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Chicken thighs are marinated in a zesty citrus honey dressing, baked with potatoes, onions, peppers, and tomatoes, then topped with a squeeze of lemon juice and a sprinkle of feta.

sheet pan of Greek Sheet Pan Chicken

Holly’s Recipe Highlights

  • Flavor: Bright, citrusy flavors are infused into chicken thighs and veggies for a wholesome and hearty dinner.
  • Skill Level: Sheet pan dinners like this are a cinch, from prep to cleanup.
  • Recommended Tools: A meat thermometer is the best way to determine doneness for chicken. It should read 165°F at the thickest part when it’s done.
  • Time-Saving Tip: Use a frozen bag of onions and peppers and swap the homemade marinade for a bottle of Greek vinaigrette.
potatoes , oil , pepper , lemon , onion , chicken , marinade with labels to make Greek Sheet Pan Chicken

Ingredient Tips for Greek Sheet Pan Chicken

  • Chicken: Thighs with skin and bone intact give the juiciest results and crisp up well, while infusing the whole pan with rich, savory flavor. Plus, thighs make perfect single portions. Legs and breasts will also work, but roasting times will vary.
  • Vegetables: Potatoes, onions, bell peppers, and tomatoes are the basics for this recipe. Cut potatoes into even sizes so they cook equally. Add extra veggies such as asparagus, green beans, zucchini, diced eggplant, or sweet potatoes.
  • Marinade: This simple marinade is made with pantry basics. Honey can be swapped for maple syrup, agave syrup, or your favorite sugar-free sweetener. For a tangier version, try my souvlaki marinade.
  • Variations: Feta complements the tangy flavors of the dish, but you can use Parmesan, cotija, goat cheese, or even shredded mozzarella. A sprinkle of Kalamata olives will give a big bump of Greek flavor. Tuck a sprig of rosemary, thyme, or sage between the veggies to infuse the dish with aromatic flavor.
Adding marinade to chicken thighs to make Greek sheet pan chicken
Adding chicken to potatoes and onions to make Greek sheet pan chicken.

How to Make Greek Sheet Pan Chicken

  1. Prep: Whisk marinade ingredients together (full recipe below) and marinate chicken up to 4 hours.
  2. Assemble: Drain chicken and nestle pieces among potatoes and onions on a sheet pan.
  3. Bake: Roast for 30 minutes, then add seasoned bell peppers and tomatoes to the pan and bake until the potatoes are tender.

Drizzle fresh lemon juice over the top and sprinkle with feta crumbles before serving.

Greek sheet pan chicken, onions, potatoes, peppers and tomatoes in a pan

Leftovers You’ll Love

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave, on the stove top, or in the oven in foil packets to retain moisture. Or remove chicken from the bone and repurpose it in enchiladas, toss it in chicken tortilla soup, or serve cold in a Caesar salad.

To freeze, separate the cooked chicken from the vegetables and store them in a freezer bag for up to one month. Thaw in the refrigerator before reheating.

More Sheet Pan Dinners You'll Love

Did you enjoy this Greek Sheet Pan Chicken? Leave a comment and rating below.

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Baked chicken, onions, potatoes, peppers and tomatoes topped with feta cheese and herbs
5 from 21 votes↑ Click stars to rate now!
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Greek Sheet Pan Chicken

Greek chicken made with marinated chicken thighs, roasted potatoes, and colorful veggies is a delicious, one-pan dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Marinate Time 15 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Holly Nilsson
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Equipment

Ingredients  

  • 2 pounds bone-in skin-on chicken thighs
  • 1 ½ tablespoons olive oil divided use
  • 1 pound baby potatoes halved
  • ½ red onion chopped
  • salt and black pepper to taste
  • 1 bell pepper green or red, chopped
  • 1 cup grape tomatoes
  • ½ cup crumbled feta cheese for garnish, optional
  • lemon wedges for garnish, optional

Marinade

  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary crushed

Instructions 

  • Preheat oven 400°F.
  • In a bowl, make the marinade by combining lemon juice, olive oil, garlic, soy sauce, honey, oregano and rosemary, and pour over chicken. Marinate at least 15 minutes or up to 4 hours.
  • Combine baby potatoes, onion, 1 tablespoon olive oil, and salt and pepper to taste. Place on a parchment-lined pan. Nestle marinated chicken on the pan between the potatoes. Bake 30 minutes.
  • Toss bell peppers and tomatoes with remaining ½ tablespoon olive oil and season with salt & pepper. Add to the pan and bake an additonal 20 minutes or until potatoes are tender and chicken reaches 165°F.
  • Squeeze fresh lemon over top and garnish with feta cheese.

Notes

  • Cut the potatoes small enough so they finish cooking with the chicken.
  • Add a pinch of oregano, Greek seasoning, rosemary and/or lemon zest to the potatoes for extra flavor before they cook. 
  • For softer tomatoes and bell peppers, add them sooner. For firmer vegetables, add them later.
  • Chicken thighs can be replaced with bone-in split chicken breasts.
  • If using boneless chicken breasts, add them in the last 30 minutes of cook time (for 5-6 oz chicken breasts, adjust as needed to ensure they reach 165°F).
  • Refrigerate leftovers up to 4 days, or separate chicken from the vegetables and freeze for up to one month. Thaw in the refrigerator.
5 from 21 votes

Nutrition Information

Calories: 488 | Carbohydrates: 19g | Protein: 25g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 417mg | Potassium: 725mg | Fiber: 3g | Sugar: 4g | Vitamin A: 986IU | Vitamin C: 48mg | Calcium: 93mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course
Cuisine American, Greek, Mediterranean

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. This is hands down one of the best recipes I’ve ever found online, one of our favorite meals. I marinate as long as possible & the flavors are fantastic! I Debone thighs because the crispy skin adds a lot to the dish but it’s easier to eat without the bones. I don’t use the tomatoes or green pepper, I use a sweet red pepper instead, cut in larger pieces and put it all in at once. There are never any leftovers. This website is my new favorite, haven’t found a bad recipe on it yet!5 stars

    Reply

  2. Holly,
    I just made your Sheet Pan Greek Chicken and boy was it delicious. I will have to triple this recipe and make it for our family gatherings. I am a triple amputee so I would enlist the help of a few family members to help. Than you for a flavorful recipe to add to my repertoire.
    Ron Mays

    Reply

  3. Holly:
    I have been following your site for a few years now.
    I am an active old timer, 84 yrs of age, and love to bug about in my lil kitchen set up.
    Today, I made the “Sheet Pan Greek Chicken” it was out of this world. Just had to mention this to my daughter.
    Luv your site, keep up the great work.

    HAPPY HOLIDAYS

    Reply

  4. Made this tonight and it was REALLY good! I used thighs and everything was so flavourful!
    I also added some leafy kale when I put the peppers in. It was very crispy and yummy too. Will definitely make this again!

    Reply

  5. Hi Holly. If I want to use chicken breast instead of thighs how long should I bake it? I did make this and it was delicious. But I used chicken breasts and they were a little overcooked. Maybe 5 min less?
    Thanks,
    Annie

    Reply

    1. Hi Annie, the amount of time it takes to cook the chicken breast will depend on the size of the chicken breast. I would check it at the 40-minute mark and bake until it reaches an internal temperature of 165°F. Hope that helps!

      Reply

  8. We had it for dinner this evening, and it was exceptional! Chicken thighs (& legs) are our fave part of the chicken, since they’re full of flavor and are super juicy. The Greek style & flavor of this dish appealed to us, as we do a lot of Mediteraneon cooking. Thanks Holly. :-)

    Reply