Sheet Pan Greek Chicken and Vegetables

When you need an easy dinner with minimal cleanup, this Sheet Pan Greek Chicken and Veggie Bake has you covered. Everything cooks together in one pan, so you can just toss it in the oven and relax. With bold Mediterranean flavors from the quick and easy Greek dressing, Kalamata olives and feta sprinkles, this dish is loaded with flavor in every bite.

Serve hot on one side pita bread or steamed rice.

This Greek Chicken recipe is amazingly delicious. The Greek-inspired sauce will make you want to lick the pan. The roasted vegetables mixed with olives and pepperoncini are absolutely to die for. Top it with some crumbled feta cheese for an easy, one-pan dinner that's sure to become a family favorite. And it's healthy too!

Material notes

• the chicken: You can swap these for boneless chicken thighs, just add an extra 5-10 minutes to the cooking time.
• red onion: Red onion adds a nice pop of color and a slightly sweet flavor, but white onion can also work.
• Zucchini: Be sure to cut the zucchini evenly so that it cooks at the same rate as the other vegetables. Yellow squash can be used as a substitute.
• Cherry tomatoes: Grape tomatoes work just as well if you stick with whole tomatoes.
• Kalamata olives: If you are not a fan of Kalamata olives, you can substitute with green olives or leave it out completely.
• Pepperoncini: These tangy, mildly spicy peppers are available in jars in the pickle section of the grocery store.
• feta cheese: Finish the whole thing off with a sprinkling of feta for a cheesy finish that adds flavor.
• Olive oil: Use extra virgin olive oil for best flavor, but regular olive oil will work too.
• White wine vinegar: Red wine vinegar or apple cider vinegar can be used as substitutes in the same amount.
• lemon juice: Freshly squeezed has the best flavor, but bottled will work if needed.
• garlic: Fresh garlic is best here, but you can substitute 1 teaspoon of garlic powder if needed.

Saline-injected versus natural chicken

When shopping for chicken, you'll see labels like “saline-injected” or “enhanced.” This means the chicken has been injected with a salt water solution to help keep it moist and improve its appearance in the store. While this can make the chicken more juicy, it can also affect how your vegetables cook.

Saline-injected chickens It tends to release more liquid as it roasts, causing the vegetables to become soggy as the excess moisture prevents them from getting that perfect crisp. If you are using saline-injected chicken, you may want to roast your vegetables on a separate sheet pan to keep them crispy.

Natural, unmodified chicken Less liquid escapes during cooking, allowing your vegetables to roast beautifully as well. For best results, check the label for natural chicken—you'll get crispier veggies and avoid paying extra for extra water weight!

baking sheet

For best results, use a sturdy, rimmed sheet pan that's at least 13×18 inches. This gives your chicken and vegetables plenty of room to roast evenly without steaming. Using a smaller pan like a 9×13 can crowd the ingredients and leave you with soggy vegetables. If your pan is small, it's best to split everything between two pans to ensure everything gets fried properly.

Watch the video below Where I walk you through each step of the recipe.