Sheet Pan Dinner: Greek Chicken with Tzatziki Sauce
Course: Main Course
Author: Gluten Free & More
Kosher or fine sea salt
Freshly ground black pepper
6bone-in skin-on chicken thighs
2lemonszest finely grated and juiced
10ouncesbaby spinach leaves
For the Tzatziki Sauce:
½seedless cucumberpeeled, grated, and excess liquid squeezed out
¾cupplain Greek yogurt
Juice of 1 lemon
2garlic clovesminced or grated
2tablespoonsminced fresh dill
½teaspoonkosher or fine sea salt
½teaspoonfreshly ground black pepper
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.