Greek Chicken Sheet Pan – Quick, Easy and Healthy Recipe
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Quick and easy, this Greek Chicken Sheet Pan recipe is full of flavour and colours. It is the ultimate all-in-one dinner, with juicy, golden chicken thighs nestled alongside vibrant Mediterranean vegetables seasoned in a garlicky, herby yogurt marinade.
When it comes to dinner, oven-baked chicken is always a winner. I can’t count how many times I’ve cooked this flavorful dish. Over the years, this one-sheet pan has become a family favourite (and a personal favourite, too).
Plus, this is one of my family favourites, along with oven-baked chicken rice (one pan) and roasted vegetables. It combines everything I love about Mediterranean cuisine in one simple dinner recipe, like Greek Chicken Souvlaki. Have I mentioned that this one-pan Greek chicken is naturally gluten-free; a real DeGlutenista classic!
If you love chicken dishes as much as I do, try chicken meatballs in tomato sauce. If you prefer vegetarian food, try this fantastic recipe for aubergine parmigiana. It’s yummy, tasty, and nutritious.
Here’s Why You’ll Love the Greek Chicken Sheet Pan Dinner Recipe
I absolutely adore these things about the recipe:
Quick: Preparing the ingredients, placing the tray in the oven, and sitting back to relax takes only a short time. It couldn’t be any more low-maintenance! This recipe is perfect for beginners; messing up is nearly impossible!
Flavourful: There is so much flavour! The mix of herbs, garlic, and oil seems simple, but it really gives the veggies and chicken a wonderful Mediterranean flavour.
Versatile: the vegetables can be altered according to your preference. For instance, this recipe is low-carb because I don’t use potatoes. I do this because this Mediterranean dish calls for bread.
Add any vegetables you have in your fridge. If you don’t have courgettes, for example, it’s not the end of the world—add whatever you wish. If you have chicken, lemons, garlic, olive oil, and olives, the vegetables are your choice – you can’t go wrong!
So, talking about nutrition, bread here will fill the portion of healthy carbohydrates and go great with the juices released from the ingredients during cooking. So, in case of using potatoes, I don’t recommend eating bread with them, or eating just a slice. It is sometimes impossible, when it is tasty, isn’t it?
Last but not least, it’s naturally gluten-free, so there is no need for substitutions! This recipe is lactose-free, as typical add-ons like feta and halloumi were omitted entirely. However, feel free to add some if lactose is not a concern in your case.
Mediterranean Sheet Pan Dinner Ingredients
Chicken and Marinade:
For this recipe, I prefer chicken thighs. Bone-in, skin-on chicken thighs are ideal for producing super juicy and tender meat. Whatever parts you choose, opt for a free-range chicken – the taste is very different.
Free-range chickens and broilers differ primarily in their living conditions and growth rates. Broilers, raised for meat, are typically confined to indoor spaces and grow very quickly to be slaughtered at a young age. Free-range chickens, while also raised for meat, have access to outdoor spaces and are raised at a slower pace. This leads to differences in welfare, meat quality, and flavours.
Chicken breasts also work, but I recommend adding them to the dish 15 minutes before taking it out of the oven—they cook more quickly and tend to become dry if overcooked.
One of the most important parts of this recipe is marinating the chicken. I use this vibrant chicken marinade, which elevates this dish by infusing it with delightful flavors that transform a simple sheet-pan dinner into an exciting culinary experience.
Vegetables and Spices:
I’m using a combination of mushrooms, courgettes, red bell peppers, red onions, kalamata olives, tomatoes, and extra lemon slices for tanginess. However, as I mentioned earlier, this Greek sheet pan recipe is incredibly versatile—feel free to use whatever vegetables you prefer!
For added flavor, I use fresh thyme and parsley. Just add thyme to the vegetables and sprinkle the chopped parsley on top when the sheet pan is ready and out of the oven.
Step-by-Step Instructions
1. Marinate the chicken:
Firstly, prepare the marinade. Mix the ingredients well in a large bowl—you will need enough room for your chicken thighs. Refer to the list on the right, next to the image, or simply print the recipe card for later use, which includes all measurements and guides.
- Yoghurt
- Fresh lemon juice
- Olive oil
- Garlic
- Mustard
- Italian herbs mix
- Honey
- Sesame seeds
- Sweet red paprika
- Pink salt
- Black pepper
Massage the chicken well, cover it with clingfilm, and leave it in the fridge to rest for 30 minutes. The longer it rests, the more flavorful it will become.
2. Preheat the oven:
You have already marinated the chicken and set it to rest. Next, turn your oven to 200°C (400°F) and chop your vegetables.
3. Prepare the vegetables:
Wash and chop the vegetables into relatively equal pieces to ensure even cooking. Set them aside.
4. Roast the chicken and marinate the vegetables:
The following two steps are optional. You can either follow the recipe or simply toss all the ingredients in the tray and roast them together. I find that pre-roasting the chicken helps the vegetables avoid overcooking.
But anyway, this Greek chicken sheet pan has been made countless times in my home, and I can assure you that either way will yield a delicious outcome.
Take the chicken from the fridge and place it in a parchment-lined baking tray. Place the tray in the oven on the middle rack and roast for 15-20 minutes.
Once you put your chicken in the pre-roasting, toss the vegetables into the same marinating bowl. Use your fingers to mix and coat them with the maronate leftovers. Leave them until the oven signals.
5. Greek chicken sheet pan final roast:
Well, you are on your final step!
When the oven indicates, remove the baking tray and spread the vegetables evenly. Pour the remaining marinade over the dish, add the fresh thyme, and return it to the oven for an additional 30-35 minutes.
Watch your dish as every oven is different. Poke your veggies with a fork to check the readiness. Bake for an extra 10 to 15 minutes, or until the chicken is golden and cooked through.
6. Enjoy!
Top with some freshly chopped parsley right before serving and enjoy!
Can I use chicken breasts instead of thighs?
Yes, but add them during the last 15–20 minutes of cooking to prevent them from drying out, as chicken breasts cook faster than thighs.
How long should I marinate the chicken?
At least 30 minutes in the fridge is good, but 2–4 hours will infuse more flavour. You can also marinate overnight for the most tender and juicy chicken.
Can I prepare this recipe in advance?
Absolutely. Marinate the chicken and chop the vegetables a day ahead. Store them separately in airtight containers in the fridge, then bake when ready.
Is this recipe suitable for meal prep?
Yes, it reheats well and stays fresh for up to 3 days in the fridge. Store in airtight containers and reheat in the oven or microwave.
Can I make it low-carb?
It is already low-carb without potatoes. Instead of bread, serve with a salad, roasted cauliflower, or grilled vegetables.
Greek Chicken Recipe Nutrition Facts
Calories: 670 kcal Protein: 58.5 g Carbohydrates: 19.1 g Fat: 41 g
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Greek Sheet Pan Chicken – Quick, Easy and Healthy Recipe
Equipment
Ingredients
- 800 g chicken thighs bone-in, skin-on (or preferred cuts)
- 150 g yoghurt Greek or homemade
- 30 g Extra virgin olive oil
- 40 ml Juice of 1 lemon approx. 40g
- 3 –4 garlic cloves minced
- 20 g mustard
- 15 g honey
- 10 g sesame seeds
- 5 g Sweet red paprika
- 5 g pink salt or to taste
- 2 g black pepper
- 200 g mushrooms sliced
- 200 g courgettes sliced
- 150 g red pointed pepper sliced
- 100 g red onion sliced
- 50 g kalamata olives
- 200 g tomatoes halved
- 5 g fresh thyme
- 5 g fresh parsley chopped
Instructions
- Prepare the marinade – In a large bowl, combine yoghurt, olive oil, lemon juice, garlic, mustard, honey, sesame seeds, paprika, salt, and pepper.
- Marinate the chicken – Add chicken thighs to the bowl, massage the marinade into the meat, cover with cling film, and refrigerate for at least 30 minutes (or overnight for best flavour).
- Preheat the oven – Set to 200°C (400°F).
- Prep the vegetables – Wash and chop vegetables into similar-sized pieces for even cooking.
- Pre-roast the chicken (optional) – Place chicken on a parchment-lined baking tray and roast for 15–20 minutes.
- Toss vegetables in leftover marinade – Mix the vegetables in the same bowl used for the chicken, coating well.
- Final roast – Add vegetables to the tray with chicken, sprinkle with thyme, and roast for another 30–35 minutes until chicken is cooked through and golden, and vegetables are tender.
- Serve – Sprinkle with fresh parsley and enjoy with bread or a fresh salad.
Notes
YourDani x x
Nutrition
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Thank you for stopping by! I’m Dani!
nutrition student | Healthy Live Promoter | Gluten-free recipe developer
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