Greek Sheet Pan Chicken

Chicken thighs are marinated in a zesty citrus honey dressing, baked with potatoes, onions, peppers, and tomatoes, then topped with a squeeze of lemon juice and a sprinkle of feta.

Flavor: Bright, citrusy flavors are infused into chicken thighs and veggies for a wholesome and hearty dinner.
Skill Level: Sheet pan dinners like this are a cinch, from prep to cleanup.
Recommended Tools: A meat thermometer is the best way to determine doneness for chicken. It should read 165°F at the thickest part when it’s done.
Time-Saving Tip: Use a frozen bag of onions and peppers and swap the homemade marinade for a bottle of Greek vinaigrette.

potatoes , oil , pepper , lemon , onion , chicken , marinade with labels to make Greek Sheet Pan Chicken

Ingredient Tips for Greek Sheet Pan Chicken

Chicken: Thighs with skin and bone intact give the juiciest results and crisp up well, while infusing the whole pan with rich, savory flavor. Plus, thighs make perfect single portions. Legs and breasts will also work, but roasting times will vary.
Vegetables: Potatoes, onions, bell peppers, and tomatoes are the basics for this recipe. Cut potatoes into even sizes so they cook equally. Add extra veggies such as asparagus, green beans, zucchini, diced eggplant, or sweet potatoes.
Marinade: This simple marinade is made with pantry basics. Honey can be swapped for maple syrup, agave syrup, or your favorite sugar-free sweetener. For a tangier version, try my souvlaki marinade.
Variations: Feta complements the tangy flavors of the dish, but you can use Parmesan, cotija, goat cheese, or even shredded mozzarella. A sprinkle of Kalamata olives will give a big bump of Greek flavor. Tuck a sprig of rosemary, thyme, or sage between the veggies to infuse the dish with aromatic flavor.

Adding marinade to chicken thighs to make Greek sheet pan chicken

Adding chicken to potatoes and onions to make Greek sheet pan chicken.

How to Make Greek Sheet Pan Chicken

Prep: Whisk marinade ingredients together (full recipe below) and marinate chicken up to 4 hours.
Assemble: Drain chicken and nestle pieces among potatoes and onions on a sheet pan.
Bake: Roast for 30 minutes, then add seasoned bell peppers and tomatoes to the pan and bake until the potatoes are tender.

Drizzle fresh lemon juice over the top and sprinkle with feta crumbles before serving.

Greek sheet pan chicken, onions, potatoes, peppers and tomatoes in a pan

Leftovers You’ll Love

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave, on the stove top, or in the oven in foil packets to retain moisture. Or remove chicken from the bone and repurpose it in enchiladas, toss it in chicken tortilla soup, or serve cold in a Caesar salad.

To freeze, separate the cooked chicken from the vegetables and store them in a freezer bag for up to one month. Thaw in the refrigerator before reheating.

More Sheet Pan Dinners You’ll Love

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Baked chicken, onions, potatoes, peppers and tomatoes topped with feta cheese and herbs

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Greek chicken made with marinated chicken thighs, roasted potatoes, and colorful veggies is a delicious, one-pan dinner.

Prep Time 15 minutes

Cook Time 50 minutes

Marinate Time 15 minutes

Total Time 1 hour 20 minutes

Preheat oven 400°F.
In a bowl, make the marinade by combining lemon juice, olive oil, garlic, soy sauce, honey, oregano and rosemary, and pour over chicken. Marinate at least 15 minutes or up to 4 hours.
Combine baby potatoes, onion, 1 tablespoon olive oil, and salt and pepper to taste. Place on a parchment-lined pan. Nestle marinated chicken on the pan between the potatoes. Bake 30 minutes.
Toss bell peppers and tomatoes with remaining ½ tablespoon olive oil and season with salt & pepper. Add to the pan and bake an additonal 20 minutes or until potatoes are tender and chicken reaches 165°F.
Squeeze fresh lemon over top and garnish with feta cheese.

Cut the potatoes small enough so they finish cooking with the chicken.
Add a pinch of oregano, Greek seasoning, rosemary and/or lemon zest to the potatoes for extra flavor before they cook.
For softer tomatoes and bell peppers, add them sooner. For firmer vegetables, add them later.
Chicken thighs can be replaced with bone-in split chicken breasts.
If using boneless chicken breasts, add them in the last 30 minutes of cook time (for 5-6 oz chicken breasts, adjust as needed to ensure they reach 165°F).
Refrigerate leftovers up to 4 days, or separate chicken from the vegetables and freeze for up to one month. Thaw in the refrigerator.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American, Greek, Mediterranean

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