Greek-Style Roasted Chicken & Potatoes with Tzatziki
Greek-Style Roasted Chicken & Potatoes with Tzatziki
Ingredients
For the Roasted Chicken & Potatoes
- 2 pounds small potatoes, red and yellow varieties, halved or quartered
- 4 chicken thighs, skin-on, bone-in
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 lemon, juice only
For the Homemade Tzatziki
- 1 cucumber, grated
- 1 cup Greek yogurt, full-fat or low-fat
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1/2 lemon, juice only
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Wash and chop the small potatoes into halves or quarters, ensuring they are roughly uniform in size for even cooking. Place the chopped potatoes into a large baking dish.
⏱️ 5 min
- 3
Add the chicken thighs to the baking dish, arranging them among the potatoes.
⏱️ 2 min
- 4
Drizzle a generous amount of olive oil over the chicken and potatoes. Mince the garlic and sprinkle it over the contents of the dish. Add the dried rosemary, dried thyme, paprika, and salt.
⏱️ 3 min
- 5
Squeeze the juice from half a lemon over the chicken and potatoes. Use your hands to thoroughly toss and coat all the chicken and potatoes with the oil and seasonings, ensuring everything is well distributed.
⏱️ 5 min
- 6
Place the baking dish into the preheated oven and roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and golden brown. Flip the chicken and potatoes halfway through cooking for even browning.
⏱️ 50 min•🌡️ 400
- 7
While the chicken and potatoes are roasting, prepare the tzatziki. Grate the cucumber into a medium-sized bowl. If the cucumber has a lot of moisture, you can gently squeeze out some excess water using a paper towel or cheesecloth.
⏱️ 5 min
- 8
Add the Greek yogurt, minced garlic, chopped fresh dill, and the juice from the remaining half lemon to the bowl with the grated cucumber. Season with salt and freshly ground black pepper to taste.
⏱️ 3 min
- 9
Mix all the tzatziki ingredients thoroughly with a spoon until well combined. Taste and adjust seasonings as needed.
⏱️ 2 min
- 10
Once the chicken and potatoes are roasted, remove the baking dish from the oven. To plate, spoon a generous amount of the prepared tzatziki onto each plate, spreading it out. Carefully place a roasted chicken thigh on top of the tzatziki and arrange several roasted potatoes around the chicken.
⏱️ 5 min
- 11
Serve immediately and enjoy your Greek-Style Roasted Chicken & Potatoes with homemade tzatziki.
Kitchen Tools
Nutrition Facts (per serving)
Greek-Style Roasted Chicken & Potatoes with Tzatziki
For the Roasted Chicken & Potatoes
- 2 pounds small potatoes, red and yellow varieties, halved or quartered
- 4 chicken thighs, skin-on, bone-in
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 lemon, juice only
For the Homemade Tzatziki
- 1 cucumber, grated
- 1 cup Greek yogurt, full-fat or low-fat
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1/2 lemon, juice only
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Wash and chop the small potatoes into halves or quarters, ensuring they are roughly uniform in size for even cooking. Place the chopped potatoes into a large baking dish.
⏱️ 5 min - 3
Add the chicken thighs to the baking dish, arranging them among the potatoes.
⏱️ 2 min - 4
Drizzle a generous amount of olive oil over the chicken and potatoes. Mince the garlic and sprinkle it over the contents of the dish. Add the dried rosemary, dried thyme, paprika, and salt.
⏱️ 3 min - 5
Squeeze the juice from half a lemon over the chicken and potatoes. Use your hands to thoroughly toss and coat all the chicken and potatoes with the oil and seasonings, ensuring everything is well distributed.
⏱️ 5 min - 6
Place the baking dish into the preheated oven and roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and golden brown. Flip the chicken and potatoes halfway through cooking for even browning.
⏱️ 50 min•🌡️ 400 - 7
While the chicken and potatoes are roasting, prepare the tzatziki. Grate the cucumber into a medium-sized bowl. If the cucumber has a lot of moisture, you can gently squeeze out some excess water using a paper towel or cheesecloth.
⏱️ 5 min - 8
Add the Greek yogurt, minced garlic, chopped fresh dill, and the juice from the remaining half lemon to the bowl with the grated cucumber. Season with salt and freshly ground black pepper to taste.
⏱️ 3 min - 9
Mix all the tzatziki ingredients thoroughly with a spoon until well combined. Taste and adjust seasonings as needed.
⏱️ 2 min - 10
Once the chicken and potatoes are roasted, remove the baking dish from the oven. To plate, spoon a generous amount of the prepared tzatziki onto each plate, spreading it out. Carefully place a roasted chicken thigh on top of the tzatziki and arrange several roasted potatoes around the chicken.
⏱️ 5 min - 11
Serve immediately and enjoy your Greek-Style Roasted Chicken & Potatoes with homemade tzatziki.