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
Omg, this was so so good! I used boneless chicken breast, sliced in half so it was thinner. It did cook faster so I took it out after the 25 min. The peppers were still a bit too raw for my liking at that point so I turned the oven to 450 and put the tray, minus the chicken back in for about 10 min. Then I added the cheese and olives and rest of the sauce back in for about 6 min. At end I sliced up chicken and tossed with veggies and put the whole thing under the broiler for a few minutes. Served in a pita with tzatziki. Oh, and I drizzled everything with a bit of balsamic glaze at the beginning. Be careful to take out the lemons before you eat! I will def be making again!
This was so quick to prepare and it was delicious. It was the perfect weeknight meal. I used 8 oz fresh mushrooms because I was out of artichokes and it turned out perfect. Thanks for a terrific recipe!
Hi Carmen, thanks for this delicious recipe I have made it now 4 times and we love it.
We love greek food and love how healthy it is.
I bake it at 375. Marinate the chicken for an hour and veggies too. Making it again for the 3rd time. Delish! Easy yo make. I double the oil and spices
Sounds like a plan! No done at in the time/temp on the recipe.
This is delicious I have made it about 5 times and each time it was sooo good.Just recently I’ve added part cooked boiled potatoes and its good if you want a more fulfilling meal.Its a fab recipe so easy and tasty ,thanks so much.
This is amazing. I happened upon the recipe. I don’t follow any diet. I have made this recipe 3x in the last few weeks. My only change is that I don’t use lemon but add lemon juice to the dressing. Thank you. It is such a delight to enjoy something so flavorful and healthy.
One of our fave dinners, thank you!!! FYI- I always have to cook it longer than the recipe says in order for the chicken to come to 165 degrees. I would love it if you would post an instant pot version so the cooking time could be more consistent and probably faster.
This was so good first day and second day. How long would it be to use cod next time? Love that sauce so so much. I used lemon juice instead of vinegar and a teaspoon of brown sugar.
So happy you enjoyed it! I would recommend adding the cod at the same time as the feta (ie with about 10 minutes left to bake)
Haven’t made this yet. But I plan to tonight. What would be a good side to go along with it?
This was outstanding! Easy and quick to put together and absolutely delicious! Thanks for sharing.
It was great and I was giving it 5 stars but the app failed me. I had kalamata olives and used that. The sauce and feta and lemon along with the chicken juices (used thighs) made such a delicious sauce. Easy and tasty; a definite repeat!
Just want to add super easy, fast and make a head a total plus. Read some other reviews. Use your judgment on cooking time based on the meat you have. Prepped in 15 minutes and let sit until ready to bake.
Delish! Will make again and again. Hubby said “wow great flavor” and even the kids (3 and 5 ate it up! Doubles the sauce and served over mini penne. A Winner….and i seldom put recipes into a regular rotation 🤗
Just want to add super easy, fast and make a head a total plus. Read some other reviews. Use your judgment on cooking time based on the meat you have. Prepped in 15 minutes and let sit until ready to bake.
Love love love!!! Made a side of garlic fried rice and this was dinner at 2 houses 2 nights in a row ! Landlord and fam all loved it as much as me . Makin again tonight .The only change I made was cutting the chicken into strips and adding a zuchinni sliced up as well as using marinated artichoke hearts in their juice . So so easy and amazing . Thank you !!
Delicious! So easy to make and is even good leftover. I made it with boneless breast and with skin—on boneless thighs. Both were great! So good that I can’t wait to try some of the other recipes on this site!
This was delicious, I can’t wait to make it again! It was so good that I’m going through the rest of the recipes on your site to see what else I want to make. I’ve already saved a dozen recipes or so :o)
Extremely simple, healthy and tasty. Highly recommend. The fresher the vegetables, the better it tastes of course.
Delicious and not dry. Makes a lot of sauce at the bottom of the fish, could use some bread to sop it up with.
This was fantastic! Almost everyone in my very picky family liked it; finally something healthy that they all liked! Thank you so much!
So easy, beautiful, healthy and DELICIOUS!
I really like this recipe!! For me, the chicken thighs took almost 1 hour in the oven. I think it depends on thigh size. I have my modified recipe below.
https://itsthymetoeat.food.blog/2020/04/24/greek-chicken-bake/
It was okay. I used chicken thighs instead of chicken breast. It just didn’t wow my husband and I. I don’t think I’ll be making this again. One thing, it did looked like the photo of the dish. I guess it looked better than it tasted. I so wanted to like it.
This was fabulous. I cooked exactly the way it said and increased the cooking time a little for bone in thighs. They were tender and delicious. Veggies were outstanding. Would be great with fish.
I made this for company and they came back for seconds. A total hit!
Fine recipe BUT the instructions say pour remaining sauce over dish at the end of baking – Making the sauce as is – results in about a little over a 1/4 cup – I used 1/3 of that to coat the vegetable and the remaining sauce was just enough to brush on the chicken so so ??? should the sauce be doubled? Also I wondered about higher heat to start the veggies off and then lowering it to 390 when the chicken was put on top. We shall see . . . under a no travel order here so looking for something that I could make using my pantry. Will miss the feta – oh well
I have been cooking this recipe at 390 degrees for over a hour and it still isn’t done.
Delicious! Definitely a keeper. I like to log my food daily. Do you have the nutritional information with calorie count?
This turned out so good! I used a red and orange bell pepper, a white onion, A Jalapeño, baby potatoes, and 2.25 lbs chicken breast tenders. Cooked at 400 f for 25 m, then added lots of prunes feta and basil and cooked another 5 min. It was great and the chicken was not at all dry. We were a bit low on veggies so I might double the potatoes next time.
Thumbs up from the whole family. Which is a rarity. Keeping this for a dinner party next. Made with rice because we aren’t on diets
We are having to avoid nightshades, which means no peppers or tomatoes….what would you recommend replacing them with? Zucchini, maybe? Anything else?
Love this recipe! My son and husband love it! I make enough for 2 trays and serve it with tatziki. It’s a hit in our household and I make it regularly. Thanks for sharing!
This is a keeper. I love the bright fresh lemon flavor and the left overs are great. I will definitely make this again.
Would this be good to make for someone following Keto diet?
The temperature for baking the chicken in this recipe does not cook the chicken. It seems there is an error in the recommendation for cooking temp
200 Celsius. 390 Fahrenheit.
I made it last night and my husband said it was better than any restaurant! It was delicious but pretty labor intensive. I was chopping and measuring for 45 minutes. the dish looked gorgeous and the chicken was so tender and tasty. I used skin on bone in and skinless boneless thighs…the skin on chicken was much better. I would do that for company and the skinless for just us. i added baby portobellos and put it under the broiler for 3 minutes at the end. Thanks for a wonderful new recipe!
I’m making this today. Skinless or skinned thighs? Boneless or boned thighs? It sounds amazing!
I recommend using skinless and boneless for the fastest cooking time
So good! I used boneless/skinless thighs, 1 red and 1 yellow pepper, a large sweet yellow onion, I couldn’t find fresh Basil in February, so used 1 tsp. dried basil, added a big handful of grape tomatoes and it was really marvelous! What a great, flexible recipe. I added sautéed mushrooms and served the remainder for leftovers too.. Yum!
This is a household staple for us with the vegan tzatziki
Also great with a big fillet of SALMON!
Ooohh love the sounds of this with salmon!! Great idea!
This was awesome & super easy to make! I think next time I will serve it over some fresh spinach! Thanks for a wonderful recipe!
So good!! My whole family loved it! The melty feta chunks are soo good and I love all the veggies!
This was delicious. I had lemon balsamic I bought at a winery and it was amazing!! Just had leftovers for lunch and it was even better. I used chicken thighs. Will definitely put this into the dinner rotation. Thanks!!
Thanks for sharing! Does this keep well?
This looks so good! What a perfect healthy weeknight dinner. Nice one to rotate through instead of tacos or Italian!
I made this recipe the other night for dinner the next night and I have to say that it WAS DELICIOUS! I used boneless thighs so I put the veggies in to roast for 10 minutes before adding the chicken. It came out perfect. I gave some to my daughter and she loved it too. It was so easy to make. I will definitely be making this again. Thank you!
One of my top favorite new recipes. Healthy and tasty. Herb and lemon flavors enhance the taste.
Made it last night, it was delicious.
I had planned to make something else and then came across this recipe. Amazingly I had all the ingredients and am leaving for vacation so needed to empty the fridge anyway! It was superb! I had some fresh rosemary so threw tat in along with some artichoke hearts. Served it with orzo. It was fabulous and I can’t wait to make it again! Thanks!!!
Stupid simple to make and definitely tasty. Depending on your oven’s capacity, this recipe could easily be doubled or tripled. I used thighs to save a trip to the store. The chicken thighs required about 10 minutes extra baking in order to reach an internal temperature of 165 Fahrenheit, So plan accordingly.
Hi, made for first time tonight. Very tasty but disappointed it came out very watery.
Please, what did I do wrong?
Hello — are these chicken breasts boneless or bone-in?
Artichokes were a great touch! Easy peasy to make too!
Just made this tonight – freaking amazing! Next time I will probably double the veggies and might try adding some spinach at the very end too
Very good, light and flavorful. I added extra seasoning and squeezed extra lemon in my sauce. I made my own Greek blend seasoning. I also added bite sized potatoes. Veggies were on point! I did overcook my chicken. I seared Whole breasts then placed in oven, but next time I will do like another reviewer said and take chicken out early to rest or use bone in chicken breasts
Loved it…..I substituted lemon juice for the vinegar. Thanks!