One-Pan Greek Parmesan Chicken and Veggies (Easy Sheet Pan Dinner)

If you’re looking for a simple, flavorful, and family-friendly dinner, this One-Pan Greek Parmesan Chicken and Veggies is about to become your new go-to. Packed with juicy lemon garlic chicken, crispy roasted potatoes, and colorful vegetables, this Mediterranean-inspired sheet pan meal delivers bold flavor with minimal cleanup.

Perfect for busy weeknights, this easy Greek chicken recipe comes together in under an hour using pantry staples and fresh ingredients. Plus, everything cooks on one pan—because fewer dishes always wins.

If you love easy chicken dinners, try this Creamy Chicken recipe or my crowd favorite meal I use for meal trains all the time – Chicken Gyro Bowl recipe as well.

Why You’ll Love This Recipe

• One-pan meal = easy cleanup.
• Bold Mediterranean flavors from lemon, garlic, and herbs
• Crispy chicken skin + tender veggies
• Perfect for meal prep and leftovers
• Kid-friendly and customizable
• Naturally gluten-free

– Lyuda

Ingredients for the One-Pan Greek Chicken and Veggies

This easy Greek chicken sheet pan dinner uses wholesome, pantry-friendly ingredients that come together for maximum flavor:

• Olive oil – adds richness and helps everything roast beautifully
• Fresh lemon juice – brightens the dish and tenderizes the chicken
• Garlic cloves – essential for that bold Mediterranean flavor
• Dried oregano + thyme – classic Greek herbs
• Dijon mustard – adds depth and slight tang
• Tomato paste – enhances umami and richness
• Salt + black pepper – balances all the flavors
• Chicken thighs (bone-in, skin-on but feel free to sub it with boneless chicken thighs too) – juicy, flavorful, and crispy when roasted
• Potatoes – hearty and perfectly crispy on the outside
• Brussels Sprouts or Zucchini – tender and mild, absorbs flavor beautifully
• Bell pepper – adds sweetness and color
• Red onion – caramelizes and adds depth
• Parmesan cheese – creates a crispy, savory finish
• Fresh parsley – bright, fresh garnish

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Make this Greek chicken recipe your own with these easy swaps:

• Use chicken breasts instead of thighs (adjust cook time)
• Add cherry tomatoes for extra Mediterranean flavor
• Use feta cheese instead of Parmesan for a more authentic Greek twist
• Add kalamata olives for a briny, salty bite

Check out more easy 30-minute meals you can make any night of the week.

How to Make One-Pan Greek Chicken and Veggies

• Preheat oven to 425°F.
• In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, tomato paste, salt, and pepper. Reserve ⅓ of the marinade.
• Toss chicken thighs in the marinade and let sit for 10–15 minutes.

• Add potatoes, bell pepper, and red onion to a sheet pan. Drizzle with reserved marinade and toss.
• Place marinated chicken on top and sprinkle with Parmesan cheese.

• Bake for 40 minutes or until chicken reaches 165°F.

• Broil for 1–2 minutes for extra crispy skin (optional).
• Garnish with parsley and more Parmesan before serving.

If you enjoy easy weeknight meals, you’ll love my Lemon Chicken Orzo and Easy Smash Gyros.

Expert Tips for the Best Greek Chicken

• Don’t skip marinating (even 10 minutes boosts flavor)
• Cut potatoes evenly for consistent roasting
• Use a large sheet pan to avoid overcrowding
• Broil at the end for that golden, crispy finish

More Delicious Dinner Recipes

Shrimp Tacos with Salsa Verde Slaw

Chipotle Chicken Avocado Melt

Ham Tomato and Burrata Focaccia Sandwich

Roasted Tomato Garlic and Basil Pasta

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.

Lyuda @ Grace-Filled Kitchen

One-Pan Greek Parmesan Chicken and Veggies

5 from 2 votes

An easy one-pan Greek chicken recipe made with lemon garlic marinade, crispy roasted potatoes, and fresh vegetables. This healthy Mediterranean sheet pan dinner is perfect for busy weeknights and family meals.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 582

Step By Step Instructions

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Ingredients

  

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Chicken and veggies

• 2 lb chicken thighs (boneless thighs can also be used; they may cook faster)
• 1 lb potatoes cut into 1-inch cubes
• 1 bell pepper cut into 1½-inch pieces
• ½ large red onion sliced into wedges
• 12 oz brussel sprouts halved lengthwise (can sub with zucchini slices but add it during the last 10 minutes of the bake time)
• 1/3 cup finely grated parmesan cheese, divided

Marinade:

• ¼ cup olive oil
• 1 lemon juiced (about 3 tablespoons)
• 4-6 garlic cloves minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp Dijon mustard
• 2 tsp tomato paste
• 2 tsp salt
• ½ tsp freshly ground black pepper

Garnish:

• 1 tbsp finely chopped fresh parsley
• extra Parmesan cheese

Equipment

• Large rimmed sheet pan (about 12 x 18 inches) or a 9 x 13-inch baking dish

Method

 

Preheat the Oven

1. Preheat the oven to 425°F.
2. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, tomato paste, salt, and black pepper.
3. Reserve about ⅓ of the marinade for the vegetables.

Marinate the Chicken

1. Add the chicken thighs to the bowl with the remaining marinade and toss until well coated.
2. Let the chicken marinate for 10–15 minutes while you prepare the vegetables.

Season the Vegetables

1. Add the potatoes, bell pepper, red onion, and Brussels sprouts to a large sheet pan.
2. Drizzle with the reserved marinade and toss until evenly coated. Spread the vegetables into an even layer.
3. Optional: If you prefer your vegetables more highly seasoned, sprinkle with an additional ¼–½ teaspoon salt.

Assemble and Bake

1. Arrange the chicken thighs skin-side up over the vegetables.
2. Sprinkle with half of the Parmesan cheese and bake for 35–45 minutes, depending on the size of the chicken thighs, until:

   -The chicken reaches an internal temperature of 165°F

   -The potatoes are fork-tender

   -The vegetables are lightly browned
Boneless chicken thighs may cook more quickly, so begin checking for doneness around 30 minutes.

Broil for Extra Color

1. For crispier chicken skin and more golden vegetables, switch the oven to broil for 2–3 minutes, watching carefully to prevent the Parmesan from burning.

Finish and Serve

1. Remove from the oven and sprinkle with the remaining Parmesan cheese and fresh parsley before serving.
2. Serve warm with lemon wedges, crusty bread, or a simple salad.

Notes

• Cut potatoes evenly: Aim for 1-inch pieces so they cook at the same rate as the chicken.
• Use a large sheet pan: Overcrowding can cause the vegetables to steam instead of roast.
• Add zucchini later: If using zucchini instead of Brussels sprouts, stir it in during the last 10 minutes to prevent it from becoming too soft.
• For extra crispy skin: Pat the chicken dry before marinating and broil at the end.
• Chicken thighs are forgiving: While chicken is safe at 165°F, thighs become even more tender around 175–185°F.

Nutrition

Calories: 582kcalCarbohydrates: 36gProtein: 46gFat: 54gSaturated Fat: 14gMonounsaturated Fat: 26gTrans Fat: 0.2gCholesterol: 228mgSodium: 1540mgFiber: 8gSugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.