Sheet Pan Greek Chicken and Veggies

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

Serve it with a side of warm pita bread or steamed rice.

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

Ingredient Notes

• Chicken: You can swap these for boneless chicken thighs, just add an extra 5-10 minutes of cooking time.
• Red Onion: Red onion adds a nice pop of color and a slightly sweeter flavor, but white onion could also work.
• Zucchini: Make sure to slice the zucchini evenly so it cooks at the same rate as the other veggies. Yellow squash can be used as a substitute.
• Cherry tomatoes: Grape tomatoes work just as well if that’s what you have, but stick with whole tomatoes.
• Kalamata Olives: If you’re not a fan of kalamata olives, you can substitute with green olives or leave them out altogether.
• Pepperoncini: These tangy, mildly spicy peppers can be found 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 also adds flavor.
• Olive Oil: Use extra virgin olive oil for the best flavor, but regular olive oil will work too.
• White Wine Vinegar: Red wine vinegar or apple cider vinegar can be used as a substitute in the same amount.
• Lemon Juice: Freshly squeezed has the best flavor, but bottled will work if necessary.
• Garlic: Fresh garlic is best here, but you can substitute with 1 teaspoon garlic powder if needed.

Saline-Injected vs Natural Chicken

When shopping for chicken, you might come across labels like “saline-injected” or “enhanced.” This means the chicken has been injected with a saltwater solution to help keep it moist and improve its appearance in the store. While this can make the chicken juicier, it can also impact how your vegetables cook.

Saline-injected chicken tends to release more liquid as it roasts, which can cause the veggies to become soggy since the extra moisture prevents them from getting that perfect crisp. If you’re using saline-injected chicken, you might want to roast your vegetables on a separate sheet pan to keep them crispy.

Natural, unenhanced chicken releases less liquid during cooking, allowing your veggies to roast beautifully right alongside it. For the best results, check the label for natural chicken—you’ll get crispier veggies and avoid paying extra for added water weight!

Baking Sheet

For the 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 overcrowd the ingredients and leave you with soggy veggies. If your pan is smaller, it’s best to divide everything between two pans to ensure everything roasts properly.

Watch the video below where I walk you through every step of the recipe.