Throw this Greek Sheet Pan Chicken with Baked Feta into your weekly rotation! It’s healthy, easy, and incredibly tasty.

Overhead shot of sheet pan covered with roasted veggies, chicken, and feta.

 

Very little fuss and really big flavor.

I don’t think there’s a need to tell you how fresh and full-flavored this dinner is. Just look at it in all of it’s vibrant and colorful glory! I’ve brought together some of my favorite Greek ingredients to create a simple dinner that’s nourishing, refreshing, and weeknight friendly. To cut back on even more time, you can prep the chicken the night before. That way, you’ll be left with the bare minimum after a busy day. And by bare minimum, I mean throwing everything onto a sheet pan and placing it in the oven.

Overhead shot of process steps: ingredients sprawled out, chicken and marinade in bowl, and sheet pan full of ingredients before being baked.

What’s included in this Greek Sheet Pan Chicken with Baked Feta?

I’m going to tell you what I’ve used here, but keep in mind that this recipe is awesomely flexible. If you’re missing some of the ingredients or feel like putting your own spin on it by adding a few things, I can pretty much guarantee you’ll end up with a great result.

That tender tantalizing chicken.

  • Boneless chicken thighs
  • Olive oil
  • Fresh dill, oregano, and basil
  • Garlic cloves, grated to a paste or finely minced
  • Onion powder
  • Capers
  • A lemon, zested and juiced
  • Kosher salt and cracked black pepper

I wanted to use fresh herbs for this recipe, but I’m not opposed to a good dry rub. You could easily swap the fresh herbs for a dried herb rub by mixing the dried oregano, dried basil, onion powder, garlic powder, dried dill, kosher salt, and pepper, to taste

Side shot, close up of roasted Greek Sheet Pan Chicken with Baked Feta.

What goes on the sheet pan.

  • Grape tomatoes
  • Castelvetrano olives
  • Kalamata olives
  • Zucchini
  • Marinated artichoke hearts
  • Roasted red peppers
  • Feta
  • Red onions (I like slicing my red onions super thin and using them as a garnish, raw. There’s so much flavor there. But you could also cut them into quarters and roast them along with everything else.)
  • Toasted almonds (optional garnish)
  • Fresh parsley, (optional garnish)

Overhead shot of sheet pan full of baked chicken, vegetables, and feta.

How to make Greek Sheet Pan Chicken with Baked Feta.

  • Preheat the oven to 375º F.
  • Put the chicken thighs in a large mixing bowl and drizzle it with the olive oil, then add the herbs, garlic, onion powder, capers, lemon zest, lemon juice, salt, and pepper. Afterward, give the chicken thighs a good toss with your bare hands until everything is well mixed and the chicken is evenly coated; set aside. (If you’re doing this in advance, wrap the bowl with plastic wrap or cover with a lid, and refrigerate until ready for use.)
  • Place a sheet of parchment paper over a sheet pan and position the chicken thighs onto the pan. Top with the tomatoes, olives, zucchini, artichokes, roasted red peppers, and feta.
  • Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165º F. In order to get a nice golden crisp on your feta, place the sheet pan under the broiler for 3-5 minutes until golden. Keep a close eye on it so you don’t burn anything.
  • Finally, remove the sheet pan from the oven and top with thinly sliced red onions, toasted almonds, and fresh parsley.

Overhead shot of plate with couscous and Greek chicken with vegetables.

What do I serve with this?

We love eating this with a side of pearl couscous that’s been cooked in chicken stock. You could also serve it over pasta—there should be enough pan juices to use as a light sauce for noodles!

Here are some other awesome sheet pan dinners:

Overhead shot of sheet pan covered with roasted veggies, chicken, and feta.

Get the Recipe:

Greek Sheet Pan Chicken with Baked Feta

Throw this Greek Sheet Pan Chicken with Baked Feta into your weekly rotation! It's healthy, easy, and incredibly tasty.
5 from 1 vote

Ingredients

  • 2 lbs boneless chicken thighs
  • 2 TBSP olive oil
  • 1 TBSP fresh dill, finely chopped
  • 1 TBSP fresh oregano, finely chopped
  • 1 TBSP fresh basil, finely chopped
  • 2 garlic cloves, grated to a paste or finely minced
  • Kosher salt and cracked black pepper, to taste
  • 1 tsp onion powder
  • 1 TBSP capers, drained
  • 1 lemon, zested and juiced
  • 1 cup pitted olives, I use 1/2 cup kalamata and 1/2 cup castelvetrano
  • 1 12 oz jar of roasted red peppers, drained and sliced into bite-sized strips
  • 1 10 oz jar of marinated artichokes, drained
  • 1 cup grape tomatoes
  • 8 oz brick of feta, cut into cubes
  • 1 lemon, cut into wedges
  • 1 zucchini, roughly cut into bite-sized chunks

Garnishes.

  • 1 cup toasted slivered almonds
  • Very thinly sliced red peppers
  • Chopped fresh parsley

Instructions 

  • Preheat the oven to 375º F.
  • Put the chicken thighs in a large mixing bowl and drizzle it with the olive oil, then add the herbs, garlic, onion powder, capers, lemon zest, lemon juice, salt, and pepper. Afterward, give the chicken thighs a good toss with your bare hands until everything is well mixed and the chicken is evenly coated; set aside. (If you're doing this in advance, wrap the bowl with plastic wrap or cover with a lid, and place refrigerate until ready for use.)
  • Place a sheet of parchment paper over a sheet pan and position the chicken thighs onto the pan. Top with the tomatoes, olives, zucchini, artichokes, roasted red peppers, and feta.
  • Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165º F. In order to get a nice golden crisp on your feta, place the sheet pan under the broiler for 3-5 minutes until golden. Keep a close eye on it so you don't burn anything.
  • Finally, remove the sheet pan from the oven and top with thinly sliced red onions, toasted almonds, and fresh parsley.
  • Serve with/over your favorite grain or pasta.

Notes

To toast your almonds, put them in a dry pan over moderate heat. Let them warm up and toast them until golden brown, shaking the pan occasionally to avoid burning.
Calories: 473kcal