We love one-pot-wonder meals, whether baked on a sheet pan or on the stove, and this Baked Greek Chicken Recipe checks all the right boxes.
Packed with flavor AND easy-to-make, what’s not to love?
The bright flavors of lemon juice and sun-dried tomatoes, briny olives and feta, combine with the Greek-herbed potatoes and chicken for a delicious, sunny Greek Isles flavor!
My Secret Weapon: 1 Pan Meals
As a busy working mom of three, I turn to these easy weeknight meals on a regular basis. I can prep the meal before I pick up one child and leave it cooking in the oven while I shuttle another. Then dinner is done.
Plus, these sheet pan dinner recipes are so easy to improvise. New flavors, more variety, and less “We’re having this for dinner again?”
Our whole family loves this Baked Greek Chicken Recipe, and I’m sure yours will, too.
Ingredients You Will Need
- 6 Boneless Skinless Chicken Thighs
- 6 Yukon Gold potatoes
- 3 large Carrots
- 1 Red Onion
- 1 Lemon
- 1/2 cup Greek Olives, such as Kalamata olives or Green Greek Olives (Halkidiki)
- 1/4 cup Sun-dried Tomatoes
- 1 Teaspoon Dried Oregano
- 1/2 teaspoon Dried Rosemary
- 2-3 Tablespoons Extra Virgin Olive Oil
- Salt and pepper
- Fresh Parsley for garnish
- 1/2 Cup Crumbled Feta Cheese or Grated Halloumi Cheese
- 1/2 cup Greek yogurt for garnish
How to Make This Baked Greek Chicken Recipe
First, select a large rimmed baking sheet or a large glass casserole dish and preheat the oven to 375°F. If you want to make cleanup extra easy, line the dish with a piece of parchment paper.
Prep the Veggies
Chop the onion, carrots, and potatoes into bite-sized pieces. I like to leave the onions in longer slices for textural variety and slice the carrots into 1/2″ slices.
The last time I made this, I used a variety of carrots (purple, orange, yellow) and but I think the orange carrots look the prettiest in this dish. The purple carrots lose some of their bright color as they cook.
The recipe calls for 6 potatoes and chicken thighs, which allots one per person, but feel free to increase or decrease the number as needed.
Spread Ingredients on Baking Sheet
Scatter all the vegetables on the baking sheet (or dish) and nestle the boneless chicken thighs into the vegetables. Drizzle the chicken and vegetables with olive oil.
Use a citrus zester to zest half of the lemon onto the vegetables before slicing the lemon. Then slice the lemon and squeeze the fresh lemon juice onto all of the ingredients and then sprinkle them with 1 teaspoon of kosher salt, a few grinds of black pepper, and the dried herbs. I use a basting brush to make sure the chicken has a nice coating of oil on top since we are using skinless chicken. Lastly, chop the sun-dried tomatoes and Kalamata or green olives and sprinkle on top.
Bake 30 minutes
Bake the Greek Chicken in the preheated oven for about 25-30 minutes, until the potatoes are soft and the chicken thighs are cooked through (instant read thermometer reads internal temperature of 165°F).
No need to turn them over or anything. I usually pull the tray and check the chicken’s temperature after 25 minutes, but the chicken thighs are fairly forgiving and stay tender, even if slightly overcooked.
Serve each person a chicken thigh with a scoop or the roasted potatoes and vegetables. Make sure to get some of the delicious lemony sauce, too! Top with a dollop of Greek yogurt, fresh parsley, and the crumbled Feta cheese.
Note: In the interest of saving time on busy weeknights, I make this recipe without marinating the chicken or mixing the sauce in a separate bowl. It simplifies prep and makes cleanup even easier. Everything gets added to the one baking dish and it’s absolutely delicious! However, you may certainly whisk up the oil, lemon juice, lemon zest, herbs, and seasoning and toss the vegetables and chicken in the sauce before baking.
Is this recipe Gluten Free?
Yes! This is another delicious, Gluten-Free recipe. We keep a gluten-free kitchen, so every recipe I make is GF.
Baked Greek Chicken Variations:
As I said before, this recipe is so easy to improvise! In addition to these variations, there are many more. For more ideas on check out these other Easy Sheet Pan Dinners.
- Cherry tomatoes- You can easily substitute cherry tomatoes for the sun-dried tomatoes. Both will give a nice, sunny, tomato flavor to the dish.
- Tzatziki sauce– instead of using Greek yogurt, you can also serve this dish with Tzatziki sauce, which has the added fresh flavor of cucumber and herbs.
- Bell peppers- Bell peppers make a nice addition to this dish, both in terms of color and flavor. Just chop one up and toss it into the mix along with the other vegetables.
- Fresh herbs- You can certainly use fresh oregano and fresh rosemary in this recipe. I’d recommend 2-3 teaspoons of fresh oregano and 1-2 teaspoons fresh rosemary.
- Boneless Skinless Chicken Breasts– You can substitute boneless chicken breasts, but I would recommend giving the vegetables a head start in the oven, as the baked Greek chicken breasts will cook more quickly.
- Veggie Variations- Eggplant, bell peppers, zucchini, broccolini, kale, asparagus all make great substitutions for vegetables, so feel free to improvise.

Baked Greek Chicken- Sheet Pan Dinner
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
We love one-pot-wonder meals, whether baked on a sheet pan or on the stove, and this Baked Greek Chicken Recipe checks all the right boxes. Packed with flavor, protein, vegetables, AND easy-to-make, what’s not to love? The bright flavors of lemon juice and sun-dried tomatoes, briny olives and feta, combine with the Greek-herbed potatoes and chicken for a delicious, sunny Greek Isles flavor!
Ingredients
- 6 Boneless Skinless Chicken Thighs
- 6 Yukon Gold potatoes
- 3 large Carrots
- 1 Red Onion
- 1 Lemon
- 1/2 cup Greek Olives, such as Kalamata olives or Green Greek Olives (Halkidiki)
- 1/4 cup Sun-dried Tomatoes
- 1 Teaspoon Dried Oregano
- 1/2 teaspoon Dried Rosemary
- 2–3 Tablespoons Extra Virgin Olive Oil
- Salt and pepper
- Fresh Parsley for garnish
- 1/2 Cup Crumbled Feta Cheese or Grated Halloumi Cheese
- 1/2 cup Greek yogurt for garnish
Instructions
1. First, select a large rimmed baking sheet or a large glass casserole dish and preheat the oven to 375°F. If you want to make cleanup extra easy, line the dish with a piece of parchment paper.
2. Chop the onion, carrots, and potatoes into bite-sized pieces, approximately 1/2″ slices for carrots and 1″ cubes for potatoes.
2. Scatter all the vegetables on the baking sheet (or dish) and nestle the boneless chicken thighs into the vegetables.
3. Drizzle the chicken and vegetables with olive oil.
4. Use a citrus zester to zest half of the lemon onto the vegetables before slicing the lemon. Then slice the lemon and squeeze the fresh lemon juice onto all of the ingredients.
5. Next, sprinkle them with 1 teaspoon of kosher salt, a few grinds of black pepper, and the dried herbs. Make sure the chicken has a nice coating of oil on top.
6. Lastly, chop the sun-dried tomatoes and Kalamata olives and sprinkle on top.
7. Bake the Greek Chicken in the preheated oven for about 25-30 minutes, until the potatoes are tender and the chicken thighs are cooked through (instant read thermometer reads internal temperature of 165°F).
Serve each person a chicken thigh with a scoop or the roasted potatoes and vegetables. Make sure to get some of the delicious lemony sauce, too! Top with a dollop of Greek yogurt, fresh parsley, and the crumbled Feta cheese.
Notes
Note: In the interest of saving time on busy weeknights, I make this recipe without marinating the chicken or mixing the sauce in a separate bowl. Everything gets added to the one baking dish and it’s absolutely delicious! However, you may certainly whisk up the oil, lemon juice, lemon zest, herbs, and seasoning and toss the vegetables and chicken in the sauce before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
I hope you enjoy this quick and easy dinner! If you happen to have any leftovers, store them in an airtight container in the refrigerator for up to 5 days.
Leftovers make a lovely Greek Salad over a bed of greens or a delicious sandwich stuffed into some Pita Bread.