Name: Sheet Pan Greek Chicken and Veggies with Tzatziki Sauce
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Cuisine: Greek / Mediterranean
Ingredients: 1 ¼ pounds boneless, skinless chicken thighs; 1 lb. Brussels sprouts, trimmed and halved or quartered if large (2–2 ½ cups); 1 (14 oz) can artichoke hearts, drained and quartered; 1 yellow bell pepper, cut into 1-inch pieces; ½ small red onion, thinly sliced; ¼ cup avocado oil or olive oil; ¼ cup fresh herbs of choice, roughly chopped (basil, oregano, thyme), or 1 tbsp dried herbs; Juice of 1 medium lemon (about 3 tbsp); 3 garlic cloves, finely minced; ½ tsp fine salt; ¼ tsp black pepper; ½ lemon, thinly sliced; 1 cup cherry tomatoes, halved; ⅓ cup pitted kalamata olives, halved; ¼ cup crumbled feta cheese; Store-bought or homemade Tzatziki sauce (for serving)

Why You’ll Love This Recipe

I love how everything cooks together on one sheet pan, which means less cleanup and more time to enjoy dinner. The juicy chicken, vibrant veggies, and tangy olives all roast beautifully in a herbed lemon-garlic marinade. The feta adds a salty, creamy finish, and the Tzatziki sauce on the side cools everything down with a refreshing touch. It’s healthy, satisfying, and great for weeknights or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken thighs
Brussels sprouts
canned artichoke hearts
yellow bell pepper
red onion
avocado oil or olive oil
fresh herbs (basil, oregano, thyme or dried herbs)
lemon juice
garlic
salt
black pepper
lemon slices
cherry tomatoes
kalamata olives
crumbled feta cheese
Tzatziki sauce (store-bought or homemade)

Directions

I preheat the oven to 400℉ and line a large rimmed baking sheet with parchment paper.
I arrange the chicken thighs in the center and scatter the Brussels sprouts, artichokes, bell pepper, and sliced onion around them.
In a small bowl, I whisk together the oil, chopped herbs, lemon juice, garlic, salt, and pepper. I drizzle this mixture over everything on the pan, then gently toss the veggies to coat them. I place a lemon slice on each chicken thigh.
I bake the tray for 13 minutes, then remove it to add the cherry tomatoes and olives. I stir the veggies gently and return the pan to the oven.
After 5 more minutes, I sprinkle crumbled feta cheese over the top.
I switch the oven to broil on high for 3–5 minutes, just until the vegetables are nicely browned, the chicken is cooked through (165℉ internally), and the feta softens.
I remove the pan, top with extra fresh herbs, and serve everything with generous dollops of Tzatziki sauce.

Servings and timing

This recipe makes 4 servings and takes about 43 minutes total: 20 minutes of prep and 23 minutes of cooking. Each serving has around 415 calories, 33g of protein, 24g of carbs, and 23g of fat.

Variations

I sometimes swap the chicken thighs for chicken breasts or even salmon fillets, adjusting cook time accordingly.
For a vegetarian twist, I leave out the chicken and bulk it up with chickpeas or tofu.
I change up the vegetables depending on the season—zucchini, eggplant, or asparagus work beautifully.
I like to add a sprinkle of za’atar or sumac for a more distinct Middle Eastern vibe.
If I want more carbs, I serve it all over couscous, quinoa, or warm pita.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350℉ to keep the veggies crisp and the chicken juicy. The microwave works too for a faster option, though the texture of the veggies softens more. I store the Tzatziki separately and add it fresh when serving.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I can use boneless chicken breasts, but I make sure not to overcook them. I check them at the 18–20 minute mark to avoid dryness.

Is this recipe good for meal prep?

Absolutely. I portion everything into containers with a side of tzatziki, and it reheats well for a few days. It’s one of my favorite make-ahead meals.

Can I use dried herbs instead of fresh?

Yes, I substitute 1 tablespoon of dried herbs for the ¼ cup fresh. I usually go with a mix of oregano and thyme if I don’t have fresh on hand.

What’s the best way to make tzatziki?

I mix Greek yogurt with grated cucumber, garlic, lemon juice, olive oil, dill, and salt. I let it chill so the flavors meld. It’s super easy and tastes amazing with the roasted chicken.

Can I make it dairy-free?

Sure. I skip the feta and use a dairy-free yogurt for the tzatziki or replace it with a tahini or lemon-garlic sauce.

Conclusion

Sheet Pan Greek Chicken and Veggies with Tzatziki Sauce is one of those recipes I rely on when I want a no-fuss, flavorful dinner. With juicy roasted chicken, crisp-tender veggies, and that cool, creamy tzatziki on the side, it hits every note—fresh, savory, tangy, and comforting. I love how easy it is to pull together and how beautifully it fits into any weeknight routine.

Sheet Pan Greek Chicken and Veggies with Tzatziki Sauce

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Author: Mia
Total Time: 43 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Juicy Greek chicken thighs roasted with colorful veggies and topped with creamy tzatziki—this one-pan dinner is full of fresh, bold flavor and easy cleanup.

Instructions

Preheat oven to 400℉ and position the rack in the middle. Line a large rimmed baking sheet with parchment paper.

Place chicken thighs on the sheet pan. Arrange Brussels sprouts, artichokes, bell pepper, and red onion around the chicken.

In a small bowl, whisk oil, chopped herbs, lemon juice, garlic, salt, and pepper. Drizzle mixture over the chicken and vegetables. Toss veggies lightly to coat. Place a lemon slice on each piece of chicken.

Bake for 13 minutes. Remove pan from the oven, add cherry tomatoes and kalamata olives, and gently stir the vegetables.

Return to oven and bake for an additional 5 minutes. Then sprinkle with crumbled feta.

Switch oven to broil (high). Broil for 3–5 minutes until vegetables are browned, feta is soft, and chicken is fully cooked (165℉ internal temp).

Remove from oven and sprinkle with extra fresh herbs if desired. Serve with tzatziki sauce on the side.

Notes

Customize with your favorite veggies like zucchini or eggplant.

Use boneless chicken breasts if preferred—adjust cooking time slightly.

Great for meal prep and reheats well.

Make your own tzatziki with Greek yogurt, cucumber, garlic, lemon, and dill for a fresh homemade touch.

Prep Time: 20 minutes
Cook Time: 23 minutes
Category: Dinner
Method: Sheet Pan / Roasting
Cuisine: Greek / Mediterranean