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Sheet Pan Greek Chicken

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Sheet Pan Greek Chicken delivers classic Mediterranean flavors with minimal cleanup. Perfect for busy nights, this one-pan dinner features juicy chicken, vibrant roasted vegetables, and a savory balsamic-oregano marinade. Artichoke hearts, olives, and feta add bright, briny notes, while lemon wedges infuse each bite with fresh, citrusy depth.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sheet Pan
  • 1 red pepper cut into 2-inch pieces
  • 1 yellow pepper cut into 2-inch pieces
  • 1 red onion cut into eighths
  • 2 cups cherry tomatoes
  • 0.5 cup artichoke hearts
  • 1 lemon
  • 2 large chicken breasts cut in half, or use 4 chicken thighs
  • 2 cloves garlic minced
  • 0.25 cup olive oil
  • 1.5 tbsp balsamic vinegar
  • 0.5 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.25 tsp salt
  • 0.5 tsp pepper
  • 2 tbsp fresh basil chopped
  • 2/3 cup kalamata olives
  • 0.25 cup feta chopped; omit for Paleo/Whole30

Equipment

  • Large baking sheet or roasting tray
  • Mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Brush (optional, for marinade)

Method
 

Prep and Start Roasting
  1. Set your oven to preheat at 400°F (200°C).
  2. Arrange the red and yellow pepper pieces, red onion wedges, artichoke hearts, lemon wedges, and cherry tomatoes evenly across a large baking sheet or roasting tray.
Marinade and Chicken
  1. In a bowl, whisk the minced garlic, olive oil, balsamic vinegar, smoked paprika, and dried oregano together until well combined.
  2. Pour about one-third of this marinade over the vegetables, then season with salt and pepper. Toss until all veggies are coated.
  3. Place the chicken breasts (or thighs) on top of the vegetables and brush them with some marinade. Put the pan in the oven and bake for 25 minutes.
Finish and Serve
  1. After 25 minutes, remove the sheet pan. Add crumbled feta, chopped basil, and kalamata olives over everything. Drizzle on the rest of the marinade.
  2. Return the tray to the oven for another 5–10 minutes, or until the chicken is fully cooked through and no longer pink.
  3. Top with extra basil before serving.

Nutrition

Calories: 485kcal

Notes

For best results, don’t overcrowd the pan—use two sheets if needed for even roasting and caramelization. The recipe works with chicken breasts or thighs, but thighs will be juicier; adjust cooking times for thicker pieces. To make it dairy free, omit the feta. Store leftovers in an airtight container in the fridge for up to four days and reheat in the oven or microwave. This dish pairs well with rice, couscous, or a crisp green salad and can be prepped ahead—just assemble everything on the sheet pan, refrigerate, and bake when ready.

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