Greek-Style Sheet Pan Chicken

This Greek-style sheet pan chicken is an easy, healthy meal of spice-rubbed roasted vegetables and boneless chicken breasts served alongside a cooling homemade tzatziki sauce.

Greek-style sheet pan chicken, olives, zucchini, and lemon slices on a sheet pan with a bowl of tzatziki nearby.

Ever wonder why there aren’t commercials for dishpan hands anymore? Growing up, given the airplay it got, it felt like an epidemic, and Madge the manicurist (remember the “You’re soaking in it” slogan?) was the savior. Forty years later, Lisa is still haunted by the drudgery of dishwashing and has come up with the surefire way to forever eradicate unsightly hands: the one-pan dinner. This Greek-style sheet pan chicken recipe has it all—juicy baked chicken, lemony herbed potatoes, peppers and zucchini, and the Mediterranean trifecta of tzatziki, feta, and olives—on a single sheet pan. So quick and delicious, with your lady-of-leisure hands intact, the only thing you’ll be left to ponder is how Calgon will take you away.–Julie Albert

Greek-Style Sheet Pan Chicken

  • Quick Glance
  • Quick Glance
  • 30 M
  • 1 H
  • Serves 4
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  • For the tzatziki sauce
  • For the spice mix
  • For the chicken and vegetables


Make the tzatziki sauce

In a medium bowl, combine the yogurt, grated cucumber, white wine vinegar, olive oil, dill, garlic, and salt. Whisk well to combine. Refrigerate until ready to use. The tzatziki can be made up to 1 day ahead.

Make the spice mix

In a small bowl, combine the oregano, basil, thyme, lemon zest, salt, garlic powder, and pepper. Divide the spice mixture in half.

Make the chicken and vegetables

Preheat the oven to 425ºF (218°C) with racks in the upper and lower thirds of the oven. Line 2 rimmed baking sheets with aluminum foil and coat with nonstick cooking spray.

Tester tip: If you have a very large baking sheet, you may be able to fit everything on one sheet without crowding, however, the vegetables may take longer to cook than the chicken.

In a large bowl, toss the chicken breasts with 1 tablespoon of the olive oil and half the spice mixture. Spread the chicken out on one of the prepared baking sheets.

In another large bowl, toss together the potatoes, red peppers, zucchini, diced tomatoes, the remaining tablespoon of olive oil, and the remaining spice mix. Arrange the vegetables in a single layer on the second baking sheet.

Scatter the lemon slices and garlic slices throughout the pan of vegetables. Bake until the chicken is cooked through and registers an internal temperature of 165°F (74°C), and the vegetables are tender, 25 to 40 minutes. If the chicken is cooked through before the vegetables are done, remove the chicken from the oven and cover with foil to keep warm.

Combine the chicken and vegetables and top with feta cheese and olives. Serve with tzatziki sauce.

Print RecipeBuy the The Bite Me Balance Cookbook cookbook

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Recipe Testers' Reviews

Want a delicious, balanced meal without having to wash a ton of dishes? This sheet pan dinner is loaded with vegetables, chicken, potatoes, and flavor! The chicken was nice and juicy, and the tzatziki sauce is the best I've ever made. I was worried it would be too runny without squeezing the water out of the cucumber, but it wasn't at all.

This is a quick and easy, hearty, and healthy dinner. I also imagine it would be great prepped ahead of time and thrown in the oven when you get home from a full day.

My biggest input would be to roast the vegetables on their own for about 25 minutes, then nestle the chicken among the vegetables and cook about 35 minutes (or until chicken reaches 165°F).


This was uber tasty. Probably one of the best tzatziki sauces I've ever had. We all thought the recipe could have had just a tad bit more salt and fresh cherry tomatoes would have been better as the canned ones just turned to mush. We also used chicken thighs rather than breast.

Everything fit on a single pan. The potatoes we used were little baby ones and they took 35 minutes to cook.


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