Jump to RecipeRate Recipe

This post contains affiliate links. Please see our disclosure policy.

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.

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

Ingredients for Greek sheet pan chicken on a light green background.
  • 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

Mixing bowl with olive oil, garlic, and herbs being whisked.

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.

Chicken thighs in mixing bowl tossed in herbs and oil.

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.)

Marinated chicken thighs on a sheet pan.

Step 3. Transfer the coated chicken to a parchment-covered baking sheet.

Chopped zucchini in a mixing bowl.

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.

Chicken thighs and vegetables spread out on a sheet pan.

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.

Cast iron skillet of toasted almonds.

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!

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

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.

Overhead shot of sheet pan covered with roasted veggies, chicken, and feta.
Save Pin Print
4.95 from 18 votes

Greek Sheet Pan Chicken with Feta

By: Dana Sandonato
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 tasty. You get veggies like burst tomatoes, artichoke hearts, and briny olives, and to top those off, crave-worthy baked feta.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

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.
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.

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 19g | Protein: 38g | Fat: 33g | Fiber: 6g
Like this recipe? Rate and comment below!
4.95 from 18 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

29 Comments

  4. 5 stars
    What an absolutely fantastic dinner recipe. The combination of Greek flavors and colorful ingredients is divine, and I love the one-pan preparation. Another winner from Killing Thyme!

    Reply

  7. 5 stars
    SO FREAKING GOOD!! I am still drooling while writing this!! It smelled so good while it was cooking and tasted even better. So easy to throw together. Love everything about this and it is going to be a staple in our house from now on. Mmmm…baked feta…. 

    Reply

  8. 5 stars
    We loved all of the flavors here! The baked feta is awesome. Never done that before. Had this with whole grain rice and it was the perfect dinner. Thank you.

    Reply