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Greek Sheet Pan Chicken Dinner is full of flavor and comes together on a single sheet pan. Juicy chicken thighs, tender potatoes, and fresh veggies roast in a tangy lemon-herb marinade, making this so flavorful. A Mediterranean meal of sheet pan Greek chicken and potatoes is a recipe you’ll want on repeat.
Greek Sheet Pan Chicken Dinner with Potatoes
We love a sheet pan meal, and this vibrant and flavorful Greek sheet pan chicken and potatoes dinner made with boneless chicken thighs, baby potatoes, fresh veggies, and a zesty lemon-herb marinade is amazing!
This is an easy one-pan recipe that is perfect for busy weeknights, or dinner parties, and delivers classic Mediterranean taste.
Why We Love This One-Pan Greek Chicken Dinner
- Flavorful Marinade: Fresh lemon juice, garlic, oregano, thyme, and Dijon mustard come together with olive oil to create a bright, tangy, herby coating that flavors every bite.
- One Pan Wonder: Marinate the chicken, toss the veggies in the leftover marinade and roast everything on one sheet pan.
- Lots of Veggies: Packed with a nice variety of nutritious vegetables. Very customizable.
- A Full Meal: Juicy chicken thighs, potatoes and fresh vegetables make a satisfying one-pan dinner.
This sheet pan Greek Chicken recipe has moist chicken and when cooked with the vegetables it makes wonderful pan drippings to use as a sauce.
Ingredients in One‑Pan Greek Chicken and Potatoes
The marinade we are making is my interpretation of Ladolemono, a classic Greek sauce made with olive oil, lemon juice, oregano, salt, and pepper. It translates to “lemony olive oil” and is used as a dressing, marinade, etc.
Lemon Herb Marinade (Ladolemono):
• Extra Virgin Olive Oil, Fresh Lemon Juice, Lemon Zest, Dried Oregano, Dried Thyme Leaves, Garlic, Dijon Mustard, Kosher Salt, Black Pepper
Chicken and Vegetables:
• Skinless Boneless Chicken Thighs, Baby Gold Potatoes, Cherry Tomatoes, Red Bell Pepper, Red Onion, Kalamata Olives, Feta Cheese
Garnish:
• Fresh Parsley
Optional Vegetables:
• Asparagus, Zucchini, Fresh Green Beans, Mushrooms
How to Make Greek Sheet Pan Chicken and Potatoes
This Greek Sheet Pan Chicken Thighs and Potatoes dinner comes together in a little over an hour using these simple steps:
1) Prep: Line a sheet pan with parchment paper. Place chicken thighs in a gallon-size zip-closure bag and set aside.
2) Make the Marinade: Combine olive oil, lemon juice, lemon zest, oregano, thyme, garlic, Dijon, salt, and pepper in a jar with a lid.
Shake the jar vigorously until marinade is well mixed (Alternatively, whisk in a bowl).
3) Marinate Chicken: Pour ¾ of the marinade into the bag with chicken. Seal bag.
Massage the baggie to coat the chicken. Refrigerate for at least 15 minutes or up to overnight, flipping occasionally.
4) Prepare Veggies: Chop the veggies and put in a large bowl. Add the remaining marinade.
Toss to coat all vegetables (except olives and feta) with the marinade.
5) Spread vegetables evenly on the prepared sheet pan.
6) Bake: Heat oven to 425°F. Nestle chicken pieces among the veggies on the pan. Drizzle any leftover marinade over the top. Bake at 425°F for 20 minutes.
7) Add Olives and Feta: Sprinkle olives and feta cheese over the chicken and veggies. Return to oven and bake for another 10–15 minutes, or until chicken reaches 165°F (I prefer 170°F for thighs).
8) Serve: Garnish Greek Sheet Pan Chicken Dinner with fresh parsley and spoon the pan juices over each serving.
Tips & Variations
- Chicken Breasts Instead of Thighs: Reduce initial bake time to 15 minutes so breasts don’t dry out—then add olives and feta and bake another 10 minutes.
- Marinate Longer: For deeper flavor, marinate the chicken longer, up to 12 hours.
- Veggie Swaps: Swap cherry tomatoes for grape tomatoes, add a drained can of chickpeas, or add artichoke hearts for extra briny flavor.
- Don’t Waste the Juices: It’s completely normal for the sheet pan to have some leftover liquid after baking. The chicken releases natural juices as it cooks, and so do the vegetables. Instead of discarding this flavorful mixture, drizzle it over rice, quinoa, or use some crusty bread to soak up every bit of that delicious lemon-herb goodness.
- Spice Levels: Add a half teaspoon of crushed red pepper for a little spicy kick.
Storing Leftovers
Refrigerate in an airtight container for up to 4 days. Reheat in a 350°F oven for 10–12 minutes.
More Easy Dinner Recipes:
Perfectly Baked Chicken Breast
Easy Baked Meatballs
Slow Cooker Chicken Fajitas
Easy Crock Pot Beef Stew
With its bright Mediterranean flavors and variety of healthy vegetables, this Easy SheetPan Greek Chicken is destined to become your go‑to Sheet Pan Chicken dinner.
Give this easy Greek chicken traybake a try tonight and enjoy a delicious one pan dinner!
Greek Sheet Pan Chicken Dinner
Equipment
- Sheet Pan
- Pint Jar with Lid (or medium Bowl and a Whisk)
- Gallon Zip-Closure Baggie
- Measuring Cups & Spoons
Ingredients
Lemon Herb Marinade (Ladolemono)
- ¾ cup Extra Virgin Olive Oil
- ½ cup Fresh Lemon Juice (about 2 lemons)
- 1 teaspoon Lemon Zest
- 2 teaspoons Dried Oregano
- ½ teaspoon Dried Thyme Leaves (not ground)
- 4 large Garlic Cloves (pressed)
- 2 teaspoons Dijon Mustard
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
Chicken and Vegetables
- 8 Skinless Boneless Chicken Thighs
- 1 pound Baby Gold Potatoes (cut large ones in half)
- 1 pint Cherry Tomatoes
- 1 Red Bell Pepper sliced
- 1 Red Onion sliced
- ½ cup Kalamata Olives pitted
- 6 ounces Feta Cheese
Optional Vegetables
- Asparagus Spears ends trimmed
- 1 small Zucchini sliced
- 1 handful Fresh Green Beans trimmed
- Mushrooms
Garnish
- 1 handful Parsley chopped
Instructions
Prep
- Line a sheet pan with parchment paper. Place the chicken thighs in a gallon size zip-closure baggie. Set aside.
Make the Marinade
- Add the olive oil, lemon juice, lemon zest, oregano, thyme, garlic, Dijon, salt, and pepper to a jar with a lid. With the lid on, shake vigorously until the marinade is throughly mixed.
- TIP: If you don’t have a jar, you can add everything but the olive oil to a bowl and use a whisk while drizzling the olive oil into the bowl until emulsified.
Marinate the Chicken
- Pour ¾ of the marinade into the bag of chicken, zip it closed completely, and massage the chicken to coat all of the pieces in the marinade. Lay the baggie flat and set in the fridge for about 15 minutes or overnight if making ahead. Flip it over after a few minutes.
Prep The Veggies
- While the chicken is marinating, get all of your vegetables chopped, sliced, etc. Add the veggies to a large bowl.
- Pour the remaining marinade over the vegetables and use a large spoon to toss and coat them. Then spread them out on the prepared baking sheet pan.
- Preheat oven to 425°F.
Bake It
- When the chicken is done marinating, remove it from the baggie and nestle the pieces in with the veggies, spread out. You can drizzle the extra marinade over.
- Bake for 20 minutes, then add the kalamata olives and feta cheese (chunked). Return pan to the oven and cook about 10 more minutes or until the chicken is at an internal temperature of 165°F (I like to cook dark meat to 170°F. Just a personal preference).
Serve
- Taste and add a sprinkle of salt, if desired. Serve with a generous garnish of chopped parsley.
Notes
Reduce initial bake time to 15 minutes so breasts don’t dry out—then add olives and feta and bake another 10 minutes. Leftovers Storage
Refrigerate in an airtight container for up to 4 days. Reheat in a 350°F oven for 10–12 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My son and I really enjoyed this recipe. He especially liked the potatoes. Nice flavors.