Greek Sheet Pan Chicken Meal
Greek Sheet Pan Chicken cooks with green beans and tomatoes for an easy sheet pan meal that’s finished with Feta Cheese. And everyone who likes Greek flavors and sheet pan dinners is going to love this idea that’s a perfect low-carb dinner during the holidays!
PIN the Greek Sheet Pan Chicken to try it later!
This easy Greek Sheet Pan Chicken is a meal with the red and green foods that I love during the holidays. So I’m reminding you about this perfect holiday meal for Friday Favorites. And this is a low-carb dinner that’s healthy AND has festive holiday colors!
When we tested the recipe, we loved the idea of a sheet pan meal with chicken, green beans, and tomatoes topped with melty Feta cheese! But our first attempt to make the Greek sheet pan chicken meal with marinated pieces of chicken breast wasn’t a winner. And after the chicken breast released too much water as it baked, we switched to bone-in chicken thighs, and we loved the result!
If you’re an Air Fryer fan, you could make the chicken thighs in the Air Fryer and cook the veggies separately on the sheet pan. That would give slightly crisper chicken. This Greek Sheet Pan Chicken is a super-easy and tasty meal no matter which way you cook it! I hope you’ll give it a try.
What ingredients do you need for this recipe?
(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Olive Oil (affiliate link)
- lemon juice, I used my fresh-frozen lemon juice
- Greek Seasoning (affiliate link)
- Spike Seasoning (affiliate link), or use another all-purpose seasoning blend
- Dried Thyme (affiliate link)
- bone-in, skin-on chicken thighs
- thin green beans
- cherry tomatoes
- fresh-ground black pepper and salt to taste
- Feta cheese
What gives Greek Sheet Pan Chicken the Greek flavors?
This recipe marinates the chicken in Olive Oil, Lemon Juice, Greek Seasoning, Spike Seasoning, and dried thyme to give the chicken Greek flavors, and then the Feta cheese seals the deal!
How low in carbs is the Greek Sheet Pan Chicken?
This tasty sheet pan meal only has 7 net carbs per serving and 56 grams of protein.
Is this Sheet Pan Chicken Meal high in fat?
If you look at the nutritional information it seems like this recipe is extra-high in fat, and of course olive oil, Feta cheese, and chicken thighs do have some fat. But remember you’re not eating all the olive oil used to marinate the chicken, so the actual amount of fat consumed will be a lot less than what’s shown.
How to make the Greek Sheet Pan Chicken Meal:
(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Mix olive oil, lemon juice, Greek Seasoning (affiiliate link), Spike Seasoning (affiiliate link), and dried thyme (affiiliate link) for the marinade.
- Set aside 1/4 cup of marinade.
- Trim chicken thighs. I use kitchen shears to trim, and cut small slits through the skin. (affiliate link)
- Put chicken thighs and marinade into a Ziploc bag and let it marinate 4-8 hours, or all day while you’re at work.
- When you’re ready to cook, drain chicken into a colander and let it come to room temperature. (This is important or the chicken will take too long to cook.)
- Preheat the oven to 425F/220C while the chicken comes to room temperature.
- When it’s ready, put chicken thighs on a large sheet pan and roast 8 minutes.
- While chicken cooks, trim the ends of the green beans and cut in half. Cut cherry tomatoes in half.
- After 8 minutes remove sheet pan from the oven and use paper towels to blot any water that’s released from the chicken. (This will depend on the chicken you use, less expensive chicken will be more watery.)
- Add green beans to the sheet pan and brush chicken and beans with reserved marinade. Season with fresh-ground black pepper and a little salt. Roast 14 minutes more.
- After 14 minutes (or when the chicken is starting to brown a bit and seems nearly done) tuck cherry tomatoes halves around the chicken and green beans (try to keep ingredients in a single layer as much as you can.)
- Cook about 6 minutes more, or until chicken and green beans are done.
- Sprinkle Greek Sheet Pan Chicken Meal with Feta cheese and serve.
- And more Feta is allowed!
Want more tasty ideas for low-carb sheet pan meals?
Check out Low-Carb Sheet Pan Meals for more tasty ideas for dinners cooked on one sheet pan!
More Red and Green Food for Christmas:
- Ground Beef Cauliflower Rice Taco Bowls
- Roasted Asparagus and Peppers
- Colorful Holiday Chicken Salad
- Roasted Cauliflower with Red Pepper, Green Olives, and Pine Nuts
- Roasted Green Beans and Red Peppers
Greek Sheet Pan Chicken Meal
When you want to keep it low-carb during the holidays, this Greek Sheet Pan Chicken Meal is still a festive dish! And this dinner with Greek chicken, green beans, cherry tomatoes, and creamy Feta cheese will be a hit with the whole family, even those who don't care about carbs!
Ingredients
Marinade Ingredients:
- 1/3 cup olive oil
- 1/3 cup lemon juice (see notes)
- 1 T Greek Seasoning
- 1 tsp. Spike Seasoning (or use another all-purpose seasoning of your choice)
- 1/2 tsp. dried thyme
Sheet Pan Meal Ingredients:
- 8 bone-in, skin-on chicken thighs (see notes)
- 1 lb. thin green beans, ends trimmed and cut in half
- 1 cup cherry or grape tomatoes, cut in half
- fresh-ground black pepper and salt to taste (remember the Feta cheese is salty)
- 1 cup crumbled Feta cheese (more or less to taste)
Instructions
- Mix olive oil, lemon juice, Greek Seasoning (affiliate link) Spike Seasoning (affiliate link), and dried thyme (affiliate link) to make the marinade.
- Set aside 1/4 cup of marinade to brush on the dish later when you've added the beans.
- Trim chicken thighs, cutting away extra skin and fat as much as you prefer. (I use kitchen shears (affiliate link) to trim) Cut small slits through the skin on the top of each thigh.
- Put chicken thighs into a Ziploc bag with the rest of the marinade and let it marinate 4-8 hours, or all day while you're at work is even better.
- When it's time to cook, drain the chicken into a colander placed in the sink and let it come to room temperature. (This is important or the chicken will take too long to cook for the timing of this recipe.)
- Preheat the oven to 425F/220C while the chicken comes to room temperature.
- When you're ready, put chicken thighs on a large sheet pan and roast for 8 minutes.
- While chicken cooks, trim the ends of the green beans and cut them in half. (I do this by grabbing a handful and standing them up against the cutting board. Trim that end of the beans, then turn beans over and stand up the other side and trim.)
- Cut cherry tomatoes in half.
- After 8 minutes remove sheet pan from the oven and use paper towels to blot any water that's released from the chicken. (This will depend on the chicken you use, less expensive chicken will be more watery.)
- Add the green beans to the sheet pan and brush chicken and beans with the reserved marinade. Season with with fresh-ground black pepper and a little salt (remember the Feta Cheese is salty.)
- Roast for 14 minutes more.
- After 14 minutes (or when the chicken is starting to brown a bit and seems nearly done) tuck the cherry tomatoes halves around the chicken and green beans (try to keep ingredients in a single layer as much as you can.)
- Cook about 6 minutes more, or until chicken and green beans are done.
- Sprinkle Greek Sheet Pan Chicken Meal with Feta cheese and serve hot.
Notes
If your package of thighs has more than 8, trim and marinate them all and cook the extras on a separate sheet pan.
I use my fresh-frozen lemon juice for this recipe.
Nutritional information for fat will seem high, but remember you are not eating all the marinade.
This recipe created by Kalyn, Jake, and Kara, after a few experiments that weren't quite right! We loved the chicken, green beans, and tomatoes with the melty Feta on top.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 675Total Fat 45gSaturated Fat 18gUnsaturated Fat 27gCholesterol 219mgSodium 883mgCarbohydrates 10gFiber 3gSugar 3gProtein 56g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek Sheet Pan Chicken Meal with green beans, tomatoes, and Feta cheese is a good dinner option for any low-carb or Keto diet. The original South Beach Diet doesn’t recommend chicken thighs because of the fat, but if you trim them well I wouldn’t worry too much.
Find More Recipes Like This One:
Check out Sheet Pan Meals for more easy dinners! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The Greek Sheet Pan Chicken was first posted in 2019. The recipe was featured for Friday Favorites in 2024. It was last updated with more information in 2025.
14 Comments on “Greek Sheet Pan Chicken Meal”
I love how balanced and clean this recipe looks — a great healthy dinner idea. For more information click here..https://www.lemonsandolives.com/
Oh my gosh! Made these today and they are amazing!!! So tasty. Thank you for easy and delicious recipe
I don’t know why I didn’t think of this myself! I love Greek flavored anything, especially chicken and fish. I’m sure this will be on my list of usual dinner ideas, as soon as I have green beans! Thank you!
So glad you like the idea; hope you enjoy!
Hello! This looks delicious. 🙂
Have you made this recipe using only 4 chicken thighs and reducing ingredients or do you recommend using all 8?
Thank you!
You could definitely cut the recipe in half and only use four chicken thighs. The cooking time would be the same, or maybe just slightly less since there will be more air flow around the ingredients.
This was good! I topped with feta and roasted red peppers chopped up. I love the combo.
Thank you.
So glad you enjoyed!
Hi Kalyn, you said that when you used chicken breasts you ended up with too much fluid/juice? I’m not a huge fan of chicken thighs (especially with skin/bone), so am trying to come up with an alternative, otherwise the flavors sound great! I’m thinking that roasting the chicken breasts and veggies separately might do it?
Or maybe cut the chicken breasts into strips, marinate, and cook 2-3 minutes in a hot pan before you roast. We liked the flavor of the breast so if you don’t mind blotting off some liquid with a paper towel just do it that way. (We has chunks of chicken breast.)
OK, cutting the chicken into strips and cooking for 2-3 minutes in a hot pan did work well for eliminating the water–got tons out that way. Next time I would omit the step of cooking 14 minutes afterwards though.. Chicken was a little too done, but it was all tasty.
Sandi, glad that worked for you!
Thanks, I am going to try it this way, too!
The YUM button is a small orange button located directly below the recipe title at the top of the post. Hope that helps!