Greek Chicken Sheet Pan Dinner

Get your family’s mealtime sorted with this easy and flavourful Greek chicken sheet pan dinner recipe – the perfect meal for busy weeknights!

If you’re looking for an easy and delicious dinner that comes together in a flash, then this Greek Chicken Sheet Pan Dinner is exactly what you need!

This simple one-pan meal boasts all of the classic Mediterranean flavors – fresh lemon, garlic, fresh herbs, and feta cheese. All of these amazing ingredients come together to create a healthy main course packed with protein and vegetables – while also being family friendly!

Plus it’s incredibly quick and easy to pull off without breaking your budget or taking up more of your time than necessary. Whether you’re aiming for a casual weekday dinner or want something special on the weekend, this is definitely the crowd pleaser for any occasion.

Keep reading to get our top tips on making the most out of this tasty dish!

How to Store Leftover Sheet Pan Chicken

One of the great things about Greek chicken sheet pan dinner is that it makes for convenient leftovers. Storing them properly will keep the food fresh and just as delicious!

Let the food cool completely before storing it in an airtight container.

You can store the leftovers in the refrigerator for up to four days. You can also freeze them, either in a single layer on a baking sheet and then transfer it to an airtight container once frozen or directly in an airtight container. If freezing, use within 2–3 months for best results.

Be sure to label the container with its contents and date so you know exactly what it is and how long it’s been stored

When you’re ready to reheat the leftovers, you can do it in the oven, stove top or microwave. For the oven and stove top, heat over medium-high heat for 15 minutes, stirring occasionally, until heated through. For the microwave, put 1–2 servings of leftover food into a microwave-safe container with a lid and heat on high power for 2–3 minutes.

About the Ingredients for Greek Sheet Pan Chicken

Chicken – The cook time provided is for bone-in, skin-on chicken thighs. If you use a different cut of chicken, you will want to adjust the cook time accordingly. I do advise using skin-on chicken to prevent it from becoming dry.

Vegetables – I used a mix of zucchini, bell peppers, and cherry tomatoes. Feel free to switch things up according to your own tastes.

Onion – Red onion offers vibrant colour and sweetness, but a white onion would work well too.

Olives – I used whole, pitted kalamata olives. You can use any variety of olive you prefer though.

Cheese – Feta cheese is a must! You can use much more if you like, or substitute with goat cheese for a slightly creamier texture.

Olive oil – I would not use extra virgin olive oil here since we are roasting. Use regular olive oil, or any other neutral flavoured oil you like with a high enough smoke point.

Lemon – Juicing a fresh lemon gives the best flavour but you can also use bottled lemon juice instead. In a pinch you could use balsamic vinegar.

Garlic – Fresh garlic is a must. Feel free to increase the amount to taste.

Herbs – Dried thyme and a greek spice blend such as Club House’s one step Greek seasoning adds a nice herbaceous flavour.

Mustard – A little dijon mustard lends a bit of tang to the dressing. I would not substitute with any other kind of mustard unless it was absolutely necessary. If you end up having to use yellow mustard then I would definitely taste and adjust with more Greek seasoning.

Salt & pepper – Season the dressing to taste with salt and pepper.

Looking for More Chicken Dinners?

Check out more of my favorite chicken recipes!

A delicious, easy to make chicken dish that is perfect for a quick weeknight meal. This skillet bruschetta chicken will be a family favorite!

This easy cranberry chicken recipe is a delicious way to feed the family over the holidays or any time you want a good home cooked meal.

This delicious and easy-to-follow bacon wrapped jalapeño popper stuffed chicken recipe is perfect for a quick and tasty weeknight meal.

How to Make a Greek Chicken Sheet Pan Dinner

Yields: 4-5 servings | Prep time: 15 minutes | Bake time: 45 minutes

Ingredients:

4-6 chicken thighs, bone-in, skin-on
3 Zucchini, sliced
2 Red bell pepper, chopped into 1-inch slices
2 Orange bell pepper, chopped into 1-inch slices
1 Red onion, thinly sliced into wedges
1 pint cherry tomatoes
1 cup kalamata olives, pitted
½ cup feta cheese
Fresh parsley, chopped

For the Marinade:

¾ cup olive oil
1 lemon, juiced
1 tbsp. garlic, minced
2 tsp dried thyme
2 tbsp. Greek inspired spice blend
2 tbsp. Dijon mustard
2 tsp salt and pepper

Directions:

Add all of the marinade ingredients to a medium sized bowl, and mix to combine.

Place the chicken in a large bowl and pour ½ of the marinade on top, tossing to evenly coat the chicken thighs.

Place in the refrigerator for 30 minutes.

While the chicken is marinating, prep the vegetables.

Spray a baking pan with non-stick baking spray.

Place the zucchini, peppers, onions, and tomatoes on the baking pan.

Pour the remaining marinade on the vegetables and toss to combine.

Preheat the oven to 420 degrees Fahrenheit.

Add the chicken to the vegetable baking pan and bake for 30 minutes.

Remove the pan from the oven, add the olives and sliced lemons.

Place the pan back in the oven for 10 to 15 minutes, until the chicken reads at least 160 degrees Fahrenheit when measured internally with a thermometer.

Garnish the chicken and vegetables with feta cheese and fresh parsley.