Why You’ll Love this Greek Sheet Pan Chicken Recipe
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! This one is my new favorite!
- Super simple to make
- Cooked in 30 minutes or less
- Leaves a rainbow of colors on your plate
- One pan to clean
- Full of veggies and real ingredients
- Authentic Greek flavors
Love Greek chicken meals? Try Instant Pot Greek chicken and rice, Greek chicken meatballs, or Greek lemon chicken soup next time.
Ingredients You’ll Need
- Olive oil: the basic of the Greek seasoning.
- Garlic: fresh garlic cloves are best.
- Lemon juice: and lemon slices for baking.
- Greek spices: dried oregano, dried basil, dried dill, dried thyme, salt and pepper
- Honey: for a little sweetness
- Boneless skinless chicken breasts: pound to an even thickness for best results.
- Baby red potatoes: cut them evenly for even cooking.
- Bell peppers: I used yellow but any color works.
- Cherry tomatoes: they’re perfect for roasting!
- Red onion: cut into chunks.
- Toppings: kalamata olives, crumbled feta cheese, and fresh parsley
How to Make Greek Sheet Pan Chicken
- Make the seasoning: add the Greek seasonings with the olive oil, honey, and lemon juice to a bowl and mix.
- Roast the veggies: Toss the Greek vegetables with half the seasoning and spread it out on a baking sheet. Roast the veggies in the oven for 15 minutes.
- Season the chicken: toss the chicken breasts with the remaining seasoning in a bowl. Remove the veggies from the oven, push them to the side, and add the seasoned chicken to the pan.
- Bake and serve: Bake the Greek chicken and veggies for another 15-18 minutes, or until the internal temperature of the chicken reaches 165°F. Broil for the last minute or two to crisp the potatoes and tomatoes. 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.
How to Serve Greek Chicken
Veggies go especially well with greek chicken. That’s why I filled this sheet pan meal with veggies! I chose grape tomatoes, peppers, red onion and red potatoes, but if there’s a veggies you on hand, you can add it. Zucchini or artichokes are a great option!
In addition to the veggies, you could serve this with different toppings like feta, olives, banana peppers, or parsley.
It would also be really delicious with the whipped feta in these greek chicken meatballs recipe.
Greek Sheet Pan Chicken
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Ingredients
Seasoning
- 1/4 cup olive oil
- Juice from one lemon plus slices for baking
- 1 Tablespoon honey
- 4 garlic cloves minced
- 2 teaspoons dried oregano
- 1 teaspoon EACH: dried basil, dried dill, dried thyme, onion powder, and kosher salt
Chicken and Vegetables
- 1 1/2 pounds red potatoes quartered
- 1 bell pepper any color, chopped
- 1 pint cherry tomatoes
- 1 small red onion chopped
- 1 1/2 pound boneless skinless chicken breasts pounded to even thickness
- To top: kalamata olives, feta cheese and fresh parsley
Instructions
- Preheat oven to 425°F and arrange the oven rack to the top third position.
- Whisk the olive oil, lemon juice and honey in a medium bowl. Add the garlic and seasoning and whisk to combine.1/4 cup olive oil, Juice from one lemon, 1 Tablespoon honey, 4 garlic cloves, 2 teaspoons dried oregano, 1 teaspoon EACH: dried basil, dried dill, dried thyme, onion powder, and kosher salt
- Add the potatoes, bell pepper, tomatoes and onion to a sheet pan. Spoon half mixture of the seasoning on top and toss to coat. Bake in the preheated oven for 15 minutes.1 1/2 pounds red potatoes, 1 bell pepper, 1 pint cherry tomatoes, 1 small red onion
- Pound the chicken in an even layer or cut the chicken in half lengthwise so each chicken breast is about ½ inch thick. Add it to the bowl with the remaining seasoning mixture and turn to cover the chicken.1 1/2 pound boneless skinless chicken breasts
- Stir the vegetables when they're done then push them to one side of the baking sheet. Add the chicken to the other side and arrange lemon slices around the it. Bake for another 15-18 minutes or until the center of the chicken reaches an internal temperature of 165°F. Broil it for the last 2-4 minutes until the potatoes an tomatoes are slightly browned.
- Top with kalamata olives, cubed feta cheese, and chopped parsley to serve.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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New favorite ❤️
Thanks Judie!
I used a little less oil, only 1 tablespoon but this recipe was craaaaaaaaaaaazy good! I am so pumped for leftovers tomorrow!!
I love delicious leftovers too! Thanks Emily!!
Love this! It’s become a regular in the dinner rotation.
Love it when we make it in the rotation. Thanks Ashley!
I made this last night and it is one of the best meals I’ve had in a long time. My husband loved it and we will be making it many many many more times! Thank you!!!!!
Wow Ellie! What a compliment:) Thanks!
I made the Greek Chicken Sheet pan dinner recipe! it was delicious. I pounded my boneless chicken breast and they were done in 15. I started to do the “broil the vegetables so potatoes and tomatoes get browned but i changed my mind so I didn’t dry out the chicken. My husband liked it a lot too
The lemon slices definitely help break up all the flavors and add a twist.
Thank you for the cool Menu with all ingredients for the week.
Thanks!!
This is absolutely delicious!! I made it for the second time tonight, nothing is left!! It’s gone!😃 sooo good!!
Love that! Thank you!
This was SO tasty! I cooked this for my parents and it went down an absolute treat.
I added courgette and carrots and it tasted great 🙂
Thank you so much!!
Hi! I used to make the previous version of the sheet pan Greek chicken you had on your website, and I was just coming back to make it again and noticed some ingredients are different. I love the sound of this one as well, but the old one is sentimental for me as it was one of the first meals I really enjoyed on my PCOS recovery journey. Is that recipe still available or archived to be able to peek at it?
Hey Tina! Thanks so much for reaching out! I retested this recipe and it’s definitely improved now. There are only some minor tweaks to the ratios, but the ingredients stayed the same. I don’t have the old version anymore, but I promise this one is better!:)
I thought the chicken didn’t have much flavor and because I split it in half lengthwise, the thinner parts were dry. I did however like the vegetables and fond it to be a relatively easy and quick way to make dinner-especially in one sheet pan. #whatwemade
Thanks, Niki! Cook times always vary with chicken depending on the size of the chicken breast. I always recommend using an instant read thermometer to check for doneness over the cook times. Thanks!
Easy cleanup! Simple, flexible ingredients. Good weeknight option. Could use some more flavor and may use thighs next time. I liked the addition of feta and olives. #WhatWEMade
Thanks, Emiley!
So delicious and flavorful!!! Even my kids ate it! Will definitely be making it again. #whatWEMade
This is very easy, healthy, and tasty! I think I’ll had some more spices next time to zest it up but I enjoyed it. #whatwemade
Thanks, Maggie!!
My husband is not a chicken breast guy, because he thinks it is dry, so I made him a tray of thighs and me a tray of breast. However, this chicken was definitely not dry! This was easy and very tasty, I will definitely be making it again, thank you for putting this in your cooking challenge!
Love that Jessica!! I totally agree that the chicken isn’t dry at all! So glad you like it.
Delicious and so easy! Made it and everyone asked when we were going to have it again! Will definitely be added to the rotation
Love when I make it into the rotation! Thanks, Katie!
I modified this recipe just a bit because my boys do not like feta, and I added broccoli. Everyone loved the dish, and the chicken was still juicy the next day (we had a small serving for leftovers).
Love that! Thanks Kristina!
Holy Moly Molly! This is a delicious recipe. So simple and so flavourful. Even my husband that doesn’t like chicken breast most days commented on how juicy and tasty it was. Unfortunately there weren’t any leftovers for tomorrow. Try it people! It’s worth it! #whatwemade
Love this, Tatum!! So glad you guys liked it!
I was looking for something quick to throw together and this hit the spot! I love greek flavors and this didn’t disappoint! #whatwemade
Thanks so much, Rachel!! So glad you liked it!
The flavors of this recipe are mouth watering and delicious! It is even toddler approved and my two year old loved it! This is a great family meal and very easy to make! Add to your rotation for back to school meals for great convenience! #whatwemade
Thanks so much, Hannah! Love that!
I’ve made this twice now and had leftovers for lunch a couple of times. We really loved it and
it’s also easy to assemble. I agree with Angelle that the breasts were very moist. Will definitely keep it in our rotation.
Love when I make it in the rotation! Thank you!
Made this last night, and I loved it! I used red bell pepper, cherry tomatoes, mushrooms and potatoes. Next time I’ll double the amount of vegetables and keep a better eye on things when I broil at the finish. Some veggies were a little TOO charred, but that was completely my error. It has GREAT flavor and the chicken breasts were very juicy. I hadn’t baked chicken breasts in a few years because of how dry they always end up, but this worked perfectly. I have lunches prepped for a few days now.
Love that!! We just made this one too:) Such a good one!
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.