Easy to make Greek Chicken baked on a single sheet pan until tender and golden. Packed with Mediterranean flavors, vegetables, and topped with feta and olives, this is a satisfying weeknight dinner the whole family will enjoy.
Looking to elevate a simple chicken dinner? This one-sheet Greek chicken combines cherry tomatoes, bell peppers, red onions, lemon, sweet potato, garlic and fresh herbs. After roasting, it’s finished with crumbled feta and Kalamata olives for a bright, savory meal. Quick to prepare and full of flavor, it makes an excellent easy dinner or hearty lunch.
Why you will love this baked Greek chicken recipe
- Simple and fast: Everything cooks together on one pan for minimal prep and easy cleanup.
- Nutritious: Roasting chicken with a variety of vegetables is a healthy, balanced way to cook.
- Bold flavor: Smoked paprika, oregano, lemon and fresh thyme combine with feta and olives for a classic Greek profile.
Ingredients you will need
- 6 chicken thighs (skin-on) or 2 large chicken breasts (about 1.5 lb)
- 1 green bell pepper, cut into large chunks
- 1 yellow bell pepper, cut into large chunks
- 2 small red onions, quartered
- 1 large sweet potato, cut into bite-sized pieces
- 2 cups cherry tomatoes
- 1 lemon, sliced
- 2 garlic cloves, minced or pressed
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 3–4 sprigs fresh thyme
- Sea salt and black pepper, to taste
- 2/3 cup Kalamata olives
- 1/4 cup crumbled feta cheese
How to make Greek Chicken Recipe
Preheat the oven to 350°F.
On a large baking sheet, arrange the chicken, sweet potato pieces, bell peppers, red onions, lemon slices, garlic and cherry tomatoes. Sprinkle the chicken and vegetables with oregano, smoked paprika, salt and pepper. Drizzle everything with olive oil and gently toss until well coated.
Bake in the preheated oven for 40–45 minutes, or until the chicken is cooked through and the vegetables are tender. Internal temperature for chicken thighs should reach a safe level; for juicy thighs aim for a slightly higher finished temperature if desired.
Remove from the oven, then stir in the Kalamata olives and sprinkle with crumbled feta. Garnish with fresh thyme sprigs and serve warm.
What to Serve with Greek Chicken
This Greek chicken bake pairs well with many sides. A few ideas:
- Couscous, quinoa or barley
- Cauliflower mash
- Roasted Brussels sprouts or sautéed mushrooms
- Whole roasted cauliflower or hasselback potatoes
- Pasta or zucchini noodles for a lighter option
Frequently asked question
Store leftovers in an airtight container in the refrigerator for 3–4 days. It’s often best the next day once flavors settle. If freezing or reheating later, add the feta after reheating to preserve its texture.
At 350°F, plan for about 40–45 minutes, depending on the size of the thighs. Check doneness with an instant-read thermometer.
Serve with rice, pasta, grains, or additional roasted vegetables. The recipe already includes potatoes, making it a complete meal on its own.
Substitutions
Chicken: Use skinless, boneless chicken breasts for a leaner option.
Potatoes: Swap sweet potato for regular white potatoes or your preferred variety.
Cheese: Feta is traditional and recommended, but you can use other crumbly cheeses such as goat cheese or queso fresco if preferred.
Onion: White or sweet onions work well in place of red onion.
We’d love to hear your feedback. If you make this Greek chicken bake, leave a rating and comment. Share the recipe with friends and family if you enjoy it.
Check out these other easy chicken recipes:
- Easy Chicken Fajita Bowl
- One Pan Cranberry Roasted Chicken Skillet
- Easy Harvest Chicken Casserole
- Cheesy Broccoli Stuffed Chicken Breast
- Italian Chicken Veggie Soup
- Easy Greek Chicken Lettuce Wraps
Subscribe to the newsletter to get recipes like this Greek Chicken delivered to your inbox.
If you try the recipe, tag your photos with #healthyfitnessmeals on Instagram for a chance to be featured.
Greek Chicken Bake
Ingredients
- 6 chicken thighs, skin on (or 2 large chicken breasts, ~1.5 lbs)
- 1 green pepper, cut into large chunks
- 1 yellow pepper, cut into large chunks
- 2 small red onions, quartered
- 1 large sweet potato, cut into bite-sized pieces
- 2 cups cherry tomatoes
- 1 lemon, sliced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 3–4 fresh thyme sprigs
- Sea salt and pepper, to taste
- 2/3 cup Kalamata olives
- 1/4 cup crumbled feta
Instructions
- Preheat the oven to 350°F.
- Arrange chicken, sweet potato, peppers, red onions, lemon wedges, garlic, and tomatoes on a large baking sheet.
- Sprinkle with oregano, smoked paprika, salt and pepper. Drizzle with olive oil and toss to coat evenly.
- Bake 40–45 minutes, or until chicken is cooked through and vegetables are tender.
- Remove from oven, stir in olives and feta, garnish with fresh thyme, and serve.
Notes
- Use chicken breast for a leaner option.
- Swap sweet potato for white potato if preferred.
- Red or yellow peppers both work well.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Mention @healthyfitnessmeals or tag #healthyfitnessmeals!