Greek-Style Sheet Pan Chicken

By Leite's Culinaria

Ingredients

1 cup plain Greek yogurt
1 cup (6 oz) grated English cucumber
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh dill
1 garlic clove (finely minced)
1/2 teaspoon kosher salt
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray
4 (about 2 lbs total) boneless, skinless chicken breasts (cut in half on the diagonal)
2 tablespoons olive oil (divided)
1 pound new potatoes (cut into 1 1/2-inch (4-cm) chunks)
2 medium (12 oz) red bell peppers (cut into 1 1/2-inch (4-cm) chunks)
1 medium (about 7 oz) zucchini (cut into 1/2-inch- thick (12-mm) half moons)
One (14 1/2 to 19 ounce) can diced tomatoes (drained)
1 lemon (washed and thinly sliced)
2 garlic cloves (sliced)
3/4 cup crumbled feta cheese
18 Kalamata olives (pitted)

Prep Time30mins
Cook Time30mins
Servings4

Instructions

Make the tzatziki sauce

In a medium bowl, combine the yogurt, grated cucumber, white wine vinegar, olive oil, dill, garlic, and salt. Whisk well to combine. Refrigerate until ready to use. The tzatziki can be made up to 1 day ahead.

Make the spice mix

In a small bowl, combine the oregano, basil, thyme, lemon zest, salt, garlic powder, and pepper. Divide the spice mixture in half.

Make the chicken and vegetables

Preheat the oven to 425ºF (218°C) with racks in the upper and lower thirds of the oven. Line 2 rimmed baking sheets with aluminum foil and coat with nonstick cooking spray. TESTER TIP: If you have a very large baking sheet, you may be able to fit everything on one sheet without crowding, however, the vegetables may take longer to cook than the chicken.

In a large bowl, toss the chicken breasts with 1 tablespoon of the olive oil and half the spice mixture. Spread the chicken out on one of the prepared baking sheets.

In another large bowl, toss together the potatoes, red peppers, zucchini, diced tomatoes, the remaining tablespoon of olive oil, and the remaining spice mix. Arrange the vegetables in a single layer on the second baking sheet.

Scatter the lemon slices and garlic slices throughout the pan of vegetables. Bake until the chicken is cooked through and registers an internal temperature of 165°F (74°C), and the vegetables are tender, 25 to 40 minutes. If the chicken is cooked through before the vegetables are done, remove the chicken from the oven and cover with foil to keep warm.

Combine the chicken and vegetables and top with feta cheese and olives. Serve with tzatziki sauce.