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Sheet Pan Greek Chicken and Veggies

A handful of ingredients popping with flavor, this easy sheet pan Greek chicken is easy to throw together with delicious results.

Sheet Pan Greek Chicken and Veggies

A handful of ingredients and popping with flavor (thanks to oregano and lemon), this paleo sheet pan Greek chicken is easy to throw together with delicious results.

You’ve got tangy, browned bits of chicken that stick to the pan with concentrated flavor. Along with cauliflower and Brussel sprouts that are soft on the inside, with just enough caramelization on the outside.

Sheet pan dinners are every foodie’s delight. With all the cooking done on a single pan, it’s guaranteed that you’ll wash fewer dishes. And if you use parchment paper on your sheet pan? Prepare from some Mary Poppins swagger, because cleanup will be a snap.

Looking for more to cook on a single sheet pan? 7 Sheet Pan Dinners To Make Life Easier .

Sheet Pan Greek Chicken and Veggies

  • 4.3 stars
  • 20m
  • 1h 20m
  • 4


  • 1/2 lemon
  • 8 oz full fat coconut milk
  • 1 tbsp. dried oregano
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 3 tbsp. extra virgin olive oil
  • 1 lb chicken thigh
  • 1/2 lb brussels sprouts
  • 1/2 head cauliflower


  1. Juice the lemon.
  2. In a large bowl, mix together coconut milk, oregano, lemon juice, salt, pepper, and 2/3 of the olive oil. Place chicken in the mixture and allow to marinate in the refrigerator for 30-60 minutes.
  3. When ready to cook, preheat oven to 375F. Line a sheet pan with parchment paper. Trim and halve Brussels sprouts. Chop cauliflower.
  4. Place Brussels sprouts and cauliflower on one side of the sheet pan. Drizzle with the remaining olive oil and season with salt and pepper, to taste. Add chicken to the other side of the sheet pan.
  5. Bake for 30-35 minutes, until chicken is cooked through.
  6. If desired, turn oven to broil and broil for 3-5 minutes to crisp up chicken and vegetables.

Read Reviews
See what other people are saying about Sheet Pan Greek Chicken and Veggies

  • Awesome and sooo easy! Great flavors! A new favorite in our family.

  • Just Okay. I wanted to love this because it is so simple to prepare! Unfortunately I found it a bit bland and tasteless. My kids liked it so that’s a win overall.

    • Hi Andrea. I’m sorry to hear you didn’t love the recipe. We’re so glad your kids loved it, though.

  • I love sheet pan recipes and this was very good. I added a few more spices the last time (sage, thyme, rosemary) but it is good even without those. I’m surprised no one else has mentioned needing about twice the cooking time to get the veggies cooked through. I cooked the veggies for 30 minutes, then put the chicken on top and cooked for 30 more.

  • Portion sizes are small. Super tasty, but fair warning: I doubled the chicken and tripled the potatoes, and just barely had enough to feed my family.

  • SO GOOD. ohmyword this might be the best chicken I’ve ever made. the store sent me bone in thighs, so I just removed the skin and used those. They were so tender and flavorful. I used leftover marinade for the potatoes, and they came out so crispy. I did use some poultry seasoning in the marinade because I was out of oregano, and the marinade made this delicious coating, almost like a sauce on the chicken. I put the chicken on the second rack and the potatoes under. I think that helped everything cook properly. I served it with asparagus, so that just went in when the chicken came out to rest. Will definitely make this again.

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