Intro

If you’re looking for a meal that feels light, fresh, and full of Mediterranean flavor, this Greek sheet-pan chicken is it. It’s simple to prepare, bursting with color, and baked all on one pan for an easy cleanup. Every bite brings together tender chicken, roasted vegetables, briny olives, and creamy feta.

The secret to this recipe lies in the ladolemono, a traditional Greek lemon-olive oil dressing that ties everything together. As the chicken and vegetables roast, the dressing caramelizes and coats everything with a glossy, citrusy finish. The result is a dish that’s both comforting and refreshing, ideal for weeknights or weekend gatherings.

The Story Behind Greek Sheet-Pan Chicken

A Mediterranean Classic Made Easy

The inspiration for this Greek sheet-pan chicken comes from traditional Greek flavors that emphasize balance — savory, tangy, and herbaceous. Think of the dishes you’d find in a seaside taverna: juicy chicken, fresh vegetables, bright lemon, and plenty of olive oil.

This version simplifies all those authentic flavors into a single baking sheet. The combination of roasted onions, peppers, zucchini, and tomatoes creates a naturally sweet base. The chicken absorbs the lemony sauce while baking, keeping it moist and flavorful. Feta and olives add richness and a touch of salt to round out the dish.

Why Sheet-Pan Dinners Work

Sheet-pan meals are the perfect answer to busy days. Everything cooks together in one pan, which means less cleanup and more time to enjoy. Because the chicken and vegetables roast together, their flavors mingle beautifully.

As the lemon-olive oil sauce bakes, it coats every ingredient with a tangy, golden glaze. You’ll end up with tender, flavorful chicken and perfectly caramelized vegetables — all with minimal effort.

Amelia Taylor

Greek Sheet-Pan Chicken

In this sheet-pan chicken recipe, chicken thighs, veggies, and big hunks of tangy feta are coated in garlicky, lemony Greek salad dressing and baked until everything is tender, golden brown, and swimming in bold Mediterranean flavor. Serve on its own, or with crusty bread for getting the rich and flavorful pan sauce.

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Prep Time 8

Cook Time 37

Total Time 45

Servings: 6

Course: dinnar

Cuisine: Greek

Ingredients Method Notes

Ingredients

For the Ladolemono Greek salad dressing
1/4 cup fresh lemon juice Juice of 2 large lemons
1 to 2 teaspoons dried oregano
1 large garlic clove minced
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
3/4 cup extra virgin olive oil
For the Chicken and Veggies
1 large red onion halved and sliced into 1/2 -inch pieces
1 medium zucchini halved and sliced into 1/2-inch pieces (half moons)
1 large orange bell pepper cored and sliced into 1/2-inch thick slices
1 large tomato cut into 8 wedges
Kosher salt
ground black pepper
6 to 8 boneless skinless chicken thighs
1/4 cup pitted Kalamata olives
1/4 cup pitted Castelvetrano olives
4 ounces feta cheese cut into chunks
1/4 cup chopped Italian parsley for garnish

Method

Get ready: Position a rack in the middle of your oven and heat it to 425°F.
Make the ladolemono Greek salad dressing. In a medium mixing bowl, add the lemon juice, oregano, garlic, salt, and pepper and whisk vigorously to combine. While whisking, drizzle in the olive oil and continue whisking until emulsified.
Coat the veggies. On a large sheet pan, spread the onions, zucchini, bell pepper, and tomatoes. Season well with salt and pepper, then pour about 1/4 cup of the sauce all over the veggies. Toss to coat, then spread the vegetables out so they are all touching the surface of the pan.
Add the remaining ingredients. Season the chicken on both sides with salt and pepper. Nestle the chicken, olives, and chunks of feta in between the vegetables and drizzle with the remaining ladolemono sauce, making sure the chicken especially is covered with the sauce.
Bake. Bake on the center rack of your heated oven until the chicken is cooked through, about 35 minutes. For more color, transfer the chicken to the top rack about 6 inches away from the broiler. Broil for a couple of minutes, watching closely to make sure the chicken and vegetables gain some color but do not burn.
Finish and serve. Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.

Notes

Feel free to swap the vegetables for what is seasonal or what you have on hand.
You know that the chicken thighs are done when the center has no signs of pink, raw meat. You can also use a meat thermometer to confirm the internal temperature reads to 165°F.

How to Make Greek Sheet-Pan Chicken

Step 1: Prepare the Ladolemono Dressing

In a medium bowl, whisk together fresh lemon juice, oregano, minced garlic, salt, and pepper. While whisking, drizzle in extra virgin olive oil to create a smooth, emulsified sauce. This bright and zesty mixture will act as both a marinade and dressing for the chicken and vegetables.

Ladolemono is a cornerstone of Greek cooking. Its simplicity is what makes it special. Just a few ingredients — lemon, olive oil, garlic, and herbs — come together to create layers of flavor.

Step 2: Season the Vegetables

Spread the onions, zucchini, bell pepper, and tomato wedges evenly across a large sheet pan. Drizzle with about ¼ cup of the ladolemono sauce and toss well to coat. Season with salt and pepper.

Arrange the vegetables in a single layer so they roast evenly. Crowding them can cause steaming instead of caramelizing, so give them room to brown and develop flavor.

Step	Purpose
Toss vegetables with sauce	Ensures even coating and caramelization
Use single layer	Prevents steaming and keeps veggies crisp

Step 3: Add Chicken and Olives

Season the chicken thighs with salt and pepper, then nestle them among the vegetables. Add both Kalamata and Castelvetrano olives, and scatter the chunks of feta cheese across the pan.

Drizzle the remaining ladolemono sauce evenly over the top, making sure the chicken gets well coated. This step locks in flavor and helps the chicken brown beautifully as it roasts.

Step 4: Bake to Perfection

Place the sheet pan in the center of your preheated oven at 425°F. Bake for about 35 minutes, or until the chicken reaches an internal temperature of 165°F.

For a little extra color and crispness, move the pan to the top rack and broil for 2 to 3 minutes, keeping a close watch so nothing burns.

Once done, spoon the flavorful juices from the pan over the chicken before serving. Garnish with chopped parsley for a pop of color and freshness.

Serving and Pairing Ideas

What to Serve with Greek Sheet-Pan Chicken

This Greek sheet-pan chicken is hearty enough to stand on its own, but a few simple sides can elevate it even more.

Here are some great pairings:

Greek lemon rice: Fluffy and fragrant with herbs and citrus.
Warm pita bread: Perfect for soaking up the pan juices.
Cucumber salad: A cool contrast to the roasted vegetables.
Roasted potatoes: Classic and comforting, great for heartier appetites.

For a lighter option, serve it with quinoa or cauliflower rice to keep the focus on the vibrant Mediterranean flavors.

Side Dish	Why It Works
Greek lemon rice	Adds brightness that complements the sauce
Pita bread	Soaks up flavorful pan juices
Cucumber salad	Provides a cool, crisp contrast

Serving Tips

This dish looks best when served directly from the sheet pan. The colorful vegetables, golden chicken, and creamy feta make for a stunning presentation.

Drizzle any leftover pan juices over the top before serving. The olive oil and lemon create a light sauce that brings everything together.

Add a few lemon wedges on the side for guests to squeeze over their servings for even more brightness.

Tips and Variations for Perfect Greek Sheet-Pan Chicken

Pro Tips for Success

Don’t skip patting the chicken dry: It helps the skin brown properly.
Use fresh lemon juice: Bottled versions lack the same vibrant flavor.
Watch the broiler closely: A minute too long can burn the top.
Let the chicken rest: Give it 5 minutes after baking to retain moisture.

Easy Variations

You can customize your Greek sheet-pan chicken based on what you have:

Use different vegetables: Try artichokes, cherry tomatoes, or mushrooms.
Add potatoes: Slice thinly and bake them under the chicken for a full meal.
Spicy twist: Add a pinch of red pepper flakes for gentle heat.
Vegan version: Swap chicken for chickpeas and tofu, and keep everything else the same.

These variations make it easy to enjoy this recipe all year long, no matter what ingredients are in season.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes. Just reduce the baking time to about 25–30 minutes, depending on thickness.

What if I don’t have fresh herbs?
Use 1 teaspoon total of dried herbs such as oregano, thyme, or an Italian blend.

Can I make this ahead of time?
Yes. You can prep the vegetables and sauce up to a day ahead. Store separately and assemble just before baking.

How do I know the chicken is fully cooked?
The internal temperature should read 165°F, and the juices should run clear.

Can I double the recipe?
Absolutely. Just use two sheet pans to avoid overcrowding so everything roasts evenly.

Conclusion

This Greek sheet-pan chicken is the perfect example of how simple ingredients can create bold, unforgettable flavor. With juicy chicken, roasted vegetables, and a lemony ladolemono sauce, every bite tastes like sunshine and the Mediterranean coast.

It’s easy to make, easy to clean up, and guaranteed to impress. Whether for a family dinner or a weekend get-together, this dish brings bright, healthy flavors to your table with minimal effort.

Serve it warm, drizzle the pan juices over the top, and enjoy the kind of comfort only a home-cooked Mediterranean meal can bring.

Greek Sheet-Pan Chicken: Bright, Fresh, and Easy Mediterranean Dinner