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
I made this last night with leftover grilled chicken breasts. The Feta was such a wonderful addition. Will be making this again & again.
What type of artichoke hearts? Fresh, frozen or jar?
I live in Bangkok so fresh artichokes (any organ) are rare. But I located some canned hearts and they were fine.
I was concerned about the vegetables and meat not cooking evenly, but it worked perfectly. Instead of the peppers, I used a bag of colored mini-peppers, which are thinner, and I cut them in half. Used some boneless, skinless chicken thighs and some tenders and all cooked well in my Ninja Flip oven. The meat was at a done temperature after 30 minutes, but I did an additional 8 minutes to warm the feta and kalamata olives. Those are the bomb for flavor! This will be a new favorite, especially for company, as it can be prepared ahead of time.
I am so ultra excited to try this beautiful, colourfull recipe. Cooking is my passion. This brilliant recipe really caught my attention. As I am sure you have read numerous times , as the old adage goes , “ I have never offered a review or comments but I felt compelled to do so. “. The reason being that this particular recipe actually made me Happy in an authentic and fun way. Thank you.
Very tasty love the lemony onion!
This was amazing! Everyone in my family loved it! I added rice on the side with Moroccan spice from Lavender Fields (local to Delaware) because I wanted Saffron and didn’t have it by itself. My guys were so happy with it they told me to be sure to save the recipe! LOVE THE TASTE AND HOW EASY IT WAS TO MAKE!
Such an easy easy and extremely tasty meal. A family favourite.
Has anyone tried to make this in the instapot?
Not even close to done in 25 minutes @200 degrees.
The recipe says 400 degrees F , 200 degrees C
So easy and delicious! The chicken was so tender and flavorful!! Will make again and share this recipe with family and friends!!
It’s a keeper! My husband loved all the flavors. Will make this often.
Delicious! My husband loved all the flavors. It’s a winner will be making this again.
Made this for dinner tonight with some friends and was told it was a gourmet meal! so delicious and quick and easy to put together 🙂 will absolutely put this in the rotation.
Hello from Oz.
I need to double the recipe fir 8 of us. Do I cut the chicken breasts length wise or just in half? Can I make it in advance? Thank You.
Hi Linda! If using chicken thighs leave them whole, and for large breasts I would cut them in half width wise to reduce the cook time. You can put everything on the sheet pan (chicken, veggies & sauce) a day in advance and then just pop it in the oven to bake 25 minutes before eating.
Delicious and easy, loved it, will definitely add to rotation
Spectacularly delicious! Will make again and again.
Absolutely delicious!! I have passed on to fiends and family, all have said the same. To top it off, so easy!!
Amazing! My 4 kids (aged 8-12) and Hubby all loved it! The sauce was delicious. We poured it into a jug from the pan so we could all add it to our plates!!!!
The written recipe calls for oregano in the marinade but on the video it says time which one is it oregano or time
I made this today and can’t wait to make it again. The dressing was so good
Absolutely loved this recipe, will be making regularly. Recommend, give it a try, we’ll worth it!!
Thank you!!