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.
This has excellent flavor and so easy to make. I will be making this again. My husband also loved this and stated he would like to have this more often.
Excellent flavor and so easy to make. I will be making this again and again.
delicious and simple !
We have had this twice now in a week and a half. I don’t usually repeat a dish that close together, but it is a testimony to how much the whole family liked this dish. I added in red potatoes as I like it with a carb.
Super flavorful!
This recipe looked and sounded so good that I made two pans. I was so glad that I did because everyone had second helpings. So delicious for something so easy to make.
This is such a HUGE hit in our house! Delicious, satisfying, and healthy! We pair ours with Cauliflower Mash.
I love one pan dishes! Super easy to cook and also to clean! Will add this to the list to try.
This is a fabulous recipe – great for a weeknight as it came together quickly for me. My fiance’ is in love with it, too, and the leftovers did not last long. All of the flavors really meld while baking in the oven. I was worried that the dish wouldn’t have enough salt, but I forgot how much salt feta cheese and Kalamata olives can add to a dish. It was all balanced very nicely. The ingredients mention the feta cheese, and the recipe then doesn’t mention it, but does mention red potatoes. I just added the feta when it mentioned the potatoes (since potatoes aren’t on the ingredient list), and it was perfect. Just a very minor oversight from a busy mama, and did not affect the recipe in any way. I will make this again. And again. 🙂
I do not see potatoes in the recipe but would like to add them. What amount did you use? Just quarter them?
I made this as soon as I saw it posted on facebook. My family loved it. Thanks
So glad you enjoyed it!