A delicious and flavorful Greek-inspired sheet pan dinner ready in under an hour!

This easy Greek sheet pan chicken with halloumi, veggies, and feta is a one-pan dinner loaded with Mediterranean flavor. Tender chicken thighs are marinated in a tangy tomato-balsamic glaze, then roasted with potatoes, bell peppers, zucchini, and halloumi cheese. Finished with crumbled feta, lemon, and fresh parsley, it’s a colorful, easy, and delicious weeknight meal ready in under an hour.

This sheet pan meal is just perfect. I love the tomato. When I first shared this marinade for my roasted chicken with tomato marinade, it really went crazy. You guys loved it. So, I decided to combine it with veggies and make it into a sheet pan meal. Of course, I threw in some halloumi cheese because I love it warm. It holds its shape, yet it’s warm and soft. Overall, this sheet pan meal is a great way to get your veggies in and add nutrition. Your family is going to love it!

Why is this so good?

Tender, succulent chicken in

Tangy tomato balsamic glaze

Soft, pillowy potatoes

Sweet, smoky bell peppers,

Juicy, melty zucchini

Meaty, sweet carrots

Tender, caramelized onions

Soft and warm halloumi

Salty, creamy pockets of feta

What do I need for this sheet pan meal?

Chicken -I like to use boneless, skinless chicken thighs. Bone-in chicken thighs or drumsticks work well, but you may need to increase the baking time by 10–15 minutes. Chicken breasts can also be used, but be careful not to overcook them.

Potatoes -cut into wedges or slices so they get a little char as they cook. Yukon, russet, or sweet potatoes would all be delicious.

Bell peppers -dice or cut any color you love into chunks. Honestly, you can use the veggies you have! Mushrooms or eggplant are great substitutes.

Zucchini -sliced into half-moons or rounds about a half inch thick or more to keep from overcooking.

Carrots -peeled and cut to the size you like to get soft and sweet.

Onion -cut into wedges so they caramelize as they roast.

Halloumi cheese -cubed. If you can’t find halloumi, try grilling or roasting thick slices of mozzarella or paneer (though halloumi gives the best texture).

Feta cheese -my favorite is sheep’s milk feta, and I always crumble it from the block for the best flavor.

Olive oil -you can use extra virgin or olive oil to add moisture and flavor and help the chicken and veggies roast.

Salt and black pepper -season everything as you go to make sure everything is flavorful.

Dried oregano -my favorite herb to add a ton of slightly sweet, earthy, herbiness.

What’s in the dressing?

Tomato paste -creates a deeply concentrated, rich tomato dressing.

Balsamic glaze -this is a little bit sweeter and thicker than balsamic vinegar, but if you don’t have it, just mix one to two tablespoons of honey into your balsamic vinegar.

Olive oil -to help smooth and thin the dressing for a perfect consistency.

Garlic cloves -grated or minced and measured with your heart. I love garlic!

What type of seasonings do I need?

Salt & freshly cracked black pepper -the base to season and bring out all the delicious flavors.

Ground cinnamon -adds the warmest sweetness. If you love cinnamon, add more than what is listed.

Crushed red pepper flakes -optional, but let me tell you how well a little heat balances the sweetness.

Dried oregano -to keep building that sweet, earthy herbiness.

Ground coriander -adds a bit of warm, sweet, nutty, citrus.

Greek Chicken with Veggies, Halloumi, and Feta Cheese

How do I prepare the potatoes?

Preheat the oven to 400°F (200°C). Place potato wedges on a sheet pan, drizzle with olive oil, and season with salt, pepper, and oregano. Roast for 20 minutes while you prep the rest.

What’s the best way to marinate the chicken?

Combine tomato paste, balsamic glaze, olive oil, grated garlic, salt, pepper, cinnamon, oregano, red pepper flakes, and coriander in a large bowl. Add the chicken thighs and toss to coat well.

What’s the best way to season the veggies?

In a separate bowl, toss the bell peppers, carrots, zucchini, and onion with olive oil, salt, pepper, and oregano.

How do I easily assemble the Greek sheet pan chicken with halloumi?

After the potatoes have roasted for 20 minutes, add the seasoned veggies to the pan. Arrange the marinated chicken thighs over the vegetables. Pour 1/2 cup water around the pan (not directly over the chicken), and scatter the cubed halloumi around the pan.

How long do I roast the chicken, halloumi, and veggies?

Return the pan to the oven and roast for about 45 minutes, or until the chicken is cooked through and golden.

When do I add the feta?

During the last 5 minutes of roasting, sprinkle the crumbled feta over the dish.

How do I serve this easy Greek sheet pan chicken with halloumi, veggies, and feta?

Remove from the oven, garnish with fresh parsley and lemon wedges. Serve warm as is or with Mediterranean rice pilaf or a green moussalata salad.

Can I make this sheet pan chicken ahead?

You can marinate the chicken the night before and store it in the fridge for even more flavor.

Do you have more sheet pan meals?

Watch the Video:

Easy Greek Sheet Pan Chicken with Halloumi, Veggies & Feta (Ready in Under 1 Hour!)

Yield: 5-6 servings

This Greek-inspired sheet pan chicken recipe is a one-pan dinner loaded with Mediterranean flavor. Tender chicken thighs are marinated in a tangy tomato-balsamic glaze, then roasted with potatoes, bell peppers, zucchini, and halloumi cheese. Finished with crumbled feta, lemon, and fresh parsley, it's a colorful, easy, and delicious weeknight meal ready in under an hour.

Ingredients

For the Chicken & Vegetables:

2 lbs boneless, skinless chicken thighs
5 medium potatoes, cut into wedges
2 bell peppers, diced
2 zucchini, sliced into half-moons
2 carrots, peeled and cut
1 large onion, cut into wedges
225g halloumi cheese, cubed
1/2 cup crumbled feta cheese
Olive oil
Salt and black pepper
1 teaspoon dried oregano

For the Chicken Marinade:

4 tablespoons tomato paste (about 6 oz / 170g)
1/2 cup balsamic glaze
1/4 cup olive oil
4 garlic cloves, grated

Seasonings:

1 teaspoon salt (plus more for veggies)
Freshly cracked black pepper, to taste
1/4 teaspoon ground cinnamon
1/4–1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon dried oregano
1 teaspoon ground coriander

Garnish:

Fresh parsley, chopped
Lemon wedges

Instructions

Preheat the oven to 400°F (200°C).
Prepare the potatoes: Place potato wedges on a sheet pan, drizzle with olive oil, and season with salt, pepper, and oregano. Roast for 20 minutes while you prep the rest.
Marinate the chicken: In a large bowl, combine tomato paste, balsamic glaze, olive oil, grated garlic, salt, pepper, cinnamon, oregano, red pepper flakes, and coriander. Add the chicken thighs and toss to coat well.
Season the vegetables: In a separate bowl, toss the bell peppers, carrots, zucchini, and onion with olive oil, salt, pepper, and oregano.
Assemble the sheet pan: After the potatoes have roasted 20 minutes, add the seasoned veggies to the pan. Arrange the marinated chicken thighs over the vegetables. Pour 1/2 cup water around the pan (not directly over the chicken).
Add the halloumi: Scatter the cubed halloumi around the pan.
Roast: Return the pan to the oven and roast for about 45 minutes, or until the chicken is cooked through and golden.
Finish with feta: During the last 5 minutes of roasting, sprinkle the crumbled feta over the dish.
Garnish & serve: Remove from the oven, garnish with fresh parsley and lemon wedges. Serve warm.

Notes

Chicken Alternatives: Bone-in chicken thighs or drumsticks work well, but you may need to increase the baking time by 10–15 minutes. Chicken breasts can also be used, but be careful not to overcook them.

Vegetable Swaps: Use what you have! Sweet potatoes, mushrooms, or eggplant are great substitutes.

Cheese Options: If you can't find halloumi, try grilling or roasting thick slices of mozzarella or paneer (though halloumi gives the best texture).

Make Ahead Tip: You can marinate the chicken the night before and store in the fridge for even more flavor.

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Comments

Kathy Casotti says

May 28, 2025 at 1:59 am

THIS came out fantastic! Love the warm spicy-ness baked altogether. I didn’t have any peppers but turned out great. The halloumi was not as “big” of an ingredient, so I probably won’t add that again.
Great recipe, wonderful flavor!

- dimitra says
  
  July 17, 2025 at 2:27 pm
  
  So happy to hear you loved the warm, spicy flavors! Yes, the halloumi is more of a subtle addition—feel free to skip it if it’s not your favorite. Thanks so much for trying the recipe and for your lovely feedback!
  
Steve and Deb says

June 20, 2025 at 12:53 am

Dearest Dimitra…a huge thank you for sharing this easy, time-saving recipe! We are devoted fans but today you are a lifesaver. We are taking care of our newborn grandson and his 4 yr old brother for their full-time working parents, our daughter and son-in-law. Coming up with dinner ideas can be difficult because of food preferences. Today, we came across this sheetpan miracle and we had all the ingredients. AND Everyone enjoyed it! THANK YOU for sharing it!

- dimitra says
  
  July 17, 2025 at 2:24 pm
  
  Thank you so much for your kind words! I’m so happy this recipe could help make mealtime a little easier for you—taking care of little ones is a full-time job on its own! Knowing the whole family enjoyed it makes my day. Sending lots of love to your beautiful family and your precious grandsons!

Easy Greek Sheet Pan Chicken with Halloumi, Veggies & Feta