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Greek Chicken with Tzatziki and Roasted Potatoes

Greek Chicken with Tzatziki and Roasted Potatoes

  • Author: Emily
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings 1x

Description

Discover how to make delicious Greek Chicken with Tzatziki and Roasted Potatoes. This flavorful recipe is perfect for a Mediterranean-inspired meal!

Ingredients

Scale
  • 1 – 1 1/2 pounds (680 g) boneless, skinless chicken breasts (about 680 – 680 grams)
  • zest of 1 lemon
  • juice of 2 lemons
  • 1/3 cup olive oil (80 ml)
  • 1/4 cup plain Greek yogurt (preferably 2% or full-fat)* (60 g)
  • 4 cloves garlic, finely chopped
  • 1 tablespoon (15 ml) chopped fresh dill
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon (5 ml) dried oregano
  • 1/2 teaspoon (3 ml) salt
  • 1/4 teaspoon (1 ml) pepper
  • pinch of red pepper flakes
  • 1 pound baby yellow potatoes (about 2.5 cm in diameter) (450 g)
  • 1 1/2 tablespoons olive oil (22 ml)
  • 1/2 teaspoon (3 ml) salt
  • 1/4 teaspoon (1 ml) pepper
  • 3/4 cup plain Greek yogurt (preferably 2% or full-fat)* (180 g)
  • juice of 1 lemon
  • 1 clove garlic, finely chopped
  • 1 tablespoon (15 ml) apple cider vinegar
  • 3/4 cup finely diced seedless cucumber (150 g)
  • 1 tablespoon (15 ml) chopped fresh dill
  • 1/4 teaspoon (1 ml) salt
  • 1/4 teaspoon (1 ml) pepper
  • baby arugula
  • fresh mint
  • fresh oregano
  • crumbled feta
  • thinly sliced red onion
  • halved cherry tomatoes
  • lemon wedges

Instructions

  1. Start by preparing the chicken marinade. In a medium-sized glass or plastic bowl, combine the lemon zest, lemon juice, olive oil, Greek yogurt, garlic, dill, apple cider vinegar, oregano, salt, pepper, and a pinch of red pepper flakes. Add the chicken to the bowl, ensuring each piece is evenly covered. Wrap the bowl with plastic film and refrigerate. Let it marinate for a minimum of 1 hour or up to 24 hours. (If marinating overnight, allow the chicken to warm to room temperature slightly before cooking.)
  2. Set your oven to 400℉. Place the potatoes on one half of a large, rimmed baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper, tossing them to coat evenly. Arrange the chicken on the other half of the sheet, letting any extra marinade drip off. Cook in the oven for 20 minutes, then turn the chicken over and stir the potatoes. Continue baking for another 15 minutes, or until the potatoes are soft and golden, and the chicken is fully cooked. Add a couple pinches of salt to the hot potatoes.
  3. For serving, arrange the chicken and potatoes with a few handfuls of arugula, some torn mint and oregano leaves, a handful of crumbled feta, thinly sliced red onion, halved cherry tomatoes, a lemon wedge, and a quick tzatziki sauce.
  4. In a medium bowl, mix the Greek yogurt, lemon juice, garlic, and apple cider vinegar. Stir in the cucumber, chopped dill, salt, and pepper until well combined. Adjust seasoning with more salt and freshly ground black pepper if needed.

Notes

  • Consider adding extra lemon zest or juice to the chicken marinade for a bolder lemon flavor.
  • Let the tzatziki sauce sit in the fridge for at least 30 minutes before serving to blend the flavors.
  • Customize toppings with kalamata olives or roasted red peppers for a Mediterranean twist.
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Nutrition

  • Calories: 500
  • Fat: 25g
  • Protein: 35g

Keywords: lemon chicken, greek yogurt marinade, roasted potatoes, tzatziki sauce, mediterranean chicken

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Find it online: https://lusciousrecipes.com/greek-chicken-with-tzatziki-and-roasted-potatoes/