Description
Make weeknights easier with this Dump and Bake Chicken Tzatziki recipe! Tender chicken, creamy tzatziki, and fresh veggies, all on one pan.
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs boneless, skinless chicken thighs
- 1 English cucumber
- 1/2 red onion
- 1 pint cherry tomatoes
- 2 tbsp olive oil
- Tzatziki Base:
- 1 cup full-fat Greek yogurt
- 3 cloves fresh garlic, minced
- 1/4 cup fresh dill, chopped
- 2 tbsp fresh mint, chopped
- 1 tbsp fresh lemon juice
- Seasonings & Spices:
- 1 tsp dried oregano
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- Garnish & Toppings:
- Fresh parsley or extra dill (optional)
- Crumbled feta cheese (optional)
- Lemon wedges for serving
Instructions
- Prep Your Goodies:: First things first, let’s get organized! Grab those chicken thighs, pat them dry with a paper towel – this helps them get a nice sear, you know? Then, chop your cucumber, red onion, and cherry tomatoes. I like to keep the cucumber and onion pieces fairly similar in size, and the tomatoes can just stay whole. This is where I sometimes get a little messy, veggies flying everywhere, but hey, that’s real cooking, right? Just breathe and keep chopping!
- Whip Up the Tzatziki:: In a medium bowl, combine your full-fat Greek yogurt – seriously, full-fat is key here, don’t forget! – with the minced garlic, fresh dill, fresh mint, and a squeeze of fresh lemon juice. Give it a good stir. Taste it! Does it need more salt? More lemon? This is your sauce, make it sing! I’ve definitely made the mistake of not tasting it until the end and realizing it needed a little more zing. Learn from my oops moment!
- Sheet Pan Assembly Time:: Preheat your oven to 400°F (200°C). Grab a large baking sheet and line it with parchment paper for easy cleanup – seriously, you’ll thank me later. On the sheet, toss the chopped chicken thighs, red onion, and cherry tomatoes with a generous drizzle of olive oil, dried oregano, salt, and pepper. Give everything a good mix with your hands; it’s messy but fun! Spread it all out in a single layer for even cooking. This is where I always get a little too excited and overcrowd the pan, which means things steam instead of roast. Don’t be like me!
- Bake Until Golden:: Pop that loaded sheet pan into your preheated oven. Let it bake for about 25-30 minutes, or until the chicken is cooked through and the veggies are tender and slightly caramelized. You want those chicken thighs to reach an internal temperature of 165°F (74°C). The smell that starts to fill your kitchen around the 20-minute mark? Oh my goodness, it’s heavenly! That roasted chicken and oregano aroma, honestly, it’s pure magic.
- Add the Cucumber:: Once the chicken and veggies are done, pull the sheet pan out. Now, here’s a little trick I learned: add the chopped cucumber *after* baking. Why? Because if you bake it with everything else, it gets mushy, and we want that fresh, crisp crunch! Just scatter it over the hot chicken and veggies. The residual heat will warm it slightly without losing its texture. Trust me, this little detail makes a big difference.
- Dollop & Serve:: Now for the best part! Dollop generous spoonfuls of that fresh, creamy tzatziki sauce all over the chicken and veggies. Garnish with some extra fresh dill or parsley, maybe a sprinkle of feta if you’re feeling fancy, and a few lemon wedges on the side. This dish is ready to shine! The vibrant colors, the incredible aroma – honestly, it’s a feast for the senses, and you made it! Pat yourself on the back, you deserve it.