Greek Chicken Tzatziki Bowls with Lemon Roasted Potatoes
Tender herb-marinated chicken thighs served over crispy lemon roasted potatoes with cool, creamy homemade tzatziki and fresh spring vegetables. This vibrant Mediterranean bowl brings the flavors of Greece to your weeknight dinner table.
Ingredients
- 800g boneless skinless chicken thighs
- 750g baby potatoes, halved
- 4 tablespoons olive oil, divided
- 2 lemons, juiced and zested
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 300g Greek yogurt
- 1 medium cucumber, grated and drained
- 2 tablespoons fresh dill, chopped
- 200g cherry tomatoes, halved
- 100g cucumber, sliced for serving
- 80g kalamata olives
- 100g feta cheese, crumbled
- 1 small red onion, thinly sliced
- Salt and black pepper to taste
Instructions
Preheat oven to 220°C (425°F).
In a large bowl, combine 2 tablespoons olive oil, juice of 1 lemon, lemon zest, 3 cloves minced garlic, oregano, thyme, paprika, salt and pepper. Add chicken thighs and coat well. Set aside to marinate while preparing potatoes.
Toss halved baby potatoes with 2 tablespoons olive oil, juice of half a lemon, salt and pepper. Spread on a baking sheet in a single layer and roast for 35-40 minutes, turning halfway, until golden and crispy.
While potatoes roast, prepare the tzatziki by combining Greek yogurt, grated and well-drained cucumber, remaining minced garlic, fresh dill, remaining lemon juice, salt and pepper. Refrigerate until serving.
Heat a grill pan or skillet over medium-high heat. Cook marinated chicken thighs for 6-7 minutes per side until charred and internal temperature reaches 75°C (165°F). Let rest for 5 minutes before slicing.
Assemble bowls by dividing roasted potatoes among 4 serving bowls. Top with sliced chicken, cherry tomatoes, sliced cucumber, kalamata olives, red onion and crumbled feta.
Drizzle generously with tzatziki sauce and serve immediately with extra lemon wedges on the side.
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