This easy sheet pan meal is a riff on my extremely popular sheet pan fajitas. Sliced chicken, vegetables, and an easy spice mix gets roasted all in the same pan for an ultra flavorful mix. I love this recipe because you can eat it a few ways! Layer it on a flatbread with hummus, feta cheese and some tzatziki, or add it to a grain bowl (we love it over white rice). It also makes great leftovers and reheats well. Sometimes if I have leftovers, I’ll add chopped kale or spinach and turn it into a salad. Either way this is a super versatile and delicious meal that you’ll love!
Ingredients Needed
- Chicken thighs – thighs are my preferred cut of meat here. They provide flavor to the overall dish and are the best for roasting- they’re nearly impossible to overcook, which makes them great for this type of dish!
- Red onion – yellow or white onion would also work just fine, but I love the color the red adds.
- Zucchini
- Bell Pepper – red, yellow, or orange pepper. Avoid green pepper as they are more bitter.
- Cherry or grape tomatoes
- Olive Oil – I usually grab olive oil, though avocado oil would also work well.
- Spices: salt, pepper, basil, oregano, garlic powder, onion powder
How to Make Greek Sheet Pan Chicken
- Combine chopped vegetables, chicken, spices, and oil on a sheet pan and toss it all together.
- Roast in the oven until everything is cooked through and vegetables are caramelized. I like to turn the broiler on at the very end to get a little char on there.
- If you’re a fan of feta cheese, like me, than my little pro tip is to sprinkle some feta right on the pan immediately after they come out of the oven. It kind of melts into everything and tastes so good!
- Choose you serving method! You can eat this on a pita or flatbread, or over rice or another favorite grain, or simply on its own. Makes awesome leftovers, too!
Toppings and Condiments
- Tzatziki – tzatziki is a simple condiment sauce made from yogurt, cucumber, and some spices. It’s super easy to make at home, or you can find some ready-made versions. The one pictured is fantastic and I buy it at Costco! If you don’t use any other condiment, I recommend at the very least having this one.
- Feta – crumbled feta adds both a creaminess and a tanginess
- Lemon wedges – squeeze on a little fresh lemon juice before serving.
- Hummus – I love a little smear of hummus on a flatbread or a dollop in a bowl.
- Greek Salsa – If you want something cold and crunchy, this greek inspired salsa is a great choice.
Storage and Other Tips
This sheetpan greek chicken makes amazing leftovers. I even love it cold! Sometimes I’ll add a handful of greens and a little greek dressing, and turn it into a salad. grain bowl. meal prep.
I intentionally slice the chicken before roasting because each slice gets coated with seasoning and the finished dish is much more flavorful that way. It also helps it to cook faster as to not overcook the vegetables.
I’ve never tried this recipe with another cut of chicken because I think the thighs turn out so well. You can certainly try it with tenderloins or sliced breast, just cook to an internal temp of 165° in the thickest portion.
Sometimes the veggies have so much moisture, it releases when cooking. To avoid this, pat everything dry, don’t add too much zucchini, slice your tomatoes and discard pulp, and spread out your mixture over two pans, or an extra large sheet pan.
Yes! When I make this during the summer months when I have my herb garden in full swing, I love adding fresh rosemary and oregano before roasting. For more tender herbs like fresh basil and chives, add those after roasting.
Sheet Pan Greek Chicken and Vegetables
Equipment
- XL Sheet Pan optional, but helpful!
Ingredients
- 1 red, yellow, or orange bell pepper cut into 1" squares
- 1 medium onion red or yellow, cut into 1/2″-1″ squares
- 1 small-medium zucchini sliced into 1/3" pieces
- 1 cup cherry/grape tomatoes sliced in half, optional- see instructions
- 2 pounds boneless skinless chicken thighs about 6 thighs
- 4 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 ½ teaspoon lemon pepper or sub 1/2 teaspoon ground black pepper
- 2 teaspoons dried oregano
- 1 ½ teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon freshly minced rosemary leaves, optional
- 1 lemon
- ⅓ cup feta cheese
Topping options
- additional feta Cheese
- Chopped Parsley
- Tzatziki, recommended
- Hummus
- Greek Salsa
Instructions
- Preheat oven to 425 degrees.
- Prepare pan: If desired, line pan with foil for easy clean up. Note- I like to use an extra large sheet pan for this recipe, but you can also make it on a standard sheet pan (which is what I'm using in the photos). The more crowded your food, the more moisture in the pan so it tends to have a bit more liquid. Sometimes depending on the size of your vegetables, this can get a bit crowded on a single standard pan, but if that's what you've got, it will work great!
- Place cut vegetables on the prepared baking sheet. You can include your small tomatoes whole, or if you have the time, I like to cut them in half and press the seeds and pulp into the sink just to get rid of a little more liquid.
- Pat chicken thighs dry with paper towels. Use a clean pair of kitchen sheers to trim off any excess pieces of large fat (no need to remove ALL fat). Slice chicken into ½-inch slices and add it to the vegetables on the pan.
- Drizzle with 4 tablespoons olive oil. Sprinkle on the salt, lemon pepper, oregano, basil, garlic, onion, and rosemary if using.
- Toss to evenly distribute all oil and spices over chicken and vegetables. *I use food-safe gloves and do this with my hands massaging everything together.
- Place in oven and roast for 20 minutes. Use a spatula to toss mixture and then return to oven for an additional 15 minutes. Finally, turn on the broiler and cook (watching carefully) until vegetables are slightly browned and caramelized and chicken has an internal temperature of 165 degrees or more.
- Remove pan from oven and immediately toss with 1/3 cup feta cheese and a squeeze of fresh lemon juice. Add additional salt if needed. Serve in a grain bowl or in a wrap with desired condiments.
Notes
- Some topping options!
- Tzatziki – tzatziki is a simple condiment sauce made from yogurt, cucumber, and some spices. It’s super easy to make at home, or you can find some ready-made versions. The one pictured is fantastic and I buy it at Costco! If you don’t use any other condiment, I recommend at the very least having this one.
- Feta – crumbled feta adds both a creaminess and a tanginess
- Lemon wedges – squeeze on a little fresh lemon juice before serving.
- Hummus – I love a little smear of hummus on a flatbread or a dollop in a bowl.
- Greek Salsa – If you want something cold and crunchy, this greek inspired salsa is a great choice.
Questions & Reviews
Back to make it again. So yummy! Ours did turn out watery, as I shoved everything onto one regular pan, but we still loved it.
Delicious recipe! Will definitely be making again!
A regular rotation in our house-a fabulous meal!