When life gets busy easy dinners like this sheet pan Greek chicken and vegetables recipes can make all the difference between getting a healthy and nutritious dinner on the table, and stopping at the golden arches for a quick bite. This meal comes together in no time at all and is as simple as chopping up some veg, throwing together a quick dressing, popping everything on a sheet pan, and throwing it in the oven. The best bit is it can be meal-prepped ahead of time and stored in the fridge for a couple of days to be thrown onto the sheet pan when the time is right. The perfect meal for the entire family.
If you are looking for more effortless dinners for busy weeknights then check out this Instant Pot Taco Soup (Vegetarian) or this Instant Pot Turkey and Sweet Potato Chili (plus stovetop) recipe.
Sheet Pan Greek Chicken and Vegetables
I just love the simplicity of this meal.
I mean seriously, everything is piled onto one big sheet pan, popped into the oven, and while you clean up the kitchen, dinner makes itself!
Sound good? I think so!
What makes this meal even better is that it is perfect for prepping ahead of time. So, on a Sunday night, I will add all of the ingredients to a large airtight container (you could use a Ziploc bag if preferred), and come Tuesday night just dump everything onto the sheet pan and pop it into the oven.
You are going to need:
- zucchini: I used a large zucchini for this recipe, any color will work;
- red onion: you could use a brown onion instead if that is all you have on hand, but you really will be missing out on that gorgeous pop of color;
- bell pepper (capsicum): any color bell pepper will work, and truth be told I tend to use a couple of the mini ones chopped up because I love a variety of colors, but use what you have on hand;
- artichoke hearts: save the oil it comes in for the dressing;
- cherry tomatoes: we want to keep these whole so that they almost explode when cooking, they add such a delicious sweetness to the meal;
- pitted kalamata olives: if you have access to nice Greek olives from the deli then use those instead, I list kalamata olives here as they are a lot easier to source
- Greek dressing or homemade dressing using artichoke marinade: this is up to you and the effort you want to go to. I use the oil the artichokes come in mixed with some fresh lemon juice and oregano, or some oregano pesto if I have it on hand. However, to save time you can go and buy some premade Greek dressing;
- boneless skinless chicken breasts: you can use chicken thighs if preferred, however, you will need to add about 10-15 minutes to the total cooking time and I really think the chicken breasts work better in this recipe;
- extra virgin olive oil;
- Kosher salt
- freshly ground black pepper
- Italian seasoning: I know this seems weird to be listed in a Greek chicken recipe, but believe me it works, especially with the added oregano in the Greek dressing;
- Feta cheese: I buy a block and crumble it over the top of the whole meal, however, you can buy the already crumbled feta if preferred.
Optional extras include oregano pesto for adding extra flavor to the meal, and some Greek yogurt, Tzatziki, and fresh pita bread for serving.
You will also want some fresh chopped oregano and lemon wedges for serving.
For more serving suggestions scroll on down.
How To Make
This meal could not be easier for a busy weeknight, and is something we are having more and more as life gets busier with after school activities!
So let's get going!
The first step is to preheat the oven.
Preheating the oven is an important step, as starting with a cold oven can throw a whole recipe out of whack and add a heap of cooking time to a recipe.
So get that oven nice and hot before starting.
Next, you want to have all of the vegetables prepped and ready to go. So grab them out of the crisper, give them all a really good wash and then chop accordingly.
Make up your dressing by simply combining the liquid from the jar of artichokes, some fresh lemon juice, and chopped oregano. Whisk until well combined.
Layer the veggies onto a large sheet pan, followed by the homemade dressing, and then toss to combine.
You can do this in a large bowl if preferred, but the aim here is to have fewer dishes and a quick clean-up, so I tend to just do everything on the sheet pan we are already going to be using.
Once that's all mixed you want to drizzle some olive oil on the chicken breasts, season them and give a good sprinkling of Italian seasoning.
Place chicken on top of the veggies and pop everything into the oven for 20-25 minutes.
Once the timer goes off turn the broiler to high, add the crumbled feta cheese on top of the chicken and vegetables, and pop under the broiler for about 5 minutes, or until the chicken and feta are both slightly browned.
Pull it from the oven and serve immediately.
Tip: The chicken should reach an internal temperature of 165F (74C). I recommend a meat thermometer for checking this. Another good way of testing is if the juices from the chicken run clear when it is sliced or poked with a skewer.
Storing Leftovers and Meal-Prepping Tips
Leftover sheet pan chicken and vegetables will store well in an airtight container in the fridge for up to 3 days.
They can be reheated in a microwave for about 2-3 minutes, or until they reach your preferred temperature.
This is not a good meal for freezing.
However, it is a great meal for meal prepping ahead of time and throwing it onto a baking sheet and into the oven when ready.
Simply combine all of the ingredients in a large Ziploc bag or airtight container, mix well, and keep stored in the fridge for 1-3 days (depending on how fresh your chicken is).
When it comes to dinner time, simply empty the mixture onto the prepared sheet pan, pop it into the oven, and cook until the chicken and vegetables are cooked through.
Tip: This Greek chicken sheet pan dinner is perfect for prepping on a Sunday night and cooking on Monday, Tuesday, or Wednesday at the latest.
Tips, Tricks, and Substitutions
You can swap the chicken breasts for chicken thighs, just be sure to adjust the time and use a meat thermometer for doneness. I recommend adding 10-15 minutes to the cooking time for bone-in chicken thighs.
The chicken should reach an internal temperature of 165F (74C).
Using the broiler (grill in Australia) at the end of the oven cooking time is completely optional, however, I do recommend it simply for aesthetic purposes as it gives the chicken a nice gentle char.
TIP: if you have some oregano pesto on hand, dollop a couple of spoonfuls of this on the sheet pan vegetables before mixing, it will add a great pop of flavor to the meal.
Want to make this in the slow cooker so it is ready and waiting when you get home from work?
Add all of the dressed veggies to the bottom of the slow cooker, pop the chicken breasts on top, and cook the whole lot on high for 3-4 hours or on low for 6-8 hours and you will be good to go.
This recipe works very well on its own, however, if you are anything like me and need a little something on the side to make a complete meal then why not try serving it with:
- Cauliflower rice or broccoli rice
- Smashed Oregano Lemon Garlic Potatoes with Feta
- Creamy Whipped Feta and Cauliflower Mash Recipe
I also love to serve it with a dollop of Tzatziki sauce or dip, a squeeze of fresh lemon, and some thickened Greek yogurt for a big flavor. Along with some fresh pita bread on the side.
Perfect for any night of the week.
Once you have perfected this sheet pan Greek chicken and veg recipe why not try this Baked Chicken Leg Quarters recipe for your next dinner?
I hope you loved this easy sheet pan dinner recipe as much as we do! Please leave a 5 star rating on the recipe card or comment below.
Sheet Pan Greek Chicken and Vegetables
- 1 large zucchini chopped
- 1 red onion chopped
- 1 bell pepper (capsicum) seeded and chopped
- 1 cup marinated artichoke hearts chopped (save the liquid)
- ½ cup cherry tomatoes
- ½ cup kalamata olives pitted
- ½ cup liquid from artichoke hearts (see notes)
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh oregano chopped
- 1 lb (500g) boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 block feta cheese crumbled
- 1 lemon cut into wedges, for serving
- 2 tablespoons fresh oregano chopped, for serving
- Preheat the oven to 400(F) (205C).
- To a large sheet pan add the chopped zucchini, red onion, bell pepper, artichokes, tomatoes, and kalamata olives.1 large zucchini, 1 red onion, 1 bell pepper (capsicum), 1 cup marinated artichoke hearts, ½ cup cherry tomatoes, ½ cup kalamata olives
- Whisk together the artichoke oil, fresh lemon juice, and chopped oregano and then pour over the vegetables and toss to ensure all vegetables are evenly coated with the mixture.½ cup liquid from artichoke hearts, 2 tablespoons fresh lemon juice, 1 tablespoon fresh oregano
- Drizzle the olive oil over the chicken breasts. Season both sides with Kosher salt, black pepper, and Italian seasoning.1 lb (500g) boneless skinless chicken breasts, 1 tablespoon olive oil, 2 teaspoons Italian seasoning, ½ teaspoon black pepper, ¼ teaspoon salt
- Lay the chicken on top of the vegetables. Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165(F) or 74(C).
- Crumble the feta cheese over the chicken and vegetables and pop the whole tray under the broiler (grill) for about 5 minutes, or until everything has a slight golden tinge.1 block feta cheese
- Serve with lemon wedges and a sprinkle of fresh oregano.1 lemon, 2 tablespoons fresh oregano
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.