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This succulent sheet pan dinner is an all-in-one meal with juicy chicken thighs nestled around vibrant, caramelized, in-season veggies dressed with a lemon and olive oil marinade. One pan and 45 minutes of your time are all you need! Whether following a diet or just looking to eat healthier, this is the dinner for you!

I love low-effort and minimal-prep meals. Sheet pan dinners have been on my to-do list lately to create as well! I also love Greek flavors, so I decided, why not make a sheet pan dinner with those exact flavors? I also used some asparagus since it’s in season, but you can throw in whichever veggies you wish! Add some olives, bell peppers, zucchini, and more. This dinner also requires about 15 minutes of prep time, which is crazy fast. It’s also naturally gluten-free and grain-free, and can easily be dairy-free without the feta cheese. There’s just so much flavor in the mix of herbs, garlic, and oil, and with the addition of the veggies, it brought vibrancy and healthy points.

How to make Greek Feta Chicken & Vegetable Sheet Pan Dinner

You’ll have dinner ready within an hour with my recipe. It’s healthy, flavorful, and a colorful way to get veggies into your picky children’s diet. (Full ingredient amounts and complete instructions are available in the recipe card down below).

• Marinade: Olive Oil, Oregano, Lemon Juice, Thyme, Dijon Mustard, Garlic, Salt, Pepper: This is your flavor right here! You’ll be using most of this for the chicken and the rest for the veggies. The juices also seep out of the tomatoes when roasting, so it adds more flavor.
• Chicken Thighs: Bone-in and skin-on are the best for this. Boneless and skinless tend to dry out a bit faster when roasted, and the price is the same for bone-in and skin-on. I used bone-in all the time. I just prefer it.
• Asparagus, Cherry Tomatoes, and Red Onion: These are the veggies I used. You can add or take away some veggies. Olives are a great addition to the Greek flavors! (I personally don’t like them.)
• Lemon: You’ll need these to top the chicken. When it’s roasting, the juices flow over the chicken.
• Crumbled Feta Cheese: Can’t be Greek without feta! Feta is also low in calories, which makes it healthy.
• Fresh Parsley: Used for garnish.

Preheat the oven to 425F. Whisk together the marinade ingredients. Place the chicken thighs into a bowl and pour about 2/3 of the marinade onto the chicken. Toss to coat, cover, and let it marinate for 10-15 minutes. Prep the veggies. Line a baking sheet with aluminum foil. Spread the veggies onto the baking sheet. Drizzle the remaining marinade onto the veggies and gently toss to coat them. Nestle the chicken around the veggies so they aren’t completely on top of them. Bake for 30 minutes. Remove the sheet pan from the oven; top the chicken with 1 lemon slice each. Sprinkle the feta across the chicken and veggies, and bake for another 10 minutes, or until the chicken in the thickest part temps to 170F or higher. Serve immediately.

Tips & FAQs

• Storage: Keep in an airtight container in the fridge for 3-4 days.
  • Freeze: Let it cool completely and transfer to a freezer-safe container and keep in the freezer for up to 3 months.
• What can I serve this with? While it’s a good meal on its own, you can serve this with many side dishes. Rice pilaf or regular white or brown rice, Warm Potato & Green Bean Salad, Greek Braised Beans with Potatoes, on a bed of green or black lentils, or over some romaine or spring mix.
• I would not use chicken breasts over chicken thighs. Because the vegetables need a longer cooking time to become perfectly caramelized, it’s best to use bone-in chicken thighs. Baked chicken breasts only need about 20-25 minutes before they start to dry out; therefore, they would not be a good fit for this recipe.
• Variations:
  • Swap out the veggies for in-season veggies. Right now, during spring, asparagus is in season.
  • Make it Dairy-Free by leaving out the feta cheese.
  • Top the chicken with the lemon slices before baking, so the lemon slices become caramelized as well.
  • Serve this with some Tzatziki Sauce. (PSA: mine is 100% the best.)

Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.

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