Greek Sheet Pan Chicken with Greek Yogurt Tzatziki
This Greek Sheet Pan Chicken with Greek Yogurt Tzatziki delivers juicy chicken thighs with crispy skin alongside Mediterranean vegetables like zucchini, asparagus, cherry tomatoes, and kalamata olives. Topped with tangy feta and served with a greek yogurt tzatziki sauce, it’s a one-pan meal packed with authentic Greek flavors.
Want a Mediterranean-inspired meal that’s packed with flavor and minimal effort? This Greek Sheet Pan Chicken with Greek Yogurt Tzatziki delivers crispy, juicy chicken thighs with colorful roasted vegetables, all infused with bright lemon and aromatic herbs. Each bite is bursting with delicious flavor with savory chicken, tender vegetables, and tangy feta cheese. My family loves this recipe because everyone can pick their favorite veggies.
And for the perfect dipping sauce, I’ve included my simple homemade tzatziki sauce that comes together in minutes. What sets this recipe apart is that everything cooks on one sheet pan, with my special timing hack ensuring perfectly cooked vegetables and chicken with beautifully crispy skin. The quick lemonmarinade infuses the meat with flavor without taking hours, and the vibrant colors make this dish as gorgeous as it is delicious.
Why You’ll Love This Greek Sheet Pan Chicken Recipe
- One-pan meal: Everything cooks together on a single sheet pan for minimal cleanup and prep time.
- Perfect timing technique: My staggered cooking method ensures juicy chicken with crispy skin and vegetables that are tender, not mushy.
- Mediterranean flavor explosion: The combination of lemon, garlic, herbs, and feta tastes amazing!
- Versatile and customizable: Easily swap vegetables based on what’s in season or your family’s preferences.
Ingredients & Substitutions
Here is everything you need to make Greek Sheet Pan Chicken with Greek Yogurt Tzatziki:
Bone-in Chicken Thighs: You can substitute with boneless thighs (reduce cooking time by about 5-7 minutes) or chicken breasts (flatten to even thickness for consistent cooking, and reduce the cooking time).
Green and Yellow Zucchini: You can use all one color or substitute with summer squash, eggplant, or bell peppers.
Red Onion: Becomes sweet and caramelized during roasting, adding depth of flavor. Sweet onion, shallots, or leeks work wonderfully too.
Cherry Tomatoes: They burst in the oven, creating sweet pockets of flavor throughout the dish. Grape tomatoes or diced Roma tomatoes are good alternatives.
Kalamata Olives: Provide a distinctive Mediterranean flavor and saltiness. Use black or green olives, Castelvetrano olives, or even capers as substitutes.
Asparagus: Added later in the cooking process for perfect texture. Swap with green beans, broccolini, or Brussels sprouts if preferred.
Feta Cheese: Adds a tangy, creamy finish to the dish. Substitute with goat cheese, ricotta salata, or omit for a dairy-free version.
Olive Oil: Helps vegetables roast evenly and chicken skin crisp up. Avocado oil works as a neutral alternative.
Lemon: Both zest and juice brighten all the flavors. You can substitute with lime or a splash of white wine vinegar.
Garlic: Substitute with 1/2 teaspoon garlic powder per clove if needed.
Dried Oregano and Thyme: Use Italian seasoning or herbes de Provence as alternatives.
Greek Yogurt: Creates the creamy base for the tzatziki sauce. Use full-fat for richness or low-fat for a lighter option.
Cucumber: Adds freshness and texture to the tzatziki. English cucumbers have fewer seeds, but any variety works.
Dried Dill: Gives the tzatziki its characteristic flavor. Fresh dill (use 1 tablespoon) or fresh mint make good substitutes.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: The recipe is naturally gluten-free as written – just double-check your dried herbs for hidden gluten.
Dairy-Free: Skip the feta cheese and replace Greek yogurt in the tzatziki with dairy-free yogurt (coconut or almond-based works well) or silken tofu blended with a little lemon juice.
Vegan: Replace chicken thighs with extra-firm tofu (pressed and cubed) or large portobello mushrooms. Reduce initial roasting time to 15 minutes before adding asparagus. Use dairy-free yogurt for the tzatziki.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Greek Sheet Pan Chicken Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Marinate the Chicken
Preheat your oven to 425°F (220°C). In a bowl, combine 3 tablespoons of light olive oil with the juice of 1 lemon. Add 4-6 bone-in chicken thighs to the mixture and let marinate while you prepare the vegetables, about 10-15 minutes.
Step 2: Prepare the Vegetables
Cut 1 green zucchini and 1 yellow zucchini into 1/2-inch thick pieces. Slice 1/2 red onion. Trim 1 cup of asparagus and cut into 2-inch pieces. Slice the lemon into 1/4-inch discs.
In a large bowl, combine 3 tablespoons light olive oil, 3 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the zucchini, onion, and tomatoes and toss until evenly coated.
Step 3: Arrange and Season the Chicken
Lightly spray a rimmed baking sheet with non-stick cooking spray. Spread the seasoned vegetables in a single layer on the baking sheet.
Remove the chicken thighs from the marinade and pat dry with paper towels. Season the bottom side with salt, garlic powder, oregano, paprika, and black pepper. Flip the chicken over and repeat the seasoning. Nestle the chicken thighs, skin side up, between the vegetables on the sheet pan.
Place the sheet pan in the preheated oven and bake for 25 minutes.
Step 4: Prepare the Tzatziki
While the chicken is baking, prepare the tzatziki sauce. Grate 1/2 cucumber into a clean kitchen towel or mesh bag. Squeeze out excess water thoroughly. In a medium mixing bowl, combine 1 cup Greek yogurt, the squeezed cucumber, 1 tablespoon lemon juice, 1 tablespoon light olive oil, 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1 teaspoon dried dill. Mix until well blended and refrigerate until ready to serve.
Step 5: Add Remaining Ingredients and Finish Baking
Toss the asparagus in the bowl that still has some oil and garlic residue. Carefully remove the hot sheet pan from the oven. Add the asparagus, 1 cup of olives, and lemon slices around the chicken and vegetables. Return to the oven and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C) and the skin is crispy.
Step 6: Finish and Serve
Remove the sheet pan from the oven and sprinkle 1/4 cup crumbled feta cheese over the warm vegetables. Allow everything to rest for 10 minutes before serving. Serve each portion with a dollop of the prepared tzatziki sauce.
Expert Recipe Tips
Pat chicken completely dry: This single step makes the difference between soggy and crispy skin. Use paper towels to thoroughly dry the chicken thighs after marinating and before seasoning.
Don’t overcrowd the pan: Give everything enough space to roast rather than steam. Use two pans if needed for larger batches.
Stagger the cooking time: Adding the asparagus, olives, and lemon slices later prevents overcooking and maintains the perfect texture for each component.
Squeeze that cucumber thoroughly: For the tzatziki, removing excess water from the cucumber prevents a watery sauce and ensures the perfect creamy consistency.
Let it rest before serving: The 10-minute rest period allows the chicken juices to redistribute and the feta to soften slightly from the heat, creating the perfect texture.
Delicious Serving Suggestions
- Warm pita bread: I like to serve this with my Gluten-Free Protein Naan-Style Flatbreads on the side for scooping up extra tzatziki and vegetable bits. You’ll love it because it turns this into a complete hand-held meal experience.
- Greek salad: A simple Greek salad with cucumber, tomato, and red onion makes this a complete feast. The cool, crisp vegetables provide a refreshing contrast to the warm roasted dish.
- Lemon rice pilaf: I often serve this chicken over a bed of lemon-infused rice to soak up all the delicious pan juices. You’ll love how the bright citrus flavors complement the rich chicken and vegetables.
- Extra tzatziki on the side: I always make extra tzatziki because it disappears so quickly. You’ll love having more for dipping both the vegetables and chicken, adding an extra cooling element to each bite.
Do you love chicken for dinner? Check out more of my easy one-dish chicken recipes:
Greek Sheet Pan chicken with Greek Yogurt Tzatziki
Ingredients
- 6 bone-in chicken thighs
- 1 green zucchini
- 1 yellow zucchini
- 1/2 red onion
- 1 cup tomatoes (grape or cherry)
- 1 cup asparagus
- 1/4 cup feta cheese
- 1/3 cup light olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic
- 1 tablespoon oregano
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon paprika
- dashes black pepper
Greek Yogurt Tzatziki Sauce
- 1 cup plain greek yogurt
- 1/2 cucumber
- 1 tablespoon lemon juice
- 1 tablespoon light olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C). In a bowl, combine 3 tablespoons of light olive oil with the juice of 1 lemon. Add 4-6 bone-in chicken thighs to the mixture and let marinate while you prepare the vegetables, about 10-15 minutes.
- Cut 1 green zucchini and 1 yellow zucchini into 1/2-inch thick pieces. Slice 1/2 red onion. Trim 1 cup of asparagus and cut into 2-inch pieces. Slice the lemon into 1/4-inch discs.
- In a large bowl, combine 3 tablespoons light olive oil, 3 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the zucchini, onion, and tomatoes and toss until evenly coated.
- Lightly spray a rimmed baking sheet with non-stick cooking spray. Spread the seasoned vegetables in a single layer on the baking sheet.
- Remove the chicken thighs from the marinade and pat dry with paper towels. Season the bottom side with salt, garlic powder, oregano, paprika, and black pepper. Flip the chicken over and repeat the seasoning. Nestle the chicken thighs, skin side up, between the vegetables on the sheet pan.Place the sheet pan in the preheated oven and bake for 25 minutes.
- While the chicken is baking, prepare the tzatziki sauce. Grate 1/2 cucumber into a clean kitchen towel or mesh bag. Squeeze out excess water thoroughly. In a medium mixing bowl, combine 1 cup Greek yogurt, the squeezed cucumber, 1 tablespoon lemon juice, 1 tablespoon light olive oil, 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1 teaspoon dried dill. Mix until well blended and refrigerate until ready to serve.
- Toss the asparagus in the bowl that still has some oil and garlic residue. Carefully remove the hot sheet pan from the oven. Add the asparagus, 1 cup of olives, and lemon slices around the chicken and vegetables. Return to the oven and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C) and the skin is crispy.
- Remove the sheet pan from the oven and sprinkle 1/4 cup crumbled feta cheese over the warm vegetables. Allow everything to rest for 10 minutes before serving. Serve each portion with a dollop of the prepared tzatziki sauce.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
My family loved this! This was so yummy! We doubled the recipe and had leftovers for a week! It was so delicious! Thank you!!!
That is so awesome, Tiffany!! Thank you so much for sharing this with me 🙂
Wow…this is good! Left out the olives but all the other veggies taste amazing and the chicken turned out really crispy! We’ll be making this again for sure.
Thank you, Emma! I’m so glad you enjoyed it 🙂
Hello Nicole, this recipe looks tasty and delicious. I will definitely make this coming weekend. I have one question; can I use skinless chicken thighs or breasts to make this dish? Would that change the taste and/or end result?
Yes, you can use chicken breast. I include special instructions in the Ingredients & Substitutions section higher up in this post. You’ll need to cook the chicken breast for less time so it doesn’t dry out 🙂
This easy one-pan meal has the MOST incredible flavor from the lemon, garlic, and seasonings. And the tzatziki sauce takes it to another level! I hope you enjoy it 🙂