Go Back
- 4 bone-in, skin-on chicken thighs - 1 tablespoon olive oil - 2 tablespoons Greek seasoning (or a mix of oregano, garlic powder, and thyme) - Salt and pepper to taste - 1 red bell pepper, sliced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 1 red onion, cut into wedges - Fresh parsley, chopped (for garnish) The main ingredients shine in this dish. Bone-in, skin-on chicken thighs give juiciness. The skin crisps up nicely in the oven. Olive oil adds richness and helps the skin brown. Greek seasoning brings bold, tangy flavors. I love using a mix of oregano, garlic powder, and thyme for a homemade touch. Fresh vegetables add color and nutrients. Bell peppers and zucchini offer crunch. Cherry tomatoes burst with sweetness when roasted. Red onions caramelize, adding depth. Don't forget the parsley for a fresh finish. - 1 cup Greek yogurt - 1 small cucumber, grated and drained - 2 garlic cloves, minced - 1 tablespoon olive oil - 1 tablespoon lemon juice - Salt and pepper to taste The tzatziki sauce brightens this dish. Greek yogurt serves as a creamy base. Grated cucumber adds a refreshing crunch. I always drain the cucumber to avoid watery sauce. Minced garlic gives a punch. Olive oil adds smoothness, while lemon juice brightens flavors. Adjust salt and pepper to your taste. With these ingredients, you create a tasty meal. The combination of chicken, veggies, and tzatziki is delightful. Each bite bursts with flavor and freshness. Set your oven to 425°F (220°C). This high heat helps the chicken skin get crispy. Line a large sheet pan with parchment paper. This step makes cleanup fast and easy. In a bowl, mix one tablespoon of olive oil with two tablespoons of Greek seasoning. Add salt and pepper to taste. Rub this mixture all over the chicken thighs. Make sure each piece is well coated for great flavor. On one side of the sheet pan, place the sliced red bell pepper, zucchini, cherry tomatoes, and red onion. Drizzle them with olive oil and sprinkle with salt and pepper. Toss the veggies well to coat them evenly. Put the seasoned chicken thighs on the empty side of the sheet pan, skin side up. Bake everything in the preheated oven for about 30 to 35 minutes. The chicken needs to reach 165°F (75°C) for safety. Stir the vegetables halfway through cooking to ensure even roasting. While the chicken and veggies bake, make the tzatziki sauce. In a bowl, combine one cup of Greek yogurt, one grated cucumber (drained), and two minced garlic cloves. Add one tablespoon of olive oil and one tablespoon of lemon juice. Season with salt and pepper. Mix well and taste. Adjust the flavors to your liking. Once the chicken cooks, let it rest for five minutes. This step keeps it juicy. Serve the chicken and veggies with a generous dollop of tzatziki sauce on top. Finally, sprinkle fresh parsley for a pop of color and freshness. To get crispy skin on your chicken, start with bone-in, skin-on thighs. Dry the skin well with a paper towel. This helps the skin crisp up nicely. Next, rub the chicken with olive oil and Greek seasoning. The oil keeps it moist while baking. For tenderness, let the chicken sit at room temperature for about 15 minutes before cooking. This helps it cook evenly. Always check the internal temperature; it should reach 165°F. Rest the chicken for five minutes after baking. This keeps it juicy. Choose fresh vegetables for the best flavor. Look for vibrant colors and firm textures. Bell peppers, zucchini, and cherry tomatoes work well. They roast beautifully and add great taste. Cut your veggies into similar sizes. This ensures they cook evenly. Slice your bell pepper into strips, zucchini into rounds, and halve the cherry tomatoes. Keep the onion wedges big so they don’t burn. You can switch up the tzatziki sauce easily. If you want a different flavor, try adding fresh dill. It gives a nice twist. You can also use sour cream if you don’t have Greek yogurt. Adjust the garlic to your taste. If you love garlic, add more. For a tangy kick, squeeze in extra lemon juice. Play with flavors until you find your favorite! {{image_2}} You can swap chicken thighs for chicken breasts. Breasts cook faster and are leaner. Just remember to check for doneness earlier. For a vegetarian option, try chickpeas or tofu. They soak up flavors well and provide a satisfying bite. Feel free to mix up your veggies. Seasonal veggies like asparagus or broccoli work great. You can even use frozen vegetables if fresh ones are not available. Just adjust the cooking time for frozen veggies to ensure they cook through. While tzatziki is delicious, you can explore other sauces too. Try a yogurt-based sauce with herbs or even a spicy feta dip. Each sauce brings a new flavor twist to the dish. Experimenting with sauces can keep your meals exciting! To store leftovers in the fridge, let the chicken cool first. Place it in an airtight container. Add the veggies and tzatziki sauce in separate containers. This keeps the flavors fresh and tasty. Enjoy your leftovers within three days for the best taste. You can freeze the cooked chicken and veggies together. Let them cool completely before freezing. Use freezer-safe bags or containers. For best results, eat them within three months. To thaw, move them to the fridge overnight. Reheat in the oven or microwave until hot. For optimal freshness, eat the dish within three days if stored in the fridge. Signs of spoilage include an off smell, slimy texture, or discoloration. If you see any of these, it’s best to throw it out. Stay safe and enjoy your meals! Bake your sheet-pan Greek chicken for 30-35 minutes. This time allows the chicken to cook thoroughly. You want the chicken to reach an internal temperature of 165°F. The skin should also be crispy and golden brown. Check the veggies too; they need to soften and caramelize. Yes, you can use boneless chicken thighs. Just remember, boneless thighs cook faster. Bake them for about 25-30 minutes instead. Always check their internal temperature. It should still hit 165°F to ensure safety and flavor. I love serving this dish with a fresh Greek salad or warm pita bread. You can also add couscous or quinoa for extra carbs. Roasted potatoes make a great side too. They soak up the tzatziki sauce nicely! Absolutely! You can prepare tzatziki sauce a day ahead. Just store it in the fridge. This helps the flavors blend better. When you’re ready to serve, give it a quick stir to refresh it. This blog post covered making Greek chicken on a sheet pan, plus tzatziki sauce. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips. Variations help you adjust the recipe to your needs, and storage info keeps leftovers fresh. Cooking this dish can be fun and easy. Enjoy your tasty meal anytime with these methods!

Sheet-Pan Greek Chicken with Tzatziki Veggies

Indulge in a deliciously simple Sheet-Pan Greek Chicken with Tzatziki Veggies! This flavorful dish combines juicy chicken thighs with vibrant roasted vegetables and a creamy tzatziki sauce that perfectly complements every bite. Perfect for busy weeknights, it’s easy to prepare and packed with taste. Ready to impress your family? Click to explore this scrumptious recipe and experience the flavors of Greece! #GreekChicken #SheetPanMeals #HealthyRecipes #Tzatziki
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

1 tablespoon olive oil

2 tablespoons Greek seasoning (or a mix of oregano, garlic powder, and thyme)

Salt and pepper to taste

1 red bell pepper, sliced

1 zucchini, sliced

1 cup cherry tomatoes, halved

1 red onion, cut into wedges

Fresh parsley, chopped (for garnish)

For the Tzatziki Sauce:

1 cup Greek yogurt

1 small cucumber, grated and drained

2 garlic cloves, minced

1 tablespoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

    Prepare the Chicken: In a bowl, mix the olive oil, Greek seasoning, salt, and pepper. Rub this mixture all over the chicken thighs, ensuring they are evenly coated.

      Arrange the Vegetables: Place the sliced red bell pepper, zucchini, cherry tomatoes, and red onion on one side of the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat.

        Add the Chicken: Place the seasoned chicken thighs on the empty side of the sheet pan, skin side up.

          Bake: Bake in the preheated oven for about 30-35 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy. Stir the vegetables halfway through the cooking time.

            Make the Tzatziki Sauce: While the chicken and veggies are baking, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, and pepper in a bowl. Mix well and adjust seasoning as necessary.

              Serve: Once cooked, let the chicken rest for 5 minutes. Serve the chicken and roasted veggies with a generous dollop of tzatziki sauce over the top.

                Garnish: Sprinkle with fresh parsley for a burst of color and freshness.

                  Prep Time, Total Time, Servings: 10 minutes | 45 minutes | 4 servings