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Sheet pan greek chicken and vegetables on a plate
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Sheet Pan Greek Chicken and Vegetables

Easy Sheet Pan Greek Chicken & Vegetables with yogurt-marinated chicken, roasted zucchini, cherry tomatoes, and Mediterranean flavors. One-pan meal!
Course Dinner, Main Course
Cuisine Greek, Mediterranean
Diet Gluten Free
Keyword chicken, chicken and vegetables, greek chicken, meal prep, sheet pan meals
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5
Calories 425kcal

Equipment

  • Large sheet pan
  • Parchment paper
  • Knife
  • Cutting board
  • Container for marinating chicken/sandwich bag
  • Spatula/spoon for stirring
  • Whisk/fork for marinade
  • Medium bowl
  • Large bowl
  • Measuring cups and spoons

Ingredients

Greek Chicken Marinade

  • 1 cup yogurt of choice
  • 2 tablespoons fresh dill minced
  • 2 teaspoons dried oregano
  • 1 tablespoon lemon zest
  • Juice of 1 small lemon about 3 tablespoons
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1.5 lbs boneless skinless chicken thighs (about 5)

Sheet Pan Vegetables

  • 1 small red onion cut into 1-inch pieces
  • 2 zucchini cut into 1-inch pieces
  • 3 garlic cloves minced
  • 1 lb cherry tomatoes
  • 2 teaspoons dried oregano
  • 2 –3 tablespoons olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper

For Serving (Optional)

  • Cooked rice
  • Fresh dill
  • Lemon wedges

Instructions

Make the marinade:

  • In a medium bowl, whisk together the yogurt, dill, oregano, lemon zest, lemon juice, garlic, olive oil, salt, and pepper.

Marinate the chicken:

  • Place chicken thighs in a zip-top bag or airtight container. Pour marinade over the chicken and mix until fully coated. Refrigerate for at least 1 hour, or up to 8 hours.

Prep the vegetables:

  • In a large bowl, combine red onion, zucchini, garlic, and cherry tomatoes. Add olive oil, oregano, salt, and pepper. Toss to coat evenly.

Preheat oven:

  • Preheat oven to 400°F (205°C). Line a large sheet pan with parchment paper.

Assemble the sheet pan:

  • Spread vegetables evenly over one half of the sheet pan. Place marinated chicken on the other half.

Bake:

  • Bake for 35–40 minutes, until the chicken is fully cooked (internal temperature of 185°F) and no longer pink.

Serve:

  • Serve chicken and vegetables over rice, garnished with fresh dill and lemon wedges.

Notes

 

Recipe Notes

  • For extra flavor: Marinate the chicken for at least 1 hour, but up to 8 hours if you have time.
  • Gyro-style tip: Before adding the chicken, reserve about half of the yogurt marinade and use it as a creamy sauce for serving.
  • Use two sheet pans if needed: Giving the chicken and vegetables their own space helps everything roast instead of steam.
  • Finish under the broiler: Once the chicken is cooked through, broil for 2–3 minutes to get lightly charred edges.
  • Serving ideas: Great with rice or orzo, warm pita, Greek salad, hummus, or tzatziki.
  • Leftovers: Perfect for gyro wraps, bowls, salads, or sandwiches the next day.

Nutrition

Calories: 425kcal | Carbohydrates: 13g | Protein: 29g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 1300mg | Potassium: 813mg | Fiber: 3g | Sugar: 7g | Vitamin A: 752IU | Vitamin C: 39mg | Calcium: 119mg | Iron: 3mg