If you’re looking for a fast, flavor-packed dinner that doesn’t leave you elbow-deep in dishes, this Greek-inspired sheet pan chicken recipe is a game-changer. With bright lemon notes, aromatic herbs, and a sprinkle of tangy feta cheese, this dish will whisk you straight to the sunny Mediterranean—even on the busiest of nights.
Ingredients
- 4 boneless, skinless chicken thighs (or breasts if you prefer)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 zucchini, sliced into half-moons
- 1/2 cup crumbled feta cheese (plus more for garnish if desired)
Instructions
To prepare this one-pan wonder, start by preheating your oven to 400°F (200°C). Pat the chicken dry, and set it aside while you make a quick, zesty marinade. In a small bowl, whisk together the olive oil, minced garlic, oregano, basil, lemon juice, salt, and black pepper. The bright citrus will help tenderize the chicken while the herbs impart a savory Greek flair.
Arrange your bell pepper, onion, and zucchini slices on a sheet pan, then drizzle about half of the marinade over the vegetables, tossing them gently so they’re all coated. Nestle the chicken thighs in among the veggies and pour the remaining marinade on top. Try to cover the chicken surfaces evenly, so they absorb all that delicious flavor as they bake.
Slide the sheet pan into your preheated oven, and bake for 20 minutes. Carefully remove the pan, sprinkle the crumbled feta cheese on top of the chicken and vegetables, and return the pan to the oven for an additional 5 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender. Let everything rest for a few minutes before serving so the juices can redistribute.
This Greek-inspired sheet pan chicken is a hearty, satisfying dish that simultaneously suits busy weeknights and those craving a hint of Mediterranean sunshine. Whether you’re feeding a family, cooking for yourself, or meal-prepping for a few days, you’ll love how this recipe packs lean protein, vibrant vegetables, and tangy cheese into each bite.
For a simple substitution, try swapping the chicken with salmon fillets or using goat cheese in place of feta. Feel free to toss in olives, artichoke hearts, or extra fresh herbs for even more Greek charm. Serve it up with warm pita, a side salad, or your favorite grains, and let the easy cleanup make your night a breeze.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
