If you crave a meal that’s bursting with vibrant flavors and effortless charm, you’re going to love this Greek Lemon Herb Sheet Pan Chicken Recipe. Imagine tender chicken thighs soaked in bright lemon juice, earthy herbs, and garlic, all roasted to a perfectly juicy finish on one pan—making cleanup a breeze. This dish brings a taste of the Mediterranean right to your kitchen, combining simplicity and freshness in every bite. It’s a perfect weeknight winner that feels special enough for guests but easy enough to throw together anytime.
Ingredients You’ll Need
Gathering straightforward yet flavorful ingredients is the key to making a fantastic Greek Lemon Herb Sheet Pan Chicken Recipe come alive. Each item plays an important role—from the zesty lemon juice cutting through the richness of the chicken to the fragrant herbs adding that signature Greek character. Here’s what you’ll need to create this wholesome meal:
- 8 bone-in, skin-on chicken thighs: The best choice for juicy meat and crispy skin after roasting.
- ⅓ cup extra-virgin olive oil: Adds silky richness and helps infuse the marinade flavors into the chicken.
- ¼ cup fresh lemon juice: Gives the dish its bright, tangy punch that wakes up every bite.
- 4 garlic cloves, minced: Garlic brings deep, savory aroma that beautifully complements the herbs.
- 1 tablespoon dried oregano: A classic herb in Greek cooking, offering warm, slightly peppery notes.
- 2 teaspoons dried thyme: Adds an earthy, slightly minty flavor to balance the lemon and garlic.
- 2 teaspoons Dijon mustard: Provides a subtle sharpness and helps emulsify the marinade.
- 2 teaspoons kosher salt: Essential to bring out all the vibrant flavors and season the chicken properly.
- 1 teaspoon freshly ground black pepper: Adds a hint of heat and complexity.
How to Make Greek Lemon Herb Sheet Pan Chicken Recipe
Step 1: Make the Marinade
Start by whisking together the olive oil, fresh lemon juice, minced garlic, oregano, thyme, Dijon mustard, kosher salt, and black pepper in a small bowl. This marinade will be the magic behind your chicken’s incredible flavor, creating a bright and herbaceous base that tenderizes the meat beautifully.
Step 2: Marinate the Chicken
Place the chicken thighs in a large bowl or a resealable plastic bag, then pour the marinade over them. Toss everything together, making sure each piece is coated in that fragrant mixture. Pop it in the fridge for at least one hour, or if you have extra time, let the chicken soak up those flavors for up to eight hours. This step really lets the lemon and herbs soak deep into the meat.
Step 3: Prepare to Bake
Preheat your oven to 350°F (180°C). Arrange the marinated chicken thighs skin side up on a sheet pan or baking dish, spreading them out so they roast evenly. Don’t forget to drizzle any leftover marinade over the top to keep them extra juicy and flavorful while cooking.
Step 4: Bake the Chicken
Pop the pan in the oven and bake the chicken for about 40 to 45 minutes until it’s cooked through and the internal temperature registers 175°F (80°C). If you want that irresistibly crispy skin, switch on the broiler for the last 2 to 3 minutes—just keep a close eye to prevent burning. This step elevates the texture, giving you that perfect golden finish.
Step 5: Rest and Serve
Once out of the oven, let the chicken rest for around 5 minutes to lock in all those wonderful juices. Spoon the savory pan juices over the chicken for extra moisture and flavor. Consider garnishing with fresh lemon slices or herbs like parsley or additional oregano for a fresh, inviting look.
How to Serve Greek Lemon Herb Sheet Pan Chicken Recipe
Garnishes
Simple garnishes can really highlight this dish. Try a sprinkle of freshly chopped parsley or oregano, and don’t shy away from adding a few lemon wedges on the plate. These bright and fresh accents not only make it more colorful but add an extra boost of citrusy zing with every bite.
Side Dishes
Because the chicken is full of complex flavors, pairing it with light, fresh sides works beautifully. Think roasted vegetables tossed with olive oil and herbs, lemony rice pilaf, or a crisp Greek salad bursting with cucumbers, tomatoes, olives, and feta. Potatoes roasted alongside the chicken on the same sheet pan are a hit, too, soaking up those delicious pan juices.
Creative Ways to Present
If you want to impress at a dinner party, try serving your Greek Lemon Herb Sheet Pan Chicken on a large wooden board with an assortment of Mediterranean sides—pita bread, tzatziki, and olives—so your guests can mix and match flavors. Alternatively, layer the chicken atop a bed of fluffy couscous or a hearty grain salad, garnishing with fresh herbs and crumbled feta for a colorful and inviting presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover chicken in an airtight container in the refrigerator. It will keep well for 3 to 4 days, allowing you to enjoy this wonderful Greek Lemon Herb Sheet Pan Chicken Recipe even later in the week without losing any flavor or juiciness.
Freezing
If you want to save leftovers longer, freeze the cooked chicken in an airtight container or heavy-duty freezer bag. It will stay fresh for up to 3 months. When freezing, separate the pieces with parchment paper to prevent sticking and help make reheating more convenient.
Reheating
To reheat, gently warm the chicken in a preheated oven at 325°F (160°C) until heated through, about 15 to 20 minutes. This method helps maintain the crispy skin and moist interior better than a microwave. Alternatively, using a skillet with a lid over medium heat can refresh that crispiness while warming the chicken evenly.
FAQs
Can I use boneless chicken breasts instead of thighs?
Absolutely! Boneless chicken breasts can be used, though they will cook faster and might not retain quite as much moisture as thighs. Adjust cooking time accordingly and keep a close eye to avoid drying out the meat.
What if I don’t have dried oregano or thyme?
If you don’t have these dried herbs, fresh versions can work too—just use about three times the amount. Alternatively, you can substitute with mixed Italian herbs or herbes de Provence for a different but delicious flavor.
Is it necessary to marinate the chicken overnight?
While marinating overnight amps up the flavor and tenderness, even an hour or two of marinating will still give excellent results. The longer you let those herbs and lemon juice work their magic, the more intense the taste.
Can I add vegetables to the sheet pan?
Yes! Adding things like halved baby potatoes, cherry tomatoes, bell peppers, or green beans to roast alongside the chicken makes for an all-in-one meal. Just toss the vegetables with a bit of olive oil and seasonings and spread them around the chicken pieces.
How do I get the chicken skin extra crispy?
For super crispy skin, make sure the chicken skin is patted dry before marinating. Baking at the right temperature and finishing under the broiler for a couple of minutes will give you that golden, crunchy skin everyone loves.
Final Thoughts
Trust me when I say the Greek Lemon Herb Sheet Pan Chicken Recipe will quickly become a beloved staple in your cooking rotation. It’s incredibly easy yet full of fresh, vibrant flavors that make every meal feel like a special treat. Give it a try—you deserve a gorgeous, fuss-free meal that everyone will be asking you to make again and again.
Print
Greek Lemon Herb Sheet Pan Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
This Greek Sheet Pan Chicken recipe features juicy, bone-in, skin-on chicken thighs marinated in a vivid blend of olive oil, lemon juice, garlic, oregano, thyme, and Dijon mustard, then oven-baked to perfection. It’s a simple and flavorful one-pan meal that combines classic Mediterranean ingredients for an easy weeknight dinner with crispy skin and tender meat.
Ingredients
Chicken and Marinade
- 8 bone-in, skin-on chicken thighs
- ⅓ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Make the Marinade: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and freshly ground black pepper until well combined, forming a vibrant and aromatic marinade.
- Marinate the Chicken: Place the chicken thighs into a large bowl or a zip-top plastic bag. Pour the prepared marinade over the chicken and toss or seal to coat each piece thoroughly. Cover the bowl or seal the bag and refrigerate for 1 to 2 hours to allow the flavors to meld. For deeper flavor, marinate up to 8 hours.
- Prepare to Bake: Preheat your oven to 350°F (180°C). Arrange the marinated chicken thighs skin-side up evenly on a sheet pan or baking dish. Pour any leftover marinade over the chicken to enhance moisture and flavor during cooking.
- Bake the Chicken: Place the sheet pan in the preheated oven and bake the chicken for 40 to 45 minutes, or until fully cooked and the internal temperature reaches 175°F (80°C). For extra crispy and golden skin, switch the oven to broil during the last 2 to 3 minutes, watching carefully to avoid burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Spoon some of the flavorful pan juices over the chicken before serving. Garnish with fresh lemon slices or herbs like parsley if desired for a bright presentation.
Notes
- Marinating your chicken longer (up to 8 hours) intensifies the flavors and tenderizes the meat.
- Using bone-in, skin-on thighs helps keep the chicken juicy and adds flavor during baking.
- For crispier skin, broil at the end but watch closely to prevent burning.
- If preferred, fresh herbs like oregano or thyme can be used instead of dried for a fresher taste.
- Serve this chicken with a Greek salad, roasted vegetables, or rice for a complete Mediterranean meal.
