Greek Sheet Pan Chicken And Potatoes With Quick Tzatziki Recipes
EASY SHEET PAN GREEK CHICKEN
This complete Greek-inspired chicken dinner is made simply and easily on one pan with the chicken, veggies, and potatoes cooking together. Perfect for busy weeknights!
Provided by fabeveryday
Categories World Cuisine Recipes European Greek
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss chicken, potatoes, bell peppers, onion, and garlic in a large bowl with olive oil. Spread onto a large sheet pan or jelly roll pan in a single layer. Squeeze lemon wedges over the top, then place the spent wedges on the sheet pan. Sprinkle oregano over everything. Season with salt and pepper. Add Kalamata olives.
- Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and juices run clear, about 25 minutes.
Nutrition Facts : Calories 415.5 calories, Carbohydrate 44.9 g, Cholesterol 67.2 mg, Fat 14.7 g, Fiber 7.6 g, Protein 30 g, SaturatedFat 2.4 g, Sodium 387.9 mg, Sugar 3.3 g
GREEK SHEET PAN CHICKEN AND POTATOES WITH QUICK TZATZIKI
This Greek Sheet Pan Chicken and Potatoes with Quick Tzatziki is a flavor-packed, easy sheet pan meal, perfect for weeknight dinners or meal prepping! The chicken is marinated in a lemon garlic dill marinade, and then it gets roasted on a sheet pan with baby potatoes. I love to serve this meal with a pile of arugula, fresh mint, feta, red onion, cherry tomatoes, lemon, and a generous scoop of tzatziki!
Provided by Molly | Spices in My DNA
Categories Chicken Dinner Main Main Course
Number Of Ingredients 31
Steps:
- Begin by marinating the chicken. In a medium glass or plastic bowl, whisk together the lemon zest, lemon juice, olive oil, Greek yogurt, garlic, dill, red wine vinegar, oregano, salt, pepper, and red pepper flakes. Add the chicken and toss to coat, making sure all pieces are thorougly coated. Cover with plastic wrap and place in the fridge. Marinate for at least 1 hour, or up to 24 hours. (Make sure you let chicken come down to room temperature a little bit before baking if you marinate it overnight.)
- Preheat oven to 400℉. Add potatoes to one side of a large, rimmed baking sheet. Add the olive oil, salt, and pepper and toss to coat. Place the chicken on the other side of the baking sheet, shaking off any excess marinade. Bake for 20 minutes, then flip the chicken and shake around the potatoes, and bake for an additional 15 minutes, or until potatoes are tender and golden brown, and chicken is cooked through. While the potatoes are still hot, season with a couple pinches of salt.
- To serve, plate your chicken and potatoes with a couple handfuls of arugula, torn fresh mint and oregano, a handful of crumbled feta, thinly sliced red onion, halved cherry tomatoes, a lemon wedge, and the quick tzatziki sauce.
- In a medium bowl, whisk together the Greek yogurt, lemon juice, garlic, and red wine vinegar. Add the cucumber, chopped dill, salt, and pepper and stir to combine. Season to taste with additional salt and freshly cracked black pepper if desired.
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