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Sheet Pan Chicken & Vegetables
with Tzatziki
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Time45 min
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Servings2
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NutritionEst. 470 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
For irresistibly tender, moist results, we’re using creamy tzatziki as a marinade for our chicken, then spooning some on top before serving. It provides an incredibly bright, cooling finish that perfectly balances the deep, herby flavor of the za’atar on our roasted vegetables.
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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1 Zucchini
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¾ lb Golden Potatoes
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2 cloves Garlic
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1 oz Sliced Roasted Red Peppers
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1 Red Onion
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1 tsp Preserved Lemon Purée
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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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
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.
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.
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!
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.
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.
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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