SHEET PAN GREEK CHICKEN AND VEGGIES
on Oct 03, 2025
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Chicken thighs are tossed in a zesty, lemon and garlic marinade and added to a sheet pan with sliced red peppers, cubed zucchini, and red onion wedges for a Greek-inspired meal that everyone is sure to love.
Name something better than a sheet pan meal made in less than an hour that turns out 10 out of 10 every time? This Sheet Pan Greek Chicken and Veggies is no exception.
Bone-in chicken thighs are marinated in a Mediterranean-inspired sauce with lemon, garlic, red wine vinegar, olive oil, and dried spices.
While the chicken marinates, you can prep the veggies and start preheating the oven.
Then, pop everything onto the same pan and place it in the oven. In less than an hour, you’ll have a healthy, complete dinner that the entire family will love.
Top it off with some fresh herbs, olives, and perhaps some sun-dried tomatoes to really amp up the Greek flavors!
If you’re a fan of sheet pan recipes, be sure to browse my site and Instagram @olivia.adriance for more quick and easy weeknight meals. Enjoy!
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Ingredients for Greek Chicken and Veggies
One tip for quick and easy weeknight meals is to always have some extra protein stored in the freezer. I always have some chicken thighs in my freezer so I can take them out the night before a particularly busy day. Here’s everything you’ll need for this fresh, flavorful dinner recipe.
- Chicken Thighs: Bone-in chicken thighs tend to be one of the cheaper cuts of meat, and they’re super flavorful. They’re great roasted and turn out juicy every time. If you want to use boneless chicken, you’ll need to adjust the cooking time since cooking meat with a bone takes a bit longer.
- Olive Oil: The base of the marinade is good-quality olive oil. When purchasing olive oil, select one in a dark glass bottle. This helps preserve its freshness.
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Pin It- Red Wine Vinegar: Acid is a key ingredient in marinades to help tenderize the meat. Red wine vinegar is tangy and slightly fruity, adding to the Greek vibes.
- Lemon Juice: This brings brightness and fresh flavor to the marinade and sauce.
- Garlic: The Greeks love their garlic! It’s also an immune powerhouse, so a few cloves are beneficial to everyone.
- Dijon Mustard: This fridge door staple acts as both an emulsifier and a flavor enhancer in a marinade. It pairs well with bold flavors from the red wine vinegar, lemon juice, and garlic.
- Spices: To give this chicken its Mediterranean flair, dried oregano and dried dill are added to the mix.
- Veggies: Red bell pepper, zucchini, and red onion are thrown onto the same sheet pan as the chicken. You can add other veggies, such as cauliflower or even artichoke hearts.
- Garnishes: Scatter some kalamata olives, a few sun-dried tomatoes, chopped parsley, and feta over the top of the final dish. Delish!
How to Make Sheet Pan Greek Chicken and Veggies
To start, make the marinade. Add the olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, dill, salt, and pepper to a bowl and whisk until well combined.
Add the chicken thighs to the marinade and let them sit for 30 minutes while you chop up the bell pepper, zucchini, and onions.
Preheat the oven to 425°F. Add the chicken thighs to a sheet pan.
Toss the veggies in the leftover marinade and then remove with a slotted spoon onto your sheet pan.
Bake for 35 to 40 minutes, or until the internal temperature reaches 165°F.
Remove from the oven and turn the oven to broil. Broil for 2 to 3 minutes to allow the chicken skin to crisp up a bit.
When ready to eat, plate up the chicken and veggies, and garnish with olives, sun-dried tomatoes, chopped parsley, and feta (if using). Serve and enjoy!
More Easy Sheet Pan Chicken Dinners:
- Easy Sheet Pan Chicken Fajitas
- Sheet Pan Cashew Chicken
- Sheet Pan Baked Honey Garlic Chicken Thighs
- Sheet Pan Balsamic Chicken and Root Vegetables
SHEET PAN GREEK CHICKEN AND VEGGIES
Ingredients
Chicken and Veggies:
- 4 bone-in chicken thighs
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoon dried dill
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 red bell pepper, cut into ¾-inch strips
- 1 zucchini, cut into ½-inch rounds
- 1 red onion, cut into ½-inch wedges
- 1 cup cherry tomatoes
Garnishes:
- ½ cup kalamata olives
- ¼ cup sun-dried tomatoes in oil
- Chopped parsley
- Feta (optional)
Instructions
- Add the olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, dill, salt, and pepper to a bowl and whisk until well combined.
- Add the chicken thighs to the marinade and let them sit for 30 minutes while you chop up the veggies.
- Preheat the oven to 425°F.
- Add the chicken thighs to a sheet pan.
- Toss the veggies in the leftover marinade and then remove with a slotted spoon onto your sheet pan.
- Bake for 35 to 40 minutes, or until the internal temperature reaches 165°F.
- Remove from the oven and turn the oven to broil.
- Broil for 2 to 3 minutes to allow the chicken skin to crisp up a bit.
- When ready to eat, plate up the chicken and veggies, and garnish with olives, sun-dried tomatoes, chopped parsley, and feta (if using). Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
