This tray bake borrows the lemon, oregano, and garlic flavors associated with souvlaki and pairs them with crisp-edged potatoes. Give the potatoes a head start so they have time to brown before the chicken finishes.
Serves: 4
Prep: 20 minutes
Cook: 40 minutes
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch wedges
- 3 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 3 garlic cloves, minced
- 1 teaspoon fine salt, divided
- 1/2 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken thighs, cut into large pieces
- 1 red onion, cut into wedges
- 1/2 cup plain Greek-style yogurt
- 1 tablespoon chopped dill
Method
- Heat the oven to 425°F. Toss potatoes with 1 tablespoon oil, half the lemon juice, oregano, half the garlic, 1/2 teaspoon salt, and pepper.
- Spread potatoes on a rimmed sheet pan and roast for 20 minutes, turning once.
- Toss chicken and red onion with remaining oil, lemon, garlic, and salt. Move potatoes to the pan edges and add chicken in a single layer.
- Roast 16 to 20 minutes more, turning chicken once, until the thickest pieces reach 165°F and potatoes are tender.
- Stir dill into yogurt with a spoonful of water to loosen it. Rest the chicken 3 minutes, then serve with the yogurt sauce.
Variations
Use boneless chicken breast, cut into even pieces, and begin checking the temperature after 14 minutes. Add bell pepper wedges with the chicken, or serve with warm pita.
Storage and reheating
Refrigerate chicken and potatoes in a covered container for up to 3 days. Reheat on a sheet pan at 350°F until hot; keep the yogurt sauce chilled and serve it cold.
Read the the seasonal meal-planning guide and the grocery list for weekend guests for more practical dinner planning. Add this recipe to the Lucru Home meal planner and note any missing ingredients before shopping.
