Can you make Greek sheet pan chicken with chicken breasts?

Yes, you can absolutely make Greek Sheet Pan Chicken with chicken breasts, but timing is everything. Chicken breasts cook faster than thighs and can dry out if overcooked. To avoid this, start roasting the vegetables first, then add the chicken breasts in the last 20–25 minutes of baking. Keep a close eye on internal temperature and remove them once they hit 165°F for moist and flavorful results.

What are the best vegetables to use for Greek sheet pan chicken?

The most common vegetables in Greek Sheet Pan Chicken include zucchini, cherry tomatoes, bell peppers, and red onions. These veggies roast beautifully and soak up the lemony marinade. However, feel free to customize—eggplant, mushrooms, cauliflower, or even green beans can work well. Just aim for veggies that cook at a similar rate for even roasting.

How do you prevent soggy vegetables in sheet pan recipes?

To prevent soggy vegetables in Greek Sheet Pan Chicken , don’t overcrowd the pan. Spread everything in a single layer with some space between the pieces. Use high heat (around 425°F), and make sure the vegetables are lightly coated with oil, not drenched. Patting the chicken dry also helps keep the roasting environment crisp, not steamy.

Greek Sheet Pan Chicken – Full meal 100% flavor

Name: Greek Sheet Pan Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 6 bone-in, skin-on chicken thighs; 1/2 cup olive oil; 1 lemon, juiced; 4 garlic cloves, minced; 2 tsp dried oregano; 1 tsp dried thyme; 1 tsp Dijon mustard; 1 tsp kosher salt; 1/2 tsp black pepper; 1 zucchini, sliced; 1 red bell pepper, chopped; 1/2 red onion, sliced into wedges; 1 cup cherry tomatoes; 1/2 cup kalamata olives, pitted; 1/4 cup crumbled feta cheese; 2 tbsp fresh parsley, chopped

Description

This Greek Sheet Pan Chicken is an easy, flavorful, one-pan meal that brings together marinated chicken thighs, roasted Mediterranean vegetables, creamy feta, and briny olives in under an hour. It’s perfect for healthy weeknight dinners or make-ahead meal prep.

Ingredients

6 bone-in, skin-on chicken thighs
1/2 cup olive oil
1 lemon, juiced
4 garlic cloves, minced
2 tsp dried oregano
1 tsp dried thyme
1 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp black pepper
1 zucchini, sliced
1 red bell pepper, chopped
1/2 red onion, sliced into wedges
1 cup cherry tomatoes
1/2 cup kalamata olives, pitted
1/4 cup crumbled feta cheese
2 tbsp fresh parsley, chopped

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Instructions

Preheat and Prep: Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment or foil if desired.
Make the Marinade: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
Marinate the Chicken: Add chicken thighs to a large bowl and pour 2/3 of the marinade over them. Toss well and let sit for 10–15 minutes.
Prepare the Vegetables: Spread zucchini, bell pepper, onion, and cherry tomatoes on the sheet pan. Drizzle with the remaining marinade and toss to coat.
Assemble: Nestle the chicken thighs among the vegetables, skin-side up.
Bake: Roast for 30 minutes. Then remove the pan, sprinkle feta and olives over everything, and return to the oven for 10–15 more minutes, until chicken is golden and cooked through (165°F internal temp).
Finish and Serve: Remove from oven, sprinkle with fresh parsley, and serve immediately.

Notes

For crispier chicken skin, broil during the last 1–2 minutes. Avoid overcrowding the pan to ensure vegetables roast instead of steam. Store leftovers in an airtight container for up to 4 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Oven Baked
Cuisine: Mediterranean