Sheet Pan Greek Chicken with Zesty Tzatziki
This vibrant, one-pan wonder brings the flavors of the Aegean to your table in under 30 minutes. It’s bright, zesty, and practically impossible to mess up on a busy weeknight.
By Maya Solis on YouTube
Ingredients
for 2 servings
- 500 gboneless chicken thighs — trimmed of excess fat
- 2bell peppers — seeded and chopped into chunks
- 1red onion — roughly chopped
- 3 clovesgarlic cloves — minced
- 1 tspdried oregano
- 3 tbspolive oil
- 2 tbsplemon juice
- 1cucumber — grated and squeezed of liquid
- 150 gGreek yogurt
- 1 sprigfresh dill — finely chopped
Equipment
checked against your kitchen
- ✓stovetop
What cooks learned
Only 4 cooks have logged this one in Cook Mode so far — not enough to say anything about where it goes wrong.
Method
- 1
In a large bowl, toss the chicken thighs, peppers, onions, garlic, oil, lemon juice, and oregano until everything is well coated.
5 min - 2
Spread the mixture onto a lined sheet pan in a single layer. Roast at 200°C for 20 minutes.
20 min · 2 min attention200°C internal⏱ roasted chicken and vegetables · 20 min→ roasted chicken and vegetables
- 3parallel track
While the chicken roasts, combine the grated cucumber, Greek yogurt, chopped dill, and a pinch of salt in a small bowl to make the tzatziki.
5 min→ tzatzicz sauce
- 4
waits for: step 2
Remove from the oven once the chicken is golden and reaches an internal temperature of 74°C.
2 min · 1 min attention74°C internal - 5
waits for: steps 3 and 4
Transfer the chicken and vegetables to a serving platter and top with a generous dollop of the tzatziki sauce.
2 min
Why this grade?
- influencer provenance+45
- 4 verified cooks+6.3
- Trust score51/100