Greek Lemon Chicken – Keto

This Keto Greek Lemon Chicken is an easy all-in-one sheet pan meal. Drizzle the bright lemon garlic marinade over the vegetables and chicken thighs, pop it in the oven, and dinner is done!

Have you noticed that I have a thing for keto sheet pan recipes? I have rimmed baking sheets in all sorts of sizes, and I find them so useful.

They’re fabulous for baking, of course. I would be lost without them for Keto Texas Sheet Cake. And how else would I make my keto sheet pan pancakes?

But sheet pans really shine when it comes to make easy keto dinners. Used correctly, they simplify dinner prep tremendously. And cooking a full meal with meat and veggies all on one pan means clean up is a snap!

This greek lemon chicken is my latest in a long line of sheet pan meals, but rest assured, it won’t be my last.

Lemony greek chicken marinade

Greek sheet pan chicken features cauliflower, zucchini, feta, and olives baked right on the pan with chicken thighs.

But the star of the show is the garlicky, lemony sauce that’s poured right over everything. The minute I whipped this up, I knew I had pure gold on my hands. It was so good, I wanted to drink it right out of the bowl.

I used half of it to toss with the veggies, and I spread the top of the thighs with the remainder. Everything had so much flavor when it was done.

I’ve already tried this same marinade over other chicken and some fish, with amazing results.

Ingredients

Don’t be put off by the long ingredient list. This is a very simple recipe with ingredients that are easily purchased at any grocery store.

Greek lemon marinade

• Olive oil – you can also use avocado oil
• Lemon – both the zest and the juice
• Garlic
• Salt and pepper
• Parsley
• Basil
• Dried marjoram – marjoram gives the marinade a classic Greek flavor so I highly recommend it
• Ground nutmeg – this also brings out the Greek-style flavor

Greek sheet pan chicken

• Cauliflower florets
• Zucchini
• Chicken thighs
• Olives
• Feta
• Tomatoes

How to make Greek Lemon Chicken

1. Grab a rimmed sheet pan: This recipe makes 6 servings so your pan should be 11 x 17 inches or so to fit it all on there.
2. Whisk the marinade together: I found I didn’t need to actually marinate the chicken beforehand, although you certainly can if you want to. It would only need 10 to 15 minutes.
3. Chop the vegetables: Try to make the cauliflower florets an even size, about 2 inches, so that it cooks evenly. Then arrange them on the sheet pan.
4. Drizzle the veggies: Don’t bother tossing the vegetables with the marinade in a separate bowl, as that just dirties more dishes. Drizzle the marinade over them right on the sheet pan and then toss them around a bit. Spread them back out to cover the pan evenly.
5. Nestle the chicken thighs on top of the veggies and spread the remaining marinade over the skin. Season with additional salt and pepper.
6. Bake at 400ºF: Roast for 30 to 35 minutes, until the chicken skin is golden brown and the cauliflower has light brown edges.
7. Add the olives, feta, and tomatoes: Then return the pan to the oven for another 5 minutes, to warm the remaining ingredients.
8. Grab a fork and dig in!

Frequently Asked Questions

More Greek-inspired keto recipes

• Keto Spanakopita
• Creamy Feta Dressing
• Greek Chopped Chicken Salad
• Authentic Tzatziki Sauce
• Greek Baked Meatballs
• Souvlaki Wings

Greek Lemon Chicken Recipe

This Keto Greek Lemon Chicken is an easy all-in-one sheet pan meal. Drizzle the bright lemon garlic marinade over the vegetables and chicken thighs, pop it in the oven, and dinner is done! 

5 from 21 votes

Print Pin Rate

Course: dinner

Cuisine: Mediterranean

Keyword: greek chicken, sheet pan chicken

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6 servings

Calories: 411kcal

Ingredients

Greek Lemon Marinade

• ¼ cup olive oil
• Zest of one lemon
• ¼ cup fresh lemon juice
• 4 cloves garlic minced
• 1 ½ teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon dried parsley
• ½ teaspoon dried basil
• ½ teaspoon marjoram
• ⅛ teaspoon nutmeg

Sheet Pan Chicken

• 4 cups cauliflower florets cut into 1 to 2 inch pieces
• 1 medium zucchini sliced ¼ inch thick
• 6 medium chicken thighs bone in, skin on
• Salt and pepper
• ¼ cup small olives
• ¼ cup crumbled feta
• ¼ cup chopped tomato

US Customary – Metric

Instructions

Greek Lemon Marinade

• In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, salt, pepper, parsley, basil, marjoram, and nutmeg.

Sheet Pan Chicken

• Preheat the oven to 400ºF. Spread the cauliflower and zucchini out on a large rimmed sheet pan. Drizzle with half of the marinade and toss to combined.
• Place the chicken on top of the vegetable, evenly space apart. Sprinkle with salt and pepper.
• Spoon the remaining marinade over the chicken and spread over each thigh to coat. Bake 30 to 35 minutes, until the skin of the chicken is golden brown.
• Sprinkle the olives, feta, and chopped tomato over the pan and bake another 5 minutes.

Nutrition Facts

Greek Lemon Chicken Recipe

Amount Per Serving (1 thigh plus veggies)

Calories 411 Calories from Fat 259

% Daily Value*

Fat 28.8g44%

Carbohydrates 7.4g2%

Fiber 2.3g9%

Protein 33.5g67%

* Percent Daily Values are based on a 2000 calorie diet.