Sheet Pan Greek Chicken & Veggies

If you love effortless, wholesome dinners bursting with Mediterranean flavor, this Sheet Pan Greek Chicken & Veggies is about to be your new favorite! 🥰 Imagine juicy chicken seasoned with zesty lemon, oregano, and garlic, surrounded by colorful roasted vegetables that caramelize to perfection — all cooked together on one pan. Less mess, more flavor, and dinner ready in under an hour.

The Story Behind the Recipe

This recipe was born out of one of those “what’s for dinner?” nights when I didn’t want to spend an hour cleaning up. I had chicken thighs, a handful of veggies, and a craving for Greek food after a vacation in Santorini years ago. I tossed everything in a lemon-herb marinade and popped it into the oven — and the result was pure magic! The flavors transported me back to those breezy seaside dinners with tangy tzatziki and warm pita bread. 🌊

What Makes This Recipe Special?

This dish is all about simplicity and flavor harmony. 🍗 The lemon, garlic, and oregano work beautifully together, infusing both the chicken and veggies with bright, savory notes. The roasted bell peppers, red onions, and zucchini caramelize perfectly on the pan, soaking up all those delicious juices. Plus, it’s a one-pan wonder — easy prep, easy cleanup, and totally satisfying!

Ingredients – Fresh, Simple & Full of Flavor

• 1.5 lbs (700g) boneless chicken thighs or breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, cut into wedges
• 1 zucchini, sliced into rounds
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Juice & zest of 1 lemon
• 1½ tsp dried oregano
• 1 tsp paprika
• Salt & black pepper, to taste
• ½ cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

Step-by-Step Cooking Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Step 2: In a large bowl, whisk together olive oil, garlic, lemon juice, zest, oregano, paprika, salt, and pepper.
Step 3: Add chicken and toss to coat well. Let it marinate for at least 15 minutes (or overnight for extra flavor).
Step 4: Spread the chicken and all vegetables evenly on the sheet pan. Pour any leftover marinade over the top.
Step 5: Roast for 25–30 minutes, flipping halfway through, until the chicken is golden and cooked through.
Step 6: Remove from the oven, sprinkle with feta and fresh parsley, and serve warm.

Serving Suggestions – What to Pair It With

This dish pairs beautifully with warm pita bread, herbed couscous, or a side of lemon rice. 🍋 You can also serve it over mixed greens for a lighter meal, drizzled with tzatziki sauce for that authentic Greek touch.

Customization & Variations

• Swap chicken with shrimp, tofu, or salmon for variety.
• Add potatoes or sweet potatoes for a hearty version.
• Use Greek seasoning blend instead of plain oregano for extra flavor depth.
• Add olives before baking for a salty kick.

Storing & Reheating

Store leftovers in an airtight container for up to 3 days in the fridge. To reheat, bake at 350°F (175°C) for 10 minutes or microwave for 1–2 minutes until warm.

Nutritional Snapshot (Per Serving – Approx.)

• Calories: 370
• Protein: 32g
• Fat: 20g
• Carbs: 15g
• Fiber: 4g

Reader Q&A – Common Questions

Q1: Can I use chicken breasts instead of thighs?
A: Absolutely! Just adjust cooking time to prevent overcooking — breasts cook faster.

Q2: Can I prep this ahead?
A: Yes! Marinate the chicken and chop veggies in advance, then bake when ready.

Q3: What other veggies work well?
A: Try eggplant, broccoli, or cauliflower — all roast beautifully.

Q4: Is this recipe gluten-free?
A: Yes, it’s naturally gluten-free!

Q5: How do I make it spicier?
A: Add a pinch of chili flakes or cayenne to the marinade.

Q6: Can I use dried herbs?
A: Yes, dried oregano works perfectly — it’s a Greek staple.

Q7: What’s the best way to get crispy veggies?
A: Don’t overcrowd the pan; space helps them roast instead of steam.

Q8: Can I freeze it?
A: Yes! Freeze the cooked dish for up to 2 months and thaw overnight before reheating.

Q9: How long should I marinate the chicken?
A: At least 15 minutes, but overnight gives the best flavor.

Q10: What’s the best dip to serve with this?
A: Tzatziki sauce or a lemon-yogurt dip pairs beautifully!

Final Thoughts

This Sheet Pan Greek Chicken & Veggies brings all the sunny Mediterranean vibes right to your dinner table. 🌞 It’s wholesome, colorful, and perfect for busy nights when you want something fresh yet comforting. With its zesty lemon-herb flavor and easy cleanup, it’s a recipe that’s sure to stay on rotation in your kitchen!

🍽️ Tried This Recipe?

If you enjoyed this meal, don’t forget to follow @mamacooksdinner on Pinterest for more cozy, healthy, and flavor-packed recipes!

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