This Greek-Inspired Sheet Pan meal is quick to prep, easy to clean up, and bursting with fresh, tangy, and savory flavors. It brings together all the elements of a classic Greek dish—herbs, lemon, garlic, and olive oil—without requiring much effort. It’s also incredibly versatile, healthy, and perfect for meal prepping or feeding a hungry family on a busy weeknight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts
Red onion, cut into wedges
Cherry tomatoes
Bell peppers, sliced
Zucchini, sliced
Kalamata olives
Feta cheese, crumbled
Olive oil
Lemon juice
Garlic, minced
Dried oregano
Salt and pepper
Fresh parsley or dill for garnish (optional)
Directions
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
In a small bowl, whisk together olive oil, lemon juice, garlic, dried oregano, salt, and pepper to create the marinade.
Place chicken pieces in a bowl or zip-top bag, pour half the marinade over them, and let sit while you prepare the vegetables.
Spread the onions, bell peppers, zucchini, and cherry tomatoes on the baking sheet. Drizzle with the remaining marinade and toss to coat.
Nestle the marinated chicken pieces among the vegetables on the pan.
Bake for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
In the last 5 minutes of cooking, scatter the olives and crumbled feta over the pan.
Remove from oven, garnish with fresh herbs, and serve warm.
Servings and timing
This recipe serves 4 people and takes about 40 minutes total: 10 minutes for prep and 30 minutes for roasting.
Variations
Vegetarian: Swap chicken for chickpeas or tofu and follow the same marinade and roasting method.
Low-carb: Skip starchy vegetables and stick to zucchini, bell peppers, and olives.
Spicy twist: Add red pepper flakes to the marinade for a kick.
Pita bowls: Serve over warm pita or rice for a more filling meal.
Lemon rice base: Pair with lemon-infused rice or orzo for a heartier option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F (175°C) for about 10–15 minutes or microwave individual portions until heated through. For best results, avoid freezing as the vegetables may become mushy upon thawing.
FAQs
What type of chicken is best for this recipe?
Boneless, skinless thighs are flavorful and stay moist, but breasts can also be used for a leaner option.
Can I marinate the chicken in advance?
Yes, marinating the chicken a few hours ahead or overnight will enhance the flavor.
Can I use dried herbs instead of fresh?
Yes, dried oregano is traditional and works perfectly. You can also add a sprinkle of dried thyme or rosemary.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as all ingredients used are certified gluten-free.
Can I substitute the vegetables?
Absolutely. Use what you have on hand—cauliflower, eggplant, or green beans work well too.
What can I serve with this dish?
It’s great with rice, quinoa, couscous, or warm pita bread and a side of tzatziki.
How do I know the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Can I double the recipe?
Yes, but use two sheet pans to avoid overcrowding and ensure even roasting.
Is this meal suitable for meal prep?
Definitely. Portion into containers and store in the fridge for a healthy grab-and-go lunch or dinner.
Can I make it dairy-free?
Just omit the feta cheese or use a dairy-free alternative.
Conclusion
Greek-Inspired Sheet Pan is a simple, flavorful, and healthy dinner option that’s perfect for busy nights. With bold Mediterranean spices, tender chicken, and roasted veggies all cooked together, it’s a balanced and satisfying meal that’s easy to love. Whether you’re feeding a family or prepping for the week, this dish is a reliable go-to
A vibrant one-pan Mediterranean-style meal featuring marinated chicken, roasted vegetables, olives, and feta for a flavorful and easy weeknight dinner.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Dinner
Method:Sheet Pan Roasting
Cuisine:Greek
Diet:Gluten Free
Ingredients
1 1/2 lbs boneless, skinless chicken thighs or breasts
1 red onion, cut into wedges
1 cup cherry tomatoes
2 bell peppers, sliced
1 medium zucchini, sliced
1/2 cup Kalamata olives
1/2 cup feta cheese, crumbled
1/4 cup olive oil
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp dried oregano
Salt and pepper, to taste
Fresh parsley or dill for garnish (optional)
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
In a small bowl, whisk together olive oil, lemon juice, garlic, dried oregano, salt, and pepper to make the marinade.
Place chicken in a bowl or zip-top bag and pour half the marinade over it. Let sit while preparing vegetables.
Arrange onions, bell peppers, zucchini, and cherry tomatoes on the baking sheet. Drizzle with remaining marinade and toss to coat.
Nestle the marinated chicken pieces among the vegetables.
Bake for 25–30 minutes, or until chicken is cooked through and vegetables are tender and lightly charred.
In the last 5 minutes, scatter olives and feta over the sheet pan.
Remove from the oven, garnish with fresh parsley or dill, and serve warm.
Notes
Use chickpeas or tofu instead of chicken for a vegetarian version.Add red pepper flakes to the marinade for extra heat.Serve with rice, quinoa, or pita for a heartier meal.Cauliflower, eggplant, or green beans can be swapped in for other vegetables.
