Sheet Pan Greek Chicken and Veggies: A Bright, Easy Weeknight Dinner

Looking for a vibrant, one-pan dinner that’s equal parts healthy and satisfying? This Sheet Pan Greek Chicken and Veggies recipe brings all the sun-drenched flavors of the Mediterranean to your dinner table—with minimal cleanup. Juicy chicken thighs or breasts are marinated in olive oil, lemon juice, garlic, and herbs, then roasted alongside colorful bell peppers, red onions, and tender zucchini. A sprinkle of feta and fresh herbs at the end ties everything together for a complete meal you’ll want to make again and again.

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Ingredients Overview: What Goes Into Greek Chicken and Veggies?

The beauty of this dish lies in its simplicity—each ingredient brings bold flavor and texture that works together effortlessly.

1. Chicken Thighs or Breasts

You can use either boneless, skinless thighs for richness and juiciness or chicken breasts if you prefer a leaner option. Either way, they soak up the bold Greek marinade beautifully.

2. Olive Oil

A staple of Greek cuisine, extra-virgin olive oil is used in both the marinade and for roasting. It coats the vegetables and chicken, helping everything caramelize in the oven.

3. Lemon Juice and Zest

Fresh lemon juice and zest add brightness, acidity, and balance to the savory elements of the dish. It’s the backbone of that signature Greek flavor.

4. Garlic

Minced fresh garlic infuses the marinade with warmth and depth. Roasted garlic also adds mild sweetness when cooked with the vegetables.

5. Dried Oregano

The quintessential Greek herb—earthy, aromatic, and slightly minty. It adds a familiar Mediterranean character.

6. Colorful Vegetables

• Red Bell Peppers: Sweet and juicy, they roast down beautifully.

• Red Onion: Adds sweetness and roasts into tender ribbons.

• Zucchini: Mild, soft, and perfect for soaking up flavor.

• Cherry Tomatoes (optional): Burst with flavor and add a juicy pop.

7. Kalamata Olives (optional)

For briny depth, a handful of pitted kalamata olives adds a traditional Greek twist.

8. Feta Cheese

Crumbling feta over the hot sheet pan just before serving brings a creamy, salty finish that elevates every bite.

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Step-by-Step Instructions: How to Make Sheet Pan Greek Chicken and Veggies

Step 1: Prepare the Marinade

In a bowl, whisk together:

• 1/4 cup extra virgin olive oil

• 3 tablespoons fresh lemon juice

• 2 teaspoons lemon zest

• 3 garlic cloves, minced

• 1 tablespoon dried oregano

• 1 teaspoon salt

• ½ teaspoon black pepper

Set aside.

Step 2: Marinate the Chicken

• Place 1.5 lbs chicken thighs or breasts in a zip-top bag or shallow bowl.

• Pour half the marinade over the chicken.

• Seal or cover and marinate for at least 20 minutes (or up to 8 hours in the fridge).

Step 3: Prep the Vegetables

While the chicken marinates, chop the vegetables:

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 zucchini, sliced into half-moons

• 1 red onion, sliced

• 1 cup cherry tomatoes (optional)

• ½ cup pitted kalamata olives (optional)

Toss all the vegetables with the remaining marinade in a large bowl.

Step 4: Assemble the Sheet Pan

• Preheat oven to 425°F (220°C).

• Line a large sheet pan with parchment paper or foil.

• Spread vegetables evenly on the sheet pan.

• Nestle marinated chicken pieces among the vegetables.

Step 5: Roast Until Golden

• Roast for 25–30 minutes, or until:

  • Chicken reaches internal temperature of 165°F (75°C).

  • Vegetables are tender and starting to brown.

Optional: Broil for the final 2–3 minutes for caramelized edges.

Step 6: Add Finishing Touches

• Sprinkle with ½ cup crumbled feta cheese and a handful of fresh chopped parsley or dill.

• Serve hot with lemon wedges on the side.

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Tips, Variations, and Substitutions

Tips for the Best Sheet Pan Greek Chicken

• Cut vegetables evenly so they roast at the same rate.

• Don’t overcrowd the pan—use two pans if needed for crispier veggies.

• Marinate longer for deeper flavor—overnight is ideal if time allows.

• Use a meat thermometer for perfect chicken every time.

Flavor Variations

• Add potatoes: Baby potatoes or wedges roast beautifully alongside the veggies.

• Spice it up: Add a pinch of red pepper flakes or paprika to the marinade.

• Citrus swap: Try a mix of lemon and orange juice for a sweet-tart twist.

Substitutions

• Vegan/Vegetarian: Skip the chicken and use chickpeas or tofu as the protein.

• Dairy-Free: Leave off the feta or replace with a dairy-free feta-style alternative.

• Low-Carb: Use cauliflower, green beans, or broccoli instead of starchy vegetables.

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Serving Ideas & Occasions

This dish works as a standalone meal or as part of a Mediterranean feast.

Serving Suggestions

• With pita or flatbread: To mop up the juices and feta.

• Over rice or quinoa: For a more filling dinner bowl.

• With tzatziki or hummus: For creamy contrast and dipping.

Occasions

• Busy Weeknights: Quick and minimal cleanup.

• Meal Prep: Stores well and reheats perfectly.

• Casual Dinner Parties: Vibrant and colorful presentation with crowd-pleasing flavor.

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Nutritional & Health Notes

This recipe is naturally gluten-free, protein-rich, and loaded with vegetables.

Balanced Nutrition

• Lean Protein: Chicken offers sustained energy and essential amino acids.

• Healthy Fats: Olive oil and olives contribute heart-healthy monounsaturated fats.

• Veggie Power: Zucchini, peppers, and onions are rich in fiber, antioxidants, and vitamins.

Lighter but Filling

• Low in carbs (especially if served without rice).

• Easy to customize to support weight management or fitness goals.

• Contains calcium and probiotics (if using feta or served with yogurt-based sauce like tzatziki).

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FAQ: Sheet Pan Greek Chicken and Veggies

1. Can I use chicken breasts instead of thighs?

Yes. Chicken breasts are leaner and cook slightly faster. Be sure not to overcook—remove them at 160–165°F internal temperature for juicy results.

2. Can I make this ahead of time?

Definitely. Marinate the chicken and chop the veggies in advance. Store separately in the fridge for up to 24 hours. Then assemble and roast when ready to eat.

3. What other vegetables work well in this recipe?

Cauliflower, broccoli, eggplant, or green beans all roast well. Adjust cook time for firmer vegetables like carrots (cut smaller or roast longer).

4. How do I make this dairy-free?

Simply omit the feta cheese. The dish still has plenty of flavor from the marinade and herbs.

5. What should I serve this with?

Serve with warm pita, couscous, quinoa, rice, or a side of tzatziki or hummus. It’s also excellent over a green salad for a lighter option.

6. How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or in a skillet for best texture.

7. Can I freeze this meal?

Yes. You can freeze the marinated (raw) chicken and veggies in a zip-top bag for up to 2 months. Thaw in the fridge overnight and roast as directed.

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