Sheet Pan Greek Chicken and Veggies

Sheet pan Greek chicken and veggies is the kind of meal that checks every box—healthy, easy, colorful, and bursting with bright Mediterranean flavors. It’s the perfect weeknight dinner for anyone who wants something wholesome without spending hours in the kitchen. With tender chicken, roasted vegetables, zesty herbs, olive oil, and a squeeze of fresh lemon, this one-pan dish brings bold Greek-inspired flavors to your table with minimal effort.

It’s a complete meal on its own, yet light enough to pair with rice, pita, or a crisp salad. Whether you’re meal-prepping for the week or cooking for your family, this recipe gives you balanced nutrition, vibrant colors, and restaurant-quality taste—all in under an hour.

Why This Greek Sheet Pan Meal Works So Well

Greek cooking is known for its clean flavors, heart-healthy ingredients, and beautiful use of herbs and citrus. This recipe captures all of that in one pan.

Here’s why it’s a standout:

• Balanced and nutritious thanks to lean chicken and plenty of vegetables.

• Hands-off cooking—once it’s in the oven, your job is done.

• Bright, zesty flavors that make every bite refreshing.

• Perfect for meal prep, as it reheats beautifully.

• Customizable based on your favorite veggies or dietary needs.

• Minimal cleanup, which makes it ideal for busy days.

It’s the kind of meal that feels good to eat without sacrificing flavor or satisfaction.

Equipment You’ll Need

• Large rimmed sheet pan

• Parchment paper or aluminum foil

• Mixing bowls

• Sharp knife

• Cutting board

• Measuring cups and spoons

• Tongs or spatula

• Small bowl (for marinade or dressing)

Ingredients List

For the Chicken & Marinade

• 1 ½ lbs chicken thighs or chicken breasts

• 3 tbsp olive oil

• 3 cloves garlic, minced

• Juice of 1 lemon

• Zest of 1 lemon

• 1 tbsp red wine vinegar

• 1 tsp dried oregano

• ½ tsp dried thyme or rosemary

• Salt and black pepper to taste

For the Vegetables

• 1 large red onion, sliced

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 zucchini, chopped

• 1 cup cherry tomatoes

• 1 cup pitted Kalamata olives

• 2–3 tbsp olive oil

• Salt, pepper, and oregano to taste

Optional Add-Ons

• Crumbled feta cheese

• Fresh parsley

• Tzatziki sauce

• Pita or warm rice for serving

Prep Time, Cooking Time & Servings

• Prep Time: 15 minutes

• Cooking Time: 30–35 minutes

• Total Time: 45–50 minutes

• Servings: 4–5 servings

How to Make Sheet Pan Greek Chicken and Veggies

This recipe uses a simple Mediterranean marinade and high-heat roasting to create tender, juicy chicken and perfectly caramelized vegetables.

Ste p 1. Make the Greek Marinade

In a bowl, whisk together:

• Olive oil

• Lemon juice and zest

• Garlic

• Oregano

• Red wine vinegar

• Thyme

• Salt and pepper

This creates a bright, herby marinade that infuses deep flavor into the chicken.

Add the chicken and toss to coat. Let it marinate for at least 15 minutes or up to 12 hours for deeper flavor.

Step 2. Prep the Vegetables

On a large sheet pan:

• Add onions, bell peppers, zucchini, tomatoes, and olives.

• Drizzle with olive oil.

• Season with salt, pepper, and oregano.

• Toss everything until evenly coated.

Spread into an even layer for consistent roasting.

Step 3. Add the Chicken to the Pan

Place the marinated chicken on top of the vegetables.

Make sure the pieces are not overlapping to ensure proper browning.

Step 4. Roast Until Perfectly Golden

Bake at 425°F (220°C) for 30–35 minutes, or until:

• Chicken reaches an internal temperature of 165°F

• Veggies are tender and slightly caramelized

If you want a little extra char, broil the sheet pan for the last 2–3 minutes.

Step 5. Add Finishing Touches

Once out of the oven:

• Squeeze fresh lemon over everything

• Sprinkle with feta

• Add chopped parsley

• Serve with tzatziki or warm pita

These final touches add creaminess, brightness, and freshness.

Why This Dish Is So Nutritious

Greek-style cooking is naturally packed with whole-food ingredients:

• Chicken thighs provide lean, satisfying protein.

• Bell peppers, onions, and zucchini add antioxidants and fiber.

• Olive oil supports heart health.

• Lemon and herbs add bright flavor without extra calories.

It’s a complete meal that nourishes your body while still feeling exciting and delicious.

Flavor Variations

1. Mediterranean Herb Blend

Add fresh dill, basil, or mint for a burst of garden freshness.

2. Spicy Greek Tweak

Mix in red pepper flakes or use spicy olives.

3. Low-Carb Version

Add more zucchini or cauliflower and reduce peppers.

4. Sheet Pan Greek Chicken with Potatoes

Add diced baby potatoes for a heartier meal.

5. Greek Chicken Bowls

Serve everything over rice with feta, cucumber, and yogurt sauce.

Expert Tips for Perfect Results

Use high heat

This helps veggies caramelize and gives the chicken great texture.

Cut vegetables evenly

Even-sized pieces roast more consistently.

Don’t overcrowd the sheet pan

Space allows air to circulate and helps everything brown.

Marinate ahead

The longer the marinade sits, the more depth of flavor you’ll get.

Add tomatoes last

They cook quickly and burst perfectly without turning mushy.

Storage and Meal Prep

Refrigerate

Store in an airtight container for up to 4 days.

Reheat

Warm in the oven or a skillet to maintain texture.

Freeze

Chicken freezes well; vegetables may soften slightly but still taste great in rice bowls or wraps.

What to Serve With Sheet Pan Greek Chicken and Veggies

• Warm pita bread

• Lemon rice or herbed couscous

• Greek salad

• Orzo pasta

• Tzatziki or hummus

This dish pairs well with both light sides and hearty grains, depending on your mood.

Nutritional Facts (Approx. per Serving)

• Calories: 350–450

• Protein: 28–34g

• Fat: 18–26g

• Carbohydrates: 18–24g

• Fiber: 3–5g

Values vary based on vegetables and amount of olive oil used.

For easy and flavorful weeknight meals, you might also enjoy Slow Cooker Chicken and Sweet Potato Curry, Cajun Sausage and Rice Skillet, or Brown Butter Sage Butternut Squash Pasta.

Sheet Pan Greek Chicken and Veggies

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 5 people

Course: dinner

Calories: 350

Ingredients Equipment Method

Ingredients

  

For the Chicken & Marinade

• 1 ½ lbs chicken thighs or chicken breasts
• 3 tbsp olive oil
• 3 cloves garlic minced
• Juice of 1 lemon
• Zest of 1 lemon
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• ½ tsp dried thyme or rosemary
• Salt and black pepper to taste

For the Vegetables

• 1 large red onion sliced
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1 zucchini chopped
• 1 cup cherry tomatoes
• 1 cup pitted Kalamata olives
• 2 –3 tbsp olive oil
• Salt pepper, and oregano to taste

Optional Add-Ons

• Crumbled feta cheese
• Fresh parsley
• Tzatziki sauce
• Pita or warm rice for serving

Equipment

• Large rimmed sheet pan
• Parchment paper or aluminum foil
• Mixing bowls
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Tongs or spatula
• Small bowl (for marinade or dressing)

Method

 

Make the Greek Marinade

1. In a bowl, whisk together:
2. Olive oil
3. Lemon juice and zest
4. Garlic
5. Oregano
6. Red wine vinegar
7. Thyme
8. Salt and pepper
9. This creates a bright, herby marinade that infuses deep flavor into the chicken.
10. Add the chicken and toss to coat. Let it marinate for at least 15 minutes or up to 12 hours for deeper flavor.

Prep the Vegetables

1. On a large sheet pan:
2. Add onions, bell peppers, zucchini, tomatoes, and olives.
3. Drizzle with olive oil.
4. Season with salt, pepper, and oregano.
5. Toss everything until evenly coated.
6. Spread into an even layer for consistent roasting.

Add the Chicken to the Pan

1. Place the marinated chicken on top of the vegetables.
2. Make sure the pieces are not overlapping to ensure proper browning.

Roast Until Perfectly Golden

1. Bake at 425°F (220°C) for 30–35 minutes, or until:
2. Chicken reaches an internal temperature of 165°F
3. Veggies are tender and slightly caramelized
4. If you want a little extra char, broil the sheet pan for the last 2–3 minutes.

Add Finishing Touches

1. Once out of the oven:
2. Squeeze fresh lemon over everything
3. Sprinkle with feta
4. Add chopped parsley
5. Serve with tzatziki or warm pita
6. These final touches add creaminess, brightness, and freshness.

Conclusion

Sheet pan Greek chicken and veggies is a simple yet flavor-packed dinner that celebrates the best of Mediterranean cooking. It offers juicy, well-seasoned chicken, vibrant vegetables, and a bright lemon-herb profile that feels fresh and satisfying. With minimal prep and cleanup, this recipe delivers wholesome comfort with bold flavors and effortless cooking.

Frequently Asked Questions

1. Can I make sheet pan Greek chicken and veggies ahead of time?

Yes. You can marinate the chicken and prep the vegetables up to 24 hours in advance. Store them separately in the refrigerator until ready to cook.

2. What vegetables work best for this recipe?

Bell peppers, red onion, zucchini, cherry tomatoes, and potatoes work especially well. Choose vegetables that roast at similar times.

3. Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs stay extra juicy and flavorful. Just adjust the cooking time slightly, as thighs may need a few extra minutes.

4. How do I keep the vegetables from getting soggy?

Make sure the pan isn’t overcrowded. Spread everything in a single layer so the veggies roast instead of steam.

5. Is this recipe suitable for meal prep?

Yes. This dish reheats well and is great for meal prep. Store leftovers in airtight containers for up to 4 days.