Sheet Pan Greek Chicken and Veggies
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This sheet pan Greek chicken with veggies showcases juicy chicken thighs with flavor locked in from a fool-proof yogurt-based marinade, roasted side by side with a rainbow of bell pepper, red onion, zucchini, and cherry tomatoes. Mix and match the veggies as you like, then top with olives, feta, and herbs—it adds up to an irresistible all-in-one meal.
When I first started to follow cooking blogs and magazines, this Greek yogurt-marinated chicken was one of the early discoveries that made me feel confident in the kitchen. Yogurt acts as a fool-proof tenderizer and flavor enhancer—so long, dry, tasteless chicken! To a new home cook, it felt like a brilliant discovery.
Fast forward a decade or so, and pairing that chicken with a big tray of vibrant Mediterranean veggies now seems like an obvious choice, based on my love of Greek and all similar flavors plus sheet pan recipes in general. The convenience is simply unmatched!
Why You’ll Love This Sheet Pan Greek Chicken
- Tender chicken + tender crisp veggies + zippy seasonings = dinner perfection
- One pan convenience simplifies both cooking and clean-up
- A yogurt marinade is simple but locks in flavor and tenderness
- Red wine vinegar, lemon, garlic, and oregano bring all the Mediterranean vibes
- Easy to serve with a grain for dinner, or package up for nutritious meals all week long
If you love these flavors and want to try them with fish, try my Greek tilapia sheet pan meal next.
Ingredient Notes
Bone-In vs. Boneless
Although I default to boneless chicken thighs, mainly for ease when feeding my kids, you absolutely can use bone-in, skin-on thighs for this recipe if you prefer. As a plus, the skin can crisp up a bit in the oven, which looks golden and tastes delicious. Bone-in pieces will most likely take 10-15 minutes longer than the boneless variety to cook, depending on their exact size; plan accordingly.
You also can use chicken breasts! They require anywhere from 20-30 minutes total to bake, depending on thickness; if yours are not that plump, give the veggies a head start and add chicken to the pan partway through the baking time.
How To Make Sheet Pan Greek Chicken
The secret to making this medley as delicious as possible comes down to the marinade, so leave time for it to work. This is a wonderful meal to prep early in the day and cook if you have a short window of time in the evening.
Whisk together all marinade ingredients in a large bowl, add the chicken pieces, and turn to coat. Cover and let rest in the fridge for at least 30 minutes; 3-4 hours is ideal. In my experience, prepping the chicken in the AM for that evening’s meal is OK, but I wouldn’t let it go any longer than 24 hours.
When ready to cook, chop up all the veggies and toss onto a large rimmed sheet pan with a drizzle of olive oil, salt, and pepper. Feel free to also add some dried oregano or a Mediterranean spice blend if you like.
Nestle the chicken pieces among the veggies. Discard the marinade.
Roast at 425°F for an initial 15 minutes or so, then add tomatoes to the pan and roast for at least 5-10 minutes more, until the veggies are tender and the chicken reaches 165°F in the thickest part.
Pro Tip
Be flexible. The full bake time can vary quite a bit depending on how large your chicken thighs or breasts are and how hot your oven runs. Look for the tender veggies and the cooked-through chicken as your sign for doneness. If you have an instant-read thermometer—I recommend one to everyone—use that to check the chicken; otherwise, slice into a piece and look for the juices to run clear.
Top off with olives—we never can get enough of briny Kalamatas—plus a sprinkle of crumbled feta and fresh or dried parsley for a bit of color. Fresh dill or sprigs of oregano or thyme also pair beautifully.
Pro Tip
If you want to get a golden brown finish on the chicken, place the pan on the top rack and broil for the final minute or two of cooking time. This works best with skin-on chicken thighs, but even skinless pieces can get a bit golden under the high heat of a broiler. Watch very carefully: the intense, direct heat of broiling can take things from beautiful to blackened in a flash.
Serving Ideas
I love this Greek chicken spooned over a bowl or plate full of couscous—regular or pearl—rice, or orzo. You could also pair with greens, beans, farro, or lentils for a truly nourishing Mediterranean bowl.
Storage & Reheating
To Store: Tuck into any airtight container and store in the fridge for 3-4 days. These glass meal prep containers hold a perfect portion, are microwave-safe, and seal tightly every time.
To Reheat: Warm in the microwave on 50% power for 3-4 minutes. Using half power in the microwave reduces the chance that chicken will dry out when reheated.
More Sheet Pan Suppers
- Sheet Pan Chipotle Chicken with Sweet Potatoes
- Sheet Pan Balsamic Chicken and Veggies
- Sheet Pan Chicken Gyros
- Sheet Pan Chicken Sausage with Broccoli, Peppers, and Potatoes
Sheet Pan Greek Chicken and Veggies
Ingredients
For the Chicken:
- 4-6 boneless, skinless chicken thighs
- 3 Tablespoons plain Greek yogurt
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon dried oregano
- 2 teaspoons red wine vinegar
- 4 cloves garlic smashed but whole
- juice of 1 lemon
- kosher salt and black pepper
For the Sheet Pan:
- 1 or 2 zucchini
- 1/2 medium red onion
- 1 or 2 bell peppers any color
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives
- 2-3 Tablespoons crumbled feta
- parsley fresh or dried, for a finishing touch
Instructions
- Combine yogurt, olive oil, oregano, vinegar, whole garlic cloves, and lemon juice in a medium bowl. Add at least 1/4 teaspoon kosher salt and a pinch of black pepper. Whisk well to combine.3 Tablespoons plain Greek yogurt, 2 Tablespoons extra-virgin olive oil, 1 Tablespoon dried oregano, 2 teaspoons red wine vinegar, 4 cloves garlic, juice of 1 lemon, kosher salt and black pepper
- Add chicken to the bowl and turn to evenly coat with the marinade. Cover, place in the fridge, and marinate for at least 30 minutes. Three hours or longer is an ideal marinating time, but don't leave it longer than overnight.4-6 boneless, skinless chicken thighs
- When ready to cook, remove chicken from the fridge and preheat the oven to 425°F.
- Slice the zucchini into 1” coins, then chop into halves or quarters. Chop both the onion and pepper into bite-sized chunks. Toss all these veggies together onto a large rimmed baking sheet. Line with parchment paper for easy clean-up.1 or 2 zucchini, 1/2 medium red onion, 1 or 2 bell peppers
- Drizzle the veggies lightly with olive oil, and sprinkle generously with salt and pepper. Toss to combine.
- Remove chicken from the bowl and nestle each piece into a spot on the sheet pan, surrounded by veggies. Discard the marinade.
- Place pan in the oven for 10-15 minutes while you prep the tomatoes, olives, feta, and anything else you’d like to serve.1 cup cherry tomatoes, 1/2 cup Kalamata olives, 2-3 Tablespoons crumbled feta
- After the chicken has been in for at least 10 minutes, remove the pan and add cherry tomatoes in among the veggies.
- Roast for 5-10 minutes more, until all the veggies are tender and the chicken is cooked through (165°F on an instant read thermometer).
- Remove from the oven, then add olives, feta, and parsley as you like—either scattered over the sheet pan, or added directly to individual plates to taste.parsley
- Serve chicken and veggies with extra herbs and over rice, couscous, or with pita, as desired. Enjoy!
Notes
- Chicken: Although I default to boneless chicken thighs, mainly for convenience and ease when feeding my kids, you can absolutely use bone-in, skin-on thighs for this recipe if you prefer. As a plus, the skin can crisp up a bit in the oven, which looks golden and tastes delicious. Bone-in pieces will most likely take 10-15 minutes longer to cook, depending on their exact size; plan accordingly.
- Marinating Time: Because of this marinade’s components, specifically the acidic lemon juice, I find it ideal to marinate between 30 minutes and 4 hours. You can let it go a bit longer if needed: 6-8 hours is typically fine, but definitely no more than 24 hours.
- You also can use chicken breasts! They require anywhere from 20-30 minutes to bake, depending on thickness; if yours are fairly thin, give the veggies a head start and add chicken to the pan partway through the baking time.
- Liquid on pan: A bit of juice on the pan is normal and expected—both the chicken and the veggies release a bit of liquid as they cook. If you don’t like this, you can use a slotted spoon to serve and leave the juices behind, but I personally think they’re tasty drizzled over couscous or another starch on the side.
- Storage: Tuck into any airtight container and store in the fridge for 3-4 days. Warm in the microwave on 50% power for 3-4 minutes. Using half power in the microwave reduces the chance that chicken will dry out when reheated.
