Take the guesswork out of dinner tonight with this Greek-marinated Sheet Pan Chicken. Juicy chicken thighs are roasted with seasonal veggies, then finished with feta and herbs for a foolproof family dinner. Ready in under 1 hour!

Grab a sheet pan and some chicken because we’re making Sheet Pan Chicken for a quick and easy dinner tonight! Juicy, marinated chicken thighs roast on the same pan as a colorful mix of veggies until everything is golden, caramelized, and packed with bright, savory, herby flavor. Yum!

I love the combination of lemon and chicken, as seen in my lemon chicken orzo and sheet pan chicken and potatoes. For this recipe, I infused the chicken thighs with a ton of flavor using a simple Mediterranean marinade that also doubles as a seasoning for the veggies. And speaking of the veggies, they’re flexible, so use whatever is in season or already in your fridge.

Perhaps my favorite thing about this sheet pan chicken with potatoes, green beans, and feta (besides the barely-there cleanup) is that it’s an incredibly well-balanced and low-effort meal. Everything cooks on one pan in under an hour, making it a simple go-to for busy weeknights or meal prep Sundays. Just toss, roast, and dinner’s done—no fuss, all flavor!

Recipe features

• Like my sheet pan fajitas, everything roasts together on a single sheet pan for a balanced meal without the mess.
• A simple lemony marinade keeps the chicken thighs juicy and the veggies incredibly savory.
• Perfect for busy nights or easy meal prep!

Ingredients

Chicken thighs – Boneless, skinless chicken thighs are my go-to for easy sheet pan dinners. They’re juicy, flavorful, and more forgiving than chicken breasts when roasted at high heat. Bone-in thighs also work well, but they’ll take longer to finish cooking.

Greek-inspired marinade – Olive oil, fresh lemon zest and juice, garlic cloves, oregano, salt, and pepper create the bright, herby marinade. This mixture pulls double duty for both the chicken and vegetables, keeping them tender while adding a vibrant, Mediterranean-inspired flavor. 

Vegetables – I picked baby potatoes, green beans, cherry tomatoes, and red onion to roast alongside the chicken thighs. There are even more veggies to choose from in the Variations section below.

Feta cheese – Adding crumbled feta in the last 5 minutes brings a salty, creamy contrast to the roasted veggies and savory chicken. It softens and warms without fully melting—the perfect finishing touch! Crumbled goat cheese or grated Parmesan work well, too.

Fresh herbs – Your pick! Anything from fresh parsley, oregano, dill, basil, or thyme will add a fresh finishing touch. 

Instructions

Step 1: Make the marinade. In a large bowl, whisk the olive oil, lemon zest, lemon juice, garlic, oregano, salt, and black pepper together. Scoop out 2 tablespoons of the marinade and set it aside in a medium bowl. 

Step 2: Marinate the chicken. Add the chicken thighs to the bowl with the marinade and toss to coat. Set them aside while you prepare the vegetables.

Step 3: Roast the potatoes. Slice your baby potatoes in half. Place them on a large baking sheet, and roast for 5 minutes to give them a head start.

Step 4: Marinate the veggies. Meanwhile, add your green beans, cherry tomatoes, and red onions to a medium bowl with the reserved marinade. Toss to coat. 

Step 5: Combine. Add the marinated vegetables to the sheet pan with the potatoes and toss gently. Use kitchen tongs to nestle in the marinated chicken thighs. 

Step 6: Roast and serve. Roast the chicken and vegetables for 20 minutes, then sprinkle crumbled feta cheese over the top. Roast for another 5 minutes. Garnish the roasted chicken and vegetables with your fresh herbs, then serve hot and enjoy.

Tips and FAQs

• You have two choices here: (1) marinate the chicken for 15 to 30 minutes at room temperature or (2) marinate the chicken for up to 8 hours in the fridge. A longer soak will impart more flavor, but the quicker option will still give you lemony and garlicky results!
• An overcrowded pan = soggy vegetables! The vegetables should be arranged in a single layer on the pan, with a bit of space between each piece. 
• If your sheet pan is too small, roast the chicken thighs and veggies on two pans instead. Just rotate them in the oven halfway through baking for even browning. 
• Nestle the chicken thighs into the veggies without completely burying them. This lets the tops get golden and the rendered juices flavor the vegetables underneath.

Variations

While this Greek-inspired sheet pan chicken is the ultimate summer dinner, you can easily switch up the vegetables based on what’s in season or what you already have in your fridge.

• Spring – Try asparagus, broccoli, snap peas, baby carrots, radishes, or thinly sliced leeks.
• Summer – Think zucchini, yellow squash, bell peppers, eggplant, or corn (ears cut into rounds or kernels).
• Fall & Winter – Use hearty options like butternut squash, sweet potatoes, parsnips, brussels sprouts, cauliflower, or red cabbage.

Just remember: dense vegetables like potatoes or carrots need a head start in the oven so they can finish cooking at the same time as the chicken and more delicate veggies. 

Serving suggestions

From protein to veggies to carbs, this recipe has it all! Enjoy the roasted chicken and vegetables on their own for a well-balanced, albeit light meal, or include a few sides to stretch them a bit further. The Greek-inspired flavors help this recipe pair well with warm pita and tzatziki or hummus, as well as lemon orzo salad or a simple side of bone broth rice or quinoa.

Can I use chicken breasts instead of thighs?

Yes, but please remember that chicken breasts are leaner and more inclined to dry out. Opt for smaller pieces or cut large breasts in half lengthwise. Check for doneness a few minutes early and consider marinating for longer to boost their moisture and flavor.

How do I know when the chicken is done?

Chicken thighs are fully cooked when their internal temperature reaches 165°F (74°C) at the thickest part. They should be golden and slightly crisp on the edges. If you’re not sure, use a meat thermometer. 

Storage

Make ahead: You can chop the veggies and make the marinade, then store them separately in the fridge. You can also marinate the chicken up to 1 day ahead of roasting.

Refrigerator: Store the leftover Mediterranean sheet pan chicken and veggies in an airtight container in the fridge for up to 4 days.

Freezer: The cooked chicken should freeze well for up to 2 months. I don’t recommend freezing the leftover vegetables because they lose their texture when thawed and reheated.

Reheating: To reheat, place everything back on a sheet pan and place it in a 350°F oven or toaster oven until warmed through.

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!