Greek sheet pan chicken dinner

This Mediterranean-inspired sheet pan chicken dinner brings together juicy, crispy-skinned chicken thighs with colorful roasted vegetables for a meal that feels both wholesome and indulgent. The lemony garlic marinade infuses everything with classic Greek flavors while the oven does most of the work.

I first created this recipe during a particularly busy week when I needed something impressive yet simple to serve unexpected dinner guests. The empty sheet pan at the end of the meal and requests for seconds convinced me this needed to become a regular in our rotation.

Ingredients

• Bone-in skin-on chicken thighs: Offer incredible flavor and stay juicy throughout roasting while developing crispy golden skin
• Olive oil: Forms the base of our marinade providing authentic Mediterranean flavor and helps vegetables caramelize
• Fresh lemon juice: Brightens all the flavors and tenderizes the chicken
• Garlic cloves: Add aromatic depth; choose fresh cloves rather than pre-minced for the best flavor
• Dried oregano and thyme: Provide classic Greek herbaceous notes that stand up well to high heat cooking
• Dijon mustard: Acts as an emulsifier for the marinade while adding subtle tanginess
• Zucchini: Soaks up the marinade flavors beautifully and adds a tender element to the dish
• Bell pepper: Offers sweet notes and vibrant color; look for firm peppers with glossy skin
• Red onion: Becomes deliciously sweet when roasted; select ones with tight papery skin
• Cherry tomatoes: Burst during roasting releasing juices that create a light sauce
• Kalamata olives: Provide that quintessential briny flavor essential to Greek cuisine
• Feta cheese: Adds a creamy tangy finish; use block feta and crumble yourself for best quality
• Fresh parsley: Brightens the finished dish with color and freshness

Step-by-Step Instructions

Prepare the Marinade:

Combine olive oil, fresh lemon juice, minced garlic, dried herbs, Dijon mustard, salt and pepper in a bowl and whisk thoroughly until emulsified. This aromatic mixture forms the flavor foundation for both the chicken and vegetables, unifying the entire dish. Take a moment to appreciate the fragrant herbs as they release their oils into the mixture.

Marinate the Chicken:

Place chicken thighs in a bowl and pour approximately two-thirds of the marinade over them. Use your hands to massage the marinade into every surface of the chicken, getting under the skin where possible for maximum flavor penetration. Allow the chicken to marinate for at least 15 minutes while you prepare the vegetables. This brief marination time makes a significant difference in flavor development.

Prepare the Vegetables:

Spread the prepped zucchini, bell pepper, red onion, and cherry tomatoes across a heavy-duty sheet pan, ensuring they're in a relatively even layer. Drizzle the remaining marinade over the vegetables and toss gently until every piece glistens with the herb-infused oil. This ensures even cooking and flavor distribution throughout all components.

Arrange and Roast:

Nestle the marinated chicken thighs among the vegetables, leaving space between pieces so heat can circulate properly. The chicken should be skin-side up to achieve maximum crispiness. Place in the preheated oven and roast for 30 minutes, allowing the chicken fat to render and begin flavoring the vegetables beneath.

Add Finishing Touches:

Remove the pan from the oven and observe how the vegetables have begun to soften and the chicken is developing a golden exterior. Scatter kalamata olives and crumbled feta throughout the pan, tucking them between chicken and vegetables. Return to the oven for the final cooking phase, approximately 10 to 15 minutes, until chicken reaches 165°F and vegetables are tender with caramelized edges.

Garnish and Serve:

Remove the finished dish from the oven and allow it to rest for 5 minutes. The sheet pan will be bubbling with flavorful juices. Sprinkle everything with freshly chopped parsley just before serving, adding a pop of color and fresh flavor to complement the roasted elements.

I'm particularly attached to the kalamata olives in this recipe. During my travels through Greece, I discovered how the humble olive transforms when heated—becoming even more intensely flavored while infusing everything around it. My family now argues over who gets the last olives on the pan.

Perfect Pairings

A sheet pan meal is wonderfully complete on its own, but adding a simple side can stretch it further for hungry guests. Warm pita bread makes the perfect vehicle for scooping up roasted vegetables and those delicious pan juices. For a heartier meal, serve over fluffy rice or with roasted lemon potatoes for a truly authentic Greek dining experience. A simple green salad dressed with olive oil and lemon makes a refreshing contrast to the warm, roasted elements.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Boneless chicken breasts work beautifully but require less cooking time. Add them to the pan after the vegetables have roasted for about 20 minutes, then continue cooking until the chicken reaches 165°F. For a vegetable swap, artichoke hearts, cauliflower florets, or eggplant all roast beautifully and complement the Greek flavors. Vegans can omit the chicken and feta and double the vegetables, adding chickpeas halfway through roasting for protein.

Storage and Reheating

The beauty of this dish extends to its leftover potential. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making for an even more delicious second-day meal. Reheat in a 350°F oven for 10-15 minutes until warmed through, which maintains the textures better than microwave reheating. This recipe also makes excellent meal prep—portion into containers with some grain or salad greens for quick lunches throughout the week.

Cultural Connection

This recipe draws inspiration from traditional Greek taverna cooking, where simple ingredients shine through minimal preparation. The combination of lemon, garlic, and herbs forms the backbone of many Greek dishes, while the sheet pan method mimics the rustic style of cooking where meats and vegetables often roast together, allowing flavors to mingle and develop. In Greek culture, meals are meant to be shared family-style, making this sheet pan dinner perfect for placing directly on the table for everyone to serve themselves.

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they require less cooking time. Bake the vegetables for 20 minutes first, then add the chicken breasts for the remaining 25 minutes to avoid overcooking.

→ What can I substitute for zucchini or tomatoes?

If you prefer less watery vegetables, you can swap zucchini or tomatoes with options like artichoke hearts or cabbage. These will still pair perfectly with the Mediterranean flavors.

→ How do I prevent the chicken from drying out?

Bone-in, skin-on chicken thighs are naturally juicy. If you're using chicken breasts, keep an eye on the cooking time and avoid overcooking. A meat thermometer is helpful to ensure proper doneness.

→ What should I serve with this dish?

This Greek chicken pairs beautifully with rice, quinoa, or crusty bread to soak up the flavorful juices. You can also serve it alongside a simple green salad.

→ Can I make this dish ahead of time?

Yes, you can marinate the chicken and prepare the vegetables in advance. Keep them refrigerated until ready to bake. Don't assemble on the sheet pan until ready to cook to maintain freshness.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in a skillet over medium heat to retain the flavors and texture.