Sheet-Pan Greek Chicken with Lemon Potatoes & Tzatziki

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 3 cloves garlic cloves, minced
• 1 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 1/2 lb baby Yukon Gold potatoes
• 1 medium red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 cup plain Greek yogurt
• 1/2 English cucumber
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 small clove garlic clove, finely grated
• 1 tbsp fresh dill, finely chopped
• 1/4 tsp kosher salt
• to taste freshly ground black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 lemon, cut into wedges
• 1/3 cup crumbled feta cheese
• warm pita for serving

Instructions

1. Preheat the oven to 425°F / 220°C. Position a rack in the center of the oven. Use a large rimmed sheet pan.
2. Pat the chicken thighs dry with paper towels. In a large bowl combine 2 tbsp olive oil, 2 tbsp lemon juice, lemon zest, minced garlic, 1 1/2 tsp oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the chicken thighs and toss until every piece is evenly coated. Set aside while preparing the potatoes.
3. Halve the baby Yukon Gold potatoes. Quarter any unusually large potatoes so that the pieces are relatively uniform. Cut the red onion into approximately 1-inch wedges.
4. Place the potatoes and red onion on the sheet pan. Add 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp oregano, 1/2 tsp garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Toss thoroughly. Arrange the potatoes primarily cut-side down in a single layer rather than piling them on top of one another.
5. Roast the potatoes and onions without the chicken for 15 minutes at 425°F. This step is important — the potatoes require more cooking time than the boneless chicken thighs, so do not put everything on the pan at the same time just to call it a sheet-pan recipe.
6. Remove the sheet pan from the oven. Stir and turn the potatoes and onions. Create spaces between the vegetables and arrange the marinated chicken thighs directly on the sheet pan. Do not stack the chicken over the potatoes — leave space between pieces so they roast rather than steam.
7. Return the pan to the oven and roast for 20–25 additional minutes. The potatoes should be golden brown, crisp around portions of the exterior, and creamy and tender inside. The onions should be soft, browned around their edges, and lightly caramelized. The chicken should be browned, juicy, and completely cooked — it must reach at least 165°F / 74°C at the thickest portion. Do not rely solely on cooking time to determine doneness.
8. Optional browning: If the chicken and potatoes are fully cooked but need additional surface browning, switch the oven to broil. Broil for approximately 1–2 minutes, watching continuously. Do not walk away from the oven while broiling. Remove as soon as the chicken develops browned edges and the potatoes become more deeply golden.
9. Prepare the tzatziki while the sheet pan is roasting. Coarsely grate the English cucumber and place it into a clean kitchen towel or several layers of paper towel. Squeeze firmly to remove as much excess water as practical — this is important because excess cucumber water will make the tzatziki thin.
10. In a small bowl combine the Greek yogurt, drained grated cucumber, 1 tbsp olive oil, 1 tbsp lemon juice, grated garlic, chopped dill, 1/4 tsp kosher salt, and black pepper. Stir thoroughly. Taste and adjust salt, lemon, and black pepper as necessary. Refrigerate until serving. Do not put the tzatziki on the sheet pan or bake it — it is a cool finishing sauce.
11. Remove the finished sheet pan from the oven and allow the chicken to rest approximately 5 minutes.
12. Scatter the fresh parsley and fresh dill over the chicken and potatoes. If using feta, crumble it over the pan immediately before serving.
13. Serve each portion with roasted lemon-oregano chicken, crispy lemon potatoes, roasted red onion, a generous spoonful of cold tzatziki, and a fresh lemon wedge. Warm pita may be served alongside if desired.

Chef's Notes

CRISPIER POTATOES: Do not overcrowd the sheet pan. The potatoes need direct contact with the hot pan and enough surrounding space for moisture to escape. WHY THE POTATOES START FIRST: Baby potatoes take substantially longer to roast than boneless chicken thighs. Giving them a 15-minute head start prevents either undercooked potatoes or dry chicken. TZATZIKI: Squeezing the cucumber is important. Removing its excess water creates a thicker, creamier sauce. CHICKEN BREAST OPTION: Boneless chicken breast can be substituted, but cooking time may differ considerably depending on thickness. Cook to an internal temperature of 165°F. BONE-IN CHICKEN: Do not substitute bone-in thighs without adjusting the cooking sequence and time. STORAGE: Store chicken and potatoes in an airtight container in the refrigerator for up to 3–4 days. Store tzatziki separately in a covered container. For best texture, reheat the chicken and potatoes in an oven or air fryer until thoroughly hot. Microwave reheating is acceptable but the potatoes will be softer. Add cold tzatziki only after reheating.

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