Sheet Pan Dinner: Greek Chicken with Tzatziki Sauce
Servings: 6 Servings
Calories: 547kcal
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: 547kcal | Carbohydrates: 28g | Protein: 30g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 147mg | Sodium: 368mg | Potassium: 1184mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4640IU | Vitamin C: 55.7mg | Calcium: 130mg | Iron: 3.7mg