Add this Greek Sheet Pan Chicken with Feta to your weekly dinner rotation — it’s simple, nourishing, and full of bright Mediterranean flavor. Tender chicken thighs roast alongside burst tomatoes, artichoke hearts, briny olives, and a crave-worthy baked feta that pulls everything together.
Table of Contents
- Why You’ll Love This Recipe
- Recipe Variations & Modifications
- How to make Greek Sheet Pan Chicken with Feta
- What to Serve With This
- More Tasty Sheet Pan Dinners…
- Greek Sheet Pan Chicken with Feta Recipe
This dish is vibrant and easy to prepare. For an even faster weeknight, marinate the chicken the night before — then on the day you simply arrange everything on a sheet pan and roast. Minimal hands-on time, maximum flavor.
Why You’ll Love This Recipe
- Deliciously flavorful — Garlic, fresh herbs, briny capers and olives, and roasted feta create a terrific flavor combination.
- Quick and simple — Toss everything on a sheet pan and roast; the hands-on time is short and the oven does the rest.
- Easy cleanup — One sheet pan means fewer dishes and faster cleanup.
Ingredients for Greek Sheet Pan Chicken
See the recipe card below for exact quantities.
- Chicken thighs — Skinless, boneless thighs work well; bone-in or skin-on pieces can be used but will need more time to cook.
- Olives — A mix of briny kalamata and milder castelvetrano adds balance, but use what you prefer.
- Fresh herbs — Dill, oregano, and basil bring brightness; oregano and basil alone also work, or add mint for extra freshness.
- Toasted almonds — Optional, but they add a toasty crunch that complements the roasted vegetables and feta.
Recipe Variations & Modifications
- Chicken cut — Swap in chicken breasts or tenders if you prefer; adjust cooking time accordingly.
- Herbs — Dried herbs can be used in place of fresh; use about half the amount called for fresh since dried herbs are more concentrated.
- Red onion — For a bright raw bite, shave the red onion thinly and add it after roasting. Alternatively, roast onion wedges with the rest of the vegetables.
- Add heat — Stir in crushed red pepper flakes with the herbs if you like a spicy kick.
How to make Greek Sheet Pan Chicken with Feta
Step 1. Preheat the oven to 375ºF. In a bowl whisk together olive oil, chopped herbs, garlic, onion powder, drained capers, lemon zest and juice, salt, and pepper. Place the chicken thighs in a large bowl and pour the mixture over them, tossing until evenly coated. If preparing ahead, cover and refrigerate.
Step 2. Line a baking sheet with parchment and arrange the marinated chicken on the sheet.
Step 3. Add the zucchini, artichokes, olives, roasted red peppers, and grape tomatoes around the chicken. Nestle cubes of feta and lemon wedges among the ingredients — the roasted lemon will release great flavor when squeezed before serving.
Step 4. Roast for about 15–25 minutes, until the chicken reaches 160–165ºF internally. For a lightly browned finish on the feta and some caramelization on the vegetables, broil on high for the last 3–5 minutes while watching carefully.
Step 5 (optional). While the pan roasts, toast slivered almonds in a dry skillet over medium-low heat, shaking the pan until golden. When the sheet pan comes out of the oven, sprinkle with the toasted almonds, very thinly sliced red onion, and chopped parsley before serving.
What to Serve With This
This chicken is excellent served over pearl couscous, rice pilaf, or creamy mashed potatoes. It also works well atop or alongside your favorite grain or pasta for a satisfying meal.
Storage, Freezing, & Reheating
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Freezing is not recommended since the texture of roasted vegetables and feta can degrade after thawing.
- Reheat in the microwave in short intervals until warmed through, or reheat gently in a 325ºF oven until hot.
More Tasty Sheet Pan Dinners…
Fish and Seafood
Teriyaki Sheet Pan Salmon With Veggies
Dinners
Mustard & Herb Sheet Pan Chicken Thighs
Turkey
Sheet Pan Turkey Sausage and Peppers
Chicken
Sheet Pan Chicken Philly Cheesesteak
If you try this recipe, please come back and leave a star rating and a comment to let us know how it turned out.
Greek Sheet Pan Chicken with Feta
Ingredients
- 2 lbs boneless chicken thighs
- 2 TBSP olive oil
- 1 TBSP fresh dill, finely chopped
- 1 TBSP fresh oregano, finely chopped
- 1 TBSP fresh basil, finely chopped
- 2 garlic cloves, grated or finely minced
- Kosher salt and cracked black pepper, to taste
- 1 tsp onion powder
- 1 TBSP capers, drained
- 1 lemon, zested and juiced
- 1 cup pitted olives (mix of kalamata and castelvetrano suggested)
- 12 oz jar roasted red peppers, drained and sliced
- 10 oz jar marinated artichokes, drained
- 1 cup grape tomatoes
- 8 oz block feta, cut into cubes
- 1 lemon, cut into wedges
- 1 zucchini, cut into bite-sized chunks
Garnishes
- 1 cup toasted slivered almonds (optional)
- Very thinly sliced red onion
- Chopped fresh parsley
Instructions
- Preheat the oven to 375ºF.
- Place the chicken in a bowl and add olive oil, herbs, garlic, onion powder, capers, lemon zest, lemon juice, salt, and pepper. Toss until the chicken is evenly coated. Cover and refrigerate if prepping ahead.
- Line a sheet pan with parchment and arrange the chicken on the pan. Distribute tomatoes, olives, zucchini, artichokes, roasted red peppers, and feta among the chicken.
- Roast for 20–25 minutes, or until the chicken reaches 165ºF. For a golden feta, broil for 3–5 minutes at the end while watching closely.
- Remove from the oven and top with thinly sliced red onion, toasted almonds, and chopped parsley.
- Serve over your favorite grain, pasta, or mashed potatoes.
Notes
Red onion: For a bright raw bite, shave the onion thinly and add after baking; or roast wedges with the vegetables for a mellower flavor.
Nutrition
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