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
This must be the 20th time I have made this meal! It is a family and friend favourite!
I make this weekly. So good! Lately instead of baking, I modify and cook it all in my cast iron. Also excellent!
Excellent! Easy to make! Even better the next day!
I made this last night for dinner with my sister and brother-in-law. Everyone raved about it – and it was so easy to prepare! This meal is going into permanent rotation!
The dish was delicious. I used marinated artichoke hearts and poured the marinade on the vegetable. The recipient worked better for me on a large baking tray as when I did it in a large glass baking dish, the chicken didn’t cook all the way and the vegetable didn’t roast. I also used small sweet peppers as opposed to bell peppers. I added green grapes to the vegetable and everyone loved the combo.
I made this yesterday for a local women’s shelter, increasing the quantity to serve 28. Sadly, I won’t get feedback from the shelter about whether they liked it, but my husband and I enjoyed the two servings we kept back for ourselves, and I felt good about making something nutritious and filling for the ladies at the shelter.
And wow, my kitchen sure smells like garlic!
This was amazing. Loved it !! Favourite for Paleo diet !!
I have made this dish several times and it’s delicious every time.
Always a hit in the house.
This was so delicious. I’m definitely adding it to my list of meal choice rotation. It only dawned on me to make a side dish after I made the sheet pan greek chicken recipe. But that’s okay, because it still tasted great on its own. Tomorrow for leftovers, I’ll include rice, and next time add potatoes. I included zuchinni to this meal. Wow, can’t wait to eat it tomorrow.
Can you add broccoli in the pan instead of zucchini?
I make this quite often as both my husband & I love it & it’s so easy & healthy.
I have also made it for a New Year’s Eve dinner party & it was a hit !
Thanks so much ❤️
Made this for dinner tonight- family loved the flavor explosion. Definitely making this again!!!
WOW, this was good! Will be making again for sure!
Great easy meal, I took the leftover veggies (minus the olives) & put in food processor with added crushed red pepper flakes & I and made a pasta sauce the next day on top fresh gf pasta noodles with leftover shredded chicken topped with fresh feta & basil
It was a hit, I’ll be making it again.
This was soooo good and will become a top fave. Easy to make, very tasty and adaptable so can make it for fish lovers as well as chicken. Brilliant, very happy to have stumbled across this.
This was so easy and so flavorful. We used chicken breast and thigh meat. This is the first time I have commented on a recipe but this one deserves the praise
This is so good! It’s on a weekly rotation in our household! Thank you for the recipe!
So easy, so scrumptious! We ate every single bite including the lemon slices😋 My son and his wife are on a Mediterranean diet and I’ve passed this on to him because it’s so easy and he’ll definitely make it and enjoy it too. Thank you!
Absolutely delicious! I ended up doubling the amount of feta and artichoke hearts, also added in some broccoli florets and zucchini. Was scrumptious and will definitely be making it again! Had to cook it for longer due to the added ingredients, ended up cooking for 35 min total at 400 as recipe says, then cranked heat up to 425 for 12 min, was perfect! Thanks for sharing this tasty dish!
Sooooo delicious!!! I followed the recipe exactly and the only thing I would change is to remove the lemon rind as it was bitter to eat. The chicken was moist and flavourful and the vegetables were yummy. I served mine with Greek potatoes.
This was fabulous, thank you so much!!! It will be a repeat recipe for sure.
Do you use the plain canned artichokes or the marinated ones in the jar?
I was wondering if you could make this with a breakfast meat for a brunch? Or do you have a breakfast pan that meets all the same criteria that this recipe meets.
BTW I’m new to this type of diet, I’m in my 70’s trying to eat for life not for desire.
I had a dinner party & decided to make this. It was delicious. I’ll definitely will make this again
This is sure a hit at home ! And so easy to make 🙂
Really really tasty. I didn’t have Kalamata olives, so I used stuffed green. And I put capers too. Delicious!
This meal was great . It was easy , chicken very tender and flavorful. I will definitely make this again . P
I make this often; everyone loves it!!
One of my absolute favorites! I have made this so many times.. Its delicious and great left over too.
It is a wonderfull dish
I have made it several times and my guests are happy about it
Soo good. Subbed eggplant and used six thighs skinless.
Wanting to try for eight people, I pushed the 2x button for eight but it then only calls for four chicken thighs. That wouldn’t be enough. ??
I was a little skeptical that a recipe this simple would be this delicious and was concerned the chicken may turn out a little dry. Happy to report this was incredibly flavorful and chicken was moist but I would consider marinating before next time. I added fresh dill, capers, small gold potatoes and broccoli because I had it on hand. Definitely adding to the rotation!
In your sheet pan Greek chicken can you use bottled arichokes?
Yes you can!
This recipe is SO good! It’s easy and flavors are great. My whole family loved it! I’ll be making this again. Thanks for sharing!
Not a fan, followed the recipe exactly as just returned from being in the Greek islands for a while and wanted to recreate some memories… way too lemony and sauce very thin.
Made this for the first time.
Absolutely loved it.
Even my husband loved it who is quite fussy and does majority of the cooking.
A real winner.
Delicious and easy!
My only suggestion would be to double the ingredients! Everyone will want to take leftovers for lunch the next day!
Great recipe! Love how the ingredients cook together and become so tasty. Will be making this dish a lot.
I keep forgetting to leave a comment but I’ve made this numerous times. It’s in regular rotation because hubby and I both love it and the leftovers are even better. Simple and delicious
I just have a question. What if balsamic vinegar does not agree with my palate? Is there a substitute I can use?
You can use red wine vinegar in place of balsamic
I love this dish but with one slight variation. I buy the large jar of marinated artichokes. In the morning I pour of the liquid marinade from the artichokes onto the chicken and store in a container in the fridge. When I am ready to start dinner the already marinated chicken goes on the tray with all those veggies. Using that extra flavor without throwing it away!
Yum!! I absolutely love this idea! I will have to try it next time.
this recipe is full of flavour and very easy. Makes a trouble free lunch or dinner and shall certainly be making it again. I have also passed the recipe on to my son-in-law as he commented how tasty it was.
So good as it is but I love to tweak recipes. After marinating chicken I grilled it then added to the roasted veggies, made a whipped feta dressing for some accent. Delicious!
What a stunning looking dish with 5 star taste!
Easy to make and sure to make your company think you slaved over it.
It’s a keeper!
Looks like this could be a favorite!
Wonder if you could use frozen pepper strips for this?
Was really good, but really watery, and tried getting chicken brown by broiling at the end. Could’ve done longer. What would you add fir some heat? Red pepper? Gardinere?