Description
Juicy roasted chicken and crispy potatoes baked in one pan, topped with parmesan and served with a creamy garlic tzaziki for a comforting and flavorful meal.
Ingredients
Scale
- 4 chicken thighs
- 500 grams baby potatoes
- 1 cup plain yogurt
- 4 garlic cloves
- 1 lemon
- 3 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh dill, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 200°C and lightly grease a baking dish.
- In a bowl, mix olive oil, oregano, salt, black pepper, and half of the garlic.
- Coat the chicken thighs and baby potatoes evenly with the mixture.
- Arrange everything in a single layer in the baking dish.
- Sprinkle grated parmesan cheese evenly over the chicken and potatoes.
- Roast for 35 to 40 minutes until chicken is golden and potatoes are tender and crispy.
- In another bowl, mix yogurt, remaining garlic, lemon juice, and fresh dill to make the tzaziki.
- Serve chicken and potatoes with the tzaziki on the side or underneath.
Notes
- Let the chicken rest for a few minutes before serving for better juiciness.
- Turn potatoes halfway through cooking for even crispiness.
- Use fresh lemon juice for a brighter flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
Keywords: one pan chicken, parmesan chicken and potatoes, roasted chicken dinner, easy sheet pan meal, garlic yogurt sauce