Greek Sheet Pan Chicken

Greek Sheet Pan Chicken recipe – juicy, flavorful chicken and crisp fresh vegetables tossed in a bright, lemon-garlic herb sauce. Finish with crumbled feta, cherry tomatoes and a dollop of tzatziki. Bake, air fry or grill – easy, hands-off anytime recipe.

Just because I’m single and cook for one most nights doesn’t mean sad, boring meals. At the end of the day, I want to pour a glass of wine and dig into bold flavors, bright color and a meal feels special without a lot of effort.

Juicy chicken, crisp vegetables, bright lemon, garlic and fresh herbs cook together in one pan. Finish it off with some crumbled feta, cherry tomatoes and a generous dollop of tzatziki. It’s perfectly sized for 1–2 people, but doubles beautifully when needed.

Pour a glass … welcome home.

Why I love this recipe:

• Delicious – tender, juicy chicken and fresh vegetables.
• One baking dish – easy, one pan meal – less mess to clean up afterward.
• Bake, air fry or grill – you choose – depending on the weather that day.
• Scaled for 1-2 people. Is that you? Subscribe for more like this directly into your email box!

Ingredients needed to make Greek Sheet Pan Chicken:

Vegetables:

• 1/2 pound yukon potatoes quartered
• 1/2 bell pepper sliced into half inch strips
• 1 small zucchini halved lengthwise and diced into large chunks
• 1/4 red onion sliced
• 1 cup fresh cherry tomatoes (add after baking)

Chicken + Greek Chicken Marinade:

• 1/2 pound chicken breasts breasts
• 1/4 cup extra virgin olive oil
• 1 lemon (use half) juiced
• 1/2 tablespoon red wine vinegar
• Fresh and dry spices: 1 garlic clove minced, 1 teaspoon dried oregano, 1 tablespoon fresh rosemary or 1 teaspoon dry rosemary, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon sea salt or kosher salt, 1/4 teaspoon black pepper
• 2-3 tablespoons Crumbled feta cheese
• Store bought or homemade tzatziki

optional garnish: 2 tablespoons fresh parsley chopped

How to make Greek Sheet Pan Chicken in the oven:

Note: this recipe serves 1-2 people. If you double it to feed more, use a large baking sheet.

Preheat oven to 425 degrees.

Cut chicken into about 2″ chunks. Quarter potatoes, slice red onions and bell peppers into half inch strips, half zucchini lengthwise and dice into large chunks. Halve tomatoes and set aside (add after baking).

Transfer chicken pieces and vegetables to a large oven-proof skillet or baking dish.

Add olive oil, lemon juice, minced garlic cloves, red wine vinegar and dry or fresh herbs to a jar with a lid or small bowl. Shake or whisk to combine well.

Pour olive oil blend over the chicken and vegetables. Toss to coat evenly then spread in an even layer. Bake 30-35 minutes or until chicken is cooked through and vegetables are tender. Optional: broil for a minute or two to add color – watch closely so it doesn’t burn.

Note: cook time will vary with ovens and the size of the chicken and vegetables.

Remove from the oven. Add halved tomatoes and crumbled feta. Optional: squeeze a little fresh lemon juice over the top.

Serve right from the sheetpan or transfer to a bowl along with tzatziki (dollop on top or serve on the side) and warm pita bread.

How to GRILL Greek Sheet Pan Chicken:

NOTE: Use a heavy duty baking sheet. Thinner pans may warp under higher direct heat.

Prepare the chicken and vegetables as directed on a single layer on the baking sheet. Preheat the grill to 400 to 425 degrees.

Place the baking sheet onto the grill grates and close the lid. Cook 30-35 minutes or until the chicken reaches an internal temp of 165 degrees. TIP: check for doneness near the end of grill time so it doesn’t overcook.

How to AIR FRY Greek Sheet Pan Chicken:

Preheat the air fryer to 400 degrees. Prepare the chicken and vegetables as directed in the instructions and transfer to the air fryer in a mostly single layer (NOTE: work in batches if you have a small air fryer).

Air fry 15-20 minutes or until chicken is cooked through to an internal temp of 165 degrees and vegetables are tender.

Subs and variations:

• add a few sliced kalamata olives or castelvetrano olives after baking
• swap chicken thighs for breasts (they tend to be juicier but also fattier)
• Use different vegetables – sliced carrots, broccoli or broccolini, cauliflower or sweet potatoes
• use fresh or dry thyme instead of rosemary

Storage:

Cool leftovers completely then store in an airtight container (or cover with foil or plastic wrap) in the fridge up to 3 days. Reheat in the micro until warmed through.

More easy chicken recipes:

Cheesy Mushroom Chicken

Mediterranean Chicken Kabobs

Grilled (bone in) BBQ Chicken

Enjoy!