I wasn’t planning anything fancy, just had some chicken thighs, a few veggies to use up, and zero energy to cook. I tossed everything in a bowl with lemon, extra virgin olive oil, and Greek spices, hoping for the best. It turned out way better than expected, crispy, juicy, and full of flavor. Now this Greek sheet pan chicken is my go-to when I need something easy but seriously good. Recipe includes a how-to video!

Recipe

What I really like about this Greek sheet pan chicken is how everything kind of cooks into each other.

The marinade clings to the chicken thighs, and while they roast, the juices drip into the veggies underneath; it all just comes together.

The zucchini gets soft, the peppers and onions start to char a little, and the tomatoes burst.

I toss on some feta and olives at the end, and that salty kick finishes it perfectly.

Honestly, it’s the kind of dinner I throw together when I don’t feel like cooking but still want something that tastes like I tried.

It’s just one pan, the flavors are solid, and the cleanup is easy. I usually eat it with some warm pita, and the leftovers the next day are just as good, sometimes better.

I kind of threw this sheet pan chicken recipe together one night without much of a plan, just some chicken thighs and leftover veggies.

Didn’t expect much, but it turned out great, and now it’s in regular rotation. It’s low effort, tastes amazing, and honestly feels like cheating in the best way.

Jump to:

⭐Why You'll Love This Greek Sheet Pan Chicken
🧾Greek Sheet Pan Chicken Ingredients
👩🏻‍🍳How to Make Greek Sheet Pan Chicken
📖Variations
🍽 What to Serve with Greek Sheet Pan Chicken
💭Tips for Recipe Success
🐓More Chicken Recipes to Try!
🍛More Dinner Recipes!
📖 Recipe
💬 Comments

⭐Why You'll Love This Greek Sheet Pan Chicken

Big Flavor, Simple Ingredients: The marinade and honey-roasted veggies bring all the flavor without extra work.
Everything Cooks on One Pan: Less mess and fewer dishes to wash after dinner.
Feels Special, but Takes Little Effort: This is my go-to when I want something cozy but not time-consuming.
Great for Leftovers: The flavors get even better the next day, and it’s perfect for meal prep.
Family-Friendly and Dinner-Party Ready: It works just as well for weeknights as it does for guests.

🧾Greek Sheet Pan Chicken Ingredients

Here’s the breakdown of what’s in this Greek Sheet Pan Chicken recipe:

Chicken Thighs: I always use bone-in, skin-on thighs because they stay juicy and roast beautifully with crispy edges.
Garlic Cloves: Fresh garlic adds depth and warmth to the marinade. I always use a generous amount.
Extra Virgin Olive Oil: This brings richness to both the marinade and the roasted veggies.
Mustard: Just a bit of mustard gives the marinade a subtle tang that brightens everything up.
Oregano: I love oregano here for its bold, earthy flavor; it gives that classic Greek touch.
Paprika: Adds a touch of warmth and a beautiful color to the chicken.
Salt and Black Pepper: A must for seasoning both the chicken and the vegetables, just enough to enhance everything.
Red Onion: Roasts up sweet and soft, adding flavor to the whole tray.
Zucchini: A favorite in our house, roasted zucchini is tender, juicy, and works well with the other vegetables.
Orange or Yellow Bell Pepper: I chop the pepper so it roasts evenly and gets a little caramelized on the edges.
Cherry Tomatoes: They burst in the oven and mix with the chicken juices to make a naturally sweet sauce.
Lemon Juice: Brightens up the whole dish and pairs perfectly with the honey and herbs.
Honey: A little honey helps the vegetables caramelize and adds just a hint of sweetness.
Rosemary: Adds a fresh, woodsy note that balances the other flavors.
Feta Cheese: I love adding it at the end, it softens in the oven without melting completely, and gives a salty, creamy bite.
Kalamata Olives: Their briny flavor cuts through the sweetness and ties the dish together.
Parsley: A fresh finish, just a sprinkle before serving, gives it color and freshness.

See the recipe card below for a full list of ingredients and measurements.

👩🏻‍🍳How to Make Greek Sheet Pan Chicken

These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.

1. Marinate the Chicken: Add the chicken to a bowl with garlic, extra virgin olive oil, mustard, oregano, paprika, salt, and pepper. Toss well and marinate for 30 minutes to 4 hours.

2. Prepare the Veggies: Slice the onion and zucchini, chop the pepper, and leave the tomatoes whole. Toss with extra virgin olive oil, lemon juice, honey, rosemary, salt, and pepper.

3. Assemble and Roast: Spread chicken and vegetables on a baking sheet. Bake at 220°C (425°F) for 30–35 minutes, until the chicken is fully cooked.

4. Finish with Toppings: Add feta and olives, then bake for 5 more minutes to warm through.

📖Variations

Use Chicken Breasts Instead: Boneless, skinless chicken breasts work well, just reduce the cooking time so they stay tender.
Swap out the Veggies: Try eggplant, mushrooms, or even asparagus if you’re out of zucchini or want to change it up.
Change the Bell Pepper Color: Red bell pepper adds a slightly sweeter flavor and works just as well.
Add Potatoes for a Heartier Meal: Dice them small so they roast fully at the same time as everything else.

🍽 What to Serve with Greek Sheet Pan Chicken

I like to serve this with warm pita or flatbread, a spoonful of creamy tzatziki, and a simple tomato salad.

Sometimes I’ll add lemon rice or roasted potato wedges to make it heartier, or just a handful of greens with extra virgin olive oil and lemon for something light and fresh.

💭Tips for Recipe Success

Use Skin-on Chicken Thighs for Flavor: The skin helps lock in moisture and adds a crisp, golden layer after roasting. I always roast skin-side up so it gets that delicious finish.

Let it Rest Before Serving: I like to let everything rest in the pan for about 5 minutes before serving. It helps the juices settle and makes the chicken even more tender.

Slice Veggies Ahead of Time: If you're short on time in the evening, prep and store the chopped vegetables the night before, which makes throwing it all together even faster.

Don’t skip the Honey: It’s not just for sweetness, it helps caramelize the vegetables and balances the tang from the lemon and mustard.

Line Your Pan with Parchment Paper: It keeps everything from sticking, makes cleanup easier, and helps the veggies roast more evenly without burning.

Store Leftovers Properly: I let everything cool completely, then store it in an airtight container in the fridge for up to 3 days. The chicken stays juicy, and the veggies reheat beautifully in the oven or microwave.