Greek Sheet Pan Feta Chicken and Veggies

This meal is your new go-to quick and delicious Greek dinner.

Greek Sheet Pan Feta Chicken + Veggies (full recipe is on: HungryHappens.Net) #greektiktok

♬ original sound – Stella Drivas

So healthy, filling and delicious you don’t even miss the rice, pasta or bread. I promise you will love it and feel so full after. The key is to score the chicken pieces – especially in its thick part. That way the feta sauce/marinade goes all the way through. Just take care not to slice the pieces all the way through.

greek sheet pan chicken and veggies

This is also such a great recipe to customize. You can use any veggies you have on hand like eggplant, mushrooms, broccoli, cauliflower small florets. Another important tip is to sprinkle the chicken pieces with paprika to give them some color.

Greek sheet pan chicken veggies

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Greek sheet pan chicken veggies

Greek Sheet Pan Feta Chicken and Veggies

Servings: 3
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes


  • 1 large zucchini
  • 2 small yellow squash
  • 1 large bell pepper
  • 1 medium red onion
  • 10 oz cherry tomatoes
  • 2 tbs olive oil
  • salt and pepper to taste



  • Preheat oven to 425℉. Line a large sheet pan with parchment paper.
  • Slice all your veggies (except the tomatoes) into large bite-size chunks. Toss everything with 2 tbs olive oil and salt and pepper to taste. Spread out evenly on your sheet pan so that the pieces are not overlapping but leave some space in the center of the pan for your chicken pieces.


  • In a medium bowl, combine the crumbled feta, 1/4 cup olive oil, lemon zest and juice, garlic, oregano, chili pepper flakes until combined.
  • Score the tops of your chicken pieces as seen in the pic above – being carefully not to cut all the way through. But try to get deep especially on the thick side of the pieces. Transfer to your sheet pan. Sprinkle some salt and paprika on the chicken pieces to give them some color. Drop a few tablespoons of the feta marinade onto the tops of the chicken. Take the rest of the marinade and drizzle onto the veggies as best you can. Bake for 30-35 minutes.


Calories: 591kcal | Carbohydrates: 23g | Protein: 36g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 699mg | Potassium: 1385mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2847IU | Vitamin C: 149mg | Calcium: 316mg | Iron: 3mg
Author: Stella

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