Greek sheet pan chicken thighs are an easy one-pan dinner with seasoned bone-in chicken, roasted zucchini, bell pepper, red onion, cherry tomatoes, feta, and Kalamata olives. Everything cooks together on one tray, giving you a complete dinner with less washing up.

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Greek sheet pan chicken thighs with roasted zucchini, red onion, cherry tomatoes, Kalamata olives, and crumbled feta in a baking dish.

Why You'll Love My Greek Sheet Pan Chicken Thighs

A complete one-pan dinner: The chicken and vegetables roast together before the feta and olives are added for the final few minutes.
Balanced Greek-style flavor: Garlic, oregano, paprika, lemon, honey, feta, and olives create a savory, bright, and lightly sweet combination.
Tender chicken with crispy skin: Bone-in, skin-on thighs remain juicy while the exposed skin browns in the hot oven.
Vegetables seasoned by the chicken: The vegetables roast beneath the thighs and absorb the flavorful pan juices as they cook.

I usually make this Greek sheet pan chicken when I have chicken thighs and vegetables that need using. It is an easy way for me to clear the refrigerator before the week ends. I season the chicken and prepare the vegetables while the oven heats. The whole tray then comes together without requiring much planning or hands-on work. Its lemon, garlic, and oregano remind me of my Greek chicken souvlaki, without the grill or skewers. When I need dinner faster, I cook my Greek chicken thighs in a skillet. I often serve both recipes with tzatziki sauce for a cool, creamy contrast. This sheet-pan version is my choice when I want the chicken and vegetables cooked together.

I use bone-in, skin-on thighs because they remain tender while the vegetables roast beneath them. Garlic, Dijon mustard, oregano, and paprika cling to the chicken, giving the skin a savory, warmly spiced coating. The zucchini becomes tender, the onion sweetens around the edges, and the tomatoes release their juices into the tray. Roasting everything together allows the chicken juices to season the vegetables, while adding the feta and olives near the end keeps them noticeable in every bite. It has the same lemon-and-herb direction as my Greek lemon chicken, but this recipe provides the chicken and vegetables together on one tray.

Close-up of Greek sheet pan chicken thighs with roasted zucchini, red onion, cherry tomatoes, Kalamata olives, and feta.

Key Ingredients in Greek Sheet Pan Chicken Thighs

You can find the complete recipe with measurements in the recipe card below. These are the four parts that give this Greek sheet pan chicken its flavor.

Chicken thighs and seasonings: I use bone-in skin on thighs, while garlic, Dijon, oregano, and paprika add savory Greek-style flavor.
Roasting vegetables: For me, zucchini, bell pepper, red onion, and cherry tomatoes create tender, sweet, and juicy textures when roasted.
Lemon, honey, and rosemary: I use lemon for brightness, honey for browning, and rosemary for a deeper herbal flavor.
Feta, olives, and parsley: I add feta and Kalamata olives near the end, then finish with parsley for freshness.

How to Make Greek Sheet Pan Chicken Thighs

Follow these four steps to season the chicken, prepare the vegetables, and roast everything on one tray.

1. Season the chicken: Coat the chicken thighs evenly with garlic, extra-virgin olive oil, Dijon mustard, oregano, paprika, salt, and black pepper.

2. Prepare the vegetables: Toss the red onion, zucchini, bell pepper, and cherry tomatoes with extra-virgin olive oil, lemon juice, honey, rosemary, salt, and black pepper.

3. Arrange and roast: Spread the vegetables over a parchment-lined sheet pan and nestle the chicken among them with the skin facing up. Roast at 400°F / 200°C in a fan oven for 30-35 minutes.

4. Finish and serve: Add the feta and olives, then return the tray to the oven for 5 minutes, or until the chicken reaches 165°F / 74°C. Finish with chopped parsley and serve hot.

Greek sheet pan chicken thighs in a baking dish with roasted zucchini, red onion, cherry tomatoes, Kalamata olives, feta, and herbs.

Tips for Greek Sheet Pan Chicken Thighs

Cut the zucchini thickly: I slice the zucchini into thick half-moons so it becomes tender without turning too soft before the chicken is ready.
Rotate the tray: Ovens can brown unevenly, so I turn the sheet pan halfway through roasting to help the vegetables and chicken cook more consistently.
Rest before serving: I leave the finished tray for about 5 minutes so the chicken juices settle and the vegetables have time to absorb more flavor.

Storage

I let the leftover chicken and vegetables cool completely before transferring them to an airtight container. They keep in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

What to Serve With Greek Sheet Pan Chicken Thighs

I like serving this chicken with Greek lemon rice or Greek lemon roasted baby potatoes when I want a more filling dinner. For something lighter, marinated tomatoes provide a fresh contrast to the roasted chicken, salty feta, and olives.