<\/p>\n \t\t<\/p>\n This post may contain affiliate links. Read our disclaimer.<\/a>\u00a0<\/em><\/span><\/p>\n<\/div>\n Take the guesswork out of dinner tonight with this Greek-marinated <\/em>Sheet Pan Chicken<\/em><\/strong>. Juicy chicken thighs are roasted with seasonal veggies, then finished with feta and herbs for a foolproof family dinner. Ready in under 1 hour!<\/em><\/p>\n Grab a sheet pan and some chicken because we\u2019re making Sheet Pan Chicken for a quick and easy dinner tonight! Juicy, marinated chicken thighs roast on the same pan as a colorful mix of veggies until everything is golden, caramelized, and packed with bright, savory, herby flavor. Yum!<\/p>\n \u00a0<\/p>\n I love using boneless chicken thighs<\/a> for sheet pan dinners like this because they stay tender, even if you leave them in the oven a little too long. I infused them with a ton of flavor using a simple Mediterranean marinade that also doubles as a seasoning for the veggies. And speaking of the veggies, they\u2019re flexible, so use whatever is in season or already in your fridge.<\/p>\n Perhaps my favorite thing about this sheet pan chicken with potatoes, green beans, and feta (besides the barely-there cleanup) is that it\u2019s an incredibly well-balanced and low-effort meal. Everything cooks on one pan in under an hour, making it a simple go-to for busy weeknights or meal prep Sundays. Just toss, roast, and dinner\u2019s done\u2014no fuss, all flavor!<\/p>\n Chicken thighs<\/strong> – Boneless, skinless chicken thighs are my go-to for easy sheet pan dinners. They\u2019re juicy, flavorful, and more forgiving than chicken breasts when roasted at high heat. Bone-in thighs also work well, but they\u2019ll take longer to finish cooking.<\/p>\n Greek-inspired marinade <\/strong>– Olive oil, fresh lemon zest and juice, garlic cloves, oregano, salt, and pepper create the bright, herby marinade. This mixture pulls double duty for both the chicken and vegetables, keeping them tender while adding a vibrant, Mediterranean-inspired flavor.\u00a0<\/p>\n Vegetables<\/strong> – I picked baby potatoes, green beans, cherry tomatoes, and red onion to roast alongside the chicken thighs. There are even more veggies to choose from in the Variations section below.<\/p>\n Feta cheese <\/strong>– Adding crumbled feta in the last 5 minutes brings a salty, creamy contrast to the roasted veggies and savory chicken. It softens and warms without fully melting\u2014the perfect finishing touch! Crumbled goat cheese or grated Parmesan work well, too.<\/p>\n Fresh herbs <\/strong>– Your pick! Anything from fresh parsley, oregano, dill, basil, or thyme will add a fresh finishing touch.\u00a0<\/p>\n Step 1: Make the marinade. <\/strong>In a large bowl, whisk the olive oil, lemon zest, lemon juice, garlic, oregano, salt, and black pepper together. Scoop out 2 tablespoons of the marinade and set it aside in a medium bowl.\u00a0<\/p>\n Step 2: Marinate the chicken. <\/strong>Add the chicken thighs to the bowl with the marinade and toss to coat. Set them aside while you prepare the vegetables.<\/p>\n Step 3: Roast the potatoes. <\/strong>Slice your baby potatoes in half. Place them on a large baking sheet, and roast for 5 minutes to give them a head start.<\/p>\n Step 4: Marinate the veggies. <\/strong>Meanwhile, add your green beans, cherry tomatoes, and red onions to a medium bowl with the reserved marinade. Toss to coat.\u00a0<\/p>\n Step 5: Combine. <\/strong>Add the marinated vegetables to the sheet pan with the potatoes and toss gently. Use kitchen tongs to nestle in the marinated chicken thighs.\u00a0<\/p>\n Step 6: Roast and serve.<\/strong> Roast the chicken and vegetables for 20 minutes, then sprinkle crumbled feta cheese over the top. Roast for another 5 minutes. Garnish the roasted chicken and vegetables with your fresh herbs, then serve hot and enjoy.<\/p>\n While this Greek-inspired sheet pan chicken is the ultimate summer dinner, you can easily switch up the vegetables based on what\u2019s in season or what you already have in your fridge.<\/p>\n Just remember<\/strong>: dense vegetables like potatoes or carrots need a head start in the oven so they can finish cooking at the same time as the chicken and more delicate veggies.\u00a0<\/p>\n From protein to veggies to carbs, this recipe has it all! Enjoy the roasted chicken and vegetables on their own for a well-balanced, albeit light meal, or include a few sides to stretch them a bit further. The Greek-inspired flavors help this recipe pair well with warm pita and tzatziki<\/a> or hummus<\/a>, as well as lemon orzo salad<\/a> or a simple side of rice<\/a> or quinoa<\/a>.<\/p>\n Yes, but please remember that chicken breasts are leaner and more inclined to dry out. Opt for smaller pieces or cut large breasts in half lengthwise. Check for doneness a few minutes early and consider marinating for longer to boost their moisture and flavor.<\/p>\n Chicken thighs are fully cooked when their internal temperature reaches 165\u00b0F (74\u00b0C) at the thickest part. They should be golden and slightly crisp on the edges. If you’re not sure, use a meat thermometer.\u00a0<\/p>\n Make ahead: <\/strong>You can chop the veggies and make the marinade, then store them separately in the fridge. You can also marinate the chicken up to 1 day ahead of roasting.<\/p>\n Refrigerator:<\/strong> Store the leftover Mediterranean sheet pan chicken and veggies in an airtight container in the fridge for up to 4 days. <\/p>\n Freezer: <\/strong>The cooked chicken should freeze well for up to 2 months. I don\u2019t recommend freezing the leftover vegetables because they lose their texture when thawed and reheated.<\/p>\n Reheating<\/strong>: To reheat, place everything back on a sheet pan and place it in a 350\u00b0F oven or toaster oven until warmed through.<\/p>\n If you made this recipe, be sure to leave a comment and star rating below. Thanks!<\/em><\/strong><\/p>\n Take the guesswork out of dinner tonight with this Greek-marinated <\/em>Sheet Pan Chicken<\/strong><\/em>. Juicy chicken thighs are roasted with seasonal veggies, then finished with feta and herbs for a foolproof family dinner. Ready in under 1 hour!<\/em><\/span><\/p>\n![\"Pinterest](\"https:\/\/thealmondeater.com\/wp-content\/uploads\/2025\/06\/3-150x150.png\"\/)
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<\/figure>\nRecipe features<\/h2>\n
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Ingredients<\/h2>\n
Instructions<\/h2>\n
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<\/figure>\nTips and FAQs<\/h2>\n
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Variations<\/h3>\n
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Serving suggestions<\/h3>\n
Can I use chicken breasts instead of thighs?<\/h3>\n
How do I know when the chicken is done?<\/h3>\n
Storage<\/h2>\n
![\"a](\"https:\/\/thealmondeater.com\/wp-content\/uploads\/2025\/06\/sheet-pan-chicken_web-1.jpg\"\/)
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<\/figure>\nMore easy sheet pan recipes<\/h2>\n
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<\/div>\nLemon Garlic Sheet Pan Chicken<\/h2>\n