Greek Chicken with Lemon Potatoes & Tzatziki

Ingredients

• 1 1/2 lb lb Boneless, skinless chicken thighs or breasts
• 2 tbsp tbsp Extra-virgin olive oil
• 3 tbsp tbsp Fresh lemon juice
• 3 clove Garlic cloves, minced
• 1 1/2 tsp tsp Dried oregano
• 1 tsp tsp Kosher salt
• 1/2 tsp tsp Black pepper
• 1 1/2 lb lb Yukon Gold potatoes, cut into 1-inch pieces
• 2 tbsp tbsp Extra-virgin olive oil for potatoes
• 2 tbsp tbsp Fresh lemon juice for potatoes
• 1 tsp tsp Dried oregano for potatoes
• 2 clove Garlic cloves, minced for potatoes
• 3/4 tsp tsp Kosher salt for potatoes
• 1/4 tsp tsp Black pepper for potatoes
• 1 cup cup Plain Greek yogurt
• 1/2 whole English cucumber, grated
• 1 clove Garlic clove, finely grated
• 1 tbsp tbsp Extra-virgin olive oil for tzatziki
• 1 tbsp tbsp Fresh lemon juice for tzatziki
• 1 tbsp tbsp Fresh dill, chopped
• 1/4 tsp tsp Kosher salt for tzatziki
• 1 cup cup Cucumber, chopped for salad
• 1 cup cup Cherry tomatoes, halved
• 1/4 small whole Red onion, thinly sliced
• 1 tbsp tbsp Extra-virgin olive oil for salad
• 1 tsp tsp Fresh lemon juice for salad
• pinch pinch Kosher salt for salad

Instructions

1. Combine olive oil, lemon juice, garlic, oregano, salt and pepper for the chicken. Add chicken and marinate refrigerated for approximately 30 minutes.
2. Preheat oven to 425°F.
3. Toss potatoes with olive oil, lemon juice, oregano, garlic, salt and pepper. Spread potatoes on a large sheet pan without crowding.
4. Roast approximately 35-45 minutes, turning once, until tender with crisp browned edges.
5. Meanwhile, make tzatziki. Grate cucumber and squeeze it very thoroughly in a clean towel to remove excess liquid.
6. Combine cucumber with Greek yogurt, garlic, olive oil, lemon juice, dill and salt. Refrigerate until serving.
7. Combine salad ingredients shortly before serving.
8. Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade. Cook until well browned and the thickest portion reaches 165°F.
9. Rest chicken approximately 5 minutes. Slice if desired.
10. Divide chicken and lemon potatoes among plates. Add cucumber-tomato salad. Serve with a generous spoonful of tzatziki.

Nutrition

Chef's Notes

Removing water from the grated cucumber keeps the tzatziki thick and creamy. Food safety: Cook chicken to an internal temperature of 165°F.

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