Sheet Pan Greek Chicken
This Sheet Pan Greek Chicken recipe has been one of the most popular recipes on this site for over 3 years, and with good reason! It really couldn’t be any easier to make with less than 10 minutes of hands on prep. It’s a great all in one meal and is loaded with roasted peppers, tomatoes, artichokes and olives, all tossed in a yummy sauce and cooked with pieces of chicken. Whether you are doing a Whole30, Paleo, Gluten Free or just love food, this Greek Chicken Traybake is a great crowd pleasing meal.
Sheet pan recipes have become the star of my weeknight dinners. I am all about the low maintenance midweek meals that can be prepared with the absolute minimum amount of effort, taste good, and ideally be eaten as leftovers over the following days. This Sheet Pan Greek Chicken ticks all those boxes and more. It’s packed with beautiful healthy ingredients including red and yellow peppers, cherry tomatoes, red onions, wedges of lemon and loads of garlic and basil.
WHY YOU ARE GOING TO LOVE THIS SHEET PAN GREEK CHICKEN
- It requires just 10 minutes of hands on prep! After that place the tray in the oven and sit back and relax. It really couldn’t be any more low maintenance to make! This is the perfect recipe to try if you are new to cooking, it’s basically impossible to mess up!
- I have received so many comments from people who love making this dish for guests, it can all be prepared in advance and guests are always wow’d by how pretty it looks
- It’s naturally Gluten Free, Grain Free and Specific Carbohydrate Diet Legal, and with a few modifications you can make it comply with many other diets too (see details below)!
- There is so much flavour! The mix of herbs, garlic and oil seems simple but really gives the veggies and chicken a wonderful Greek flavour.
- Minimal dishes to wash, need I say more!
CAN I USE A DIFFERENT CUT OF CHICKEN?
Absolutely! While I prefer using boneless skinless chicken breasts or thighs, bone in also works well. If using bone in cuts of chicken remember to increase the cook time by 15 minutes
I DON’T EAT CHICKEN, ANYTHING ELSE I CAN USE?
Swap the chicken for salmon or a white fish such as cod or halibut. Bake the veggies in the oven for 15 minutes before adding the fish on top and then baking for another 15 minutes until cooked through.
HOW TO MAKE IT DAIRY FREE?
If you are on a dairy free diet such as Paleo or Whole30, skip the feta and add in small slices of potato
HOW TO MAKE THIS SPECIFIC CARBOHYDRATE DIET LEGAL?
Only a few minor adjustments can make this recipe Specific Carbohydrate Diet Legal. Be sure to use aged balsamic vinegar (aged for a minimum of 15-years) and skip the feta.
CAN I ADD OTHER VEGETABLES?
Definitely! Other vegetables that would be a great addition to this recipe include asparagus, wedges of zucchini, cubed eggplant or baby potatoes.
WHAT SHOULD I SERVE WITH THIS SHEET PAN GREEK CHICKEN?
I love serving this sheet pan meal with tzatziki, it really ups this meal to the next level. You can use store bought tzatziki, or if you are looking for a dairy free tzatziki, try making this absolutely delicious one which you can quickly whip up with the sheet pan is cooking, and its vegan, whole30 and paleo too!
You can keep things simple and serve this sheet pan meal with a salad for a light meal. Alternatively you can serve it with roast potatoes or rice (or cauliflower rice). The chicken and veggies have so much flavour you can keep everything else simple.
CAN I PREP THIS SHEET PAN GREEK CHICKEN IN ADVANCE?
This Sheet Pan Greek Chicken is a great make ahead dish. You can chop all of the veggies and put them on the tray with the chicken up to a day in advance. 30 minutes before serving simply pour the sauce overtop and bake in the oven, it doesn’t get much easier than that.
WHAT TO DO WITH LEFTOVERS
Leftovers will last for up to 4 days in the fridge. I like to cut up the leftover vegetables and add them into a salad along with the chicken. You can even use any excess sauce from the bottom of the tray as dressing.
Love easy sheet pan recipes? Here are a few others you might enjoy:
- Spanish Chicken & Chorizo Traybake
- Salmon Nicoise Traybake
- Sheet Pan Moroccan Chicken
- Sheet Pan Chicken Piccata
- Sheet Pan Teriyaki Salmon
- Sheet Pan Chicken & Winter Veggies with Balsamic Dijon Sauce
- Sheet Pan Mexican Chicken and Veggies
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Sheet Pan Greek Chicken
Equipment
- 1 21x15inch Sheet Pan or Baking Dish
Ingredients
- 1 red pepper cut into 2 inch pieces
- 1 yellow pepper cut into 2 inch pieces
- 1 red onion cut into eighths
- 2 cups cherry tomatoes
- 1/2 cup artichoke hearts
- 1 lemon
- 2 large chicken breasts, cut in half or 4 chicken thighs
- 2 cloves garlic crushed
- 1/4 cup olive oil
- 1 1/2 tbsp balsamic vinegar
- 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/2 tsp pepper
- 2 tbsp chopped fresh basil
- 2/3 cup kalamata olives
- 1/4 cup chopped feta (omit for Paleo/Whole30)
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)
- In a large baking sheet or roasting tray, add the chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes.
- In a bowl whisk together the garlic, olive oil, vinegar, paprika and oregano. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of the veggies and brush sauce. Bake in the oven for 25 minutes.
- After 25 minutes, add in the feta, chopped basil and olives. Pour the remaining sauce over the tray and return to the oven to bake for another 5-10 minutes. Check the chicken to ensure its no longer pink. Sprinkle with basil and serve.
Nutrition
It was very tasty, but I think I would increase the temperature. It seemed to steam rather than roast.
Mine steamed too! No roasting. Disappointed.
I made this tonight and it was delicious. Thank you! For the last 10 minutes, I increased the oven from 400 degrees to 425. I served this with brown rice.
So happy to hear you enjoyed it!
Your post is 3 years old…curious why you increased temp at end of cooking? Thanks.
Absolutely delicious and easy. With the “leftovers” (I only had veggies left, had to cook a little more chicken) I used a flatbread and made a pizza out of it! It was amazing
This is one recipe that I have made over and over again. It is so delicious, easy to make and needs no “tweaking”. It is one of mine and my husbands favourite dishes.
Thank you so much.
Awesome! I’m so glad its a repeat recipe!! 🙂
Are your cup sizes US or U.K. ones please?
I use US cup sizes
Wow! So good!! I was skeptical about the lemon but it was good. I added portobello mushrooms, substituted tofu for chicken, and added way more feta just because I like it. I love another commenters idea of serving with rice.
Love that you made it vegetarian! Thats a great idea!
I made this this evening for my husband and despite not liking peppers, he loved it..so did I! Technique is great to switch around favorite veg. too!! Thank you Carmen!!
I made it yesterday. Wow…. so good, delicious. I loved it.
Next week my family is coming for supper it will be definitely the meal I will prepare for them.
Thank you so much.
Its a great dish to serve to guests, so low maintenance and easy!
wonderful recipe! thank you!!! as another cook suggested, i added capers and artichokes in with the olives! delish! also marinated the chicken with the the marinade for a couple of hours. just made extra. ugh! so good i want 2nds!
Artichokes and capers sound so good! I will definitely have to try adding those next time!
Black olives or kalamata?
Either one works!
Great recipe! I added broccoli to the roasted veggies and served with jasmine rice and homemade cold tzatiki sauce. It was perfect together! Without the rice and tzatiki sauce I think it would be fine, but this introduced more flavors.
Those sound like great additions, especially the rice which would soak up all of the yummy excess sauce from the pan. Thanks for leaving a comment!
This is in the oven right now. I added a few red potatoes, mushrooms, capers and artichoke hearts to the original recipe. All my favorite things and I can’t wait to try it.
Oohh love the addition of capers and artichokes, that sounds fab! Let me know how it turns out!
This dish was OUTSTANDING! It is so delicious! I’m looking forward to cook this for company. Thank you for posting this wonderful recipe! So healthy!
So happy to hear you enjoyed it!! It would be a great dish to to serve to company because its so low maintenance and can all be prepared ahead of time.
Mine is in the oven just now as well as all the other veg I have added sliced new jersey potatoes to it also
Delicious, just finished eating it,.. I don’t know what you are going to think of this … but i didn’t have balsamic vinegar ( the bottle was empty) so I used soy sauce ( Greek , meet Chinese lol.)
Thanks for a fabulous recipe , will make again for sure.
Haha I love it!! And I LOVE the idea of a Chinese Chicken Traybake! I need to set to work trying to create one! Thank you for the inspiration!
I made this last week……it was a total hit! I can’t wait to make it again! Sooooo easy!
Yeeesss!! So happy to hear that! 🙂
just about to take out oven to go to a kiwi BBQ. smells fantastic.
I hope that everyone at the BBQ enjoyed it!
I made this last night and it was SO easy to make and was a hit! I’ll definitely make it again.
Yea! Happy to hear you liked it Sam 🙂
This recipe is an all time favourite. So easy, so yummy. Making it today as a side for an early bbg tea. (Secretly hoping there’s plenty left over for tomorrow night) ?
*bbq* oops.
I made this today for dinner – delicious! I recommended getting the biggest roasting tray you can find and fill it because you’ll want it again the next night.
This has become a staple recipe. The warm feta is so good!!
So yummy and fresh. Great recipe! ?
Thanks Chloe!