Greek Chicken Sheet Pan Dinner

Name: Greek Chicken Sheet Pan Dinner
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, cut into wedges; 1 cup cherry tomatoes; 4 cloves garlic, minced; 1/4 cup olive oil; Juice of 1 lemon; 2 tablespoons fresh oregano, chopped; Salt and pepper to taste

Highlighted under: Global Flavor Collection

I love preparing a Greek Chicken Sheet Pan Dinner because it's not only vibrant and flavorful but also incredibly easy to make. The combination of tender chicken, colorful vegetables, and zesty herbs brings the tastes of the Mediterranean right to my kitchen. With just one pan to clean up, it makes for a perfect weeknight meal or a delightful gathering with friends. I enjoy how the slow roasting allows the flavors to meld beautifully, creating a satisfying dish that fills the house with warmth and inviting aromas.

Created by

Amelia Grant

Last updated on 2026-02-08T08:33:35.700Z

When I first decided to make a Greek Chicken Sheet Pan Dinner, I was amazed by how simple yet delicious it turned out! The key is marinating the chicken in olive oil, lemon juice, and fresh oregano, which impart a striking flavor that really shines through during cooking. Each bite is a burst of savory goodness, making it a perfect way to enjoy a healthy meal without a lot of fuss.

The vibrant colors and aromas of the roasted vegetables complement the chicken perfectly. I recommend cutting the veggies into even pieces for more consistent cooking. This dish not only looks beautiful when served, but it also brings smiles to the table, making it a favorite in my household.

Why You'll Love This Recipe
Fresh Mediterranean flavors that transport you to the sun-soaked coasts of Greece
One-pan convenience means less cleanup and more time enjoying your meal
Versatile dish that works great for weeknight dinners or special occasions

Ingredient Spotlight: Chicken Thighs

Using boneless, skinless chicken thighs in this Greek Chicken Sheet Pan Dinner not only ensures tenderness but also adds rich flavor to the dish. Unlike chicken breasts, thighs retain moisture during cooking, which prevents them from drying out. This is particularly important for a one-pan dish, where even cooking is essential to achieving that delicious, juicy outcome. Look for thighs that are plump and have a little marbling for the best results.

If you’re in need of a substitution, bone-in thighs can also work well; just be sure to adjust your cooking time, as they will take longer to become tender. Aim for an internal temperature of 165°F (75°C) for perfectly cooked chicken. If you prefer a leaner option, you can substitute with chicken breasts, but remember to keep a close eye on them to avoid overcooking.

Mastering the Roasting Process

The roasting technique used in this dish is key to melding the flavors of the Mediterranean ingredients. Preheating your oven to the right temperature—400°F (200°C)—ensures that the chicken skin crisps up nicely while the vegetables become tender and caramelized. I recommend checking the vegetables around the 20-minute mark; they should be glossy and slightly golden at the edges, indicating they are cooking properly.

For an additional layer of flavor, consider broiling the dish for the last 5 minutes. This will give both the chicken and vegetables a delightful char, enhancing the overall taste of the dish. Just be sure to watch closely to prevent burning, as broilers can vary in intensity.

Serving Suggestions and Storage Tips

This Greek Chicken Sheet Pan Dinner shines on its own but can be complemented with a side of warm pita bread or a simple Greek salad to round out the meal. Adding a dollop of Tzatziki sauce can also elevate the dish, providing a cool counterpoint to the savory chicken and roasted vegetables. My friends love when I serve this dish family-style right from the pan, allowing everyone to dig in.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, ensuring the chicken stays juicy. Alternatively, freezing portions is a great option; just be sure to use freezer-safe containers. Thaw in the refrigerator overnight before reheating for best flavor retention.

Ingredients

Gather these fresh ingredients to get started:

Ingredients

4 boneless, skinless chicken thighs
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, cut into wedges
1 cup cherry tomatoes
4 cloves garlic, minced
1/4 cup olive oil
Juice of 1 lemon
2 tablespoons fresh oregano, chopped
Salt and pepper to taste

Make sure to use fresh vegetables for the best flavor.

Instructions

Follow these easy steps for a delicious meal:

Marinate the Chicken

In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken thighs and toss to coat. Let it marinate for at least 15 minutes.

Prepare the Vegetables

On a large sheet pan, arrange the bell peppers, onion, and cherry tomatoes. Drizzle with a little olive oil, salt, and pepper, and toss to combine.

Combine and Roast

Place the marinated chicken thighs on top of the vegetables. Roast in a preheated oven at 400°F (200°C) for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve

Let the dish rest for a few minutes before serving. Garnish with extra oregano or fresh parsley if desired.

Enjoy your Mediterranean feast!

Pro Tips

Feel free to substitute any seasonal vegetables you have on hand for a custom twist on this dish.

Ingredient Variations

Feel free to mix and match the vegetables in this recipe based on what's in season or what you have on hand. Zucchini, eggplant, or even asparagus can add a delightful twist. Be mindful of cooking times, especially with denser vegetables like carrots or potatoes, which may require longer roasting to soften properly compared to bell peppers and tomatoes.

For a plant-based version, substitute chicken with firm tofu or chickpeas. Drain and press the tofu to remove excess moisture and marinate it similarly to the chicken. Bake until golden and crispy for a satisfying meal that still captures the essence of the dish.

Troubleshooting Common Issues

If you find the vegetables aren’t caramelizing as expected, ensure they’re spaced out adequately on the sheet pan. Crowding can trap steam, preventing that lovely browning effect. A good rule of thumb is to arrange them in a single layer with some space between each piece for optimal roasting.

If the chicken is not cooking through after the suggested time, check your oven's calibration, as some ovens may run cooler than indicated. Additionally, using an instant-read thermometer is a good way to confirm doneness without cutting into the chicken, allowing you to keep it juicy.

Make-ahead Options

For a seamless weeknight dinner, consider marinating the chicken thighs the night before. This not only saves time but also allows the flavors to penetrate the meat more deeply, resulting in a more delicious dish. Just cover the marinated chicken tightly and refrigerate until ready to cook.

Chopping the vegetables ahead of time can also speed up meal prep on a busy evening. Store them in the refrigerator for up to a day before roasting, keeping the colors vibrant for the dish. Just be sure to bring everything to room temperature before roasting for even cooking.

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may dry out more easily. Adjust cooking time accordingly.

→ Can this recipe be made in advance?

Absolutely! You can marinate the chicken and chop the vegetables ahead of time; just store them in the refrigerator until you’re ready to cook.

→ What can I serve with this dish?

A simple Greek salad or warm pita bread pairs wonderfully with this sheet pan dinner.

→ Can I freeze leftovers?

Yes, you can freeze the leftovers in an airtight container for up to 2 months. Reheat thoroughly before serving.