Who doesn’t love a sheet pan meal? Throwing everything on a sheet pan and cooking it at the same time is exactly what I need sometimes (ok most times). And this Greek sheet pan chicken is bursting with flavour! Letting the chicken marinade for a short time helps do that. Plus, you’ll throw on some potatoes, tomatoes, and a few other goodies to round it out to a full meal. Serve it with some pita and/or a side salad (if you’d like) and call it a day.
I love a quick throw together one pot (or one pan) meal like this. The chicken gets all browned and crispy on top, and so do the potatoes. It’s kinda the perfect dinner in my opinion. I love to serve it with some Greek yogurt on the plate to dip and dunk my chicken, potatoes and veggies in.
If you love one pot meals too, be sure to check out me FREE one pot meals e-book. You’ll find some delicious inspo to get dinner on the table, quick!
This Greek chicken sheet pan dinner is great for a hands-off, weekday dinner. Simply marinate the chicken first and then toss some potatoes on a baking sheet. Cook those first for about 15 minutes to start getting them nice and crispy. Then just add the chicken and bake until it’s almost cooked through. Last, add a few extras such as red onion, tomatoes and olives and cook until browned and the chicken is cooked through. Don’t forget the herbs and feta if you’d like and boom – you’ve got dinner. And while all that’s cooking, you don’t need to do anything else. If you want, whip up some tzatziki or whipped feta dip to go with this, but this Greek sheet pan chicken is good just on its own too.
Ingredients for the chicken marinade
Extra Virgin Olive Oil: to add some richness and taste
Lemon: for acidity and brightness
Garlic: optional, but sliced thin fresh garlic adds flavour
Shallot: optional, but it tastes delicious in the marinade
Oregano: use some dried oregano for a Greek flavour
Thyme: use some dried thyme for more Greek flavour
Greek Yogurt: to help make the marinade creamier and thicker
Balsamic Vinegar: for acidity and taste
Aleppo Pepper: to add a little bit of heat, see substitutions for other options.
Ingredients for the sheet pan chicken
Nearly all of these ingredients are optional. Choose whichever you prefer and enjoy!
Chicken thighs: I prefer bone-in, skin-on chicken thighs, but boneless, skinless or breast will also work too.
Potatoes: Greek style potatoes are a must with chicken in my opinion. Toss them with a little olive oil and salt and they’re good to go. I also like adding fresh rosemary all over them too.
Tomatoes: adding these near the end of cooking is a nice way to bring out more flavour, and cook them until they’re just ready to burst.
Lemons: sliced or wedges of lemon tossed in tastes amazing when slightly caramelized and yes, you can eat the whole slice and peel (just be sure to wash it well before adding to the sheet pan).
Red onion: I like adding wedges of red onion and letting them brown and caramelize slightly.
Olives: adding these in at the end of cooking just to warm them is my favourite.
Fresh herbs: tossing in some fresh herbs such as dill and mint helps brighten everything up.
Greek yogurt: serving the Greek chicken and veggies with a nice dollop of Greek yogurt as a dip is optional but delicious.
Feta: tangy, salty feta on top is probably the best part, right?
How to Make
Make the marinade first by combining all the marinade ingredients in a large plastic bag. Place the chicken in the bag and let it sit in the marinade for at least one hour, or longer if you have time.
The best part about a sheet pan meal is that you can throw it all together on one pan and not really need to think twice about it. With this Greek sheet pan chicken dinner, you just need to roast the potatoes first for about 15 minutes. This will help make sure they get nice and crispy.
Preheat your oven to 425 degrees.
Go ahead and toss those halved potatoes on your sheet pan and drizzle them with some oil and salt. Place that in the oven for 12 to 15 minutes to start the cooking and browning.
Remove the sheet pan and add the chicken, shaking off excess marinade. Place in the oven and bake for 35 to 40 minutes.
Remove the sheet pan and add the tomatoes, onion, lemon and add the remaining marinade on top of the chicken. Add the rosemary onto the potatoes and scatter all over.
Place back in the oven to roast for an additional 20 to 25 minutes, until the chicken is cooked through and the tomatoes have burst. You can add the olives if using during the last five to ten minutes.
Once everything is cooked through, top with feta and fresh herbs.
Dollop some Greek yogurt on a plate and divide the chicken, potatoes and everything else onto the plates. Serve with pita if desired.
- Marinate that chicken: you can marinate your chicken overnight if you have the time, but even just a quick 30 minutes works if you’re tight on time.
- Serve with tzatziki: this would be delicious with some fresh, homemade tzatziki on the side if you feel like whipping that up.
- Use chicken breast instead: if you want to be able to slice it up and serve it in some pita, go for boneless chicken breast or even boneless chicken thighs.
- Meal prep: this is such a great meal prep option, it can stay in the fridge for up to 3 days.
- No potatoes: use sweet potato instead, or swap them out for any other veggie (squash or even cauliflower would be great).
- No dairy: omit the Greek yogurt in the marinade and feta on top.
- Fresh herbs: use another type of fresh herb such as parsley or basil.
- Aleppo pepper: omit, or substitute with red pepper flakes.
- Shallots: omit them in the marinade, or use some thinly sliced red onion.
- Chicken thighs: use chicken breast, or boneless thighs for a quicker cook time.
More chicken recipes to check out
- Instant Pot Shredded Chicken Tacos
- Sheet Pan Roasted Veggies with Za’atar
- Hot Honey Chicken Thighs with Kale
- Air Fryer Mexican Chicken Wings
- Healthier Chicken Marsala with Mushrooms
Ready to make this? Let’s get to it!
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Greek sheet pan chicken
Get dinner ready in no time with this easy, hands-off Greek sheet pan chicken. Perfect for a week night meal!
For the marinade
For the sheet pan
- 1 1/2 lb baby potatoes halved
- 1 1/2 lb cherry tomatoes
- 1 red onion cut into wedges
- 2 lemons quartered
- 2 sprigs rosemary
- 2/3 cup kalamata olives optional
- 3/4 cup feta crumbled
- fresh mint torn
- fresh dill torn
- Greek yogurt for dipping, optional
- 4 pitas optional
In a large plastic bag, or baking dish, add the chicken marinade ingredients from the olive oil through to the Aleppo pepper and mix it around. Season the chicken thighs with the 1 tsp of salt. Add this to the marinade and let is sit for up to 2 hours, or 30 minutes if that's all you have time for.
Preheat your oven to 425ºF.
Place the potatoes on your sheet pan and drizzle them with some olive oil and salt. Place that in the oven for 12 to 15 minutes.
Remove the sheet pan and add the chicken, shaking off excess marinade, but don't discard the marinade. Place in the oven and bake for 30 minutes.
Take out the sheet pan. In a small bowl, toss the tomatoes, onion and lemon with a drizzle of oil and season with salt and pepper. Place the tomatoes, onion and lemon on the sheet pan around the chicken and add the remaining marinade on top of the chicken. Scatter the rosemary all over the potatoes. Place back in the oven to roast for an additional 25 minutes, until the chicken is cooked through and the tomatoes have burst. You can add the olives if using during the last five to ten minutes. Option to broil the chicken for a few minutes at the end to get it more browned.
Remove the sheet pan and let rest for a few minutes, and then top with feta and fresh herbs.
Dollop some Greek yogurt on a plate and divide the chicken, potatoes and everything else onto the plates. Serve with pita if desired. Season everything to taste with salt and pepper.
I like serving with some sliced cucumber on the plate to help cool things down.