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This sheet pan Greek chicken recipe never disappoints, especially on a weeknight. The Greek chicken marinade tenderizes the chicken and the easy roasted vegetables makes this a complete and healthy meal on one pan.
If you’ve been around a while you know I’m a sucker for sheet pan meals. I’ve made sheet pan chicken fajitas, honey garlic shrimp, classic sausage and veggies, and herb crusted salmon! I’ve pretty much got a sheet pan recipe for whatever you’re in the mood for.
Why You’ll Love this Greek Chicken Recipe
- Super simple to make
- Prepped and cooked in 30 minutes or less
- One pan to clean
- Real ingredients
- Authentic Greek flavors
Ingredients You Need
This greek chicken recipe is really healthy! The marinade is made up of herbs, spices, oil and vinegar and the veggies are filling and healthy. Here’s everything you need:
Greek Chicken Marinade
- Olive oil
- Red wine vinegar
- Fresh garlic cloves
- Lemon juice (from real lemons)
- Greek spices: dried oregano, dried basil, dried thyme, salt and pepper
- Honey
- Boneless skinless chicken breasts
Greek Vegetables
- Baby red potatoes
- Bell peppers (any color)
- Grape tomatoes
- Red onion chopped
- Toppings: kalamata olives, crumbled feta cheese, and fresh parsley
How to Make Sheet Pan Greek Chicken
- Make the marinade: add the Greek marinade ingredients to a bowl or plastic bag.
- Roast the veggies: Toss the Greek vegetables with half the marinade and spread it out on a baking sheet.
- Marinate the chicken: toss the chicken breasts with the remaining marinade.
- Bake the veggies: roast the veggies in the oven for 15 minutes.
- Add the chicken: Discard excess marinade and add the chicken to the sheet pan. Bake for another 15-18 minutes, or until the internal temperature of the salmon reaches 165°F. Broil for a minute or two to crisp the potatoes and tomatoes.
- Serve: Top with kalamata olives, feta cheese and chopped parsley if desired.
Recipe Variations
Chicken thighs: swap the chicken breasts for boneless skinless chicken thighs. Add about 10 minutes to the cook time and watch the internal temperature carefully.
More veggies: you can use whatever vegetables you have on hand (fridge forage!). Eggplant, broccoli, asparagus, zucchini, or green beans would work well.
Serving Suggestions
There are so many things that go with greek chicken, especially veggies! That’s why I filled this sheet pan meal with veggies perfect to roast and eat with greek chicken. The veggies I chose were grape tomatoes, peppers, red onion and red potatoes, but if there’s a veggies you have that you think sounds good go ahead and add it in.
In addition to the veggies that go with this greek chicken recipe, there’s also a few toppings that make this meal perfect. I love to add kalamata olives, feta cheese and chopped parsley to the top of this meal right before eating it.
Looking for more Greek meals? Try Greek chicken meatballs, Instant Pot Greek chicken and rice, or Greek lemon chicken soup.
Sheet pan greek chicken
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Ingredients
Chicken and Vegetables
- 1 pound boneless skinless chicken breasts
- 1.5 pounds red potatoes cut into 1-2 inch pieces
- 1 bell peppers any color chopped
- 1 pint grape tomatoes
- 1 small red onion chopped
- To top: kalamata olives feta cheese and fresh parsley
Marinade
- ⅓ cup olive oil
- 3 Tablespoons red wine vinegar
- 3 garlic cloves minced
- Juice from one lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 tablespoon honey
- ½ teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400°F. Line a large baking sheet with a silpat mat or foil and set aside.
- Make the marinade: In a medium bowl, combine all of the greek marinade ingredients and whisk well.
- Roast the vegetables: Add the potatoes, bell pepper, tomatoes and onion to a sheet pan. Pour half the marinade over the veggies and mix well to coat. Set the remaining marinade aside.
- Marinate the chicken: Trim any fat from the chicken and either pound the chicken or cut the chicken in half lengthwise so each chicken breast is about ½ inch thick. Add it to the reserved marinade and toss to coat.
- Bake the chicken and vegetables together: remove the vegetables from the oven, stir, then push the veggies to one side of the baking sheet. Add the chicken to the other side and bake for another 15-18 minutes or until the center of the chicken reaches an internal temperature of 165°F.
- Serve: Broil for 3-5 mins until potatoes and tomatoes are slightly browned. Top with kalamata olives, feta cheese, or chopped parsley and serve.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so easy to make and clean up and it was delicious! Excited for leftovers at lunch!
We’re making this one tonight! Glad you liked it!
Really enjoyed it because the dressing is great! Easy recipe too. Good for a weeknight. Intend to use it for a salad dressing soon as well. HOWEVER, the chicken pieces came out rubbery. Did anyone else experience this? Or have a remedy?
Trait easy and tasty too. Cooked for longer than it says in the recipe.
I have made it easy 3 times in this last month 🍽its soo good👍🏽 skipped the black olives and feta but accompanied by brown rice its perfect 😄
Thee Best Recipe !!
Delicious Molly. So easy! I do not have the gift of cooking, so this is not only healthy and easy, but great for meal prep.
Thank you,
Donna
Gainesville, FL
Love to hear that, Donna! Thank you!!
I found this recipe via JP on YouTube. I’ve made this twice over the last couple of weeks. This is amazing! Thanks for sharing.
Thanks Brittany! I’m glad you found me!
Found you from the Julia Pacheco youtube video credits – so great to have a fully-flavorful sheet pan meal. Thnnks.
You’re welcome!
Found your recipe through a sheet cooking video by Julia P on YT. Really tasty recipe. Next time I might add the tomatoes much later so they don’t cook down so much. Thank you!
?????This is definitely a keeper! I made it as stated above with the only exception being I marinated both the chicken & veggies several hours before cooking. I could hardly wait for the next day to have the leftovers for lunch.