This Sheet Pan Greek Chicken Dinner is a classic all-in-one meal. Easy to make and full of flavor, what could be better than marinated meat and veggies all prepared and roasted in one pan?
Sheet Pan Greek Chicken Dinner
Our Greek Sheet Pan Chicken recipe is an easy, healthy, delicious dinner option with endless variations; it’s packed with protein, fresh vitamin-rich veggies, and full of Greek flavor.
This Greek chicken recipe starts by marinating the thighs in olive oil, balsamic vinegar, garlic, oregano, Dijon mustard, honey, salt, and pepper mixture, then they’re roasted in the oven with a variety of vegetables, sprinkled with feta and parsley, and served hot with your favorite side.
Meal prep is low maintenance and completely a breeze when you cook a combination of juicy chicken and vibrant veggies on a single baking pan; just pop it in the oven and you’ve made a delicious family-friendly meal with minimal clean-up.
Why We Love Sheet Pan Greek Chicken And Vegetables
- Quick and easy to make with only 10 minutes of hands-on prep time.
- Uses a handful of healthy ingredients.
- A fool-proof way to cook a flavorful midweek meal with minimal work and few dishes to wash.
- Naturally gluten-free, paleo, grain-free, and with simple ingredient swaps it can fit into most other meal plans.
- Perfect for busy weeknights but even better because you can have leftovers the next day.
Greek Sheet Pan Chicken Dinner Ingredients
- Olive oil
- Balsamic vinegar
- Garlic cloves
- Dried oregano
- Dijon mustard
- Honey
- Salt
- Black pepper
- Boneless skinless chicken thighs
- Yellow bell pepper
- Shallots
- Zucchini
- Tomatoes
- Kalamata olives
- Feta cheese
- Fresh parsley
Substitutions and Additions
- Pick Your Protein: try swapping out the chicken for salmon, shrimp or your favorite fish (like cod or halibut).
- Vary The Vegetables: This recipe is so forgiving. Any combination of veggies, like roasted potatoes, carrots, artichoke hearts, red onion, red bell pepper, and Brussels sprouts are all great options.
- Swap The Seasoning: Rosemary, thyme, or garlic can go a long way in adding flavor to your dish. A squeeze of lemon juice would taste delicious too!
Recommended Tools
- Mixing bowl
- Baking sheet
How to Make Sheet Pan Greek Chicken
- Make The Marinade: Mix together the olive oil, balsamic vinegar, garlic, oregano, mustard, honey, salt, and pepper. Add the chicken and marinate for 1 hour up to 8 hours.
- Prepare The Pan: Place the chicken and vegetables on the pan. Pour the rest of the marinade over the vegetables and stir.
- Cook: Cook on the top rack of the oven at 375 degrees Fahrenheit for 30 minutes.
- Serve: Add kalamata olives and a sprinkle of feta cheese and parsley. Serve hot and enjoy!
What to Serve With Greek Chicken
Cooking healthy food doesn’t have to be hard, especially when you’re in a hurry to feed a hungry family. To make a more substantial meal, feel free to serve your Greek chicken dinner with Orzo pasta, homemade fried rice recipe , low-carb cauliflower fried rice, a side salad, or some sliced bread.
Tips For Making Greek Sheet Pan Chicken
- If you are on a dairy-free diet, you can remove the feta from this recipe and replace it with a plant-based variety.
- If you are feeding a large crowd you can easily double this recipe and cook 2 sheet pans at the same time in the oven. You will just want to rotate the pans (from top to bottom) halfway through the cooking process for even cooking.
How to Store Greek Sheet Pan Chicken Dinner
- To Store: Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
- To Freeze: Leftovers can be frozen in an airtight container for up to 3 months.
- To Reheat: The dish is great to reheat in the oven or microwave.
More Easy Sheet Pan Recipes
Other Easy Chicken Recipes
- Grilled Chicken Breast
- Korean Chicken
- Chicken Chimichanga Recipe
- Marry Me Chicken Recipe with Pasta
- Sheet Pan Asian Chicken
- Sheet Pan Fajitas
Greek Sheet Pan Chicken Dinner
Ingredients
Marinade
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- ½ teaspoon black pepper
Sheet pan dinner
- 4-6 chicken thighs boneless and skinless
- 1 yellow bell pepper chopped into 1-inch pieces
- 2 shallots thinly sliced
- 1 zucchini sliced
- 1 cup tomatoes cut in half
- ½ cup kalamata olives pitted
- ½ cup crumble feta cheese
- 1 tablespoon chopped fresh parsley
Instructions
- In a small bowl, combine the ingredients of the marinade, olive oil, balsamic vinegar, garlic, oregano, mustard, honey, salt, and pepper. Reserve 3 tablespoons for the vegetables later.
- Add the chicken to the marinade. Marinate for 1 hour up to 8 hours.
- Preheat the oven to 375˚F.
- Place the chicken on the baking sheet with the vegetables.
- Pour the rest of the marinade on top of the vegetables. Stir.
- Place in the oven on the top rack and cook for 30 minutes.
- Remove from the oven, add the kalamata olive and sprinkle with crumbled feta cheese and parsley.
- Serve hot with orzo pasta if desired.
Jenn’s Notes
- To Store: Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
- To Freeze: Leftovers can be frozen in an airtight container for up to 3 months.
- To Reheat: The dish is great reheated in the oven or microwave.
- If you are on a dairy free diet, you can remove the feta from this recipe and replace it with a plant-based variety.
- If you are feeding a large crowd you can easily double this recipe and cook 2 sheet pans at the same time in the oven. You will just want to rotate the pans (from top to bottom) half way through the cooking process for even cooking.
