Imagine a dish that transports you straight to the sun-drenched islands of Greece, with minimal effort and maximum flavor. This Sheet Pan Chicken Tzatziki is your culinary passport to a Mediterranean feast that's not just a meal, but an experience. With crispy, perfectly seasoned chicken thighs and a refreshing, creamy tzatziki sauce, this recipe promises to revolutionize your weeknight dinner routine and impress even the most discerning food critics.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cucumber, diced
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, chopped
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Pat the chicken thighs dry with paper towels to ensure crispy skin. Place them on the prepared baking sheet, leaving space between each piece.
- In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Rub this seasoning mixture evenly over both sides of the chicken thighs, ensuring complete coverage.
- Arrange the seasoned chicken thighs skin-side up on the sheet pan. Make sure they are not overlapping to allow even cooking and crispy skin.
- Roast the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
- While the chicken is cooking, prepare the tzatziki sauce. In a medium bowl, combine Greek yogurt, diced cucumber, lemon juice, chopped fresh dill, and season with salt and pepper to taste.
- Once the chicken is done, remove from the oven and let it rest for 5 minutes to allow the juices to redistribute.
- Serve the chicken thighs hot, generously topped with the fresh tzatziki sauce. Optionally, garnish with additional fresh dill or lemon wedges.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure the crispiest skin possible.
- Use fresh dill for the tzatziki sauce - it makes a world of difference in flavor.
- Don't overcrowd the sheet pan; give each chicken thigh space to ensure even cooking and crispy edges.
- Use a meat thermometer to check that chicken reaches exactly 165°F (74°C) for perfect doneness.
- Let the chicken rest for 5 minutes after cooking to keep the meat juicy and tender.
- For extra flavor, try adding a pinch of za'atar or sumac to your chicken seasoning mix.
- If you prefer a thicker tzatziki, drain the cucumber in a cheesecloth before mixing with yogurt.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 140mg
