This sheet pan Greek chicken and vegetables recipe is an easy weeknight dinner the whole family will love. Juicy chicken thighs are marinated to perfection and tucked between a bountiful display of colorful veggies and topped with tangy feta and salty olives. Whether you’re looking for an easy dinner to meal prep or need to whip up a low-effort, family-friendly meal, this Greek sheet pan meal is for you!
Is this Greek chicken sheet pan dinner family-friendly?
Yes! Typically, family-friendly meals refer to meals that don’t take a lot of time to make, have minimal cleanup, and will appeal to everyone in the family. This recipe takes under an hour to make and only uses one pan!
In addition, a family-friendly meal is one that you can break down into simpler parts for kids. These sheet pan meals make it easy for everyone to take the parts they like and leave the rest behind. Plus, you can add as much or as little of the toppings to each plate as you’d like.
What do I need to make Greek sheet pan chicken?
- Olive oil for the chicken marinade and coating the veggies.
- Balsamic vinegar, lemon juice, dried oregano, salt, and black pepper to go in the chicken marinade.
- Boneless skinless chicken thighs
- Fresh veggies (red bell pepper, yellow bell pepper, red onion, asparagus, and cherry tomatoes)
- Minced fresh dill to help season the veggies.
- Kalamata olives are commonly found in Greek food and add a nice, salty flavor.
- Crumbled feta cheese adds a tangy, rich flavor.
- Fresh herbs (fresh basil and dill) to garnish the complete meal.
Protip: Mix up your veggies!
If you want to jazz things up, you can swap some of the vegetables in this recipe with artichoke hearts, zucchini, yellow squash, and mushrooms!
Can I use chicken breasts for this recipe?
I would advise against it as they tend to cook faster than the rest of the meal. Chicken thighs take longer to cook and won’t dry out like chicken breasts would if they’re cooked too long.
Protip: Plan ahead!
You don’t have to marinate the chicken if you are short on time, but your dinner will be tastiest if you do!
How can I make Greek sheet pan chicken?
- In a large bowl, toss the chicken thighs with the marinade ingredients. Cover and refrigerate for at least 4 hours.
- Preheat your oven to 400°F and grease or line a big sheet pan. Then add the vegetables to the bowl with the chicken, along with the dill and the last two tablespoons of oil. Mix to combine.
- Spread the chicken and veggies out in a single layer on the prepared baking sheet. Bake for 25 minutes.
- Add the olives and feta cheese, and bake for another 10-15 minutes, or until the chicken is cooked through to 165°F. Garnish with fresh basil and dill.
Protip: Make it for everyone!
If your kids are in an “I don’t want different food elements to touch” phase, only add feta to half of the pan, and let the kids have unmelted feta on the side to add if they wish.
How do I know the chicken is done?
Use an instant-read thermometer to ensure the internal temperature of the chicken reaches at least 165ºF.
What should I serve with this Greek sheet pan chicken recipe?
The beauty of a sheet pan recipe is that it serves as a complete meal on its own! But if you want to add something, pita bread is the natural choice to go with a Greek-inspired chicken. This meal is also great served over rice!
Protip: Make it extra!
If you have a few extra minutes, stir up a batch of tzatziki sauce to spoon on top of your chicken and vegetables.
How do I store leftover Greek sheet pan chicken?
Place any leftovers in an airtight container in the fridge for up to 3 days.
Feast on this Greek sheet pan chicken dinner
Making a delicious dinner for your family doesn’t have to be complicated! With a sheet pan and a few simple ingredients, you can craft a simple yet flavorful meal that will satisfy even the pickiest of eaters! If you’re looking to add a Greek twist to your favorite recipes, look no further than this Greek sheet pan chicken dinner.
Want more sheet pan dinners like this one?
Greek Sheet Pan Chicken and Vegetables
Greek Sheet Pan Chicken and Vegetables is a simple way to get dinner on the table. It’s ready in under an hour, and cleanup is a breeze!
Ingredients
- 1/4 cup olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 lemon, juiced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds chicken thighs, boneless/skinless
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 pound asparagus, trimmed
- 2 cups cherry tomatoes
- 1 tablespoon minced fresh dill
- 3/4 cup kalamata olives
- 1/2 cup feta cheese
- Fresh basil and dill, for garnish
Instructions
- Preheat oven to 400°F and grease or line a large baking sheet. (If marinating the chicken, wait to preheat the oven until the chicken is nearly ready.)
- Place the chicken thighs in a large bowl. Add 2 tablespoons of the oil, vinegar, lemon juice, oregano, salt, and pepper and toss to combine. Marinate in the refrigerator for at least 4 hours.
- Add the bell peppers, onion, asparagus, and tomatoes to the bowl with the marinated chicken. Add the fresh dill and remaining 2 tablespoons oil. Toss to combine.
- Spread the chicken and vegetables in an even layer on the prepared baking sheet and bake for 25 minutes.
- Remove the pan from the oven. Add the olives and sprinkle the chicken and vegetables with the feta cheese. Return the pan to the oven for another 10-15 minutes, until the chicken is cooked through and the vegetables are soft.
- Garnish with basil and dill, and serve!
Notes
- Marinating the chicken is not necessary but is recommended for the most flavorful chicken!
- Artichoke hearts, zucchini, yellow squash, and mushrooms would all be great in this recipe as well!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 674Total Fat: 41gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 293mgSodium: 1018mgCarbohydrates: 19gFiber: 5gSugar: 8gProtein: 62g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
