Sheet-Pan Greek Lemon Chicken and Potatoes with Tzatziki

Serves 4 · 20 min prep · 40 min cook

Ingredients

• 8 (about 2.5 lb) bone-in skin-on chicken thighs
• 1.5 lb baby Yukon gold potatoes, halved
• 1/4 cup extra-virgin olive oil
• 2 lemons, juiced and zested
• 5 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1 large red onion, cut into wedges
• 1 cup plain Greek yogurt
• 1/2 English cucumber, grated and squeezed dry
• 2 Tbsp fresh dill, chopped
• 2 Tbsp fresh parsley, chopped

Instructions

1. 1Preheat oven to 425°F. Line a large rimmed sheet pan with parchment for easier cleanup.
2. 2In a large bowl whisk olive oil, juice and zest of both lemons, minced garlic, oregano, thyme, 1¼ teaspoons salt, and pepper.
3. 3Add chicken thighs and halved potatoes to the bowl; toss thoroughly so every piece is coated. Let sit 10 minutes while the oven finishes heating.
4. 4Arrange chicken skin-side up and potatoes cut-side down on the sheet pan in a single layer. Nestle red onion wedges them and drizzle any remaining marinade over the top.
5. 5Roast 35–40 minutes until chicken skin is deep golden and crisp, potatoes are fork-tender and browned, and an instant-read thermometer in the thickest thigh reads 175°F.
6. 6While the pan roasts, make tzatziki: stir Greek yogurt, grated squeezed cucumber, dill, remaining salt, and pepper in a bowl; refrigerate until serving.
7. 7If the chicken skin needs extra color, broil on high for 2–3 minutes, watching closely so it doesn’t burn.
8. 8Remove pan from oven and rest 5 minutes. Sprinkle everything with chopped parsley.
9. 9Plate two thighs and a generous scoop of potatoes and onions per person; dollop tzatziki alongside and squeeze any remaining lemon over the top.