Sheet Pan Dinner: Greek Chicken with Tzatziki Sauce
Updated Oct 20, 2022, Published Jan 01, 2018
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The secret to getting dinner on the table quickly and with very little cleanup probably already exists in your kitchen – the humble sheet pan. Simple and satisfying, sheet pan dinners can be customized in an almost unlimited variety of ways.
Here are a few tips to help you create your own sheet pan dinners.
- Location, location, location – position your oven rack in the middle of the oven for even roasting. If you decide to broil your dish for the last few minutes, position the top rack in the upper third of the oven.
- Time and temperature – in general, sheet pan dinners are cooked between 400 and 450 degrees. Time will vary from 15 minutes to 45 minutes, depending on your choice of protein and vegetables. Here are a few recipes to give you a basic idea and to get you started.
Check out the rest of my tips and get two more sheet pan recipes here and here.
Sheet Pan Dinner: Greek Chicken with Tzatziki Sauce
Ingredients
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 teaspoons garlic powder, divided
- 1 teaspoon dried oregano
- 6 bone-in skin-on chicken thighs
- 2 lemons, zest finely grated and juiced
- ¼ cup olive oil
- 1½ pounds fingerling potatoes
- 10 ounces baby spinach leaves
For the Tzatziki Sauce:
- ½ seedless cucumber, peeled, grated, and excess liquid squeezed out
- ¾ cup plain Greek yogurt
- ¼ cup sour cream
- Juice of 1 lemon
- 2 garlic cloves, minced or grated
- 2 tablespoons minced fresh dill
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper or foil.
- Combine 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder, and oregano. Sprinkle liberally on both sides of the chicken thighs.
- Combine the lemon zest, lemon juice, remaining 1 teaspoon garlic powder, and olive oil. Place the potatoes on the prepared sheet pan, pour half the lemon mixture on top, add a big pinch of salt and pepper, and toss to coat. Add the chicken to the pan, spoon about ¼ of the remaining lemon mixture over the chicken, and roast for 35 minutes. Toss the spinach with the remaining lemon mixture and a big pinch of salt and pepper and add to the pan. Use tongs to place the chicken on top of the spinach. Roast for another 5 minutes or until the spinach starts to wilt and the chicken reaches an internal temperature of 165°F and the potatoes are fork tender.
- While the chicken cooks, make the tzatziki sauce by combining all the sauce ingredients. Cover and refrigerate until serving time.
Nutrition
Calories: 547kcalCarbohydrates: 28gProtein: 30gFat: 35gSaturated Fat: 8gCholesterol: 147mgSodium: 368mgPotassium: 1184mgFiber: 4gSugar: 3gVitamin A: 4640IUVitamin C: 55.7mgCalcium: 130mgIron: 3.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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