🇬🇷 Greek Chicken Sheet Pan Dinner (Mediterranean)
📝 Description
This Greek Chicken Sheet Pan Dinner is a one-pan Mediterranean meal made with juicy lemon-oregano chicken, roasted vegetables, olive oil, and feta. Everything cooks together on one sheet pan, creating tender chicken, caramelized veggies, and incredible flavor with minimal cleanup. It’s perfect for busy weeknights, meal prep, or a healthy family dinner.
🛒 Ingredients (Serves 4)
Chicken & Marinade
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1½ lb (700 g) boneless skinless chicken thighs or breasts
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3 tbsp extra virgin olive oil
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Zest and juice of 1 large lemon
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3 cloves garlic, minced
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2 tsp dried oregano
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½ tsp paprika
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½ tsp ground cumin
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½ tsp salt
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¼ tsp black pepper
Vegetables
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1 red bell pepper, sliced
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1 zucchini, sliced
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1 red onion, wedges
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1 cup cherry tomatoes
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1 cup baby potatoes, halved (optional)
Finish
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½ cup crumbled feta cheese
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Fresh parsley or dill, chopped
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Kalamata olives (optional)
👩🍳 Instructions
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Preheat oven
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment. -
Marinate chicken
In a bowl, mix olive oil, lemon zest & juice, garlic, oregano, paprika, cumin, salt, and pepper. Coat chicken well. -
Prepare vegetables
Toss vegetables with a drizzle of olive oil, salt, and pepper. Spread evenly on the sheet pan. -
Assemble
Nestle marinated chicken among the vegetables. Pour any remaining marinade over everything. -
Roast
Roast for 35–40 minutes, flipping chicken halfway, until chicken is golden and cooked through (165°F / 74°C). -
Finish
Sprinkle feta and olives over hot pan. Garnish with herbs. -
Serve
Serve with lemon wedges, whole-grain pita, or a simple Greek salad.
🫒 Mediterranean Nutrition Highlights
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Lean protein & healthy fats
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High in fiber and antioxidants
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Naturally gluten-free
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No heavy sauces or processed ingredients
❓ Q & A
Q: Can I use bone-in chicken?
A: Yes. Increase cooking time by 10–15 minutes.
Q: Can I meal prep this?
A: Absolutely. Keeps well in the fridge up to 4 days.
Q: Can I make it dairy-free?
A: Yes—just skip the feta or use a dairy-free alternative.
Q: What vegetables work best?
A: Broccoli, green beans, eggplant, or Brussels sprouts all roast beautifully.
Q: How do I keep chicken juicy?
A: Thighs stay juiciest, but breasts work well if not overcooked and marinated properly.
