Print

Flavorful Greek Chicken Sheet Pan Recipe with Easy Homemade Tzatziki

greek chicken sheet pan - featured image
Print Recipe

A quick and easy Greek chicken sheet pan dinner featuring juicy marinated chicken thighs, roasted vegetables, and a creamy homemade tzatziki sauce. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 lbs / 700 g)
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 medium red onion, cut into wedges
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced into half-moons
  • 1 cup cherry tomatoes (optional)
  • 1 tablespoon olive oil (for veggies)
  • Salt and pepper, to taste
  • 1 cup full-fat Greek yogurt
  • 1/2 English cucumber, finely grated and squeezed dry
  • 1 tablespoon fresh dill, chopped
  • 1 small garlic clove, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon extra virgin olive oil
  • Salt to taste

Instructions

  1. Marinate the Chicken (15 minutes to overnight): In a large bowl, combine olive oil, minced garlic, lemon juice, dried oregano, smoked paprika, salt, and pepper. Add chicken thighs and toss until well coated. Cover and let it marinate at room temperature for 15 minutes or refrigerate up to overnight for deeper flavor.
  2. Prep the Vegetables: Preheat oven to 425°F (220°C). Toss the red onion wedges, bell pepper slices, zucchini half-moons, and cherry tomatoes with olive oil, salt, and pepper on a large rimmed sheet pan. Spread them out evenly to roast.
  3. Arrange Chicken on Sheet Pan: Nestle the marinated chicken thighs among the veggies on the same pan, skin side up if using skin-on. Make sure there’s space between pieces to allow even roasting.
  4. Roast Everything Together (25-30 minutes): Place the sheet pan in the middle rack of the oven. Roast until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. Optionally broil for 2-3 minutes for extra color, watching closely.
  5. Make the Tzatziki Sauce (while chicken roasts): Grate the cucumber and squeeze out excess moisture. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, and salt. Stir well and refrigerate to let flavors meld.
  6. Final Touches: Remove the pan from the oven. Let the chicken rest for 5 minutes before serving. Serve the chicken and roasted veggies with generous dollops of creamy tzatziki on the side.

Notes

Marinate chicken at least 15 minutes or overnight for best flavor. Squeeze cucumber moisture thoroughly to avoid watery tzatziki. Toss veggies halfway through roasting for even caramelization. Let chicken rest 5 minutes after roasting to keep it juicy. Avoid overcrowding the pan to ensure proper roasting.

Nutrition

Keywords: Greek chicken, sheet pan dinner, tzatziki, Mediterranean, easy dinner, roasted vegetables, healthy chicken recipe

Find it online: https://juliamadeit.com/flavorful-greek-chicken-sheet-pan-recipe-with-easy-homemade-tzatziki/