If you’re craving a vibrant, flavorful meal that comes together with minimal fuss, you’re in for a treat with this Sheet Pan Greek Chicken and Veggies Recipe. It’s all about juicy, tender chicken thighs roasted alongside colorful bell peppers, sweet onions, and golden baby potatoes, all kissed with classic Greek flavors like oregano, lemon, and feta. What makes this dish so special is how effortlessly everything cooks together on one pan, resulting in a beautiful medley of textures and tastes that feels both wholesome and indulgent. Whether for a weeknight dinner or a casual gathering, this recipe brings warmth and sunshine to your plate with every bite.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to crafting the perfect Sheet Pan Greek Chicken and Veggies Recipe. Each component plays a key role, from the tart brightness of lemon to the earthiness of paprika, creating a balanced dish bursting with flavor and color.
- Olive oil: Acts as the backbone for roasting, providing moisture and helping spices cling to the chicken and veggies.
- Garlic (2 cloves, minced): Adds a pungent, savory note that infuses the dish with authentic Greek charm.
- Dried oregano (2 teaspoons): This herb is essential for classic Greek flavor, earthy and slightly minty.
- Ground paprika (1 teaspoon + ½ teaspoon): Brings subtle smokiness and a rich red hue to both marinade and potatoes.
- Salt and black pepper: Basic seasonings that enhance all the natural flavors present.
- Red bell peppers (2, sliced): Their sweetness brightens the dish while adding crisp texture.
- Red onions (2 small-medium, wedged): Caramelize when roasted, offering gentle sweetness and depth.
- Boneless skinless chicken thighs (8 pieces): Chosen for their juicy tenderness and ability to stay moist throughout roasting.
- Baby potatoes (1 pound, halved or quartered): Provide a hearty, comforting starch that roasts to a golden crisp outside.
- Garlic powder (¼ teaspoon): Reinforces the garlic flavor in the potatoes without overpowering.
- Fresh lemon (1 medium, halved & sliced): Adds vibrancy and bright citrus notes that cut through richness.
- Kalamata olives (â…“ cup, pitted & chopped): Offer briny pops of flavor that are distinctly Mediterranean.
- Sun-dried tomatoes (½ cup, oil packed & chopped): Contribute a sweet-tart earthiness and a chewiness that complements the tender chicken.
- Feta cheese (8 ounces, crumbled): Creamy, salty, and tangy, it’s the final flourish tying everything together beautifully.
- Fresh herbs (basil, oregano, parsley): Chopped fresh herbs bring brightness and fresh earthiness as a finishing touch.
- Optional add-ins (capers, anchovies, fresh garlic): Customize your dish with these for an extra boost of umami and complexity.
How to Make Sheet Pan Greek Chicken and Veggies Recipe
Step 1: Marinate the Chicken and Vegetables
Start by mixing olive oil, minced garlic, dried oregano, paprika, salt, and pepper in a large bowl. This mixture is the flavor foundation, coating the chicken and veggies with that iconic Greek seasoning blend. Add the sliced red bell peppers, onion wedges, and chicken thighs to the bowl, giving everything a good toss to ensure each piece is evenly coated. Let it sit for 20 to 30 minutes — this rest time allows the seasonings to seep deep into the chicken, ensuring every bite is packed with flavor.
Step 2: Preheat Your Oven
While your chicken and veggies marinate, get your oven ready by heating it to 425 degrees Fahrenheit. This high heat is crucial for roasting everything perfectly – the chicken gets beautifully browned, the potatoes crisp up, and the vegetables caramelize just right.
Step 3: Roast the Potatoes First
On a rimmed baking sheet, toss the halved baby potatoes with olive oil, salt, paprika, garlic powder, and black pepper. This seasoning combo ensures the potatoes become golden, crispy, and flavorful. Roast the potatoes for 15 minutes at 425°F to give them a head start since they take the longest to cook among all ingredients.
Step 4: Combine and Roast Everything Together
After the potatoes start roasting, toss the marinated vegetables with them right on the baking sheet. Arrange the chicken pieces on top, ensuring they have space for even heat circulation. As the dish roasts for an additional 20 to 30 minutes, the chicken will cook through—aim for an internal temperature of 165°F—while the vegetables soften and caramelize. Around halfway through, tuck in half of the thin lemon slices between the chicken and veggies to infuse a lovely citrus aroma.
Step 5: Add the Finishing Touches
Once everything comes out of the oven, combine Kalamata olives, chopped sun-dried tomatoes along with 1-2 tablespoons of their flavorful oil, crumbled feta, and fresh herbs in a small bowl. Sprinkle this mixture liberally over the chicken and vegetables. A squeeze of fresh lemon juice on top adds the perfect tangy finish. Serve immediately to enjoy all those beautiful layers of flavor while they’re warm and fresh.
How to Serve Sheet Pan Greek Chicken and Veggies Recipe
Garnishes
To elevate this dish even more, garnish with extra fresh herbs like oregano or flat-leaf parsley, thin lemon slices, or even a drizzle of quality extra virgin olive oil. These simple touches add freshness and visual appeal, making every serving feel special.
Side Dishes
Though this recipe is a complete meal by itself, pairing it with a crisp Greek salad or some warm pita bread can elevate the dining experience. A cool tzatziki sauce on the side also complements the dish wonderfully, balancing the warm roasted flavors with creamy, refreshing notes.
Creative Ways to Present
For a fun twist, serve the chicken and veggies over fluffy couscous or orzo pasta. You can also turn leftovers into a vibrant wrap or pita sandwich topped with extra feta and olives. This Sheet Pan Greek Chicken and Veggies Recipe lends itself beautifully to casual family dinners and even entertaining guests with minimal cleanup.
Make Ahead and Storage
Storing Leftovers
Place any leftovers into an airtight container and refrigerate. The flavors will deepen overnight, making it perfect for next-day lunches or dinners. Stored properly, this dish stays fresh for up to 3 days.
Freezing
This recipe freezes well, though potatoes may lose some crispness after thawing. Place cooled portions in freezer-safe containers or bags, removing as much air as possible. Label and freeze for up to 3 months. When ready, thaw overnight in the fridge before reheating.
Reheating
The best way to reheat is in a preheated oven at 350°F until warmed through, which helps maintain the texture of the chicken and veggies. A quick zap in the microwave works in a pinch, but may soften the potatoes more than desired.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work, but they tend to dry out faster than thighs. If using breasts, keep a close eye during roasting and consider marinating a bit longer to keep them juicy.
What can I substitute for Kalamata olives?
If you’re not a fan of Kalamata olives, green olives or even capers make lovely substitutes that provide similar briny, salty bursts of flavor.
Is it possible to make this recipe vegetarian?
Definitely! Swap the chicken for hearty vegetables like cauliflower florets, zucchini slices, and chickpeas. Roast them similarly with the same seasoning for a delicious vegetarian version.
Can I prepare the marinade in advance?
Yes, you can mix up the marinade a day in advance and store it in the fridge. Just add the chicken and veggies right before roasting for maximum freshness.
What if I don’t have sun-dried tomatoes?
No problem! Roasted red peppers or cherry tomatoes make a tasty replacement that still adds sweetness and texture to the dish.
Final Thoughts
This Sheet Pan Greek Chicken and Veggies Recipe truly feels like a celebration of simple ingredients coming together in the most delicious way. It’s perfect for busy nights when you want something nourishing but crave that bright, fresh Mediterranean flair. Give it a try—you might just find it becomes one of your favorite go-to dinners to share with friends and family.
Print
Sheet Pan Greek Chicken and Veggies Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
This Sheet Pan Greek Chicken and Veggies recipe delivers a flavorful, easy-to-make meal featuring juicy marinated chicken thighs, roasted baby potatoes, bell peppers, and onions all cooked together on a single sheet pan. Topped with bright lemon slices, tangy Kalamata olives, sun-dried tomatoes, crumbled feta cheese, and fresh herbs, this dish offers a perfect balance of Mediterranean flavors and vibrant colors with minimal cleanup.
Ingredients
For the Chicken and Vegetables Marinade
- 2 tablespoons olive oil
- 2 cloves garlic, finely minced
- 2 teaspoons dried oregano
- 1 teaspoon ground paprika
- 1/2 teaspoon salt (or more to taste)
- Ground black pepper, to taste
- 2 red bell peppers, sliced
- 2 small-medium red onions, peeled and cut into thin wedges
- 8 boneless skinless chicken thighs (about 1.5–2 pounds, smaller preferred)
For the Potatoes
- 1 pound baby potatoes, halved (quartered if larger)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground paprika
- 1/4 teaspoon garlic powder
- Ground black pepper, to taste
Finishing Ingredients and Garnish
- 1 medium lemon, halved (one half further halved and thinly sliced into half-moons)
- 1/3 cup Kalamata olives, pitted and roughly chopped
- 1/2 cup oil-packed sun-dried tomatoes, chopped (not drained)
- 8 ounces feta cheese, crumbled
- Fresh herbs (basil, oregano, and/or flat-leaf parsley), chopped for serving
- Optional additions: capers, anchovies, fresh garlic, to taste
Instructions
- Prep chicken and vegetables: In a large bowl, whisk together 2 tablespoons olive oil, minced garlic, dried oregano, paprika, salt, and pepper. Add sliced bell peppers, onions, and chicken thighs to the bowl and toss well to coat everything evenly. Set the marinated mixture aside for 20-30 minutes to allow the flavors to meld.
- Preheat oven: Set your oven to 425°F (220°C) to prepare for roasting the ingredients.
- Prepare potatoes: Spread the halved baby potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with salt, ground paprika, garlic powder, and black pepper. Toss to coat the potatoes thoroughly. Place the potatoes in the oven and roast for 15 minutes to start cooking them.
- Add chicken and vegetables: Remove the baking sheet from the oven, add the marinated bell peppers, onions, and chicken thighs to the potatoes, tossing the vegetables and potatoes together and spreading everything in a single layer. Arrange the chicken pieces on top of the vegetables and potatoes for even cooking. Return the sheet pan to the oven and roast for an additional 20-30 minutes until the potatoes are tender and chicken reaches an internal temperature of 165°F (74°C). About halfway through roasting, nestle half of the lemon slices between the chicken and vegetables for aroma and flavor infusion.
- Finish and serve: While the chicken finishes roasting, combine the chopped Kalamata olives, sun-dried tomatoes with some of their oil (1-2 tablespoons), crumbled feta cheese, and freshly chopped herbs in a small bowl. Optionally add capers, anchovies, or extra garlic if desired. Once the chicken and vegetables are roasted, scatter this mixture over the sheet pan contents. Sprinkle with fresh lemon juice from the remaining lemon half. Serve the dish immediately, garnished with extra herbs as preferred.
Notes
- Marinating the chicken and vegetables enhances the flavor but even a short 20-minute marination is sufficient.
- Use smaller chicken thighs to ensure even cooking and juiciness.
- Roasting at a high temperature (425°F) ensures crispy edges and tender insides for both the potatoes and chicken.
- The addition of olives, sun-dried tomatoes, and feta cheese adds authentic Greek flavors and a rich, tangy finish.
- Feel free to customize with optional add-ins like capers or anchovies for more umami complexity.
- Ensure chicken reaches an internal temperature of 165°F to guarantee it is safely cooked.
- Baby potatoes can be substituted with fingerling potatoes if desired.
