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
How many calories per serving?
I made it with jumbo shrimp! Very delicious and easy !!
Happy to hear that it turned out well with shrimp too!
Great flavours.. I kept my chicken breast thick, marinated it, seared briefly for colour, and removed it at 15 mins to rest. Cooked veg for the 25 then under a hot grill to char. Added olives feta and basil at the end.. no extra heat. Dressed the chicken with pesto 🎉
Mediterranean eating at its best! Delicious flavours, so easy to prepare and make, even on a weeknight. I added two Birdseye chillIes to the first part of the bake. Hubby is drinking the leftover juice as I type. If you’re not averse to carbs we said this would be great with crusty bread next time. It’s a keeper. Photo added to Pinterest.
Made this last night and thought it was very good. Following some of the other comments, I did add more spices – Greek seasoning and oregano. I put more garlic than the recipe called for just because we like a lot of garlic. It took the full 30 minutes for the chicken to cook and it wasn’t at all dry. I had some split chicken breasts that I had just bought the night before so cut them off of the bone and then split them in half so they would be thinner. I also added a few potatoes cut in chunks but they didn’t get cooked all of the way so I had to put them in the microwave to finish cooking. In the future, I would partially cook them before putting in the oven. Other changes I would make would be to cut the onions in smaller pieces just because my husband didn’t like the big chunks. I would also add more peppers and fewer tomatoes. The cherry tomatoes are like little heat bombs when you bite into them so I would suggest cutting them before eating them. I wonder of some meaty Roma tomatoes cut into chunks would work? And of course I added more Feta cheese because, really, cheese. I also used the whole can of artichoke hearts because I didn’t know what else I would do with them and we like them. I substituted Kalamata olives because it is Greek and my husband prefers those over black olive. I also left out the lemon because I don’t like lemon and honestly, thought it was great without it.. I will make again.
This was delicious! I roasted fresh green beans with it too. My husband wants me to add shrimp and sausage next time too!
I made this dish for a family gathering. Looked great and flavours were delicious but the chicken breasts were very very dry. Definitely wouldn’t cook them at 200 again with out covering with foil or substitute chicken thighs instead.
Greek Chicken Traybake. Made a couple of changes to suit our taste but basically the same and it was delicious. Very easy and definitely worth making 😊
Carmen, I just found your site this week. I landed on this wonderful Greek Chicken Traybake dish. This dish is absolutely spectacular. The combination of flavors takes you right to the Mediterranean! This dish is wholesome food that is so easy to make. I served a farro side dish with it and the entire meal was a big hit. Thank you so much for creating this wonderful recipe that will now be part of my family’s weekly rotation. Can’t wait to see what other great recipes you offer on this site!
I’m so happy you found my site! Thanks for leaving such a kind comment!
Deliciosa! Love it! Thanks!
Easy and delicious; an excellent quick meal for family or guests
Thank you for the comment, I’m so happy that you liked it!
Oh my! Delicious. So much flavor. Will definitely be making this again and again!
This is a lovely recipe but there are a couple notes I would give to others intending to make it. My family loves big flavors which requires seasoning . Here’s a few tips and techniques that Takes this recipe from good to killer.
I made this the first time as it reads and my critics unanimously voted for more herbs . I can’t imagine Greek anything without oregano so I changed all the herbs to fresh herbs and added 1 tsp of chopped fresh oregano and 1 tsp ground pepper. I salt and peppered the chicken all over. Onward to the artichokes. The Recipe doesn’t say if they s/b frozen, marinated or fresh. I used frozen cause they are tastier, less expensive and hold there form after baking. Lemons! Lemons are not listed in the ingredients but are noted in the instructions. Baked lemons with chicken are wonderful but they must be Meyer lemons and placed on top so they brown and caramelize. Lay small wedges of Meyer lemons around the edges and let them brown or even a little char on the edges. They are absolutely wonderful taken with a bite of chicken (ask Ina). Lastly, the feta must be the type that softens. French feta is my personal favorite but Do a little research and tasting before you select one. Greek feta or 365 would be very disappointing in my opinion.
Thanks for leaving such detailed feedback!
We travel a lot in a camper — this is a great one pan meal! I have made it several times & We love that’s it is healthy as well as delicious!
Thanks for the comment Susan!
We loved this. I used chicken thighs instead of breasts. The combination of flavors makes the dish. I made some yukon gold potatoes in the same pan and they absorbed all the flavors. This will be a staple in my recipes. My husband is still thanking me. I’ve been cooking for 50 years and I am a gourmet cook. Delicious!!
Wow so happy to hear that it was enjoyed by a gourmet chef! Thanks for leaving a comment Lois!
So good! I just made it and I’m very proud of the end result. The flavor is perfect. My boyfriend loved it too. I’m new to cooking and this really boosted my confidence. Thank you! Will make again. Great for meal prep too.
I’m so happy to hear that your cooking confidence was boosted! If you search traybake on the site there are a few other super simple traybake recipes that you might enjoy!
Made this tonight, was so tasty! Picky husband loved it and wants it often. Thanks for posting.
Awesome!! So happy to hear that it was husband approved!
Made this last night. It was good but came out very watery. I have an older oven so maybe it wasn’t up to tempurature. I’ll try again because it did have good flavor.
Mine was watery too! I think I’m going to boil down the watery part. Sorely disappointed.
This is so good. Best recipe I have found online. We have it at least every other week. I use Mediterranean flavored feta cheese and kalamata olives. One question: What is the calorie count per serving?
So happy to hear that it made it on your regular dinner rotation! I don’t count calories and instead focus on using real ingredients, but if you are looking for the nutritional content of this recipe I recommend using RecipeIQ, its an app and you simply put the link to the recipe in and it calculates everything for you.
Super, super, super tasty. I added some par boiled Jersey royal potatoes and fresh oregano.
Thank you for the recipe……..DELICIOUS!
Yea!! So happy to hear that! Thanks for the kind comment Marcus!
Awesome recipe! I added some potatoes to it, just to give it a bit more substance. Love it!
Thanks Thomas!
I have made this twice and it is delicious. I have bunco at my home this month and I plan on serving this dish to 12 women…it’s just that good! I will serve it with orzo, spinach, lemon zest and olive oil as a side with crusty rolls. I know the girls will love it.
That sounds like such a great pairing with the orzo! Love it! Thanks for the comment Christy!
This recipe was delicious and so easy! After reading through the comments I will try it with tofu and also capers. So many ways to change it a bit but keep the great taste.
What is total carbs in this recipe? How many servings?
Does this Freeze well? I planned on cooking for a bible study group and some aren’t able to make it. Hate for it to go to waste. Any reheating recommendations?
So good, so many favors, and so easy. Definitely going on my supper rotation.
Its such a great recipe to have in your back pocket 😄
Do you really roast at 200?
Really, really good! And easy, too. I used chicken tenders and was concerned they’d be dry and over cooked – but they were great! Other than that change, I followed recipe exactly. Will make again! Thanks.
Thanks for the comment Christina! So happy it was a hit 😄
Just prepared this for a client last week. Raves from them. It is once again on another client menu this week.Winner!
So happy to hear that! Thanks for the comment!
This was great! So quick and flavourful. It’s not uncommon foray 4 of us to eat different meals and this was a winner for everyone (and as a mostly-vegetarian I don’t even enjoy eating meat.) Will be adding this to the rotation.
On a scale 1-10, this is a SOLID 10. I can’t begin to tell you how much we enjoy this meal 🙂 Thank you EveryLastBite! Love the helpful reviews … thanks 🙂
Haha that is quite the compliment! Thank you!!
This is so good!! We added jalapenos too!! Thank you!!
ohh Jalapenos sound like a great addition!
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!