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A close-up of a rustic metal sheet pan filled with roasted chicken souvlaki. The pan contains golden-browned chicken chunks, charred red bell peppers, zucchini slices, red onion wedges, and roasted chickpeas. The dish is garnished with crumbled white feta cheese, fresh parsley, and lemon wedges. A small bowl of creamy tzatziki sauce and pieces of pita bread are visible on the side.

Sheet Pan Chicken Souvlaki

RASHA
This sheet pan chicken souvlaki delivers juicy marinated chicken thighs, crispy roasted chickpeas, caramelized vegetables, and cool homemade tzatziki all in one easy Mediterranean-inspired dinner. Packed with bright lemon, garlic, oregano, and smoky roasted flavor, this oven baked version tastes restaurant-worthy without needing a grill.
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Prep Time 20 minutes
Cook Time 37 minutes
Total Time 2 hours 57 minutes
Course dinner, Main Course
Cuisine Greek, Mediterranean
Servings 6 servings
Calories 480 kcal

Equipment

  • Large sheet pan
  • Mixing bowls
  • Chef’s knife
  • Cutting board
  • Measuring spoons
  • Citrus juicer
  • Grater

Ingredients
  

Chicken Marinade

  • 2 lb boneless skinless chicken thighs
  • 3 tbsp olive oil
  • 2 lemons, juiced freshly squeezed
  • 5 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Sheet Pan Vegetables

  • 1 red onion sliced
  • 1 can chickpeas drained and dried
  • 1 zucchini sliced
  • 1 bell pepper chopped
  • 1 tbsp olive oil for roasting vegetables

Tzatziki Sauce

  • 1 cup Greek yogurt full fat preferred
  • 1/2 cucumber grated and squeezed dry
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill chopped
  • 1/4 tsp salt

Optional Serving Ingredients

  • 6 pita breads warmed
  • 1/2 cup feta cheese crumbled
  • 2 tbsp fresh parsley chopped
  • 1/2 cup Kalamata olives
  • 1 lemon wedges for serving

Instructions
 

  • In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and black pepper. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2 to 4 hours.
  • Preheat the oven to 425°F (220°C).
  • Spread the chickpeas, sliced onion, zucchini, and bell pepper across a large sheet pan. Drizzle with olive oil and season lightly with salt and pepper. Make sure the vegetables are spread out to avoid steaming.
  • Roast the vegetables for 15 minutes until they begin to soften and caramelize slightly.
  • Remove the pan from the oven and arrange the marinated chicken thighs evenly across the vegetables.
  • Return the pan to the oven and roast for 18 to 22 minutes, or until the chicken is deeply golden and cooked through.
  • For extra browning, switch the oven to broil for the final 2 minutes.
  • While the chicken cooks, prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, garlic, lemon juice, dill, and salt in a bowl. Stir well and refrigerate until serving.
  • Let the chicken rest for 5 minutes before slicing. Serve with warm pita, tzatziki, feta, parsley, olives, and lemon wedges.

Notes

For the juiciest texture, use chicken thighs instead of chicken breast. Dry the chickpeas thoroughly before roasting to help them crisp properly. Avoid overcrowding the sheet pan so the ingredients roast instead of steam. Fresh lemon juice added right before serving brightens the entire dish beautifully.
You can also adapt this recipe for the air fryer at 400°F for about 14 minutes. For extra spice, add a pinch of red pepper flakes to the marinade.
Keyword easy weeknight dinner, Greek chicken recipe, Mediterranean dinner, oven baked chicken souvlaki, sheet pan chicken souvlaki