Sheet Pan Chicken & Potatoes + Tzatziki Sauce Recipe

Greek yogurt

🥗Healthier: strained cottage cheese

💰Cheaper: sour cream

Strained cottage cheese provides a similar texture with fewer calories.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor profile with a higher smoke point.

red onion

🥗Healthier: shallots

💰Cheaper: yellow onion

Shallots provide a milder flavor, while yellow onion is more economical.

Prepare the marinade by blending 6 cloves of garlic, 1 tbsp of dried oregano, 2 tsp of dried thyme, juice of 1 large lemon, and 1 tsp of salt with 3-4 tbsp of extra virgin olive oil and 1.5 tbsp of Dijon mustard.

Pour the marinade over chicken thighs and legs, adding lemon pieces, and mix in a baggie. Marinate for a couple of hours in the fridge.

Peel and chop 3 potatoes into short wedges.

Line a large baking sheet with parchment paper and add the marinated chicken and potatoes, placing them in between the chicken pieces.

Chop 1 medium onion and add it to the baking sheet, along with the lemon pieces from the marinade.

Season with onion powder, paprika, garlic herb blend, and additional salt as desired.

Bake in a preheated oven at 375°F for about 1 hour to 1 hour and 20 minutes, until chicken is cooked through and potatoes are tender.

Grate 2 medium cucumbers and press out excess moisture using a cloth or cheesecloth.

In a bowl, combine 16 oz of strained Greek yogurt, grated cucumber, 1 tbsp of olive oil, 2 tsp of red wine vinegar, 1 tbsp of chopped fresh dill, and 1-2 cloves of grated garlic. Mix well and season with salt to taste.

Cover the tzatziki sauce and let it chill in the fridge until ready to serve.

Once the chicken and potatoes are done, serve with tzatziki sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens