Sheetpan Greek Chicken and Vegetables

An ultra-easy and fast dish that can be a low-carb and/or gluten-free main dish, or stuffed in a pita to become a sandwich! Leftovers are delicious heated or cold! Top with Kalamata Olives, Feta Cheese and store-bought or Homemade Tzatziki Sauce, this  recipe is from Alton Brown.

  • Author: Laura
  • Prep Time: 15 min.
  • Cook Time: 20 min.
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Chicken
  • Method: Bake



Chicken and Veg

  • 1 1/2 lb Boneless, Skinless, Chicken breasts, cut into 3/4” pieces
  • 2 Bell Peppers, any color
  • 1 Small to Medium Zucchini, sliced into 1/2“-thick half-moons
  • 1 Medium Red Onion, chopped into 1/23/4” chunks
  • 8 oz. Cherry or Grape Tomatoes, halved


  • 1/3 c Olive Oil
  • 3 Cloves Garlic, minced
  • 3 T Red Wine Vinegar
  • 1 1/2 t Dried Oregano
  • 1 T fresh, or 1/2 t dried, Rosemary
  • 1 1/2 t Salt
  • 1/2 t Black Pepper

Toppings (optional)

  • 1/2 c Kalamata Olives, pitted
  • 3 oz. Feta Cheese, crumbled


  1. Preheat oven to 450F.
  2. Arrange chopped chicken and vegetables on 13×18 Sheet Pan.
  3. In a small bowl, whisk all Dressing ingredients.  Pour or brush over the chopped chicken and vegetables.
  4. Bake in preheated oven 20 minutes or until chicken is cooked through and vegetables begin to char.
  5. Top with Kalamata olives, Tzatziki Sauce and Feta Cheese as desired, or put into pita bread for sandwiches.


You can vary the spices in this recipe.  If you do not like Rosemary, you could substitute Dill or Basil. Feel free to experiment!


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