Description
A quick and flavorful weeknight dinner featuring roasted chicken thighs with lemon and oregano, served over fresh veggies with homemade tzatziki sauce.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 medium English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted
- 1 cup Greek yogurt (full-fat)
- 1/2 medium cucumber, grated and squeezed dry
- 1 tablespoon fresh dill (or 1 tsp dried)
- 1 tablespoon lemon juice (for tzatziki)
- 1/2 teaspoon salt (for tzatziki)
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together olive oil, minced garlic, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
- Add chicken thighs to the marinade and toss to coat. Let sit while oven preheats.
- Chop cucumbers, tomatoes, and red onion. Soak onion in cold water for 10 minutes if desired.
- For the tzatziki, grate the half cucumber and squeeze out excess liquid using a clean kitchen towel or cheesecloth.
- In a small bowl, mix Greek yogurt, squeezed cucumber, minced garlic, lemon juice, dill, and salt. Taste and adjust.
- Place marinated chicken on the baking sheet, ensuring pieces are not touching.
- Roast chicken for 20-25 minutes until internal temperature reaches 165°F (74°C). Broil for last 2 minutes for char if desired.
- Let chicken rest for 5 minutes before slicing.
- Divide chopped veggies, olives, and feta among four bowls.
- Slice chicken and arrange on top of veggies.
- Drizzle generously with tzatziki sauce and serve with warm pita bread or chips.
Notes
Squeeze the grated cucumber thoroughly to prevent watery tzatziki. Do not overcrowd the baking sheet to ensure chicken roasts rather than steams. Tzatziki can be made ahead and stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: Mediterranean Chicken Gyro Bowls, weeknight dinner, healthy chicken recipe, tzatziki sauce, meal prep, Greek food, easy dinner