This Greek sheet pan chicken and veggies is the kind of weeknight dinner that keeps life easy… but still delivers on some serious flavor. Bright, lemony, herby goodness, loads of colorful veggies like artichoke hearts, zucchini, tomatoes, bell peppers, and red onion, plus juicy chicken—all roasted together on one pan in just over 30 minutes. Finished with an optional (but highly recommended) sprinkling of feta to tie all those Mediterranean flavors together.

A sheet pan with a colorful Mediterranean chicken bake featuring diced chicken, cherry tomatoes, zucchini, artichoke hearts, red onion, and crumbled feta. Fresh parsley is scattered on top. A hand holds a spatula, and lemon wedges are nearby.

Oh man….this sheet pan dinner 🤤

I love a dinner that makes me feel like I tried really hard… without *actually* having trying that hard. And sheet pan dinners? Always the move. This Greek sheet pan chicken has been on TNN for years, but after almost 13 years of recipe developing, I’ve been going back through old recipes to make sure they still shine. And this one? Still sososososo good. I remade it recently, brought some to my neighbor, and she declared it her favorite thing I’ve ever made—which felt like a pretty strong endorsement 😅

So, if you’re looking for an easy, 30-minute weeknight dinner tat makes you feel like a kitchen superstar, this Greek sheet pan chicken is it. Bright, lemony, herby, loaded with colorful veggies, and all made on one pan with minimal cleanup.

It’s the same easy, toss-it-all-on-a-pan energy as my Sheet Pan Gnocchi with Veggies and Chicken Sausage, just with a fresh Mediterranean twist. Juicy chicken, zucchini, red onion, bell pepper, and tomatoes all roasted in a simple marinade. Oh and a sprinkle of feta. you don’t have to….but I’m going to tell you, you are gonna want to. Legit, the hardest part of this recipe is slicing the veggies—and even that’s flexible. Use what you have, swap things in and out, make it yours. It’s one of those dinners that looks great, tastes even better, and everyone actually eats.

And if you have leftovers? Even better. This Greek sheet pan chicken makes an easy next-day lunch—tucked into a pita or tossed over some greens or cooked rice.

Let’s go ahead an make this together…Just you and me.

A variety of fresh ingredients are laid out on a marble surface, including raw chicken, cherry tomatoes on the vine, zucchini, artichoke hearts, red onion, garlic cloves, bell pepper, lemons, feta cheese, herbs, and a bottle of olive oil.
Get the ingredients together.
Whisk the ingredients for the marinade together in a bowl….
Person mixing diced raw chicken with herbs in a glass bowl using a black spoon. Ingredients like cherry tomatoes, fresh thyme, a lemon, olive oil, and feta cheese are arranged around the bowl on a light marble countertop.
Add the cut chicken to the marinade and toss it to coat. Pop it into the fridge and let it marinade while you get the veggies ready
A baking tray filled with a colorful assortment of chopped vegetables, including cherry tomatoes, zucchini, red onions, bell peppers, and artichokes. The tray is being held by hands on both sides, placed on a light-colored countertop.
Chop up those beautiful veggies and toss them onto a large sheet pan.
A tray filled with chopped cherry tomatoes, red bell peppers, red onions, zucchini, and artichoke hearts on parchment paper. They are sprinkled with seasoning. Two hands hold the tray, ready to be roasted.
Season with salt, pepper and garlic powder. Toss to coat and then spread them out on the pan.
Show thumbnail preview A baking tray filled with raw ingredients, including diced chicken, cherry tomatoes, zucchini, red onion slices, artichoke hearts, and bell peppers, sprinkled with herbs and ready for cooking. Two hands hold the tray.
Now get that chicken out of the fridge and tuck it into the spots around the veggies.
A sheet pan with a colorful Mediterranean chicken bake featuring diced chicken, cherry tomatoes, zucchini, artichoke hearts, red onion, and a hand is sprinkling feta over everything.
Pop into a 400F oven for 18-20 minutes (or util the chicken is cooked through).
A baking sheet filled with a colorful Mediterranean dish: chopped chicken, cherry tomatoes, red onions, bell peppers, zucchini, artichokes, and olives, all garnished with herbs and feta cheese. Hands holding the tray with a striped cloth.
And sprinkle with some fresh parsley before serving if you’re feeling fancy.
Two pita bread halves filled with grilled vegetables, feta cheese, and parsley on a gray plate. A hand holds the plate. A striped cloth, lemon wedges, and a bowl of herbs are nearby on a light surface.
Pro tip: This one is delicious on its own over rice, quinoa…but also in a pita! Try it and thank me later!
5 from 11 votes

Greek Sheet Pan Chicken And Veggies with Feta

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Cuisine: American, greek
Course: dinner
Author: Taesha Butler
This Greek sheet pan chicken and veggies is the kind of weeknight dinner that keeps life easy… but still delivers on some serious flavor. Bright, lemony, herby goodness, loads of colorful veggies like artichoke hearts, zucchini, tomatoes, bell peppers, and red onion, plus juicy chicken—all roasted together on one pan in just over 30 minutes. Finished with an optional (but highly recommended) sprinkling of feta to tie all those Mediterranean flavors together.
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Ingredients
 

For chicken

  • 1½ tablespoons lemon juice
  • 1 tablespoons avocado or olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ¾ teaspoon kosher salt, or to taste
  • ground black pepper , or to taste
  • 1½ pound boneless skinless chicken breasts, , cut into bite sized pieces

For veggies

  • 1 large zucchini, diced small
  • 2 cups grape or cherry tomatoes, halved
  • 14 ounces canned artichoke hearts packed in water, drained, patted dry and roughly chopped
  • ½ medium red onion, thinly sliced
  • 1 large bell pepper, chopped small (I find a red, yellow or orange bell pepper works best)
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper, or to taste
  • ½ teaspoon garlic powder
  • 1 Tablespoon avocado oil or olive oil
  • ½ cup feta cheese

Instructions
 

  • Preheat the oven to 400° F and line a large edged sheet pan. Mine was 21”x 15”. If you don’t have one that big, you can cook the veggies and chicken on 2 smaller separate sheet pans.
  • In a large bowl, whisked together lemon juice, oil, minced garlic, oregano, parsley, salt and black pepper. Add the chopped chicken and toss to coat. Place the bowl in the fridge and let the chicken marinade while you prep the veggies or about 10 minutes.
  • Spread the chopped veggies out on your baking sheet. Drizzle the veggies with the oil and then season with salt, pepper and garlic powder. Toss with your hands or a spoon on the baking pan to coat the veggies.
  •  Takethe marinading chicken out of the fridge. Spread the veggies out in a single layer on your sheet pan, then gently push some aside to create little spaces for the chicken pieces. Nestle the pieces of marinaded chicken right into those gaps so everything cooks evenly.
  • Bake for 18-20 minutes or until chicken is no longer pink in center and has an internal temp of 165° F. Water from the vegetables will naturally release during the cooking process, so be careful of the hot liquid in the baking sheet when removing it from the oven.
  • Drain off excess liquid, sprinkle the feta over the hot veggies and chicken and enjoy topped with some fresh chopped parsley over cooked pasta, cooked rice or even tucked into a pita.
Serving: 1/4 the recipe or about 302 grams, Calories: 380kcal, Carbohydrates: 16g, Protein: 42g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 126mg, Sodium: 1667mg, Potassium: 1151mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1951IU, Vitamin C: 90mg, Calcium: 143mg, Iron: 2mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.