One-Pan Greek Chicken & Veggies

One-Pan Greek Chicken & Veggies: A Flavorful, Healthy, and Easy-to-Make Mediterranean Delight

If you’re searching for a wholesome, vibrant, and delicious meal that’s as easy to clean up as it is to prepare, look no further than One-Pan Greek Chicken & Veggies. This dish captures the essence of Mediterranean cuisine—fresh vegetables, lean protein, aromatic herbs, and heart-healthy olive oil—all roasted together on a single sheet pan for maximum flavor and minimal mess. Whether you’re cooking for a busy weeknight dinner, meal prepping for the week, or entertaining guests with something rustic yet elegant, this recipe delivers on every front.

The History of Greek-Inspired Roasted Meals

The roots of this one-pan wonder trace back to the culinary traditions of Greece and the broader Mediterranean region, where simplicity, seasonality, and balance define the food culture. For generations, Greeks have prepared meals using fresh, locally-sourced ingredients like tomatoes, cucumbers, olives, feta cheese, lemon, garlic, and oregano. The concept of roasting meats and vegetables together dates back to ancient times when families would use communal ovens or open fires to slow-cook seasonal produce alongside poultry or lamb.

In modern Greek households, dishes like kleftiko (slow-roasted lamb with lemon and herbs) and horta (wild greens sautéed with olive oil and lemon) reflect the emphasis on natural flavors and healthy fats. Over time, these traditional methods evolved into contemporary sheet-pan recipes embraced by home cooks around the world. The One-Pan Greek Chicken & Veggies is a tribute to this heritage—a fusion of old-world techniques and new-world convenience that celebrates the Mediterranean diet’s principles of wellness and sustainability.

Ingredients Breakdown: What Makes This Dish Shine?

The magic of this recipe lies in its carefully selected ingredients, each contributing flavor, texture, and nutritional value. Here’s a detailed breakdown of what goes into this vibrant dish:

Chicken Thighs (Boneless, Skin-On or Skinless): While chicken breasts are commonly used, boneless skin-on thighs are recommended here for their juiciness and ability to retain moisture during roasting. They also absorb marinade flavors exceptionally well.
Kalamata Olives: These briny, slightly fruity olives are a staple in Greek cuisine. Their rich umami flavor adds depth without overpowering the other ingredients.
Cherry Tomatoes: Bursting with sweetness when roasted, cherry tomatoes caramelize beautifully, creating pockets of tangy juice that enhance the entire dish.
Red Onion: Adds sharpness and color, mellowing into a sweet, jammy consistency after roasting.
Zucchini and Bell Peppers (Red and Yellow): These colorful summer squash and peppers bring freshness, crunch, and essential vitamins. They roast evenly and soak up the herbed olive oil like sponges.
Feta Cheese (Optional but Recommended): Crumbled feta sprinkled at the end adds a creamy, salty contrast that elevates the dish from simple to gourmet.
Garlic: Fresh minced garlic infuses the oil and vegetables with its signature pungency, which mellows into a nutty sweetness upon roasting.
Lemon Juice and Zest: Brightens the entire dish, cutting through the richness of the chicken and olive oil while enhancing herbal notes.
Dried Oregano and Thyme: Signature Mediterranean herbs that lend earthy, floral tones. Oregano, in particular, is synonymous with Greek seasoning blends.
Extra Virgin Olive Oil: The cornerstone of the Mediterranean diet, high-quality EVOO not only carries flavor but also supports heart health due to its monounsaturated fats and antioxidants.
Salt and Black Pepper: Essential for balancing and amplifying all the other flavors.

Step-by-Step Recipe: How to Make One-Pan Greek Chicken & Veggies

Follow these detailed steps to create a restaurant-quality meal right in your own kitchen—with just one pan!

Preheat Your Oven: Set your oven to 400°F (200°C). This temperature ensures even browning and caramelization without drying out the chicken.
Prepare the Chicken: Pat the chicken thighs dry with paper towels to ensure proper browning. If using skin-on thighs, score the skin lightly to help the marinade penetrate deeper.
Make the Marinade: In a large bowl, whisk together 1/3 cup extra virgin olive oil, juice of 1 large lemon (about 1/4 cup), 1 tablespoon lemon zest, 4 cloves minced garlic, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper.
Marinate the Chicken: Add the chicken thighs to the marinade, turning to coat thoroughly. Let sit for at least 20 minutes at room temperature—or ideally, refrigerate for 1–4 hours for deeper flavor infusion.
Chop the Vegetables: While the chicken marinates, slice 1 red onion into wedges, halve 1 pint of cherry tomatoes, cut 1 zucchini into half-moons, and slice 1 red bell pepper and 1 yellow bell pepper into strips. Place them in a large mixing bowl.
Toss Veggies in Seasoned Oil: Drizzle 2 tablespoons of olive oil over the vegetables. Add 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until evenly coated.
Arrange on Sheet Pan: Use a large rimmed baking sheet (preferably lined with parchment paper or foil for easier cleanup). Spread the vegetables in an even layer across the center and sides of the pan. Place the marinated chicken thighs on top, spacing them evenly so they roast rather than steam.
Add Olives and Lemon Slices: Scatter 1/2 cup pitted Kalamata olives around the pan. Add a few thin slices of lemon for aroma and visual appeal.
Rose and Rotate: Roast in the preheated oven for 35–40 minutes, rotating the pan halfway through for even cooking. The chicken is done when internal temperature reaches 165°F (74°C) and juices run clear.
Optional Broil Finish: For golden-brown chicken and slightly charred veggies, switch the oven to broil for 2–3 minutes at the end—but watch closely to avoid burning.
Finish with Feta and Herbs: Remove from oven and immediately sprinkle with 1/2 cup crumbled feta cheese and a handful of chopped fresh parsley or dill. Allow to rest for 5 minutes before serving.

Tips for Perfect One-Pan Greek Chicken & Veggies Every Time

Don’t Crowd the Pan: Overcrowding leads to steaming instead of roasting. Use two pans if necessary to maintain space between ingredients.
Uniform Cutting: Cut vegetables into similar sizes to ensure even cooking. Larger chunks may remain undercooked while smaller ones burn.
Use High-Quality Olive Oil: Since it’s a primary flavor carrier, opt for a robust, fruity extra virgin olive oil—not a mild or refined version.
Room Temperature Start: Letting marinated chicken come to room temp before roasting helps it cook more evenly.
Check Chicken Early: Ovens vary, so start checking chicken at 30 minutes. Juices should run clear, and a meat thermometer should read 165°F in the thickest part.
Add Delicate Greens Later: If you love spinach or arugula, toss a handful onto the hot pan after removing it from the oven—the residual heat will wilt them perfectly.
Let It Rest: Allowing the chicken to rest for 5 minutes after roasting keeps it juicy and allows flavors to settle.

Variations and Customizations: Make It Your Own

This recipe is incredibly versatile. Feel free to adapt it based on dietary needs, preferences, or what’s in your fridge:

Vegetarian Version: Omit the chicken and double the vegetables. Add chickpeas (drained and rinsed) for plant-based protein. Roast as directed.
Vegan Option: Skip the chicken and feta. Use a vegan feta alternative or omit entirely. Add capers for a salty kick.
Low-Carb/Keto-Friendly: Stick to non-starchy vegetables like zucchini, bell peppers, mushrooms, and broccoli. Avoid potatoes or carrots.
Add Potatoes: For a heartier meal, include baby potatoes (halved) tossed in olive oil and roasted with the other veggies. Add them to the pan 10–15 minutes before the chicken goes in, as they take longer to cook.
Spice It Up: Add a pinch of red pepper flakes to the marinade or sprinkle harissa over the finished dish for heat.
Herb Variations: Swap oregano for rosemary or marjoram, or add fresh mint just before serving for a refreshing twist.
Different Protein: Try boneless pork tenderloin, turkey cutlets, or firm tofu cubes marinated the same way.
Citrus Swap: Replace lemon with orange or lime for a different citrus profile—especially nice with honey added to the marinade.

Health Considerations and Nutritional Value

One-Pan Greek Chicken & Veggies isn’t just tasty—it’s nutritionally balanced and aligned with many healthy eating patterns, especially the Mediterranean diet, which is widely praised for promoting heart health, longevity, and weight management.

Nutritional Highlights (per serving, approximately 1 thigh + 1.5 cups veggies):

Calories: ~380–420 kcal
Protein: ~30–35g (supports muscle maintenance and satiety)
Fat: ~22–26g (mostly unsaturated from olive oil and olives)
Carbohydrates: ~15–18g (primarily from vegetables, low glycemic impact)
Fiber: ~4–5g (supports digestion and gut health)
Vitamin C: High from bell peppers and tomatoes
Vitamin A: From red/yellow peppers and zucchini
Antioxidants: Lycopene (tomatoes), polyphenols (olive oil), and flavonoids (olives)
Calcium and Phosphorus: From feta cheese (if included)

Heart Health Benefits:
The abundant use of extra virgin olive oil has been linked to reduced inflammation, lower LDL cholesterol, and improved vascular function. Combined with garlic, lemon, and antioxidant-rich vegetables, this dish supports cardiovascular wellness.

Bone and Immune Support:
Chicken provides selenium and zinc, while vegetables contribute vitamin C and beta-carotene—key players in immune system regulation.

Weight Management:
High in protein and fiber, this meal promotes fullness and reduces cravings. Its low added sugar and processed ingredient content make it ideal for sustainable eating habits.

Considerations:
– Feta and olives contain sodium; reduce quantity or choose low-sodium versions if on a restricted diet.
– Those with dairy sensitivities can omit feta or use a plant-based alternative.
– For lower fat content, use skinless chicken breasts, though they may be less juicy.

Ingredients

6 boneless, skin-on (or skinless) chicken thighs (about 1.5 lbs / 700g)
1/3 cup extra virgin olive oil (plus 2 tbsp for veggies)
Juice of 1 large lemon (approx. 1/4 cup)
1 tbsp lemon zest
4 garlic cloves, minced
1 tbsp dried oregano
1 tsp dried thyme
1 tsp sea salt (divided)
1/2 tsp freshly ground black pepper (divided)
1 red onion, cut into wedges
1 pint cherry tomatoes, halved
1 medium zucchini, sliced into half-moons
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 cup pitted Kalamata olives
1 lemon, thinly sliced (for garnish)
1/2 cup crumbled feta cheese
Fresh parsley or dill, chopped (for garnish)

Directions

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
In a large bowl, whisk together 1/3 cup olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, 1 tsp salt, and 1/2 tsp black pepper.
Add chicken thighs to the marinade and turn to coat. Let marinate at room temperature for 20 minutes, or refrigerate for up to 4 hours.
While chicken marinates, prepare vegetables: slice onion, halve tomatoes, cut zucchini and bell peppers into uniform pieces.
In another bowl, toss vegetables with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
Spread vegetables evenly on the prepared baking sheet. Place marinated chicken thighs on top, leaving space between each piece.
Scatter Kalamata olives and lemon slices over the pan.
Raise into the preheated oven and roast for 35–40 minutes, rotating the pan halfway through, until chicken reaches 165°F internally and vegetables are tender and slightly caramelized.
Optional: Broil on high for 2–3 minutes for extra browning (watch carefully).
Remove from oven. Immediately sprinkle with crumbled feta and fresh herbs.
Let rest 5 minutes, then serve warm directly from the pan or transfer to plates.

FAQ

Can I use chicken breasts instead of thighs?
Yes, but breasts cook faster and can dry out. Reduce roasting time to 25–30 minutes and monitor temperature closely.

Can I make this ahead of time?
Absolutely! Marinate the chicken overnight and chop veggies the night before. Assemble and roast when ready. You can also fully cook and reheat gently in the oven or microwave.

How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or skillet to preserve texture.

Can I freeze this dish?
Yes, though feta may become grainy when thawed. Freeze without feta and add fresh when reheating. Thaw overnight in the fridge and reheat in the oven.

What can I serve with this?
Great on its own, or pair with: quinoa, couscous, rice pilaf, hummus, tzatziki sauce, pita bread, or a simple Greek salad.

Is this gluten-free?
Yes! This recipe is naturally gluten-free. Just ensure all packaged ingredients (like olives) are certified gluten-free if needed.

Can I cook this on the grill?
Yes! Grill the chicken separately and roast veggies in a foil packet or grill-safe pan. Baste with leftover marinade (boiled first) for extra flavor.

Summary

One-Pan Greek Chicken & Veggies is a vibrant, nutritious, and effortless meal that brings the bright flavors of the Mediterranean straight to your table. Packed with lean protein, colorful vegetables, and heart-healthy fats, it’s perfect for healthy eaters, busy families, and anyone craving a fuss-free yet satisfying dinner.