Greek Chicken Sheet Pan Dinner

As a busy mom of two, sheet pan dinners are my weeknight lifesaver—and this Greek Sheet Pan Chicken Dinner is one I make on repeat. It’s a one-pan wonder featuring juicy, well-seasoned chicken thighs, tender roasted veggies, and a perfect blend of sweet, herbaceous, and savory flavors. Topped with briny feta cheese and served with a homemade, protein-rich yogurt dill sauce, this dish is both satisfying and wholesome. Ready in under an hour with minimal cleanup, it’s a tried-and-true meal that makes busy nights feel effortless while delivering restaurant-quality flavor.

Overhead view of greek sheet pan chicken dinner with herbs and yogurt sauce.

Quick and Easy Greek Chicken Sheet Pan Dinner

Sheet pan meals are a game-changer on busy weeknights! Recipes like my sausage sheet pan dinner and this Greek chicken sheet pan dinner are my go-to when I need a filling, nutritious meal on the table fast. 

Flavored with a sweet, herbaceous marinade, the chicken always turns out tender and juicy, and the veggies cook to perfection. Topped with melty feta, every bite bursts with flavor the whole family will love!  

Jump to:

Greek Sheet Pan Chicken Ingredients and Notes

  • Oil - I prefer the strong flavor of olive oil, but any neutral oil such as avocado oil will work. 
  • Lemon juice - The acidity adds a bright taste and helps tenderize the chicken. Freshly squeezed is best! 
  • Honey - Provides a natural sweetness. Maple syrup will also work. 
  • Seasonings - Oregano, thyme, onion powder, sea salt, and black pepper create a savory, herbaceous taste. 
  • Chicken - I recommend using skin-on chicken thighs for a juicy interior and crispy exterior, but skin-on chicken breasts will also work. 
  • Veggies - Garlic cloves add a pungent flavor. Then, I include halved baby potatoes, grape tomatoes, and red onion to make a complete meal. 

How to Make the Best Greek Chicken Sheet Pan Dinner Recipe

This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.

Step 1: Marinate. Mix olive oil, garlic, lemon juice, honey, oregano, thyme, onion powder, sea salt, and black pepper in a jar. Pour three tablespoons of the mixture over the chicken thighs in a separate container or bowl. Gently mix to combine and coat, and set aside. 

Lemon and herb vinaigrette in a glass jar.

Step 2: Bake the veggies. Add the halved baby potatoes, grape tomatoes, and red onion pieces to a large baking pan. Pour the remaining marinade on top, and toss to combine and coat. Arrange the veggies in a single layer on the baking sheet, and bake for 10 minutes. 

Baby potatoes cut in half on a cutting board.
Baby potatoes, tomatoes, and red onion diced up on a pan tossed in vinaigrette.

Step 3: Bake the chicken. Nestle the chicken thighs on the pan, and place it back in the oven until the chicken cooks through. For a crispy exterior, broil for a few minutes at the very end of cooking. 

Chicken thighs nestled on a pan with roasted veggies about to be cooked.
Roasted chicken thighs on a sheet pan with potatoes and vegetables.

Step 4: Serve. While the chicken bakes, prepare the yogurt dill sauce. Then, sprinkle the feta cheese over the chicken and veggies. Serve warm with the yogurt sauce! 

Expert Tips and Variations 

  1. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit and is fully cooked and safe to eat. 
  2. Substitute or add to the vegetables with whatever you have on hand! Cauliflower, broccoli, parsnips, carrots, and Brussels sprouts make great additions. 
  3. Swap the yogurt sauce with healthy tzatziki sauce instead. 
  4. Use goat cheese or mozzarella instead of feta, or omit it completely. 
  5. Rest the chicken for at least 5 minutes before serving to allow the natural juices to redistribute and keep it from drying out.
Greek sheet pan chicken with roasted vegetables and dill sauce on top.
Overhead view of a sheet pan with roasted chicken and veggies covered in feta and dill sauce.

Frequently Asked Questions 

How should I serve sheet pan Greek chicken? 

This Greek chicken sheet pan recipe is a complete meal on its own. However, if you want to make it even more filling, try pairing it with options like homemade Greek nachos, a side of focaccia, pita bread, rice, or quinoa. 

How long does this Greek sheet pan chicken dinner last? 

Stored in an airtight container, leftover chicken and veggies will stay fresh in the refrigerator for 3-4 days.  

Can I freeze leftover Greek sheet pan chicken and veggies? 

Yes! If freezing, omit the cheese until just before serving. Transfer the chicken and vegetables to a freezer-safe container, and freeze them for up to 3 months.

For more easy recipes, check out my:

PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!

Recipe

Overhead view of greek sheet pan chicken dinner with herbs and yogurt sauce.

Sheet Pan Greek Chicken

Make meal times easy with this sweet and savory Greek sheet pan chicken dinner complete with veggies and a homemade yogurt sauce!
No ratings yet
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 31 minutes
Total Time: 41 minutes
Servings: 6 servings
Calories: 408kcal

Equipment

  • 1 Jar
  • 1 Mixing Bowl
  • 1 Large Baking Sheet

Ingredients
  

  • ¼ cup olive oil
  • 3 cloves garlic - minced
  • 1 lemon - juiced
  • 1 teaspoon honey
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • ½ teaspoon onion powder
  • ¼ teaspoon sea salt
  • teaspoon black pepper
  • 1 ½ lb chicken thigh - skin on
  • 1 lb baby potatoes - halved
  • 1 pint grape tomatoes
  • 1 small red onion - cut into large chunks

Toppings (optional)

Instructions

  • Preheat oven to 425 F. In a jar, mix together the olive oil, garlic, lemon juice, honey, oregano, thyme, onion powder, sea salt, and black pepper until well blended. Pour 3 tablespoon of the marinade over the chicken thighs in a separate container or bowl, gently mix to coat, and set aside.
    ¼ cup olive oil, 3 cloves garlic, 1 lemon, 1 teaspoon honey, 1 teaspoon oregano, 1 teaspoon thyme, ½ teaspoon onion powder, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, 1 ½ lb chicken thigh
  • In a large baking pan, add the halved baby potatoes, grape tomatoes, and red onion pieces. Pour the remaining marinade over top and toss well to coat. Arrange the potatoes and veggies into a single layer and bake in the preheated oven for 10 minutes.
    1 lb baby potatoes, 1 pint grape tomatoes, 1 small red onion
  • Once the potatoes and veggies are partially cooked, nestle the chicken thighs onto the pan. Place the sheet pan back into the oven for 15 - 18 minutes until the chicken is cooked through. For a crispy exterior, turn the oven to broil for an extra 2-3 minutes.
  • While the chicken is baking, prepare the yogurt dill sauce if using.
    Yogurt dill sauce
  • Once you pull the sheet pan out of the oven, sprinkle the feta cheese over top, if using. The cheese will gradually melt into the chicken and veggies. Serve immediately with the yogurt sauce on top and enjoy!
    Feta crumbles

Notes

Storage : Transfer leftover sheet pan Greek chicken and vegetables to an airtight container, and store in the refrigerator for 3-4 days. Or, freeze for up to 3 months. 

Nutrition

Serving: 1serving | Calories: 408kcal | Carbohydrates: 19g | Protein: 21g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 193mg | Potassium: 755mg | Fiber: 3g | Sugar: 4g | Vitamin A: 769IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment or pin it to your Pinterest account!

Comments

No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating