Sheet Pan Greek Chicken & Veggies
There’s something instantly comforting about a single-pan dinner that fills the kitchen with bright, savory aromas — tangy lemon, warm oregano, and the toasty sweetness of roasted vegetables. As the chicken roasts, the citrus and garlic perfume the air; each bite gives a contrast of tender, juicy chicken and caramelized bell peppers and zucchini with a slight crisp at the edges. It’s the kind of meal that feels both homey and a little festive, like a weeknight hug that somehow manages to look and taste special.
This sheet pan Greek chicken is perfect for weeknight dinners when you want something fast without sacrifice, effortless entertaining when you’d rather chat with guests than hover at the stove, and even for meal-prep nights because the flavors actually improve after a day in the fridge. If you like one-pan dinners with Mediterranean brightness, you might also enjoy a garlic-forward variation like this garlic butter sheet-pan chicken that brings buttery depth to the same easy format.
At a Glance
- Prep Time: 10 minutes active (plus at least 30 minutes to marinate)
- Cook Time: 25–30 minutes
- Total Time: ~40–45 minutes (including marinating)
- Servings: 4
- Difficulty Level: Easy — beginner friendly, one pan, minimal hands-on time
Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). Values rounded to reasonable precision; calculations use USDA FoodData Central values for boneless, skinless chicken breast and olive oil and standard nutrient references for mixed vegetables.
- Calories: ~420 kcal
- Protein: ~53 g
- Carbohydrates: ~8 g
- Fat: ~19 g
- Fiber: ~2–3 g
- Sodium: depends on added salt; estimate ~250–400 mg (controlled by how much salt you add)
Notes on sources and accuracy:
- Protein and calorie estimates for cooked chicken breast are based on USDA FoodData Central values for roasted boneless, skinless chicken breast.
- Olive oil energy and fat values use USDA standard values.
- Vegetable carbohydrate/fiber estimates use average values for bell pepper, zucchini, and red onion.
For general guidance on portion sizes and nutritional recommendations, reputable sources include the USDA and Mayo Clinic. Adjust salt, oil, and portion sizes to meet your dietary needs or consult a registered dietitian for personalized advice.
Why You’ll Love It
- Flavor & Aroma: Bright lemon and garlic marry with earthy oregano and thyme; roasting concentrates the vegetables’ natural sweetness and gives them edges that add satisfying texture.
- Speed & Ease: One bowl to marinate, one sheet pan to roast — minimal cleanup and little babysitting required.
- Nourishing & Filling: A protein-forward meal that’s lower in carbs and rich in lean protein, making it suitable for many balanced-diet goals.
- Social and Family Appeal: Elegant enough for guests (feta and fresh herbs make it look special) but humble enough for a cozy family dinner. It’s the kind of recipe that sparks compliments and requests for seconds.
Method & Process
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups mixed vegetables (bell peppers, zucchini, red onion, etc.), cut into even pieces
- 1/4 cup olive oil
- 2 tablespoons lemon juice (fresh preferred)
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Feta cheese for garnish (optional)
Optional ingredients and substitutions
- Swap fresh herbs (oregano, thyme) for 1 tablespoon chopped fresh oregano + 1/2 tablespoon fresh thyme.
- Substitute bone-in chicken thighs (increase cook time to 35–40 minutes and check for doneness).
- Use avocado oil instead of olive oil for a higher smoke point.
- Add kalamata olives, halved, in the last 5 minutes of roasting for briny contrast.
- For a dairy-free finish, omit feta or use a plant-based crumbly cheese.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
- Add chicken breasts to the marinade and let sit for at least 30 minutes (or up to 2 hours in the refrigerator).
- On a sheet pan, arrange the marinated chicken and mixed vegetables in a single layer, leaving some space between pieces so everything roasts rather than steams.
- Roast in the preheated oven for 25–30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Optionally, sprinkle feta cheese on top before serving.
- Serve warm and enjoy your meal!
Practical tips
- Let chicken sit at room temperature 10–15 minutes before roasting for more even cooking.
- Use an instant-read thermometer to confirm 165°F (74°C) at the thickest part of the breast.
- Cut vegetables into uniform pieces to ensure even roasting.
- Don’t overcrowd the pan — if vegetables are crowded, they’ll steam instead of roast. Use two pans if needed.
- If you prefer crispier veggies, roast the vegetables for 10–15 minutes first, then add the chicken and continue roasting.
Best Pairings
- Grain bowls: Serve over or alongside cooked quinoa, farro, or couscous to soak up the pan juices.
- Salads: A bright arugula or Greek salad (tomatoes, cucumber, red onion, olives) pairs beautifully.
- Bread: Warm pita or crusty bread for mopping up juices; drizzle extra lemony olive oil.
- Light sides: Tzatziki or a dollop of Greek yogurt gives tang and cool contrast.
- Drinks: A crisp white wine, like Assyrtiko or Sauvignon Blanc, or iced tea with lemon suits the Mediterranean flavors.
- For a fun contrast: try serving with a sweet-and-savory side such as pineapple-inspired dishes (if you enjoyed tropical sheet-pan flavors, take inspiration from this Hawaiian sheet pan idea).
Keeping it Fresh
Room temperature
- Bacterial growth occurs quickly at room temperature; do not leave cooked chicken and vegetables out for more than 2 hours.
Refrigeration
- Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a 350°F (175°C) oven until hot throughout or in a skillet to preserve texture.
Freezer
- Freeze cooked portions in airtight freezer-safe containers or heavy-duty freezer bags for up to 2–3 months. Thaw in the refrigerator overnight before reheating. Note: roasted vegetables can become softer after freezing and reheating; re-crisp in a hot oven if needed.
Chef’s Advice
- Best chicken cuts: Boneless, skinless chicken breasts are lean and reliable for a quick roast; if you prefer more forgiving meat, bone-in thighs add flavor and stay juicier.
- Fat distribution: Toss vegetables in the marinade separately and coat well — olive oil helps promote browning. If you want less fat per serving, reduce olive oil to 3 tablespoons and use a nonstick sheet or parchment.
- Season boldly: Mediterranean flavors hold up well to salt and acid. Taste and adjust salt before serving, and finish with a quick squeeze of fresh lemon to brighten the dish.
- Doneness cues: Besides temperature, look for juices running clear and a slight spring when pressing the thickest part of the chicken.
- Feta and finish: Add feta and chopped parsley or dill just before serving so the cheese stays creamy and the herbs stay bright.
Creative Twists
- Vegan version
- Replace chicken with large, firm tofu or marinated chickpeas and increase roasting time slightly for a firmer texture. Use olive oil and the same herb-lemon marinade; consider a sprinkle of smoked paprika for depth.
- Spicy Greek
- Add 1/2–1 teaspoon crushed red pepper flakes or a drizzle of harissa to the marinade for heat. Finish with a cooling yogurt sauce to balance spice.
- Mediterranean Roast with Potatoes
- Add small baby potatoes (parboiled for 8–10 minutes) to the sheet pan for a heartier meal. Reduce vegetable mix slightly to keep the pan from overcrowding.
Frequently Asked Questions
Q: Can I use frozen chicken?
A: Thaw completely in the refrigerator before marinating and cooking; frozen or partially frozen chicken will roast unevenly.
Q: How can I keep chicken moist if I don’t have an instant-read thermometer?
A: Pound the chicken to an even thickness before marinating so it cooks evenly. Remove from the oven when the thickest part feels springy and the juices run clear; let rest 5 minutes to redistribute juices.
Q: Is this recipe suitable for meal prep?
A: Yes — store portions in airtight containers and reheat in a 350°F oven or skillet. Add fresh herbs or a squeeze of lemon after reheating to refresh flavors.
Q: Can I double the recipe for a crowd?
A: Yes; use multiple sheet pans and rotate them midway through baking. Avoid overcrowding any single pan.
Q: How can I reduce calories or fat?
A: Reduce olive oil to 3 tablespoons and use a cooking spray for veggie coating, or increase the vegetable-to-chicken ratio to lower calories per serving.
Conclusion
This Sheet Pan Greek Chicken & Veggies recipe hits the sweet spot between speedy weeknight cooking and bright, crowd-pleasing flavor. Whether you’re feeding family, meal-prepping for the week, or entertaining friends, it’s a versatile, nourishing dish that’s easy to tweak and fun to serve. For more inspiration and alternative takes on the Greek sheet-pan format, take a look at Greek Sheet Pan Chicken Dinner – Downshiftology and Sheet Pan Greek Chicken and Vegetables – Our Best Bites.
If you make it, please share a photo or leave a comment — I love hearing how readers put their own spin on these flavors.
Print
Sheet Pan Greek Chicken & Veggies
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A comforting one-pan dinner featuring tender chicken, roasted vegetables, and bright Mediterranean flavors.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups mixed vegetables (bell peppers, zucchini, red onion, etc.), cut into even pieces
- 1/4 cup olive oil
- 2 tablespoons lemon juice (fresh preferred)
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Feta cheese for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
- Add chicken breasts to the marinade and let sit for at least 30 minutes (or up to 2 hours in the refrigerator).
- On a sheet pan, arrange the marinated chicken and mixed vegetables in a single layer, leaving some space between pieces.
- Roast in the preheated oven for 25–30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Optionally, sprinkle feta cheese on top before serving.
- Serve warm and enjoy your meal!
Notes
Let chicken sit at room temperature 10–15 minutes before roasting for more even cooking. Use an instant-read thermometer to confirm doneness.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 325mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 53g
- Cholesterol: 80mg
