When you need an easy dinner with minimal cleanup, this Sheet Pan Greek Chicken and Veggie Bake has you covered. Everything cooks together on one pan, so you can toss it in the oven and relax. With bold Mediterranean flavors from the quick and easy Greek dressing, kalamata olives, and a sprinkle of feta, this dish is loaded with flavor in every bite.
Serve it with a side of warm pita bread or steamed rice.
Why Our Recipe
- All-in-one sheet pan meal for an easy dinner with minimal cleanup.
- Zesty Greek dressing brings bold, Mediterranean flavors.
- Packed with fresh veggies and finished with a sprinkle of feta.
This recipe for Greek Chicken is amazingly delicious. The Greek-inspired sauce will make you want to lick the pan. The roasted veggies mixed in with olives and pepperoncini are absolutely to die for. It’s all topped off with some crumbled feta cheese for an easy, one-pan dinner that is sure to become a family favorite. And it’s healthy too!
Ingredient Notes
- Chicken: You can swap these for boneless chicken thighs, just add an extra 5-10 minutes of cooking time.
- Red Onion: Red onion adds a nice pop of color and a slightly sweeter flavor, but white onion could also work.
- Zucchini: Make sure to slice the zucchini evenly so it cooks at the same rate as the other veggies. Yellow squash can be used as a substitute.
- Cherry tomatoes: Grape tomatoes work just as well if that’s what you have, but stick with whole tomatoes.
- Kalamata Olives: If you’re not a fan of kalamata olives, you can substitute with green olives or leave them out altogether.
- Pepperoncini: These tangy, mildly spicy peppers can be found in jars in the pickle section of the grocery store.
- Feta cheese: Finish the whole thing off with a sprinkling of feta for a cheesy finish that also adds flavor.
- Olive Oil: Use extra virgin olive oil for the best flavor, but regular olive oil will work too.
- White Wine Vinegar: Red wine vinegar or apple cider vinegar can be used as a substitute in the same amount.
- Lemon Juice: Freshly squeezed has the best flavor, but bottled will work if necessary.
- Garlic: Fresh garlic is best here, but you can substitute with 1 teaspoon garlic powder if needed.
Saline-Injected vs Natural Chicken
When shopping for chicken, you might come across labels like “saline-injected” or “enhanced.” This means the chicken has been injected with a saltwater solution to help keep it moist and improve its appearance in the store. While this can make the chicken juicier, it can also impact how your vegetables cook.
Saline-injected chicken tends to release more liquid as it roasts, which can cause the veggies to become soggy since the extra moisture prevents them from getting that perfect crisp. If you’re using saline-injected chicken, you might want to roast your vegetables on a separate sheet pan to keep them crispy.
Natural, unenhanced chicken releases less liquid during cooking, allowing your veggies to roast beautifully right alongside it. For the best results, check the label for natural chicken—you’ll get crispier veggies and avoid paying extra for added water weight!
Baking Sheet
For the best results, use a sturdy, rimmed sheet pan that’s at least 13×18 inches. This gives your chicken and vegetables plenty of room to roast evenly without steaming. Using a smaller pan, like a 9×13, can overcrowd the ingredients and leave you with soggy veggies. If your pan is smaller, it’s best to divide everything between two pans to ensure everything roasts properly.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in a microwave-safe dish for 1-2 minutes, stirring halfway through to ensure even heating.
Reheat in an air fryer at 350°F for 3-4 minutes to keep the veggies crisp.
More easy sheet pan meals…
Watch the video below where I walk you through every step of the recipe.
I would like to know if it would change much of the final flavor of the product if I left out the cumin?
It would change the flavor, but having made this one a lot, I think it would still be tasty!
This looks fantastic! Since I have to watch salt in my husband’s diet I would leave out the olives, limit the pepper chinos and leave off the cheese. I prob would add some chickpeas and maybe some eggplant. I love your recipes and find them easy to modify to reduce the sodium for him. Thank you.
Delicious, all the flavors came together perfectly. Reminded my husband of meals we had in Greece!!
Made this tonight. Soooo delicious! Served with steamed new potatoes. Yummmm!
Definitely will make again for company
LOVED LOVED LOVED IT! the only thing is I doubled the dressing and added it on the chicken and veggies. Which was nice because then it left some to be added to the chicken after it was done baking. Sooooo yummy! I can’t wait to make this again.
Delicious! And super easy 😍
I like to cut the breasts into thinner small pieces, put them on a parchment lined pan and drizzle the sauce over ….pour the rest of the sauce in a large ziplock bag add the veggies ..shake to coat the add them to the sheet pan in between the chicken pieces before baking. Everything comes out evenly coated and roasted to perfection. Oh and I also add mini potatoes in the veggie mix. ..yum our family fav
This was delicious.
Early in the day I made the marinade
And gave the veggies a quick spray of water and dried.
When assembling I added a few strips of red And yellow peppers.
Definitely will make again!
This recipe was amazingly good and perfect for a weekday dinner. Being Greek, myself I love the flavor of the sauce and the mixed veggies. I had it with rice but would try having it with potatoes next time.
This is FANTASTIC! So much flavor, so easy. I will be making this all the time. Thank you for sharing!