Herbed Chicken & Potatoes with Tzatziki
Prep time : 10 minutes | Cook time: 45 minutes | Makes 2 servings
One-pan meals are honestly a game changer, and this chicken and herb potato combo is no exception. It’s all about the simplicity—throw everything on one pan, and you’ve got a delicious, no-fuss meal. The chicken comes out juicy, and the potatoes? Crispy perfection. And the tzatziki? A creamy, tangy pairing to bring it all together. It’s a total win when you want something easy, but still packed with flavour. Plus, less cleanup? Yes, please.
WHAT YOU’LL NEED
4 chicken thighs, skin on
4 Yukon gold potatoes, skin on
1 tbsp dried oregano
1 tbsp dried herbes de Provence
1 tsp sweet paprika
salt and pepper to season
olive oil
4 garlic cloves, minced
1 lemon juiced + zested
FOR THE TZATZIKI
1 cup plain greek yogurt
1/2 cucumber, grated and strained to remove excess moisture
2 garlic cloves, minced
juice of 1/2 lemon
salt and pepper to taste
1 tbsp fresh dill
INSTRUCTIONS
Prepare the Chicken and Potatoes: Wash and cube the potatoes, then toss them in a baking dish with the chicken thighs. Add your spices, olive oil, garlic, lemon juice, and lemon zest. Mix everything until the chicken and potatoes are fully coated.
Bake: Preheat the oven to 400°F (200°C). Bake for 40-45 minutes, or until the chicken is cooked through and the potatoes are tender.
Make the Tzatziki: In a small bowl, combine all the tzatziki ingredients and stir until well blended.
Serve: Plate the chicken and potatoes alongside the tzatziki, and enjoy while warm.
