Greek Chicken Sheet Pan Dinner

Name: Greek Chicken Sheet Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken thighs, bone-in and skin-on; 2 bell peppers, sliced; 1 red onion, sliced; 1 cup cherry tomatoes; 1/4 cup olive oil; 3 cloves garlic, minced; 1 tablespoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Family Quick Meals Favorites

I absolutely love making this Greek Chicken Sheet Pan Dinner on busy weeknights. It’s one of those meals that comes together effortlessly, yet bursts with flavor. The combination of tender chicken, vibrant vegetables, and fragrant herbs is irresistible. Plus, the best part? Everything cooks on one pan, which means minimal cleanup afterward! This recipe showcases the fresh Mediterranean ingredients I adore, making it a staple in our household for hearty meals packed with taste and nutrition.

Created by

June Weatherby

Last updated on 2026-02-08T04:53:35.622Z

When I first tried making a sheet pan dinner, I was amazed at how simple and delicious it could be. This Greek Chicken Sheet Pan Dinner quickly became a go-to recipe, especially after discovering how the roasting brings out the natural sweetness of the vegetables. I find that adding a splash of lemon before serving really brightens the dish, elevating the flavors and leaving everyone wanting more.

Using quality ingredients is key, and I love choosing colorful bell peppers and red onions to add depth. The secret to ensuring the chicken remains juicy is to not overcrowd the pan—this allows everything to roast beautifully rather than steam. Trust me, once you try it, you'll want to make it weekly!

Why You'll Love This Recipe
Wholesome ingredients that create a symphony of flavors
One-pan preparation for a hassle-free cooking experience
Perfect for meal prep, leaving you with delicious leftovers

Flavorful Marinade Magic

The marinade is the heart of this dish, infusing the chicken with savory and bright flavors. Olive oil not only helps to keep the chicken moist during baking but also allows the chicken to absorb the aromatic qualities of the garlic, oregano, and lemon. You can easily customize this marinade by adding a teaspoon of smoked paprika for a subtle smoky flavor or a splash of red wine vinegar for extra acidity.

For best results, marinate the chicken thighs for up to an hour if time allows. This additional time helps the flavors penetrate deeper into the meat, ensuring that every bite is packed with the essence of the Mediterranean. If you’re in a rush, even a quick 15-minute marination will still yield a delicious outcome.

Vegetable Variations

The vibrant vegetables used in this recipe not only enhance the dish visually but also bring a range of flavors and textures. Bell peppers and red onions soften and caramelize beautifully in the oven, adding sweetness to the overall profile. You can easily substitute with seasonal veggies like zucchini or eggplant, ensuring that this recipe remains adaptable throughout the year.

When preparing the vegetables, be sure to cut them uniformly to ensure even cooking. If you prefer a bit more char, increase the oven temperature to 425°F (220°C) during the last 5 minutes of baking. Just keep an eye on them to avoid burning; you want them tender with golden edges rather than overly browned.

Storage and Reheating Tips

Leftovers from this Greek Chicken Sheet Pan Dinner can be stored in an airtight container in the refrigerator for up to 3 days. To maintain the integrity of the chicken and vegetables, it’s best to avoid freezing the dish, as reheating may lead to a loss of texture. If you must freeze, store the chicken and vegetables separately in freezer-safe containers.

When ready to enjoy your leftovers, reheat the chicken and veggies in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. Alternatively, you can use the microwave, but be cautious as it can make the chicken rubbery. To help retain moisture, cover the dish with a damp paper towel while reheating.

Ingredients

Main Ingredients

4 chicken thighs, bone-in and skin-on
2 bell peppers, sliced
1 red onion, sliced
1 cup cherry tomatoes
1/4 cup olive oil
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Juice of 1 lemon
Fresh parsley for garnish

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Marinade

In a large bowl, combine olive oil, minced garlic, oregano, salt, pepper, and lemon juice. Add the chicken thighs, ensuring they are well coated. Let them marinate for at least 15 minutes.

Arrange the Vegetables

On a large sheet pan, spread out the sliced bell peppers, red onion, and cherry tomatoes. Drizzle with a bit of olive oil and season lightly with salt and pepper.

Add the Chicken

Nestle the marinated chicken thighs among the vegetables on the sheet pan.

Bake

Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and the juices run clear. The vegetables should be tender and slightly caramelized.

Serve

Garnish with fresh parsley and serve hot, drizzling any pan juices over the dish for added flavor.

Pro Tips

For an added layer of flavor, consider marinating the chicken overnight. Also, you can substitute the vegetables based on what's in season for even more variety.

Serving Suggestions

This Greek Chicken Sheet Pan Dinner pairs wonderfully with a side of fluffy couscous or quinoa, which can soak up all the delicious pan juices. For a lighter option, serve it over a bed of mixed greens or alongside a refreshing Greek salad, complete with feta cheese and olives to elevate the meal even further.

I love finishing the dish with a drizzle of tzatziki sauce or a sprinkle of crumbled feta right before serving. The creamy, tangy yogurt-based sauce complements the dish's flavors beautifully, adding an extra layer of richness.

Key Cooking Tools

For this recipe, a large rimmed sheet pan is essential to ensure even cooking. If you don’t have one, you could use two smaller baking sheets, just be sure not to overcrowd them. Also, investing in a good-quality meat thermometer can help you determine when the chicken has reached an internal temperature of 165°F (74°C), ensuring it's safe to eat and juicy.

A large mixing bowl is also a handy tool for combining the marinade and chicken. It not only allows for ample space to coat the chicken thoroughly but also minimizes the mess when marinating.

Adjusting for Dietary Needs

This recipe is highly adaptable for various dietary preferences. For a lower-carb option, consider using cauliflower or broccoli instead of the bell peppers and onions. They roast nicely and maintain their texture without becoming too mushy.

If you need a gluten-free option, rest assured that this recipe is already free from gluten ingredients. Just ensure that any additional sauces or accompaniments are also gluten-free to keep the meal compliant with gluten sensitivity.

Questions About Recipes

→ Can I use boneless chicken?

Yes, boneless chicken can be used, but adjust the cooking time to ensure it is fully cooked.

→ Is this recipe gluten-free?

Absolutely! All the ingredients are naturally gluten-free.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can I make this dish ahead of time?

You can marinate the chicken and chop the vegetables in advance, then simply bake when ready to serve.