Greek Chicken Sheet Pan Dinner

This Greek chicken sheet pan dinner is perfect for busy weeknights! Featuring Greek-inspired flavours, it’s an easy family-friendly meal.

In need of a quick and easy weeknight meal? This Greek chicken sheet pan dinner is perfect for you!

Featuring juicy chicken thighs, fresh vegetables, and loads of feta cheese and olives, this dish is packed with flavour. Best of all, it’s simple to prepare – marinate the chicken and then just pop everything on a sheet pan and bake.

Serve with a side of rice or couscous for a healthy and satisfying meal. This easy Greek chicken sheet pan dinner is perfect for a quick weeknight meal.

If you’re looking for a convenient and delicious way to get your Mediterranean fix, this is the dish for you. Give it a try tonight!

Tips for the Best Greek Chicken and Veggies

• Cut your vegetables in uniform sized pieces so that they cook evenly.
• Don’t overcook the chicken! Nobody likes dry chicken.
• If you want perfectly roasted vegetables, do not overcrowd your pan. Instead roast your dinner in two batches.

What Vegetables Can I Use for this Greek Chicken Recipe?

If you are looking for a different blend of veggies try any of these instead:

• Green Beans
• Bell Peppers
• Broccoli
• Carrots
• Zucchini
• Beets
• Potatoes
• Rutabaga
• Eggplant
• Turnips
• Squash
• Cauliflower

How to Store Leftover Greek Chicken

Leftover Greek chicken will last in the fridge for up to 3 days. To store leftover Greek chicken, simply transfer it to a medium airtight container and place it in the fridge. Make sure to press out as much air from the bag or container before you seal it shut.

You can also freeze for longer storage, up to around 3 months. Divide leftover Greek chicken into meal-sized portions if desired and place it in a freezer bag. Press out as much air as possible before you seal it shut. Remember to date and label your freezer bags with a marker!

How to Reheat Leftover Greek Chicken

To reheat leftover Greek chicken, transfer it to a medium microwavable bowl and zap it in the microwave for around 1 minute. You can also reheat Greek chicken on the stove top: just add a splash of water before you cover and steam-fry over high heat until hot throughout.

If reheating from frozen, thaw the entire bag overnight in the fridge before reheating.

About the Ingredients for Greek Chicken Sheet Pan Dinner

Chicken – I used chicken thighs here, but you can substitute with any cut of chicken. Just keep in mind you may have to adjust the cooking time of the chicken depending on what you use.

Vegetables – I used a mix of zucchini, bell peppers, cherry tomatoes, onion, and olives, but you could use any veggies you prefer really. You could even throw in some quartered baby potatoes.

Cheese – Feta cheese adds saltiness and creaminess to this sheet pan dinner. For best results buy a block of feta and crumble your own instead of buying crumbled feta.

Marinade – This is a simple marinade with plenty of Greek flavours. If you don’t have a Greek spice blend on hand then make your own with a little marjoram, oregano, basil, dill and thyme.

Looking for More Chicken Dinner Recipes?

Check out more of my favourite dinner ideas for chicken!

This Easy White Chicken Chili recipe is a frugal meal you can serve in no time. (With almost no effort!)

The best baked sheet pan chicken teriyaki recipe for busy weeknights! Full of juicy and tender chicken on a bed of sweet and tangy veggies!

This creamy, delicious chicken with mushroom sauce is made from scratch. Learn how to make this classic comfort food with no canned soup.

This bacon wrapped jalapeño popper stuffed chicken recipe is the perfect mix of spicy and cheesy! You’ll love how easy it is to make this dish.

How to Make Greek Chicken Sheet Pan Dinner

Yields: 4-6 Servings | Prep Time: 15 minutes | Bake Time: 45 minutes

Ingredients:

• 4-6 chicken thighs, bone-in, skin-on
• 3 medium Zucchinis, sliced
• 2 Red bell peppers, chopped into 1-inch slices
• 2 Orange bell peppers, chopped into 1-inch slices
• 1 Red onion, thinly sliced
• 1 pint cherry tomatoes
• 1 cup kalamata olives, pitted
• 1 lemon, sliced
• ½ cup feta cheese, crumbled
• Fresh parsley, chopped

For the Marinade:

• ¾ cup olive oil
• 1 lemon, juiced
• 1 tablespoon. garlic, minced
• 2 teaspoons dried thyme
• 2 tablespoon Greek inspired spice blend
• 2 tablespoon Dijon mustard
• 2 teaspoon salt and pepper

Directions:

Into a medium sized bow,l add all of the marinade ingredients, and mix to combine.

Place the chicken in a large bowl and pour ½ of the marinade on top.

Toss to evenly coat the chicken thighs, then place in the refrigerator for 30 minutes.

While the chicken is marinating, prep the vegetables.

Preheat the oven to 420’ degrees Fahrenheit.

Spray a baking pan with non-stick baking spray.

Place the zucchini, peppers, onions, and tomatoes on the baking pan in a single layer.

Pour the remaining marinade on the vegetables and toss to combine.

Add the chicken to the vegetable baking pan.

Bake for 30 minutes.

Remove the pan from the oven, add the olives and sliced lemons.

Place the pan back in the oven for 10 to 15 minutes.

Garnish the chicken and vegetables with feta cheese and fresh parsley.