Name: Sheet Pan Greek Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 boneless, skinless chicken thighs; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 teaspoons dried oregano; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 red onion, cut into wedges; 1 red bell pepper, sliced; 1 zucchini, sliced; 1 cup cherry tomatoes; 1/2 cup pitted Kalamata olives

Sheet Pan Greek Chicken: My Go-To Lazy Night Dinner

Alright, so let me just lay it out for you – this Sheet Pan Greek Chicken is what I whip up when I’ve got exactly zero patience for dishes, but I still want dinner to taste like I actually put some thought into it. I think it was last January, after a proper rubbish day (car got stuck, ran out of tea, you name it) that I just chucked a bunch of lemony chicken and veggies onto a baking tray out of pure desperation. Turned out? It was maybe the best chicken I’ve made in ages. My brother still brings it up, but mainly because he nicked all the leftovers. Some people inherit family heirlooms; my legacy is a tray of roasted chicken and a story about a traffic jam.

This is Why I Keep Coming Back to It

I make this when I want to look like I’ve made maximum effort, but really – I’m just bunging everything on a sheet and walking away (to, you know, scroll on my phone for half an hour). My family goes a bit bananas for it because the chicken gets all juicy and the veggies basically taste like summer, even in February. For some reason, my partner always thinks there’s some secret trick. Nope. It’s just a lot of olive oil, and I finally figured out the right amount of salt (too little and everything’s bland, too much and well, you know how that goes). If you’re like me and resent washing up more than actually cooking, this is your ticket. Oh, one more thing: I tried using foil once for ‘easier’ cleanup… absolute disaster. Everything stuck like mad. Parchment or nothing, mates.

Here’s What You’ll Need (and What You Can Swap)

Chicken thighs & drumsticks (about 2 lbs): I like bone-in, skin-on ’cause it doesn’t dry out, but boneless works if you’re in a rush. I’ve even used breast meat, just shorten the cook time so it doesn’t go all cardboardy.
Potatoes (4 medium, any type): Waxy ones here are nice, but I nick whatever’s in the kitchen. Sweet potatoes are dead good too.
Red onion (1 big or 2 small): Yellow is fine. My grandmother insisted on Spanish red onions; honestly, anything goes.
Bell peppers (2-3, any colour): Green, yellow, whatever you find cheap or leftover from taco night.
Cherry tomatoes (a big handful): Grape tomatoes are basically the same thing – don’t sweat it.
Lemon (1 or 2, zested & juiced): Sometimes I add extra juice. Lemon from a squeezy bottle works if you’re in a bind, but real lemon = zingier.
Olive oil (about 1/3 cup): Any decent glug. Greek olive oil is fab, but store-brand works fine.
Garlic (3–4 big cloves, smashed): Lazier me uses jarred sometimes. No judgment.
Dried oregano (2 tsp): I cannot tell you how many times I’ve used Italian seasoning instead. Tastes good either way.
Salt and pepper: Be generous.
Feta cheese (to crumble, optional): I tend to think it’s not Greek chicken without feta, but use what you have.
Kalamata olives (a handful, optional): My partner actually hates olives, so I leave them off her half.

How I Actually Throw It Together

Whack your oven on to 220°C (about 425°F). If your oven runs hot, maybe take it down a notch. Line a big baking sheet with parchment paper – trust me on this. (If you forget, do the soaking thing later. We’ve all been there.)
Prep your veggies: Chunk up the potatoes and peppers (about the size of a golf ball? Ish.), slice onions into wedges, halve the tomatoes. Throw it all on the tray.
Now, nestle the chicken pieces among the veggies. You want them all snuggled in but not totally covered – bit like friends at the end of the pub table.
In a mug or small bowl, mix together the olive oil, lemon zest and juice, garlic, oregano, and a good palmful of salt and pepper. Pour it all over everything, then use your (clean!) hands to give it a good massage. Don’t worry if it looks a bit puddley – it sorts itself out.
Tuck in half a lemon, sliced, if you’ve got extra. This is where I usually sneak a taste of the marinade, just a dab – can’t help myself.
Pop the tray in the hot oven for 35–45 min. If you’re using big drumsticks or bone-in thighs, sometimes I give it an extra 5–10 minutes. Don’t fret if the potatoes are getting roasty; they’re the best bit.
Take it out and scatter over some feta, plus olives if you like ’em. Stick it back in for 5 min just to warm the feta through. Don’t wander off and forget it, or the cheese hardens up (speaks from experience).
Finish with a drizzle of olive oil, maybe some fresh herbs if you can be bothered.

Notes Learned the Hard Way

If you crowd the tray, everything steams instead of goes crispy. Actually, I find it works better if you use two trays and swap them halfway, but I’m usually too lazy.
Tried using metal spatulas for serving – not great for parchment. Just use tongs or big spoons.
If you forget to zest the lemon before juicing, you can try, but mostly you’ll squirt juice everywhere.

Variations I’ve Tried (and a Couple I’ll Skip Next Time)

Swap potatoes for sweet potato or even squash – nice and a bit sweeter.
Chicken breast instead of thighs: Not my favourite; just gets dry if you’re not careful, but will do in a pinch.
Extra veggies: Zucchini, carrots, even green beans. Actually, zucchini tends to get soggy if you overdo it, so maybe add those for the last 20 min if you must.
Skip dairy: It’s still great without feta, honestly. Sometimes I do a bit of vegan feta but never quite the same, is it?

What About Equipment?

If you’ve got a big half-sheet tray, brilliant. If not, two smaller trays work too – or just use whatever oven-safe pan you’ve got lying about. Once, I did this in a big roasting tin; turned out fine, just stacked the chicken higher and gave things a shake halfway. And parchment paper is your best mate here, but if you only have foil, just oil it up and, on second thought, expect some stubborn stuck bits (soaking the pan helps, eventually).

How Do I Store This (If There’s Any Left)?

It keeps in the fridge 2 – 3 days, easy – though, honestly, in my house it never lasts a day! I think it actually tastes better the next afternoon, cold out the container with a chunk of bread.

Ways I Like to Serve It (No Rules)

I love this with a loaf of crusty bread to scoop up the juices. Sometimes I throw everything onto a bed of greens for lunch the next day. My mum always did this with a little bowl of tzatziki on the side – she claims it ‘makes it proper.’ I say, you do you.

Stuff I Wish I’d Known (AKA Don’t Make My Mistakes)

I once tried rushing the oven preheat – regretted it. Things cook unevenly if it’s not blazing hot, so let it heat all the way.
If you skip seasoning the potatoes properly, everything tastes a bit bland. Be fearless with salt and pepper at the start. Actually, go back and sprinkle again if you think it looks shy.
Don’t overcrowd the tray, or you’ll get limp veg and soggy skin (ask me how I know…)

Some Questions I Actually Get Asked

Q: Can I use chicken breasts instead of thighs?
A: Yep! Just cut the cooking time by about 10 minutes so it doesn’t dry out — or sling a bit of extra olive oil over the top if you’re feeling lush.

Q: What if I hate olives?
A: No bother, just leave them out! Actually, my youngest says olives are ‘like salty eyeballs,’ so half the time I skip ’em too.

Q: Can I double the recipe?
A: You can, but use two trays; otherwise, your veg will kind of steam and nobody wants mushy spuds. Swap the trays halfway so everything browns up.

Q: Is there a vegetarian way to do this?
A: Sure! Big chunks of halloumi instead of chicken, or just double up on veggies. Chickpeas work well too, but don’t expect crispy skin, for obvious reasons.

Q: Do I really need parchment paper?
A: Listen, you might think you don’t, but… do it for the sake of your sanity. But, if you don’t have any, just make sure to oil your tray well and brace yourself for a little soaking later.

And a quick aside – if anyone finds a way to make the kitchen smell less like roast garlic and more like, I don’t know, fresh linen, let me know. I’ve tried opening the window, but then all the heat escapes. Oh well. Worth it for crispy chicken, in my book!

Sheet Pan Greek Chicken: Easy Home Cooked Flavor Fast