Description
A quick and easy one-pan Greek chicken dinner with crispy skin, roasted vegetables, and a cool, tangy tzatziki sauce. Perfect for busy weeknights and packed with Mediterranean flavors.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
- 2 tablespoons olive oil (extra virgin preferred)
- Juice of 1 lemon (freshly squeezed)
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 large red bell pepper, sliced
- 1 medium red onion, cut into wedges
- 1 cup cherry tomatoes (optional)
- 1 zucchini, cut into half-moons
- 1 tablespoon olive oil (to toss the veggies)
- Salt and pepper to taste
- 1 cup Greek yogurt (full fat)
- ½ cucumber, finely grated and excess water squeezed out
- 2 garlic cloves, minced (for tzatziki)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice (for tzatziki)
- Salt to taste (for tzatziki)
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper to make the marinade.
- Pat the chicken thighs dry with paper towels, then toss them in the marinade and let sit for 10-15 minutes at room temperature.
- In a separate bowl, toss the sliced bell pepper, red onion wedges, zucchini, and cherry tomatoes with olive oil, salt, and pepper.
- Arrange the chicken thighs skin-side up on a rimmed sheet pan. Spread the veggies evenly around the chicken, ensuring they do not overlap too much.
- Roast in the oven for 30-35 minutes. Halfway through (around 15 minutes), toss the veggies with a spatula for even cooking. Chicken skin should be golden and crispy, and internal temperature should reach 165°F (74°C).
- While the chicken roasts, combine Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, and salt in a bowl to make tzatziki sauce. Stir well and refrigerate until serving.
- Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
- Serve the crispy chicken and roasted veggies with a generous dollop of tzatziki sauce. Optionally, add warm pita bread or a simple side salad.
Notes
Patting the chicken dry before roasting is key to crispy skin. Roast at high temperature (425°F) for best results. Toss veggies halfway through cooking for even roasting. Squeeze excess water from cucumber for thick tzatziki. Broil for 2-3 minutes at the end if skin isn’t crispy enough, watching carefully to avoid burning. Leftovers reheat best in oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 475
- Sugar: 5
- Sodium: 450
- Fat: 30
- Saturated Fat: 6
- Carbohydrates: 12
- Fiber: 3
- Protein: 38
Keywords: Greek chicken, sheet pan dinner, crispy chicken, tzatziki sauce, Mediterranean, easy dinner, one-pan meal, healthy chicken recipe