Greek Chicken Thighs and Potatoes with Tzatziki
A complete and aromatic dish ready on a single baking sheet: crispy chicken, golden potatoes, and fresh, creamy tzatziki. Perfect for busy evenings without compromising on flavor!
5 ingredients and one-pan recipe
I love 5-ingredient recipes, but I enjoy them even more when they can be easily prepared on a baking sheet! I highly recommend making some tzatziki to go with it. Looking forward to your feedback!
*Please note that olive oil and salt are not included in the 5 ingredients.
Why make this recipe?
- One-Pan Recipe: Nothing beats the simplicity of a meal where everything cooks on a single baking sheet. The potatoes roast directly in the chicken juices, absorbing all the lemon and oregano flavors while saving you a ton of dishes.
- Crispy Skin: By using bone-in, skin-on chicken thighs, you get meat that stays incredibly juicy while allowing the skin to become perfectly golden and crispy under the broiler.
- 5 Key Ingredients: The blend of oregano, garlic, lemon, olive oil, and pepper creates a powerful marinade that transforms basic ingredients into a Greek feast.
- Homemade Tzatziki: Forget store-bought versions. Here is how to easily make a fresh tzatziki sauce using Greek yogurt and dill. It adds a bright, tangy touch that perfectly balances the richness of the roasted chicken. The ultimate contrast between hot and cold!
Tips for perfect results:
- Dry the chicken thoroughly before cooking: this helps to create an ultra-crispy skin.
- Don’t skimp on the lemon and oregano: this duo is the key to Mediterranean flavors.
- Marinate the chicken for 30 minutes before cooking if you have time, for even more flavor.
- Drain the grated cucumber: tzatziki that’s too runny isn’t as creamy.
- Save the cucumber juice: it’s delicious in lemon water or a refreshing mocktail.
- Turn on the broiler for the last two minutes to get even more golden chicken ski
Preheat the oven to 400°F (200°C). Place the chicken thighs on a baking sheet lined with aluminum foil. Pat the chicken thighs dry with paper towels and season with salt on both sides.
In a small bowl, mix together the olive oil, oregano, lemon pepper, and garlic powder.
Place the potatoes wedges to the baking sheet around the chicken pieces. Pour the marinade over the chicken and potatoes. Coat all the pieces well and bake for 40 to 45 minutes, until the chicken is golden brown and the potatoes are tender. You can turn on the broiler for the last 2 minutes for extra crispiness.
While the chicken is cooking in the oven, place a clean dish towel in the bottom of a bowl. Grate the cucumber directly into the bowl and squeeze the pulp by pressing the towel to remove excess water. (Save the juice—it’s delicious in a mocktail.)
Transfer the cucumber pulp in the bowl and add Greek yogurt, garlic, dill, shallot, lemon juice & zest, salt, and black pepper to taste.
Let rest in the refrigerator for at least 15 minutes before serving, to allow the flavors to blend well. Serve the chicken thighs piping hot, accompanied by roasted potatoes and a generous spoonful of fresh tzatziki.
Bon appetit and enjoy!
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