This meal won’t transport you to the Mediterranean, but it will leave you feeling satisfied and happy with another REALLY GOOD winner winner chicken dinner! Infused with the Greek flavors that everyone loves (oooh those briny olives and tart lemons, tangy Tzatziki, creamy feta, and tender tomatoes), this colorful Greek Chicken sheet pan dinner is full of veggie-loaded nutrition and has the flavor that will leave only empty plates behind.
A Sheet Pan Greek chicken Recipe You’ll Crave
There are a few secrets to making a sheet-pan recipe that sings with flavor and keeps you wanting to come back for more. Our mission is to make well-balanced, nutritious meals craveable for your whole family. How we’ve done that in this easy sheet pan Greek chicken recipe is by giving you a few different textures (think sweet tomatoes against a backdrop of juicy chicken and crispy roasted Brussels sprouts). Next, we’ve added that little extra touch – here, it’s the briny artichokes and the melty feta cheese (it gets so creamy and warm under the broiler). And our signature move is an irresistible sauce that brings everything together. What goes better with Greek flavors than our easy Homemade Tzatziki? Answer: Nothing. You can easily whip it up while everything else is roasting on the sheet pan. Or, press the easy button and use a store-bought Tzatziki. You got this!
Ingredients to make sheet pan greek chicken
This easy Greek Chicken recipe is loaded with fresh vegetables and those iconic Greek ingredients that meld so beautifully. Here’s what you need to make Sheet Pan Greek Chicken with Vegetables tonight:
- Boneless, skinless chicken thighs – we love how chicken thighs stay juicy and bake up tender in the oven. Read this post for more on choosing quality chicken
- Brussels sprouts – you need 1 lb of fresh Brussels sprouts; you can also use frozen if the Brussels sprouts are thoroughly thawed and patted dry before using
- Artichokes – use jarred or canned artichokes; can also use frozen (fully thaw and pat dry on towels before using)
- Yellow bell pepper – or swap in an orange or red bell pepper
- Red onion – you can also use a shallot or yellow onion
- Cherry tomatoes
- Lemon – you’ll need 2 lemons for fresh lemon slices, as well as fresh lemon juice
- Fresh herbs – you can use any favorite herbs or a combination (we suggest basil, oregano, and/or thyme); can also sub in 1 tablespoon of dried herbs for the fresh
- Feta cheese – it gets melty and good atop the veggies and chicken; you can omit for dairy free
- Olive oil or avocado oil
- Salt and black pepper
- Tzatiki sauce – use a purchased Tzatziki Sauce or make our easy Homemade Tzatziki Sauce (for dairy-free, use our Paleo Tzatziki Sauce recipe)
How to Make Greek chicken on the sheet pan
As with all sheet pan recipes, the simplicity is in the method. By selecting the right combination of ingredients, everything can cook together, allowing the flavors to meld, and a one-and-done dinner to emerge. The best part: Clean up is minimal!
- Place the chicken thighs on the sheet pan and spread the Brussels sprouts, artichokes, bell pepper pieces, and onion around the chicken.
- Make a basic oil-lemon-herb vinaigrette to drizzle over the chicken and veggies. Top with lemon slices and pop that sheet pan in the oven.
- Next, add the tender veggies (tomatoes and olives) to the pan, then back to the oven it goes.
- Sprinkle some feta on there, then return to the oven so it can get melty.
- Finish it all with a sprinkle of fresh herbs and a side of Tzatziki Sauce.
Make it Dairy Free, Paleo, & Whole30
You can easily make this Greek Chicken recipe dairy free, Paleo, and Whole30-friendly by omitting the feta and using our easy recipe for Paleo Tzatziki Sauce.
A Healthy Greek Chicken Recipe
Mediterranean style recipes are inherently packed with nutrition, and this Sheet Pan Greek Chicken recipe is no different. Here are some of the ingredient all-stars worth mentioning:
- Boneless, skinless chicken thighs – this tender cut of chicken is rich in iron and zinc (good for immunity) and B vitamins (for brain power and skin health)
- Brussels sprouts – a cruciferous veg that is high in fiber and vitamin C (for heart and gut health) as well as antioxidants to ward of inflammation
- Artichokes – another high-fiber veggie that’s also a rich source of minerals (like magnesium and phosphorous) for healthy nerve function and regulating body fluids
- Kalamata olives – this flavorful variety of olive is an especially great source of a monounsaturated fat called oleic acid, which has been connected to lowering cholesterol and reducing inflammation
- Lemons – a versatile citrus, lemon is an excellent source of vitamin C to keep your body tissue healthy. If you enjoy the pucker, go ahead and eat the baked lemon slices (cut right into the rind and all) and enjoy small pieces of it with your bites of chicken and veggies for a flavor pop and health boost, too
the heralds of the Mediterranean diet
We can’t offer up Greek flavors without mentioning the Mediterranean Diet. The Mediterranean diet is a way of eating that’s based on the traditional cuisines of Greece, Italy, and other countries that border the Mediterranean Sea. The style has an emphasis on plant-based foods, as well as healthy fats (mostly from nuts, olives, olive oil, and fatty fish), as well as moderate amounts of seafood, poultry, and dairy.
The Mediterranean Diet replaces trans fats and saturated fats with more monounsaturated fats, and weeds out added sugars in place of more fiber- and vitamin-rich foods. In this way, Mediterranean-style eating is extremely beneficial for hearth health and blood sugar management, and it has even been connected to weight loss and better mood (due to all those healthy fats)!
Does Sheet Pan Greek Chicken store well?
Yes, the leftovers for this delish dish will store well in the refrigerator for up to three days. Discard the lemon slices (over time, they’ll make the chicken too tough) and store any leftover chicken and vegetables in lidded containers. Refrigerate the Tzatziki Sauce in a separate container. Reheat leftovers in the microwave, on the stovetop in a skillet, or back on a sheet pan in a 400-degree oven.
Servings: 4 servings 1x
- 1 ¼ pounds boneless, skinless chicken thighs
- 1 lb. Brussels sprouts, trimmed and halved or quartered if large (2 – 2 ½ cups)
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 yellow bell pepper, cut into 1-inch pieces
- ½ small red onion, thinly sliced
- ¼ cup avocado oil or olive oil
- ¼ cup fresh herbs of choice, roughly chopped (basil, oregano, and/or thyme; may substitute 1 tablespoon dried herbs), plus more for serving
- Juice of 1 medium lemon (about 3 tablespoons)
- 3 garlic cloves, finely minced
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ lemon, thinly sliced
- 1 cup cherry tomatoes, halved
- ⅓ cup pitted kalamata olives, halved
- ¼ cup crumbled feta cheese
- Purchased or Homemade Tzatziki Sauce
- Preheat the oven to 400℉ and position a rack in the middle of the oven. Line a large rimmed baking sheet with parchment paper.
- Place the chicken thighs on the baking sheet and scatter the Brussels sprouts, artichoke hearts, bell pepper, and onion slices around the chicken.
- In a small bowl, whisk together the oil, herbs, lemon juice, garlic, salt, and pepper. Drizzle over the chicken and vegetables, tossing the vegetables lightly to coat them with the oil mixture. Place a lemon slice over each piece of chicken.
- Bake for 13 minutes. Remove from the oven, add the tomatoes and olives to the pan and gently stir the vegetables. Return the pan to the oven.
- Bake an additional 5 minutes then open the oven and sprinkle with feta cheese.
- With the pan still in the oven, switch the oven to broil (high) and broil for 3-5 minutes or until the vegetables are lightly browned, the chicken is cooked through (165℉ in the thickest part), and the feta cheese is soft. Watch closely so nothing burns.
- Remove the pan from the oven and sprinkle additional fresh herbs, if desired, just before serving. Serve with Tzatziki sauce.
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- Serving Size: 1/4 of recipe
- Calories: 415
- Fat: 23 g
- (Sat Fat: 3 g)
- Sodium: 750 mg
- Carbohydrate: 24 g
- (Fiber: 9 g
- Sugar: 5 g)
- Protein: 33 g
- Cholesterol: 138 mg
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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House.
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