Greek Sheet-Pan Chicken Recipe

Honestly, the title “sheet-pan queen” is one I wear with a lot of pride. It came from a friend watching me test recipes, and it stuck, because it gets right to the heart of what makes a meal like this so wonderful.

You see, a sheet-pan dinner promises convenience, which it absolutely delivers. But this Greek sheet-pan chicken? It’s a flavor explosion that happens to be convenient, not the other way around.

The real magic here is what happens when everything meets the heat together. The chicken thighs stay impossibly juicy, the vegetables char at the edges, and the feta softens into salty, creamy pockets.

They all stew in a lemony, garlicky sauce that becomes something even greater in the oven. You end up with a complete, vibrant meal on one pan, and you get to skip the pile of dishes waiting in the sink. That’s a win in my book.

Why This Recipe Stands Out

Many sheet-pan meals are simple, but this one has a distinct personality that fills your kitchen with the aromas of a sunny Greek taverna. It’s all thanks to the ladolemono dressing, a classic Greek sauce that’s a true workhorse. This oregano, garlic, and lemon blend isn’t just a marinade; it’s the soul of the dish.

As everything roasts, the chicken juices mingle with the dressing, creating a pan sauce that’s downright irresistible. You’ll want to spoon it over every single bite. It’s a meal that’s casual enough for a busy Tuesday but special enough to serve to friends on a Saturday night. It’s lively, full of color, and deeply satisfying.

Ingredients Needed for the Recipe

Gathering these ingredients is the first step to a fantastic meal. The beauty lies in the combination of fresh produce, rich chicken, and briny, tangy accents. Here’s what you’ll need:

• Fresh Veggies: Red onion, zucchini, bell pepper, and tomato form the colorful, nutritious base that roasts into sweet, tender perfection.
• Chicken Thighs: Boneless and skinless thighs are my go-to for guaranteed juiciness and flavor, staying tender through the high-heat roast.
• Kalamata & Castelvetrano Olives: These provide a wonderful briny punch and a mix of colors; they’re the little flavor bursts that elevate each forkful.
• Feta Cheese: A block of feta in brine, broken into big chunks, softens and gets wonderfully creamy in the oven, creating pockets of salty tang.
• Italian Parsley: Used as a fresh garnish, its bright, clean flavor cuts through the richness right at the end.
• Ladolemono Dressing Ingredients: Fresh lemon juice, dried oregano, garlic, salt, pepper, and extra virgin olive oil combine to make the iconic sauce that ties everything together.

How to make Greek Sheet-Pan Chicken?

The process is beautifully straightforward, letting the oven do most of the heavy lifting. Just a bit of chopping and mixing, then everything goes on the pan for a transformative roast.

Step 1 – Prepare the Oven and Dressing

Start by positioning a rack in the center of your oven and heating it to 425°F. While it warms, make the ladolemono. In a bowl, whisk together the lemon juice, oregano, minced garlic, salt, and pepper.

While you keep whisking, slowly drizzle in the olive oil until the mixture is fully combined and slightly thickened. This emulsified sauce is your key to incredible flavor.

Step 2 – Chop and Season the Vegetables

Slice the red onion and bell pepper into hearty half-inch pieces. Cut the zucchini into similar-sized half-moons, and slice the tomato into eight wedges. This ensures everything cooks evenly.

Spread all these veggies on a large sheet pan, season them generously with salt and pepper, and toss them with about a quarter cup of your ladolemono dressing. Make sure they’re in a single layer, touching the pan for the best caramelization.

Step 3 – Assemble the Pan

Season your chicken thighs on both sides with a bit more salt and pepper. Now, nestle them right in among the vegetables on the pan. Scatter the olives around, and tuck those generous chunks of feta cheese into any gaps.

Drizzle the remaining ladolemono dressing over everything, making sure each piece of chicken gets a good coating. The pan is now ready for its oven transformation.

Step 4 – Roast to Golden Perfection

Place the sheet pan on the center rack and bake for about 35 minutes. You’re looking for the chicken to be cooked through with an internal temperature of 165°F.

For a gorgeous extra bit of color, you can move the pan to a spot about six inches under the broiler for just a minute or two. Watch it closely, though, you want a golden glow, not a burn.

Step 5 – Finish and Serve

Once out of the oven, immediately spoon all those incredible pan juices back over the chicken and vegetables. This step is non-negotiable for maximum flavor.

Finish by scattering the freshly chopped Italian parsley over the top. This adds a final pop of color and a burst of fresh herbal aroma that completes the dish.

Customizing Your Creation

This recipe is a fantastic template that welcomes your own personal touch. Don’t feel locked into the specific vegetables listed here. It’s designed to work with the seasons.

In the colder months, swap the zucchini and pepper for hearty bites of cauliflower, broccoli, or chunks of potato and carrot. They’ll roast up just as beautifully and soak up that glorious sauce. You can also use chicken breasts if you prefer; just cut them into large chunks and check for doneness a bit earlier.

Tips

• For the best flavor and texture, buy a block of feta cheese packed in brine and break it yourself. Pre-crumbled feta won’t soften and melt into those delightful creamy pockets.
• Give your vegetables some space on the pan. If they’re piled on top of each other, they’ll steam instead of roast and caramelize. Use two pans if you need to.
• Let the chicken rest for a couple of minutes after it comes out of the oven before serving. This helps the juices redistribute, keeping every bite moist and tender.
• Don’t skip the final broil step if you have the time. Those slightly crispy, darkened edges on the vegetables and chicken add a wonderful depth of flavor and visual appeal.

Perfect Pairings

This sheet-pan chicken is a complete meal all on its own, truly. But if you want to extend the feast, the options are wonderfully simple. All you really need is something to soak up that incredible pan sauce.

A loaf of crusty, warmed bread is absolutely perfect for the job. For a more substantial side, consider a bed of fluffy couscous, orzo, or Greek lemon rice. To add a crisp, fresh contrast, a simple side salad with a lemony vinaigrette balances the warm, roasted flavors beautifully.

Print Recipe

Greek Sheet-Pan Chicken Recipe

Author: Kelsey Perez Cooking Method: Roasting Cuisine: Greek, Mediterranean Courses: Dinner, Lunch

Difficulty: easy Prep Time 15 mins Cook Time 35 mins Rest Time 5 mins Total Time 55 mins

Cooking Temp: 425  F Servings: 6 Estimated Cost: $ 25 Calories: 490

Best Season: Summer, Spring, Fall

Description

This Greek sheet pan chicken recipe is a quick and easy dinner but so vibrant and flavorful. Chicken thighs, veggies, and big hunks of tangy feta stew in lemony, garlicky ladolemono dressing until everything is tender and golden brown. It's a complete, nutritious meal with minimal cleanup.

Ingredients

Servings

For the Ladolemono (Greek Salad Dressing)

• ¹⁄₄ cup fresh lemon juice (juice of 2 large lemons)
• 1-2 tsp dried oregano
• 1 clove garlic (minced)
• ³⁄₄ tsp kosher salt
• ³⁄₄ tsp black pepper
• ³⁄₄ cup extra virgin olive oil

For the Chicken and Veggies

• 1 large red onion (halved and sliced into 1/2-inch pieces)
• 1 medium zucchini (halved and sliced into 1/2-inch half-moons)
• 1 large orange bell pepper (cored and sliced into 1/2-inch thick slices)
• 1 large tomato (cut into 8 wedges)
• Kosher salt (for seasoning)
• Ground black pepper (for seasoning)
• 6-8 boneless, skinless chicken thighs
• ¹⁄₄ cup pitted Kalamata olives
• ¹⁄₄ cup pitted Castelvetrano olives
• 4 oz feta cheese (cut into chunks, Greek variety in brine preferred)
• ¹⁄₄ cup chopped Italian parsley (for garnish)

Instructions

1. Prepare Oven

   Position a rack in the middle of your oven and preheat it to 425°F.

2. Make the Dressing

   In a medium bowl, whisk together the lemon juice, oregano, garlic, salt, and pepper. While whisking vigorously, slowly drizzle in the olive oil until the dressing is emulsified.

3. Coat the Veggies

   On a large sheet pan, spread out the onions, zucchini, bell pepper, and tomatoes. Season with salt and pepper. Pour about 1/4 cup of the ladolemono dressing over the veggies and toss to coat. Arrange them so they are all touching the pan surface.
   This ensures good caramelization.

4. Assemble the Pan

   Season the chicken thighs on both sides with salt and pepper. Nestle the chicken, olives, and chunks of feta cheese amongst the vegetables. Drizzle the remaining ladolemono sauce over everything, making sure the chicken is well coated.

5. Bake

   Bake on the center rack for about 35 minutes, or until the chicken is cooked through (internal temperature of 165°F). For extra color, move the pan to the top rack, about 6 inches from the broiler, and broil for 1-2 minutes, watching closely.

6. Finish and Serve

   Remove from the oven. Spoon the delicious pan juices all over the chicken and vegetables. Garnish with chopped parsley and serve immediately.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 490kcal

% Daily Value *

Total Fat 36gg56%

Saturated Fat 8gg40%

Trans Fat 0gg

Cholesterol 105mgmg35%

Sodium 850mgmg36%

Potassium 680mgmg20%

Total Carbohydrate 12gg4%

Dietary Fiber 3gg12%

Sugars 6gg

Protein 30gg60%

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Calcium 15% mg

Iron 15% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Vegetable Swaps: Perfect for seasons! Swap in cauliflower, broccoli, potatoes, or carrots in winter. In summer, try eggplant or yellow squash.
• Chicken Breast Option: If using chicken breast, cut into bite-sized pieces and bake at 400°F for about 20 minutes.
• Don't Crowd the Pan: Use a large, rimmed baking sheet. If vegetables are piled on top of each other, they'll steam instead of roast.
• Check for Doneness: Chicken is done when there's no pink in the center and juices run clear, or an internal thermometer reads 165°F.
• Make it Fancy: Garnish with fried lemon rings for a beautiful, cheffy touch.

Keywords: Greek sheet pan chicken, easy chicken dinner, Mediterranean diet, one pan meal, healthy dinner, ladolemono