Jump to Recipe·Print Recipe

All the mediterranean flavors of Greece — olives, tomatoes, feta cheese, onions — in one sheet pan dinner your whole family will love as much as mine did. 

As you know, the rules for adding a recipe to foodlets.com is that three out of four kids must love the dinner. They gotta give it a thumbs up, say they’d ask for it again or shout out some crazy review. Like this one. 

“Mommy, no one can live without eating this.” And guess what? This Greek sheet pan dinner was a thumbs up from all four rascals.

That’s how good our Greek chicken sheet pan dinner is! 

A few tips for mastering this Greek chicken sheet pan dinner

  • I used chicken breasts (cut in half) this time, which are drier than thighs. It was an experiment. I would go for thighs if they’re on sale, because that’s how I roll. #MomOnABudget
  • Stir the dish with a spatula about halfway through cooking time. And stir again before serving. That chicken really benefits from an extra coating of olive oil. 
  • Broil for the last few minutes to add color. 

Recipe: Greek Chicken Sheet Pan Dinner


Greek Chicken Sheet Pan Dinner

Print Recipe

5 Stars4 Stars3 Stars2 Stars1 Star

No reviews

  • Author: Charity Curley Mathews l foodlets.com



6 chicken thighs (or 3 breasts cut in half), boneless, skinless

1/4 cup olive oil

2 lemons  (sliced in wedges)

1 teaspoon dill

1 teaspoon oregano

1 teaspoon salt

1/2 teaspoon pepper

1 cup green olives

1 large onion, sliced

2 pounds red, yellow or purple potatoes, cut into bite-sized pieces

1 pint cherry or grape tomatoes

1/2 cup feta cheese crumbles


  1. Preheat oven to 400 degrees F. Prep veggies, slicing, quartering, etc.
  2. Arrange onions, potatoes, wedges from ONE LEMON and chicken on large sheet pan (baking tray). Slather with olive oil. Sprinkle with oregano, dill, salt and pepper. Rotate to coat everything on the pan in the oil. Roast for 30 minutes.
  3. Stir potatoes and onions with spatula, flipping over as possible. Be sure to coat the chicken with olive oil from the pan, or add more if needed. Add tomatoes, olives and feta cheese to the pan. Roast for an additional 10-15 minutes, until potatoes are crispy on edges and chicken is cooked through.
  4. Stir all potatoes and veggies again, coat chicken with olive oil from pan (or add a touch more.) Serve with additional lemon wedges.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


What goes with this Greek chicken sheet pan dinner? 

It’s such a rich yet light dinner, I like to serve it with either bread on the side or a tasty dessert like one of these: 

30-Minute Dinner Rolls

Simple Focaccia Bread with Garlic and Rosemary

Rice Pudding with Sweetened Condensed Milk

4-Ingredient Rainbow Meringue Cookies


Leave a Reply

Your email address will not be published. Required fields are marked *