Roasted Chicken & Tzatziki with Za’atar Vegetables

Roasted Chicken & Tzatziki

with Za’atar Vegetables

Group Created with Sketch. 45 min 7 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 470 Cals/serving
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In this simple, delicious dish, we’re marinating chicken in a bit of creamy tzatziki (a traditional Greek cucumber-yogurt sauce brightened with lemon and garlic), then using the rest to spoon on top of the chicken after roasting. We’re finishing it with a sprinkle of herby za’atar, which also coats a vibrant medley of potatoes, zucchini, and onion

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
Roasted Chicken & Tzatziki with Za’atar Vegetables
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Zucchini
  • ¾ lb Golden Potatoes
  • 2 cloves Garlic
  • 1 Red Onion
  • 1 oz Sliced Roasted Red Peppers
  • 1 tsp Preserved Lemon Purée
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Crushed Aleppo Pepper, Sesame Seeds, Salt, Ground Thyme & Whole Dried Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & marinate the chicken:
1 Prepare the ingredients & marinate the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve and peel the onion; cut into 1-inch-wide wedges. Halve the zucchini lengthwise, then cut crosswise into 1-inch pieces. Combine in a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place in a bowl; add half the tzatziki. Turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes. 

Start the potatoes:
2 Start the potatoes:

Meanwhile, line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with 1/2 teaspoon of olive oil and season with salt, pepper, and half the za’atar. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. 

Roast the chicken & vegetables:
3 Roast the chicken & vegetables:

Meanwhile, to the bowl of prepared onion and zucchini, add all but a pinch of the remaining za’atar and 1/2 teaspoon of olive oil. Season with salt and pepper; toss to coat. Carefully transfer the marinated chicken (letting any excess marinade drip off) and seasoned onion and zucchini to the other side of the sheet pan of partially roasted potatoes; arrange in an even layer. Roast 20 to 22 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Carefully transfer the roasted chicken to a cutting board.

Dress the vegetables:
4 Dress the vegetables:

Transfer the roasted vegetables to a large bowl. Add the lemon purée, peppers, and as much of the garlic paste as you’d like. Toss to combine. Taste, then season with salt and pepper if desired. 

Slice the chicken & serve your dish:
5 Slice the chicken & serve your dish:

Slice the roasted chicken crosswise. Serve the sliced chicken with the dressed vegetables. Top the chicken with the remaining tzatziki and remaining za’atar. Enjoy! 

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Prepare the ingredients & marinate the chicken:
1 Prepare the ingredients & marinate the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve and peel the onion; cut into 1-inch-wide wedges. Halve the zucchini lengthwise, then cut crosswise into 1-inch pieces. Combine in a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place in a bowl; add half the tzatziki. Turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes. 

2 Start the potatoes:

Meanwhile, line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with 1/2 teaspoon of olive oil and season with salt, pepper, and half the za’atar. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. 

Start the potatoes:
Roast the chicken & vegetables:
3 Roast the chicken & vegetables:

Meanwhile, to the bowl of prepared onion and zucchini, add all but a pinch of the remaining za’atar and 1/2 teaspoon of olive oil. Season with salt and pepper; toss to coat. Carefully transfer the marinated chicken (letting any excess marinade drip off) and seasoned onion and zucchini to the other side of the sheet pan of partially roasted potatoes; arrange in an even layer. Roast 20 to 22 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Carefully transfer the roasted chicken to a cutting board.

4 Dress the vegetables:

Transfer the roasted vegetables to a large bowl. Add the lemon purée, peppers, and as much of the garlic paste as you’d like. Toss to combine. Taste, then season with salt and pepper if desired. 

Dress the vegetables:
Slice the chicken & serve your dish:
5 Slice the chicken & serve your dish:

Slice the roasted chicken crosswise. Serve the sliced chicken with the dressed vegetables. Top the chicken with the remaining tzatziki and remaining za’atar. Enjoy!