This Greek Sheet Pan Chicken and Potatoes with Quick Tzatziki is a flavor-packed, easy sheet pan meal, perfect for weeknight dinners or meal prepping! The chicken is marinated in a lemon garlic dill marinade, and then it gets roasted on a sheet pan with baby potatoes. I love to serve this meal with a pile of arugula, fresh mint, feta, red onion, cherry tomatoes, lemon, and a generous scoop of tzatziki!
I usually have a love-hate relationship with sheet pan dinners, but this one is all love. The Greek chicken marinade is so flavorful – and the cooking time of the baby potatoes and the chicken complement each other perfectly. You won’t be left with overcooked vegetables, undercooked chicken, or any other issue you might typically find with sheet pan dinners! The best parts of this meal in no particular order: the crispy potatoes, bowl fixings, quick tzatziki, and the lemon-dill marinade. SO much unbelievable flavor. This is exactly how I want to kick off Healthyish January.
I’m a huge supporter of the “food tastes better in bowls” movement.
This IS a sheet pan dinner, in that you can totally just eat chicken and potatoes with the tzatziki and call it a night – and be super happy about it! But I personally love to transform this sheet pan dinner into a bowl-style meal.
Complete with handfuls of arugula, fresh mint, oregano, crumbled feta, red onion, cherry tomatoes, lemon, and lots and lots of quick tzatziki sauce! A little bit of pita bread wouldn’t hurt, either. This is Healthyish January, after all.
One of the best tricks for making sheet pan chicken super flavorful: a really fantastic marinade. Since our chicken isn’t benefiting from a really great sear, or the flavor you get from grilling, we have to inject flavor in some way! Enter, the best Greek chicken marinade.
It’s lemony, garlicky, herbaceous, and it makes the chicken super juicy with the addition of a little Greek yogurt.
This is what you need for the best Greek chicken marinade:
- lemon zest
- lemon juice
- garlic
- dill
- oregano
- red pepper flakes
- Greek yogurt
- red wine vinegar
- extra virgin olive oil
- salt and pepper
Most of the ingredients should be pantry staples, or things you keep on hand anyway! I’d recommend marinating your chicken overnight, or even for an entire day, but if you only have an hour or so, that’s ok too.
After you marinate the chicken, everything comes together super quickly. Throw the baby potatoes on a sheet pan with some olive oil, salt, and pepper, and then lay the chicken alongside. Make sure you place the chicken far enough away from the potatoes to ensure they don’t get the marinade on them – so that they stay super crispy. We don’t want them to steam!
In order for your potatoes and chicken to cook in the same amount of time, make sure you use the tiny baby potatoes – the ones that are an inch or so in diameter. If you can’t find those, you can chop yukon gold or red potatoes into 1” chunks. Also – make sure your chicken breasts aren’t super thick. Medium breasts that are about an inch thick at the thickest part, are what you want!
Something else I love to do for extra flavor is to cut up some lemon wedges and leave them on the sheet pan during baking. They caramelize and release that lovely lemon essence into everything on the pan! Make sure you toss them after baking though, as they can become bitter.
This meal takes about 35 minutes in the oven, depending on the thickness of your chicken and the size of your potatoes, so it’s super quick once you have the chicken marinated!
While the Greek chicken is doing its thing in the oven, I like to make the tzatziki so it has time to sit and the flavors have time to marry!
This quick tzatziki is my favorite thing EVER. I’ve been making it for years (like in these shawarma bowls!), and dare I say – it’s perfect. All you need for the tzatziki is plain Greek yogurt (2% or full-fat tastes best!), lemon, garlic, red wine vinegar, cucumber, dill, salt, and pepper. It’s SO easy and SO good. Eat-by-the-spoonful, good.
This is how I like to compose my perfect Greek chicken bowl:
- A pile of arugula
- thinly sliced Greek chicken
- a couple handfuls of baby crispy potatoes (that are generously seasoned with salt!)
- a sprinkle of crumbled feta
- torn fresh mint and oregano
- thinly sliced red onion
- cherry tomatoes
- a lemon wedge
- my own personal ramekin of quick tzatziki sauce (which ends up needing to be re-filled a few times!)
A few other ways to eat this sheet pan Greek chicken and potatoes:
- Meal prepped for work lunches
- Thrown onto a salad
- Served alongside a Greek salad or roasted/sautéed vegetables
- Made bowl-style with lentils or rice
- Stuffed into a pita or made into a wrap with naan
- Just eaten by themselves with quick tzatziki!
No matter how you put it together, you won’t be able to stop making this. It’s SUCH a crowd pleaser, so insanely flavorful, and you can do so many things with it throughout the week to prevent meal burnout and boredom! Which is definitely a thing. I need to be excited about what I’m eating, you know?
And this sheet pan dinner definitely makes me more than excited.
Don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen. Be sure to hashtag #healthyishjanuary too so I can see all the Healthyish January recipes you make this month!
Greek Sheet Pan Chicken and Potatoes with Quick Tzatziki
This Greek Sheet Pan Chicken and Potatoes with Quick Tzatziki is a flavor-packed, easy sheet pan meal, perfect for weeknight dinners or meal prepping! The chicken is marinated in a lemon garlic dill marinade, and then it gets roasted on a sheet pan with baby potatoes. I love to serve this meal with a pile of arugula, fresh mint, feta, red onion, cherry tomatoes, lemon, and a generous scoop of tzatziki!
Ingredients
For the chicken
- 1 - 1 1/2 pounds boneless, skinless chicken breasts (about 3-4 medium sized breasts)
- zest of 1 lemon
- juice of 2 lemons
- 1/3 cup extra virgin olive oil
- 1/4 cup plain Greek yogurt (preferably 2% or full-fat)*
- 4 cloves garlic, finely chopped
- 1 tablespoon chopped fresh dill
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- pinch of red pepper flakes
For the potatoes
- 1 pound baby yellow potatoes (about 1'' in diameter)*
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the quick tzatziki
- 3/4 cup plain Greek yogurt (preferably 2% or full-fat)*
- juice of 1 lemon
- 1 clove garlic, finely chopped
- 1 tablespoon red wine vinegar
- 3/4 cup finely diced seedless cucumber
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the toppings/bowls
- baby arugula
- fresh mint
- fresh oregano
- crumbled feta
- thinly sliced red onion
- halved cherry tomatoes
- lemon wedges
Instructions
For the sheet pan chicken and potatoes
Begin by marinating the chicken. In a medium glass or plastic bowl, whisk together the lemon zest, lemon juice, olive oil, Greek yogurt, garlic, dill, red wine vinegar, oregano, salt, pepper, and red pepper flakes. Add the chicken and toss to coat, making sure all pieces are thorougly coated. Cover with plastic wrap and place in the fridge. Marinate for at least 1 hour, or up to 24 hours. (Make sure you let chicken come down to room temperature a little bit before baking if you marinate it overnight.)
Preheat oven to 400℉. Add potatoes to one side of a large, rimmed baking sheet. Add the olive oil, salt, and pepper and toss to coat. Place the chicken on the other side of the baking sheet, shaking off any excess marinade. Bake for 20 minutes, then flip the chicken and shake around the potatoes, and bake for an additional 15 minutes, or until potatoes are tender and golden brown, and chicken is cooked through. While the potatoes are still hot, season with a couple pinches of salt.
To serve, plate your chicken and potatoes with a couple handfuls of arugula, torn fresh mint and oregano, a handful of crumbled feta, thinly sliced red onion, halved cherry tomatoes, a lemon wedge, and the quick tzatziki sauce.
For the quick tzatziki
In a medium bowl, whisk together the Greek yogurt, lemon juice, garlic, and red wine vinegar. Add the cucumber, chopped dill, salt, and pepper and stir to combine. Season to taste with additional salt and freshly cracked black pepper if desired.
Recipe Notes
*I like to use 2% or full-fat Greek yogurt because it's much creamier, richer, and more flavorful than the 0% milk fat stuff. That being said, I have used 0% in a pinch and it's still really delicious.
*If you can't find baby yellow potatoes, you can use yukon gold or red potatoes - just make sure you chop them into 1'' cubes to ensure baking time will be the same.
*Extra tzatziki will keep in the fridge for up to 3-4 days.
So easy and so delicious
Hi there! Thoughts on whether the chicken would freeze well? And whether I would freeze before/after cooking? Thanks!
Hi Kristin! I actually wouldn’t recommend freezing the chicken. I suppose you could freeze it after cooking, but I still think the texture of chicken can get a little funky after freezing, especially chicken breasts. I’d definitely recommend eating this meal fresh, right after it’s cooked, but it also keeps great up to 5-7 days in the fridge for leftovers. Let me know if you try it!