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
• Zucchini – tender and mild, absorbs flavor beautifully
• Yellow 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
• Swap zucchini for green beans or asparagus
• 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 30 minutes.
• Remove from oven, add zucchini, and toss lightly in pan juices.
• Return to oven and bake another 10–15 minutes 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
• Add zucchini later to prevent soggy vegetables
• Use a large sheet pan to avoid overcrowding
• Broil at the end for that golden, crispy finish

More Delicious Dinner Recipes

Red Pesto Pasta with Chicken (Ready in 15 Minutes)

Chicken Caesar Smash Tacos

Avocado, Cucumber & Corn Salad

Chili Lime Shrimp Bowls

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

Course: Main Course

Cuisine: Mediterranean

Ingredients

  

Chicken and veggies

• 6 chicken thighs bone-in, skin-on but feel free to use boneless as well
• 1 lb potatoes cubed
• 1 bell pepper chopped into 1-2 inch pieces
• ½ large red onion sliced into wedges
• 1 medium zucchini halved lengthwise and sliced

Marinade:

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

Garnish:

• 1 tbsp finely chopped fresh parsley
• 1/3 cup finely grated parmesan cheese

Equipment

• Baking dish

Method

 

1. Preheat the oven to 425°F. In a large bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, tomato paste, salt, and pepper. Reserve ⅓ of the marinate.
2. Place the chicken thighs in a bowl and then use your hands to toss the chicken in the marinade and make sure it’s well coated. Marinate the chicken for 10 to 15 minutes while you prep the veggies.
3. While the chicken is marinating, add bell pepper, red onion, and potatoes onto the baking pan and drizzle the remaining marinade on top. Toss together to coat the vegetables.
4. Add the chicken thighs on top of the veggies, sprinkle with ¼ cup of parmesan cheese and bake for 30 minutes.
5. Remove the pan from the oven, add zucchini, mix it a little bit to coat with the juice from the pan and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.
6. Broil for 1-2 minutes at the end if you would like to get the chicken skin even crispier. Be careful to not burn parmesan and the chicken skin during this step.
7. Sprinkle the chicken and vegetables with chopped fresh parsley and remaining parmesan cheese before serving. Enjoy!

Notes

• Add zucchini later to avoid overcooking
• Broil at the end for crispy skin
• Works great for meal prep

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