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You’re definitely going to want to throw this Greek Sheet Pan Chicken with Feta into your weekly rotation. Not only is it an easy dinner option, but it’s nourishing and incredibly yummy! You get veggies like burst tomatoes, artichoke hearts, and briny olives, and to top those off, crave-worthy baked feta.
Table of Contents
This recipe is fresh, vibrant, and incredibly flavorful. You can prep the chicken the night before to make things even quicker for yourself day-of, so you’ll be left with the bare minimum the next day! And by bare minimum, I mean throwing everything onto a sheet pan and placing it in the oven.
If you’re a big fan of sheet pan dinners (who isn’t?), be sure to check out this Teriyaki Sheet Pan Salmon With Veggies and these Sheet Pan Shrimp Fajitas!
Why You’ll Love This Recipe
- It’s tasty — These chicken thighs are so garlicky and herbaceous, and the medley of vegetables and baked feta makes it all so scrumptious.
- Easy quick & easy — Popping everything onto a sheet pan and leaving it to cook in less than 30 minutes is the goal, and this recipe gets you there.
- Little clean up — Your after dinner dish pile will be minimal with this one.
Ingredients for Greek Sheet Pan Chicken
A full ingredient list with exact measurements can be found in the recipe card below.
- Chicken thighs — I use skinless boneless thighs in this recipe. You can use bone-in and skin on, but note that the cook time will be longer as bone-in takes longer to cook.
- Olives — I love using a mix of strong, briny kalamata and mild, sweet castelvetrano olives. You could pick one or the other, however.
- Fresh herbs — I use dill, oregano, and basil. You could just go with oregano and basil however, or add some mint for an extra pop of freshness.
- Toasted almonds — This is an optional ingredient to finish things off, but we love it and never skip it. It adds a nice and toasty crunch to the meal!
Recipe Variations & Modifications
- Cut of chicken — You can totally use chicken breasts or chicken tenders if that’s what you have kicking around! Just note that the cook time may vary.
- Herbs — If dry herbs are what you have handy, that will work. Just use half of the amount called for with fresh as dried herbs are more potent. You could also use a homemade Italian seasoning to keep things extra easy.
- Red onion — I shave my red onion and top the sheet pan off after being baked, so what you get is a bright and zesty bite from the onions. Alternatively, you can cut a red onion into wedges and pop it onto the sheet pan to roast with everything else.
- Heat — Like things spicy? You could add some crushed chili flakes in with the fresh herbs when tossing the chicken.
How to make Greek Sheet Pan Chicken with Feta
Step 1. Preheat the oven to 375º F. Whisk the olive oil, herbs, garlic, onion powder, chopped capers, lemon zest and juice, salt, and pepper in a bowl until well combined. 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.
Step 2. Transfer the chicken thighs to the bowl and give them a good toss until 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.)
Step 3. Transfer the coated chicken to a parchment-covered baking sheet.
Step 4. Pop the chopped zucchini into the bowl the chicken was in. Drizzle with a little extra olive oil, season with a bit of salt and pepper, and toss to coat.
Step 5. Transfer the zucchini as well as the artichokes, olives, roasted red peppers, and feta to the baking sheet around the chicken thighs. Nestle lemon wedges into the mix as well—the cooked lemon will squeeze out a lot of juice when it’s time to serve. Place the sheet pan in the oven and bake for 15-20 minutes or until the chicken reaches an internal temperature of 160-165º F, then broil for high heat for the last 5 minutes to lightly brown the feta and caramelize the veggies a bit.
Step 6 (optional step). While the chicken and veggies roast, heat a small skillet over medium heat. Add the slivered almonds to the pan and decrease the heat to low. Shake the pan every 30 seconds or so. Once the almost are nice and toasty and golden, remove them from the heat. When the sheet pan comes out of the oven, garnish with toasted almonds, shaved red onions, and fresh parsley.
What to Serve With This
We love popping this Greek sheet pan chicken over a nice bed of pearl couscous or my Instant Pot Rice Pilaf. It’s also great over creamy mashed potatoes!
Storage, Freezing, & Reheating
- Leftovers will keep in the fridge for 3-4 days in an airtight container.
- I wouldn’t recommend freezing this dish. Most of the veggies here would turn mushy once thawed.
- To reheat, just pop it in the microwave and heat in 25 second increments until warmed through!
More Tasty Sheet Pan Dinners…
If you try this Watermelon Sangria With Prosecco, or any other recipe here at Killing Thyme, please pop back in and leave a 🌟 star rating! And let me know how it went in the 📝 comments below.
Greek Sheet Pan Chicken with Feta
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, cut into bite-sized chunks
Garnishes
- 1 cup toasted slivered almonds, See notes
- Very thinly sliced red onion, preferably with a mandolin on the thinnest setting., See notes
- 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.
Loved the artichokes, capers, and olives. OMG!!!
The flavors were perfectly balanced, with the tangy feta complementing the succulent chicken and roasted vegetables. Plus, it was so easy to prepare and clean up, making it a fantastic weeknight dinner option!
This chicken was filled with ultimate Greek flavors. This recipe absolutely hits the spot!
Tried out this Greek sheet pan chicken with baked feta recipe and my entire family loved it! It is so easy to make and incredibly delicious! Definitely adding this to my regular dinner rotation; it’s a winner for sure!
This sheet pan chicken was overwhelmingly delicious! Will definitely be making it again!
Well this is fun! Great idea.
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This is so yummy!! I love Greek sheet pan chicken and I don’t know if I could get tired of this dish. There’s so much flavor and it just feels so invigorating and healthy!
I love this one too, Kylee. So flavorful! Thanks for the feedback :)
We love this recipe! It’s so easy and delicious. Greek sheet pan chicken is the way to go especially with that nice baked feta! We make this twice a month at least.
I’m so happy to hear this, Pamela! It’s a favorite here, too. Such a great easy fix during the week!