Greek Sheet-Pan Chicken Thighs with Lemon, Olives & Feta

Keep dinner simple with Greek Sheet Pan Chicken Thighs. This meal is nutrient-packed and combines bell peppers, tomatoes, onion, zucchini, olives, and chicken—all roasted together on one pan.

An easy one-pan meal

Some evenings you want a satisfying home-cooked dinner without the fuss. This Greek sheet pan chicken thigh recipe is designed for those nights: toss marinated chicken and colorful vegetables on a baking sheet, roast, and dinner is ready. It’s quick to prep, bakes in one pan for easy cleanup, and still delivers a flavorful, balanced meal with protein and plenty of vegetables.

Ingredients in one pan Greek chicken thighs

This recipe pairs marinated chicken thighs with a medley of vegetables, tangy feta, and salty kalamata olives for classic Mediterranean flavor.

• Olive oil: 1/2 cup
• Red wine vinegar: 2 tbsp
• Lemon: juice of 1 lemon
• Dijon mustard: 1 tbsp
• Garlic and spices: 3 cloves minced garlic, 2 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp pepper
• Chicken thighs: 8 boneless chicken thighs
• Zucchinis: 2 small, diced
• Red bell pepper: 1, diced
• Yellow bell pepper: 1, diced
• Red onion: 1, diced
• Cherry tomatoes: 1 pint
• Feta: 8 oz
• Kalamata olives: 1 cup
• Parsley: 1/2 cup fresh, chopped

Kitchen tools needed to make Greek sheet pan chicken thighs

You only need a few basic tools to prepare this one-pan dinner:

• Cutting board
• Sharp knife
• Mixing bowl
• Whisk
• Sheet pan
• Measuring spoons and cups

How to make Greek sheet pan chicken thighs

This recipe takes roughly 10–20 minutes of hands-on prep and about 35 minutes in the oven.

1. Preheat the oven to 425°F (220°C).

2. In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, thyme, salt, and pepper to make the marinade.

3. Place the chicken thighs in a bowl and pour half of the marinade over them, tossing to coat.

4. Arrange the diced zucchinis, bell peppers, red onion, and cherry tomatoes on a sheet pan. Pour the remaining marinade over the vegetables and toss to coat evenly.

5. Nestle the marinated chicken thighs among the vegetables on the sheet pan; a slight overlap is fine.

6. Bake for 15 minutes, then scatter the feta, kalamata olives, and chopped parsley over the top. Return to the oven and bake another 15–20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).

7. Remove from the oven and let rest for about 10 minutes before serving to let juices redistribute.

What to serve with this recipe

This sheet pan dinner works well as a complete meal, but you can serve it with sides if you’d like more starch or variety:

• Baked or mashed potatoes for extra comfort and substance
• Mac and cheese for a kid-friendly, indulgent side
• Steamed or air-fried asparagus for a light, healthy accompaniment

Leftovers store well. Once cooled, transfer chicken and vegetables to an airtight container and refrigerate. Consume within 3 days. Reheat gently in the oven or microwave until warmed through.

If you liked this recipe, you’ll want to try these!

For more easy, one-pan dinners, explore other sheet pan recipes that make weeknight cooking simple and flavorful.

Recipe by Erin Morrissey and photos by The Mindful Hapa