This Greek Chicken Sheet Pan Dinner brings vibrant Mediterranean flavors to your weeknight table.
With marinated chicken, roasted veggies, creamy feta, and zesty lemon, it’s a colorful, nourishing meal that comes together on one tray—minimal cleanup, maximum flavor.
Why You’ll Love This Recipe
Easy cleanup – One pan, one bake, zero stress.
Full of flavor – Bright herbs, juicy chicken, and roasted vegetables.
Balanced meal – Protein, carbs, and veggies all in one.
Meal-prep approved – Tastes just as great the next day.
Ingredient Highlights
Marinated Chicken – Infused with lemon, garlic, herbs, and feta for deep Greek flavor.
Baby Potatoes – Roasted until golden and tender.
Bell Peppers & Cherry Tomatoes – Sweet, colorful, and perfectly roasted.
Red Onion – Adds a slight bite and sweetness when baked.
Feta Cheese – Crumbles added at the end bring salty creaminess.
Lemon Wheels – Roast into caramelized citrus bursts.
Tips Before You Start
Marinate chicken early – Let it soak in flavor while you prep veggies.
Cut potatoes small – Ensures everything finishes baking at the same time.
Add feta later – Keeps it soft without melting too much.
Rotate the tray – Helps roast everything evenly.
How to Make Greek Sheet Pan Chicken
Step 1: Prepare the Marinade
In a bowl or measuring cup, mix olive oil, crumbled feta, lemon juice, garlic, parsley, dill, oregano, rosemary, salt, pepper, and sumac. Set aside.
Step 2: Prep the Sheet Pan
Preheat oven to 425°F.
On a large baking sheet, combine baby potatoes, bell peppers, cherry tomatoes, and sliced red onion.
Drizzle with olive oil, season with salt and pepper, and toss well.
Spread into a single layer.
Step 3: Add the Chicken
Nestle the chicken breasts into the veggie mixture.
Pour the marinade over the chicken, coating both sides.
Add lemon wheels throughout the pan.
Step 4: Bake
Bake for 35–40 minutes, rotating pan halfway through.
During the last 10 minutes, scatter cubed feta over the top and return to oven.
Chicken is done when internal temp reaches 165°F.
Step 5: Serve
Squeeze roasted lemon over everything, sprinkle with fresh herbs, and season to taste.
Serve directly from the pan or over rice, couscous, or salad.
What to Serve It With
Pita bread or warm naan
Tzatziki or hummus on the side
Greek salad for a refreshing bite
Cooked grains like orzo, couscous, or quinoa
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions without the fresh herbs/lemon garnish for up to 2 months.
Reheat: Warm in the oven at 350°F or microwave individual portions.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless thighs work great—just add 5–7 more minutes of bake time.
What can I use instead of feta in the marinade?
Try Greek yogurt or a splash of white wine vinegar for tanginess.
Is this dish spicy?
Not spicy—just aromatic! Add chili flakes if you’d like a kick.
Can I prep this ahead of time?
Yes, marinate the chicken and prep veggies a day ahead. Assemble and bake when ready.
Do I need to line the sheet pan?
It’s optional. Parchment makes cleanup easier but may affect browning slightly.
Can I turn this into a bowl meal?
Totally! Serve over rice or quinoa with a dollop of tzatziki.
Final Thoughts
This Greek Chicken Sheet Pan Dinner proves that healthy meals can be simple, bold, and totally delicious.
Whether you’re feeding your family or meal prepping for the week, this recipe brings sunshine and flavor to your table—on just one pan!
