 1/2 pounds baby potatoes, halved/quartered (4 heaping cups)
- 1 heaping cup julienned red onion (100 grams)
- 2 heaping cups julienned bell pepper (220 grams/1 large)
- 2 cups cherry tomatoes (300 grams/1 pint)
- 1/2 heaping cup feta cheese (2.5 ounces)
- 1/2 cup kalamata olives, halved or quartered (70 grams)
- for serving – romaine, tzatziki sauce, fresh dill or parsley, lemon juice…
instructions
- Preheat the oven to 400 degrees and line 1-2 large baking sheets with parchment paper.
- Make the marinade. Add olive oil, lemon juice, red wine vinegar, garlic powder, dried oregano, marjoram, red pepper flakes, salt, and pepper in a small bowl or jar. Whisk to combine.
- Marinate the chicken. Add chicken thighs to a bowl or plastic bag and toss with half of the marinade. Let marinate while you prep the remaining ingredients. You can also put it in the fridge and let it marinate for 30 minutes to 8 hours.
- Chop and mix the veggies. While the chicken quickly marinates, cut your potatoes, onion, and bell peppers and add to your large baking sheet. Pour over the remaining marinade and mix until the veggies are fully coated. Spread out evenly on the pan.
- Add chicken thighs. Nestle your chicken thighs in your veggies on the baking sheet, spreading them out evenly. Make sure all veggies are spread out on the pan and not piled on top of each other as the juice released from the chicken gives them more flavor and helps them cook evenly. If needed, move some chicken and vegetables to another baking sheet.
- Bake. Roast for 35 minutes. Add tomatoes, olives, and feta, spreading them out evenly on the pan, and bake for another 5-15 more minutes until veggies are tender and chicken is cooked through. If desired, place under the broiler and broil for a couple of minutes to get everything a little more crispy.
- Enjoy! I like serving over some chopped romaine with some tzatziki sauce, lemon juice, and fresh dill.
nutrition
Nutrition Facts
Greek Sheet Pan Chicken
Amount Per Serving (1 serving (1/4 of recipe))
Calories 541
Calories from Fat 212
% Daily Value*
Fat 23.6g36%
Saturated Fat 5.5g34%
Polyunsaturated Fat 2.9g
Monounsaturated Fat 9.6g
Cholesterol 176mg59%
Sodium 792mg34%
Potassium 1509mg43%
Carbohydrates 41.7g14%
Fiber 7.3g30%
Sugar 8.5g9%
Protein 40.9g82%
Vitamin A 161IU3%
Vitamin C 103mg125%
Calcium 156mg16%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!
Holly says
Delicious. Loved it.
Kelly Nardo says
Thanks for trying it, Holly!
Liz says
Made this with boneless chicken breast and it was amazing! The whole gang loved it!
Kelly Nardo says
So happy to hear it! Thanks for trying it, Liz!
Dad says
Love Greek food it was d lish
Kelly Nardo says
So glad you enjoyed it!
nancy says
Great recipe! Love the seasonings and mixture of veggies nad potatoes!
Kelly Nardo says
It’s such a good combo, right?! Thanks, Nancy!
Ashleigh says
I don’t ever comment on recipes, but this was so good I had to! I paired it with your tzatziki recipe. Delicious! This will definitely be going in my meal rotation frequently.
Kelly Nardo says
I’m so happy to hear you enjoyed it so much! Thanks for trying it, Ashleigh!