Greek Sheet Pan Chicken: One-Pan Weeknight Wonder for Busy Families

This Greek Sheet Pan Chicken checks both boxes. It’s tangy from lemon, savory from oregano and thyme, and full of juicy chicken and roasted veggies with crisp edges. Think juicy chicken thighs, sweet bell peppers, caramelized onions, tender zucchini, and bursts of cherry tomato—easy, colorful, and full of Mediterranean flavor.

Top reasons to make it: it’s fast, uses simple pantry staples, and cleans up in one pan. Perfect for busy weeknights, meal prep, or when you want a crowd-pleaser without fuss.

Why You’ll Love This Recipe

• Ready in about 35–45 minutes, hands-off once it’s in the oven
• Uses simple, fresh ingredients you likely have on hand
• One-pan cooking for easy cleanup and bright, roasted flavors
• Family-friendly and easy to scale up for guests

Ingredients of Greek Sheet Pan Chicken

• 4 chicken thighs, bone-in and skin-on (or boneless if preferred)
• 2 cups bell peppers, sliced (mixed colors if possible)
• 1 cup red onion, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, whole
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges for serving of Greek Sheet Pan Chicken

Step-by-Step Instructions of Greek Sheet Pan Chicken

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment for easier cleanup.
2. Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, dried oregano, and dried thyme.
3. Toss the bell peppers, red onion, zucchini, and cherry tomatoes in a bowl with olive oil, minced garlic, a pinch of salt, and pepper.
4. Spread the vegetables in an even layer on the sheet pan. Nestle the chicken thighs skin-side up among the vegetables.
5. Roast in the preheated oven for 25–30 minutes, or until the chicken reaches 165°F (74°C) and the skin is golden and crisp. Stir the vegetables once halfway through so they roast evenly.
6. If you want extra-browned skin, broil for 2–3 minutes at the end, watching closely so nothing burns.
7. Remove from the oven, squeeze fresh lemon wedges over the chicken and veggies, and let rest 5 minutes before serving.

Tips for Success

• Crisp the skin by patting the chicken very dry before seasoning.
• Cut vegetables into similar sizes so they cook evenly.
• Use a meat thermometer to avoid overcooking 165°F (74°C) is the safe internal temp.
• Don’t crowd the pan; give vegetables room to roast rather than steam.

Substitutions & Variations of Greek Sheet Pan Chicken

To Make It Vegan/Gluten-Free:

• Vegan: Swap chicken for firm tofu or chickpeas tossed in olive oil and Greek seasoning. Roast until browned.
• Gluten-Free: This recipe is naturally gluten-free if your spices are plain; double-check any packaged seasonings.

Variations:

• Add Kalamata olives and a sprinkle of feta after baking for a classic Greek finish.
• Swap the zucchini for eggplant or add thin potato wedges for heartier sides.
• Stir in a spoonful of tzatziki or drizzle with a lemon-garlic yogurt sauce before serving.
• For another Greek chicken idea, try this Greek chicken meatballs with lemon orzo for a different weeknight twist.

Storage Instructions of Greek Sheet Pan Chicken

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven to keep the chicken skin reasonably crisp.
Freezer: Freeze cooked chicken and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Chop the vegetables and mix with oil and seasonings a day ahead. Keep the chicken seasoned and refrigerated separately; assemble and roast when ready.

Frequently Asked Questions (FAQ) of Greek Sheet Pan Chicken

Can I use chicken breasts instead of thighs?
Yes. Use bone-in breasts for juiciness or boneless breasts but reduce roasting time and watch internal temperature closely to avoid drying out.

Can I roast everything at once without turning the vegetables?
You can, but stirring once halfway helps the vegetables brown more evenly and develop better flavor.

How do I keep the chicken skin crispy when reheating?
Reheat in a preheated 350°F oven on a baking sheet for 10–15 minutes. Avoid the microwave if you want to preserve crispness.

Final Thoughts

Greek Sheet Pan Chicken is the kind of simple, tasty meal that makes weeknights feel calm and a bit fancy at the same time. It’s quick to prep, full of bright Mediterranean flavor, and easy to adapt to what you have on hand. Try it tonight, then come back and tell me how it turned out leave a comment and a star rating so others know this one-pan winner is worth a spot in their weeknight dinner rotation.

Greek Sheet Pan Chicken

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A quick, bright Greek dinner featuring juicy chicken thighs and colorful roasted vegetables, all made in one pan for easy cleanup.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

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• 4 chicken thighs, bone-in and skin-on (or boneless if preferred)
• 2 cups bell peppers, sliced (mixed colors if possible)
• 1 cup red onion, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, whole
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges for serving

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Instructions

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment for easier cleanup.
2. Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, dried oregano, and dried thyme.
3. Toss the bell peppers, red onion, zucchini, and cherry tomatoes in a bowl with olive oil, minced garlic, a pinch of salt, and pepper.
4. Spread the vegetables in an even layer on the sheet pan. Nestle the chicken thighs skin-side up among the vegetables.
5. Roast in the preheated oven for 25–30 minutes, or until the chicken reaches 165°F (74°C) and the skin is golden and crisp. Stir the vegetables once halfway through.
6. If desired, broil for 2–3 minutes at the end, watching closely to prevent burning.
7. Remove from the oven, squeeze fresh lemon wedges over the chicken and veggies, and let rest for 5 minutes before serving.

Notes

Crisp the skin by patting the chicken very dry before seasoning. Cut vegetables into similar sizes for even cooking. Use a meat thermometer for safe cooking.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Greek
• Diet: Gluten-Free