Greek Lemon Chicken & Vegetable Sheet Pan
Lemon-oregano chicken thighs roasted on one pan with zucchini, red pepper, red onion and cherry tomatoes, then finished with Kalamata olives and feta. Easy cleanup and great for meal prep.
Nutrition per serving
about 2 thighs + 1½ cups vegetables- Net carbs
- 8.9g
- Calories
- 448kcal
- Protein
- 45g
- Fat
- 25g
- Total carbs
- 12 g
- Fiber
- 3.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Greek salmon sheet pan: Salmon fillets roast on top of the same lemony vegetables for a lighter one-pan dinner that cooks in about 30 minutes.
- Roast the seasoned vegetables alone for 15 minutes.
- Add the tomatoes and the salmon (coated in half the lemon-oregano mixture) and roast 10–12 minutes more, until the salmon flakes easily and reads 145°F (63°C).
Greek shrimp sheet pan: Lemon-oregano shrimp go on the pan for the last few minutes, so they stay plump while the vegetables caramelize.
- Roast the seasoned vegetables alone for 20 minutes. Toss the shrimp with half the lemon-oregano mixture no more than 30 minutes ahead.
- Add the tomatoes and shrimp in a single layer and roast 6–8 minutes, just until the shrimp are pink and opaque.
Vegetarian (halloumi): Thick slices of halloumi roast until golden at the edges in place of the chicken, for a salty, squeaky meat-free sheet pan.
- Roast the vegetables 20 minutes. Add the tomatoes and the halloumi slices brushed with half the lemon-oregano mixture (skip the salt on the cheese) and roast 10–12 minutes more, until golden at the edges. Serve right away, while the halloumi is soft.
Dairy-free: Skip the feta and tzatziki: extra olives, lemon and herbs keep it bright and salty without any dairy.
- Finish the pan with all the olives, the last of the lemon juice, the herbs and a drizzle of good olive oil.
- Lemon-oregano chicken
- Vegetables
- To finish
- Nice to have (optional)
- Lemon-oregano chicken
- Vegetables
- To finish
- Nice to have (optional)
- Lemon-oregano chicken
- Vegetables
- To finish
- Nice to have (optional)
- Lemon-oregano chicken
- Vegetables
- To finish
-
3 oz fetaleave out - Nice to have (optional)
- Lemon-oregano chicken
- Vegetables
- To finish
-
3 oz fetaleave out -
½ cup tzatzikileave out - Also add
- Nice to have (optional)
Estimated cost $15.02 for 4 servings ($3.76 each) · how we estimate
Instructions
-
Heat the oven to 425°F (220°C) with a rack in the upper-middle position. Line a large rimmed sheet pan with parchment or foil.
-
Whisk 2 tbsp olive oil, 2 tbsp lemon juice, the zest, garlic, oregano, ¾ tsp salt and the pepper. Toss half of it with the chicken. (You can marinate the chicken this way up to 8 hours ahead in the fridge.)
-
Toss the zucchini, bell pepper and onion with the rest of the lemon-oregano mixture, the remaining 1 tbsp olive oil and ¼ tsp salt.
-
Lay the chicken in the center of the pan, opened out flat, and spread the vegetables around it in a single layer. If the pan is crowded, use a second pan so the vegetables roast instead of steaming. Roast 15 minutes.
-
Scatter the tomatoes over the vegetables and roast 10–15 minutes more, until the chicken is browned at the edges and 165°F (74°C) in the thickest part and the vegetables are tender and caramelized in spots. For extra color, broil 2 minutes at the end.
-
Scatter the olives and feta over the hot pan, drizzle with the last 1 tbsp lemon juice and finish with the herbs. Serve with tzatziki on the side.
Tips for success
-
Crowding is the enemy of browning. If the vegetables are piled up, split everything between two pans and swap their positions halfway. - Boneless thighs stay juicy at high heat. Breasts work too; cut them into large chunks and start checking at 18 minutes.
- Add a drained can of artichoke hearts with the tomatoes for a heartier pan.
Nice to have, not needed
- A large rimmed sheet pan (18×13 inch / 46×33 cm) gives everything room to brown — two smaller pans work just as well.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Microwave about 2 minutes or warm at 375°F (190°C) for 10 minutes; add the feta and a squeeze of lemon after reheating.
Prep tip: Portion it straight from the pan and keep the feta and olives in a small separate container so the feta stays crumbly.
Refrigerate up to 4 days. Reheat in the oven or microwave, and add the feta after reheating if you can.
Variations
4 variations, each with its own ingredients and macrosGreek salmon sheet pan
ProteinSalmon fillets roast on top of the same lemony vegetables for a lighter one-pan dinner that cooks in about 30 minutes.
- boneless skinless chicken thighs (about 8) → skinless salmon fillets (6 oz / 170 g each)
8.9 g net · 560 kcal · 40 g protein · 39 g fat · ≈$6.13 per serving (same net carbs as the original)
Greek shrimp sheet pan
ProteinLemon-oregano shrimp go on the pan for the last few minutes, so they stay plump while the vegetables caramelize.
- boneless skinless chicken thighs (about 8) → large shrimp
8.9 g net · 351 kcal · 40 g protein · 17 g fat · ≈$5.75 per serving (same net carbs as the original)
Vegetarian (halloumi)
ProteinThick slices of halloumi roast until golden at the edges in place of the chicken, for a salty, squeaky meat-free sheet pan.
- boneless skinless chicken thighs (about 8) → halloumi (8 oz / 225 g each)
- no feta
11 g net · 511 kcal · 27 g protein · 40 g fat · ≈$5.47 per serving (+1.6 g net carbs vs the original)
Dairy-free
DietSkip the feta and tzatziki: extra olives, lemon and herbs keep it bright and salty without any dairy.
- + 10 extra Kalamata olives
- no feta
- no tzatziki
8.5 g net · 404 kcal · 42 g protein · 21 g fat · ≈$3.40 per serving (−0.4 g net carbs vs the original)
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