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greek-sheet-pan-chicken-with-lemon-potatoes-tzatziki-and-salad

This dish is everything I love about Greek cooking—bright lemon, good olive oil, and lots of garlic. The best part–everything is done on one sheet pan: the chicken roasts on a wire rack above, dripping its fat into the lemony stock below, all which infuse into the potatoes. The tzatziki brings cool contrast: creamy, tangy, refreshing. And the salad balances the plate with crisp vegetables. It’s a complete meal with little hands-on effort — minimal prep, maximum payoff. Perfect for easy weeknights, meal prep, and even dinner parties. Best Practices: Use starchy potatoes like Yukon Gold so they absorb the lemon-garlic stock. Finely grate garlic with a microplane so it dissolves into the liquid instead of burning. A wire rack gives you ultra-crispy chicken skin and bastes the potatoes below. For extra-golden potatoes at the end, as the chicken rests, give the potatoes a quick broil.

Ingredients