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
- 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.
- 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.
- 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.
- 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.
- Nestle the chicken thighs on top of the veggies and spread the remaining marinade over the skin. Season with additional salt and pepper.
- Bake at 400ºF: Roast for 30 to 35 minutes, until the chicken skin is golden brown and the cauliflower has light brown edges.
- Add the olives, feta, and tomatoes: Then return the pan to the oven for another 5 minutes, to warm the remaining ingredients.
- Grab a fork and dig in!
Frequently Asked Questions
Absolutely! This keto lemon greek chicken is still delicious, with or without the feta and olives.
Yes, you can switch up the vegetables for this easy sheet pan meal. I chose cauliflower and zucchini because they stand up to roasting at high temperature so be sure to choose based on that. Other good options are broccoli and Brussels sprouts. Turnip would be good too.
You can use those too but they will cook through a lot faster. I recommend roasting the cauliflower by itself for 10 minutes first, so it’s tender enough when the chicken is done. Boneless thighs take only about 20 minutes.
Yes! This recipes scales up and down nicely. Use the sliding scale on my recipe card to determine how many servings you want, and it will adjust all of the ingredients for you.
They sure do! I had some for lunch the next day, and simply warmed both the greek lemon chicken in my microwave. The vegetables heat up much faster than the chicken so be mindful of that.
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
Ingredients
Greek Lemon Marinade
- 1/4 cup olive oil
- Zest of one lemon
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 1/2 tsp (1.5 tsp) salt
- 1 tsp pepper
- 1/2 tsp (0.5 tsp) dried parsley
- 1/2 tsp (0.5 tsp) dried basil
- 1/2 tsp (0.5 tsp) marjoram
- 1/8 tsp (0.13 tsp) nutmeg
Sheet Pan Chicken
- 4 cups cauliflower florets, cut into 1 to 2 inch pieces
- 1 medium zucchini, sliced 1/4 inch thick
- 6 medium chicken thighs, bone in, skin on
- Salt and pepper
- 1/4 cup small olives
- 1/4 cup crumbled feta
- 1/4 cup chopped tomato
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
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Wonderful recipe. Thank you.
I am super looking forward to making this – can it be modified for a crockpot you think? Im afraid the cauli and zucchini will get too mushy
I think they would… you could try adding them later, in the last hour or two.
Amazing flavor!
Thanks Carolyn for another outstanding recipe!
Fantastic recipe! Made it several times now. Last time couldn’t find Zucchini so subbed in some asparagus about halfway through cooking time. Perfect keto dinner.
So glad you liked it!
Awesome recipe!
So good! No nutmeg, but I added about 1 1/2 tsp red wine vinegar. Easy, simple and such a good recipe. I have enough for leftovers, but I have a feeling they’re going to be fighting over them!
Carolyn, this recipe is amazing!
Thank you
I make this recipe frequently. Too often sheet pan dinners seem like an unconnected group of foods on a pan, but this one is more than the sum of its parts. It packs a big punch of flavor, but is quick and easy enough that I can get it in the oven 30 minutes after I walk in the door. Even better – my family loves it!
such an easy, tasty recipe – it’s one of my go-to recipes and always impresses!
I have been making a version of this for a few years, but usually use oregano, the herb favoured by Greek cooks. I love your take on this.recipe and will make it tonight. I have followed you for a number of years and am never disappointed by your recipes. I find it hard following a keto lifestyle and your blog makes it a bit easier. Thanks for this.
Thanks for reminding me how much I liked this when I made it last spring. Just happen to have all these ingredients today!