Greek Sheet Pan Chicken is the ultimate one-pan meal that’s bursting with Mediterranean flavors. Juicy, tender chicken is marinated in a blend of olive oil, lemon juice, garlic, and Greek herbs, then roasted alongside colorful vegetables like bell peppers, zucchini, and cherry tomatoes. This recipe is not only quick and easy to make, but it also requires minimal cleanup, making it a perfect weeknight dinner solution. Whether you’re feeding your family or hosting a dinner, this Greek-inspired dish delivers both simplicity and deliciousness in every bite.
Why You Will Love Making This Recipe
This Greek Sheet Pan Chicken recipe is a game-changer for busy cooks. It’s a complete meal made with wholesome ingredients, offering a balance of protein, vegetables, and bold flavors. The marinade infuses the chicken with a tangy, herby taste while keeping it moist and tender. Roasting the vegetables alongside the chicken enhances their natural sweetness and creates a beautiful, colorful presentation. Plus, this recipe is customizable—swap out the veggies for your favorites, or use bone-in chicken pieces for added flavor. With just one pan to clean, you’ll spend less time in the kitchen and more time enjoying your meal.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- 1/3 cup olive oil
- Juice of 1 lemon
- 3 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp paprika
- Salt and black pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into rounds
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1/2 cup pitted Kalamata olives
- Fresh parsley, chopped (for garnish)
Directions & Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- Prepare the Marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper. This marinade adds the classic Greek flavors to the chicken.
- Marinate the Chicken: Place the chicken thighs and drumsticks in a large mixing bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Let the chicken marinate for at least 20 minutes, or up to 4 hours in the refrigerator for deeper flavor.
- Arrange on the Sheet Pan: Spread the marinated chicken pieces evenly across the prepared sheet pan. Arrange the bell peppers, zucchini, red onion, cherry tomatoes, and Kalamata olives around the chicken. Drizzle any remaining marinade over the vegetables for added flavor.
- Roast the Chicken and Vegetables: Place the sheet pan in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown. Stir the vegetables halfway through cooking for even roasting.
- Broil for Crispiness (Optional): For extra crispy chicken skin, turn on the broiler for the last 3-5 minutes of cooking. Watch carefully to avoid burning.
- Garnish and Serve: Remove the sheet pan from the oven and let the chicken rest for a few minutes. Garnish with freshly chopped parsley before serving.
Nutritional Information (per serving)
- Calories: 380
- Protein: 28g
- Carbohydrates: 12g
- Fat: 25g
- Fiber: 3g
- Sugar: 5g
- Sodium: 600mg
Variations
- Vegetarian Option: Replace the chicken with tofu or chickpeas for a vegetarian version.
- Different Veggies: Add or substitute vegetables like eggplant, broccoli, or mushrooms.
- Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper to the marinade for some heat.
Frequently Asked Questions
Q: Can I use boneless chicken for this recipe?
A: Yes, you can use boneless chicken thighs or breasts. Adjust the cooking time as boneless chicken cooks faster.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Pro Tips By Elisa
- Marinate Longer: For maximum flavor, marinate the chicken overnight in the refrigerator.
- Cut Veggies Evenly: Slice the vegetables into similar-sized pieces to ensure they cook evenly.
- Crispy Skin: Pat the chicken dry before marinating for crispier skin after roasting.
Serving Suggestions
Serve Greek Sheet Pan Chicken with a side of warm pita bread and a dollop of tzatziki sauce for dipping. Pair it with a Greek salad topped with feta cheese and a drizzle of olive oil for a complete Mediterranean-inspired meal. Finish off with a light dessert like fresh fruit or baklava to round out the flavors. Enjoy!
