Name: Greek Sheet Pan Chicken with Veggies, Feta, and Kalamata Olives Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: ½ Cup olive oil; ½ Cup lemon juice (from 2 lemons); 5 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon dried thyme; ½ teaspoon paprika; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 pounds boneless, skinless chicken thighs; 1 medium zucchini, cut into half moon slices; 1 orange bell pepper, sliced; ½ large red onion, cut into ¼” wedges; 1 pint cherry tomatoes; ½ cup kalamata olives; 4 ounces feta cheese, crumbled; Italian parsley for garnish

Jump to Recipe· 3.8 from 135 reviews

If you’re craving a vibrant, wholesome dinner that feels like a mini getaway to the Mediterranean, this Greek Sheet Pan Chicken with Veggies, Feta, and Kalamata Olives Recipe is your new go-to. Imagine juicy, lemon-kissed chicken thighs roasting alongside a colorful medley of zucchini, peppers, tomatoes, and red onions, all bubbling with the salty punch of Kalamata olives and perfect tang from crumbled feta. This one-pan wonder is a celebration of fresh, simple ingredients coming together effortlessly to create a dish that’s as gorgeous as it is delicious.

Ingredients You’ll Need

The image shows a white plate with six raw chicken pieces, pale pink with some white fat, placed in the center on a white marbled surface. Around the plate are fresh vegetables and ingredients: a bright orange bell pepper on the left, a green zucchini and a large purple onion behind the plate, and a bright yellow lemon near the top right. To the right are two white bowls, one filled with small red cherry tomatoes and the other with dark purple olives. A small bunch of green parsley lies near the bottom right, next to a white plate holding a rectangular block of white feta cheese. Below the main plate is a small white bowl containing different spices in sections, featuring white salt, black pepper, red paprika, thyme, and oregano. Four garlic cloves with smooth, light skin rest near the bottom, and a clear glass bottle of golden olive oil stands in the back. The setup is clean and bright. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a starring role in delivering bold flavors and vibrant textures, yet the list is refreshingly uncomplicated. From the bright lemon juice that wakes up each bite to the aromatic dried oregano that sings of the Mediterranean breeze, these essentials make the dish truly shine.

½ Cup olive oil: Adds rich, silky smoothness and helps everything crisp up beautifully in the oven.
½ Cup lemon juice, from 2 lemons: Imparts a fresh, zesty brightness that brightens each bite.
5 cloves garlic, minced: Brings a warm, pungent depth that balances perfectly with the lemon.
2 teaspoons dried oregano: A classic Greek herb that delivers earthy, piney undertones.
1 teaspoon dried thyme: Adds subtle woodsy and minty notes for complexity.
½ teaspoon paprika: A hint of smoky sweetness that gently warms the palate.
1 teaspoon kosher salt: Essential for seasoning and enhancing all the flavors.
½ teaspoon black pepper: Offers a mild kick of heat to brighten the taste.
2 pounds boneless, skinless chicken thighs: Juicy and tender, they absorb all the marinade magic.
1 medium zucchini, cut into half moon slices: Adds tenderness and a mild vegetable sweetness.
1 orange bell pepper, sliced: Provides vibrant color and natural sweetness.
½ large red onion, cut into ¼” wedges: Gives sharp, slightly sweet sharpness that softens while roasting.
1 pint cherry tomatoes: Burst with juicy, tangy flavor and juicy pops of color.
½ cup Kalamata olives: Deliver salinity and a distinct briny tang that ties it all together.
4 ounces feta cheese, crumbled: Adds a creamy, salty finish that melts just right.
Italian parsley for garnish: Freshens the dish with its bright, herbaceous notes.

How to Make Greek Sheet Pan Chicken with Veggies, Feta, and Kalamata Olives Recipe

Step 1: Make the Zesty Marinade

Start by whisking together olive oil, freshly squeezed lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper in a small bowl. This marinade is where the magic begins, infusing the chicken and veggies with bold, bright Mediterranean flavors that will carry through every bite.

Step 2: Marinate the Chicken Thighs

Place your chicken thighs in a bowl or shallow dish, then pour half of the marinade over them. Stir thoroughly so each piece is coated with the tasty mixture. Cover and refrigerate for at least 30 minutes—this step is crucial as it allows all those incredible flavors to soak into the chicken, making it wonderfully tender and vibrant.

Step 3: Preheat and Prepare the Vegetables

While the chicken marinates, preheat your oven to 425°F (220°C). Toss zucchini, bell pepper, red onion, and cherry tomatoes with the remaining marinade. This ensures the veggies soak up the same garlicky, lemony goodness as the chicken, creating a beautifully cohesive dish.

Step 4: Arrange Everything on the Sheet Pan

Spread the marinated vegetables evenly on a large baking sheet, creating a colorful bed. Nestle the marinated chicken thighs right into the veggies, so everything roasts together and the flavors mingle as they cook. This one-pan approach makes clean-up a breeze while delivering maximum flavor.

Step 5: Bake Until Perfectly Cooked

Place the sheet pan in the preheated oven and bake for 30 minutes, allowing the chicken to cook through and the vegetables to soften and caramelize. Afterward, remove the pan and sprinkle Kalamata olives and crumbled feta cheese evenly over the entire dish. Return to the oven for an additional 5-10 minutes until the feta melts slightly and the chicken reaches an internal temperature of 165°F (74°C).

Step 6: Garnish and Serve

Once out of the oven, scatter fresh Italian parsley over the top for a burst of herbal brightness and a beautiful finishing touch. Your Greek Sheet Pan Chicken with Veggies, Feta, and Kalamata Olives Recipe is now ready to be devoured!

How to Serve Greek Sheet Pan Chicken with Veggies, Feta, and Kalamata Olives Recipe

A white bowl contains a layered meal with a base of light brown cooked rice covering the bottom left half, topped with a golden brown cooked chicken thigh in the center. Around the chicken, there are vibrant roasted vegetables including red cherry tomatoes, slices of green zucchini, bright yellow bell pepper strips, and purple onion slices. Scattered white chunks of feta cheese and dark purple olives add texture and color contrast, with small green parsley pieces sprinkled over all. In the background, a silver baking tray shows more of the same roasted ingredients and chicken. The setting features a white marbled surface with a beige cloth and silver fork nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley is classic, but you can also add a few lemon wedges on the side for extra zing. Drizzling a little more olive oil or a dollop of Greek yogurt can elevate the dish’s creaminess and freshness even further.

Side Dishes

This dish shines on its own, but serving it alongside fluffy rice pilaf, buttery roasted potatoes, or even simple garlic pita bread makes for a fuller meal experience that everyone will love. The starches soak up all the delicious pan juices perfectly.

Creative Ways to Present

For dinner parties, serve the chicken and veggies family-style right from the baking sheet, letting everyone scoop their favorites onto warm plates. Or, use individual shallow bowls to create personalized portions with potatoes or grains nestled underneath, topped with a sprinkle of olives and feta for that signature finish.

Make Ahead and Storage

Storing Leftovers

Leftover Greek Sheet Pan Chicken with Veggies, Feta, and Kalamata Olives Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as delightful as fresh.

Freezing

If you want to save some for later, freeze the cooked chicken and veggies in freezer-safe containers for up to 2 months. Be sure to cool everything completely before freezing to preserve texture and flavor.

Reheating

Reheat gently in a 350°F oven until warmed through to help maintain the chicken’s juiciness and prevent the veggies from becoming mushy. Alternatively, use a microwave but keep the heat lower and add a splash of water to retain moisture.

FAQs

Can I use bone-in chicken thighs for this recipe?

Absolutely! Bone-in thighs can add extra flavor but will require slightly longer cooking time. Just keep an eye on the chicken temperature to ensure it reaches 165°F internally.

What can I substitute for Kalamata olives if I don’t have any?

Green olives or Castelvetrano olives work well as milder alternatives, or you can skip them altogether in a pinch, but the dish will miss some of that signature briny kick.

Is this recipe gluten-free?

Yes, the Greek Sheet Pan Chicken with Veggies, Feta, and Kalamata Olives Recipe is naturally gluten-free as long as you serve it without any gluten-containing sides like certain breads or pastas.

Can I prepare this recipe ahead and bake later?

You can marinate the chicken and prep the veggies a few hours ahead, then assemble and bake just before mealtime for the freshest results.

What if I don’t have dried oregano and thyme?

Fresh herbs can be used instead—just double the quantity and sprinkle them over the chicken and veggies before roasting. Or try Mediterranean herb blends if you have them on hand.

Final Thoughts

There’s nothing quite like the ease and vibrancy of the Greek Sheet Pan Chicken with Veggies, Feta, and Kalamata Olives Recipe to brighten up any dinner table. Its bright, lively flavors paired with that satisfying one-pan convenience make it a recipe worth keeping close. Give it a whirl on your next busy night or weekend dinner—you might just find yourself craving it again and again!