Greek Chicken Bake

By Rena Awada | Updated On January 7, 2022

Easy to make Greek Chicken Recipe made in one pan and baked to perfection. Loaded with greek flavors, filling, and so delicious. Perfect for a weeknight dinner that everyone will enjoy.

easy low carb greek chicken recipe

Wanting to fancy up your weeknight chicken dinner? This Greek chicken is the perfect recipe to try out. It is made with fresh cherry tomatoes, peppers, onions, lemons, sweet potatoes, and some fresh herbs. Then topped with feta cheese, kalamata olives, and more fresh herbs if needed. A complete easy dinner or lunch recipe that takes cooking chicken to a whole other level.

Why you will love this baked greek chicken recipe

  • Easy to make: Preparing and making this baked Greek chicken is easy and made in one pan.
  • Healthy: Perfect way to cook up your chicken is to bake it with loaded of veggies and nutritious ingredients.
  • Delicious: The flavors of this Greek-style baked chicken thighs will blow you away. They are just so tasty.
healthy chicken dinner recipe

Ingredients you will need

  • 6 Chicken Thighs- skin on or 2 large chicken breasts- about 1.5lbs
  • 1 Green Pepper cut in big chunks
  • 1 Yellow Pepper sliced cut in big chunks
  • 2 Small Red Onions cut into quarters
  • 1 Large Sweet Potato cut into bite-sized pieces
  • 2 Cups Cherry Tomatoes
  • 1 Lemon sliced
  • 2 Garlic Cloves minced or pressed
  • 2 Tbsp Olive Oil
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Dried Oregano
  • 3-4 Fresh Thyme Sprigs
  • Sea salt and pepper, to taste
  • ⅔ Cups Kalamata Olives
  • ¼ Cup Crumbled Feta

How to make Greek Chicken Recipe

Preheat the oven to 350F.

In a large baking sheet add the chicken, potatoes, peppers, red onions, lemon wedges, garlic, and tomatoes.
Sprinkle with oregano, paprika, salt, and pepper, and drizzle with olive oil.

Gently toss until well coated. Bake in the preheated oven for 40-45 minutes, or until chicken is cooked through and veggies are tender.

Remove from the oven and stir in crumbled feta cheese and olives. Garnish with fresh thyme and enjoy it!

one pan greek chicken

What to Serve with Greek Chicken

Many sides go so well with this greek chicken bake recipe. Here are a few ideas:

healthy greek recipe

Frequently asked question

How to store greek baked chicken thighs?

You may store your leftover greek chicken recipe in an airtight container in the fridge for 3-4 days. It is best enjoyed cold the next day. If you plan on saving some for the next day, don’t add the feta cheese until after you reheat it in the microwave.

How long does it take to fully bake chicken thighs?

If baking at 350F chicken thighs will need 40-45 minutes to bake or until it reaches an internal temperature of 170F.

What should I serve with chicken thighs?

This Greek Baked chicken thighs dish can be served with rice, potatoes (already in the chicken bake), pasta, or more roasted veggies.



Chicken – Thighs with skin were used in this recipe. Which explains the high calories per serving. A leaner and healthier option would be using skinless and boneless chicken breasts.

Potatoes – You may use either sweet potatoes or regular potatoes of choice.

Cheese – Feta cheese tastes best for greek style chicken recipe and we highly recommend using feta. But you may sub with other crumbly cheese like ricotta, halloumi, queso fresco, or goat cheese

Onion: You may use white sweet onions instead of red/purple onion.

best greek chicken recipe in one pan

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Check out these other easy chicken recipes:

easy chicken dinner recipe

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greek chicken dinner recipe

Greek Chicken Bake

Chicken baked greek style with feta, olives, and tomatoes. Easy to make and baked to perfection.
4.92 from 37 votes
Print Pin Rate
Course: Main Course
Cuisine: Greek
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 735kcal
Author: Rena


  • 6 Chicken Thighs- skin on or 2 large chicken breasts- about 1.5lbs
  • 1 Green Pepper cut in big chunks
  • 1 Yellow Pepper sliced cut in big chunks
  • 2 Small Red Onions cut into quarters
  • 1 Large Sweet Potato cut into bite-sized pieces
  • 2 Cups Cherry Tomatoes
  • 1 Lemon sliced
  • 2 Garlic Cloves minced or pressed
  • 2 Tbsp Olive Oil
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Dried Oregano
  • 3-4 Fresh Thyme Sprigs
  • Sea salt and pepper, to taste
  • Cups Kalamata Olives
  • ¼ Cup Crumbled Feta


  • Preheat the oven to 350F.
  • In a large baking sheet add the chicken, potatoes, peppers, red onions, lemon wedges, garlic, and tomatoes.
  • Sprinkle with oregano, paprika, salt and pepper and drizzle with olive oil. Gently toss until well coated.
  • Bake in the preheated oven for 40-45 minutes, or until chicken is cooked through and veggies are tender.
  • Remove from the oven and stir in crumbled feta cheese and olives. Garnish with fresh thyme and enjoy it!


  • use chicken breast instead of chicken thighs for a leaner option.
  • you can switch out the sweet potato white potato of choice.
  • Yes or red peppers will work


Calories: 735kcal | Carbohydrates: 35g | Protein: 41g | Fat: 49g | Saturated Fat: 13g | Cholesterol: 221mg | Sodium: 683mg | Potassium: 1191mg | Fiber: 7g | Sugar: 10g | Vitamin A: 13773IU | Vitamin C: 116mg | Calcium: 162mg | Iron: 4mg
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Reader Interactions


  1. Melisende says

    4 stars
    I liked the dish when it was fresh though not all in the family agreed. The chicken looks very white and doesn’t have a crispy skin, so I’d maybe run it under the broiler to give it some color. I found the vegetables were quite overdone for the time it took the chicken thighs to bake through, so the leftovers aren’t too appetizing. However, I did enjoy the taste when it came out of the oven.

  2. Ann Haley says

    5 stars
    I used chicken breasts instead of thighs, added zucchini, and generously sprinkled all the seasonings, otherwise made as directed. Very very good, we loved it and will be making it again. Thanks for the great recipe!

  3. Tom/Judy Peters says

    5 stars
    Best ever! Followed almost to the recipe just added a petite can of tomatoes as wanted more liquid for rice. Actually cooked chicken thighs and legs first in air fryer so they would be crispy! Cooked veggies while cooking chicken 20 minutes. Added chicken to veggies another 20. Then olives and feta on top for 10 minutes. When finished you were in Greece smelling the flavors with a smile.
    (Me always cook with wine and added some with the veggies). Oh used the petite colored potatoes instead of sweet ones. Plus when in Greece added black olives too. As I said almost. This recipe IS A WINNER! Thank you so much for a trip down an exotic gourmet trip to Greece.

  4. Vikki says

    5 stars
    This was delicious i added more feta and a little less olives i used red capsicum instead of green I think I will add a few more tomatoes so it has a little more sauce with the dish I served it with white rice and steamed broccoli i think if i used chicken breast it would be too easy to overcook the chicken and the potato would still be hard

  5. Catharine says

    5 stars
    So Delicious ~ Flavourful & Colourful !
    Def use skin on-bone in thighs They give all the flavour & aroma !
    I avoid slicing & dicing so to keep it simple I threw in a bag of baby yellow potatoes & added the black olives prior to baking – I didn’t add any peppers ~ Everything else was as per
    Baked at 375o for 1 hr in an open large glass dish ~ Served w a Greek Salad ! Perfection 🙂

  6. Karen says

    Hi, I’m about to make this tonight. It says to use a sheet pan but there is a baking dish in the photo. Which one do you recommend or does it not matter? Thanks

  7. Christine Lally says

    4 stars
    I have made this a couple of times lately. We love it. However, 25 minutes at 350 degrees is not long enough for everything to cook. Following the recipe I have twice had raw chicken and uncooked potatoes. I find that 375 for closer to 40-45 minutes is more appropriate.

  8. John says

    5 stars
    Similar to a recipie we utilize during the summer months with 100% veggies from our garden and fresh picked blue crab from a local river. Biggest difference is we use corn on the cob quartered and new potatoes instead of sweet potatoes and the seasonings are different. Butter and Old Bay with a milder cheese. Everyone really liked this dish which is much healthier too. Good job

  9. Nicole says

    5 stars
    One of my favorite Mediterranean-inspired meals to make of all time. Reminds me of the very popular feta bake that’s gone viral lately, but I think this is way better and healthier!

  10. Adam Gossage says

    5 stars
    My kids and I loved this even though they picked out the ones they hate. I used chicken breast, skinless and boneless. The only issue I had was the amount of liquid in the pan. Maybe I add too many vegetables since I had 6 to feed. Thank you!

  11. Kay says

    5 stars
    This was so delicious! I halved some of the cherry tomatoes which enhanced the pan juices.

    I will be preparing again very soon. Embarrassing to say, but I forgot the garlic. Of all things to forget! I know garlic will take this dish over the top.

  12. Danielle M says

    5 stars
    Gave this recipe a try and it was amazing. Packed with natural flavors! It was added to the dinner roster. Thank you for the recipe; looking forward to trying the others.

      • Jillian Robertson says

        5 stars
        Delicious. Loved by the whole family. I served it with roast small potatoes instead of putting sweet potato though the dish. I also used chicken breasts too as we’re not keen on thighs. Will definitely make again.

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