Sheet Pan Greek Chicken & Veggies
Juicy chicken thighs or breasts roasted with zucchini, bell peppers, cherry tomatoes, red onion, olives, and fresh herbs.A full meal on a sheet pan — minimal cleanup, maximum flavor, and perfect for healthy holiday meals.
Prep: 15 minutes
Cook: 35–40 minutes
Total: ~55 minutes
Ingredients
Chicken & Veggies
4 bone-in, skinless chicken thighs or 2 chicken breasts, halved
1 medium zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup cherry tomatoes
½ red onion, sliced
¼ cup Kalamata olives
Marinade / Seasoning
2 tbsp olive oil
Juice & zest of 1 lemon
3 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
½ tsp salt
¼ tsp black pepper
Optional: fresh thyme or rosemary sprigs
Instructions
1. Preheat oven
Preheat oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
2. Marinate chicken
In a bowl, combine olive oil, lemon juice & zest, garlic, oregano, paprika, salt, and pepper.
Toss chicken in marinade and let sit 10–15 minutes (or longer if time allows).
3. Arrange on sheet pan
Spread chicken and vegetables in a single layer.
Scatter olives and herbs on top.
Drizzle any remaining marinade over veggies.
4. Roast
Bake 35–40 minutes, or until chicken reaches 165°F (74°C) internally and vegetables are tender.
Optional: broil 2–3 minutes for extra golden top.
5. Serve
Squeeze extra lemon over top.
Serve with quinoa, couscous, or a light Greek salad.
Tips & Variations
Use boneless chicken for faster cooking
Add sliced carrots or baby potatoes for heartier dish
Swap vegetables seasonally (eggplant, zucchini, bell peppers)
Great for meal prep; stores well in fridge for 2–3 days
Nutritional Information
Calories: ~320
Protein: 35 g
Carbs: 10 g
Fat: 15 g
Fiber:3 g
Sodium: ~420 mg
Why this recipe is top-rated:
✔ Minimal effort, one-pan cleanup
✔ Mediterranean flavors with lemon & herbs
✔ High-protein, low-carb, and healthy
✔ Perfect for Christmas or weekly meal prep