Greek-Style Chicken Plate with Roasted Potatoes & Tzatziki
Description
This classic Greek-style chicken plate combines tender, lemon-herb marinated chicken with crispy roasted potatoes and a refreshing homemade tzatziki sauce. The flavors are bright, garlicky, and perfectly balanced — a Mediterranean favorite that’s healthy and satisfying.
Serve it with a side of warm pita bread, Greek salad, or even rice for a full meal.
Time Breakdown
Ingredients (Serves 4)
For the Greek Chicken
4 boneless, skinless chicken breasts (or thighs for extra juiciness)
3 tbsp olive oil
Juice of 1 large lemon
3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme (or fresh)
1 tsp paprika
Salt and pepper to taste
1 tbsp plain Greek yogurt (optional — helps tenderize)
For the Roasted Potatoes
4 medium Yukon gold or russet potatoes, cut into wedges
2 tbsp olive oil
Juice of ½ lemon
1 tsp dried oregano
Salt and pepper to taste
½ tsp garlic powder (optional
For the Tzatziki Sauce
1 cup Greek yogurt (full-fat preferred)
½ cucumber, grated and squeezed dry
1 clove garlic, minced
1 tbsp olive oil
1 tbsp lemon juice (or white vinegar)
1 tbsp fresh dill, chopped (or 1 tsp dried)
Salt and pepper to taste
Step-by-Step Instructions
Marinate the Chicken
In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, pepper, and yogurt
Add chicken and coat evenly
Cover and refrigerate for at least 30 minutes, ideally 2–4 hours for deep flavor
Roast the Potatoes
Preheat oven to 425°F (220°C)
Toss potatoes with olive oil, lemon juice, oregano, salt, pepper, and garlic powder
Spread on a baking sheet in a single layer
Roast for 40–45 minutes, flipping halfway through, until golden and crisp on the edges
Cook the Chicken
Option A – Grill
Preheat grill or grill pan to medium-high heat
Cook chicken for 6–7 minutes per side until fully cooked (internal temp: 165°F / 74°C)
Option B – Oven
Bake at 400°F (200°C) for 25–30 minutes or until cooked through
Broil for the last 2 minutes for extra color.
Let rest for 5 minutes before slicing.
Make the Tzatziki
Grate cucumber, squeeze out excess moisture with paper towel
Mix with yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper
Chill until serving — the flavor improves over time
Assemble the Plate
Add sliced chicken and roasted potatoes to a plate
Spoon a generous dollop of tzatziki on the side
Garnish with fresh dill, lemon wedges, or a sprinkle of paprika
Optional: Serve with pita bread and Greek salad (tomato, cucumber, onion, feta, olives)
Helpful Q&A
Q1: Can I use chicken thighs instead of breasts
Yes! Thighs stay juicier and more flavorful. Adjust cooking time slightly (about 8–9 minutes per side on grill).
Can I prepare this ahead of time
Definitely Marinate the chicken up to 24 hours ahead, and make tzatziki up to 2 days in advance. Roast potatoes fresh for best crispness
How can I make it dairy-free
Use dairy-free yogurt (like coconut or almond yogurt) for the tzatzik and skip the yogurt in the marinade
Q4: What can I serve with it?
Greek salad, hummus, roasted vegetables, or even rice pilaf make excellent companions.
Q5: Can I air fry the potatoes?
Yes! Air fry at 400°F (200°C) for 20–25 minutes, shaking halfway through.
Serving Suggestion
Plate it beautifully
Lay roasted potatoes on one side, sliced chicken on the other, and a swirl of tzatziki in the center.
Add lemon wedges and fresh herbs for a restaurant-style finish