Garlicky Greek Baked Chicken And Tzatziki Recipe
Of all the ways to cook chicken, baking is a superior method for two reasons: One, it ensures that the chicken cooks nice and evenly, retaining as much juicy goodness as possible. And two, it takes any stress out of the cooking process; you don't have to hover over a hot stovetop, since the hot oven does the work instead! In her garlicky Greek baked chicken recipe, developer Ashley Altan opts to pair perfectly tender chicken thighs with fresh tzatziki sauce, honing in on bright, herby, savory flavors that complement each other oh-so well.
As Altan describes, "This garlicky Greek baked chicken dish is one of my favorites since it is simple to make and just calls for a few fragrant ingredients like garlic, oregano, and rosemary." She also highlights the gluten-free nature of both the chicken and tzatziki and adds, "If there's one recipe I'd make on repeat, it's this one." Something tells us you'll be making this recipe more than once as well, as it adds the perfect fresh flair to a timeless protein.
Gather the ingredients for garlicky Greek baked chicken and tzatziki
There are two distinct parts to this recipe: The baked chicken itself and the homemade tzatziki. For the chicken, you'll need boneless, skinless thighs, olive oil, lemon zest and juice, chopped garlic, dried oregano, fresh chopped rosemary, fresh parsley, salt, and black pepper. As for the tzatziki, you'll need a few Persian cucumbers, full-fat yogurt, lemon juice, garlic, chopped dill, and more salt and pepper.
Marinate the chicken
Get your oven preheating to 400 F, then turn your attention to the chicken thighs. Add the olive oil, lemon zest and juice, garlic, oregano, rosemary, parsley, salt, and pepper to a large bowl along with the meat. Mix and toss the chicken in, then leave it to marinate briefly. "Due to the acidic components, I recommend marinating the chicken for no longer than 30 minutes," Altan advises.
Make the tzatziki
While the chicken marinates, you can make the tzatziki from scratch, which comes together more quickly than you might think. Start by grating the three cucumbers and using paper towels to squeeze out their excess moisture — or not. As Altan explains, "If you like tzatziki as a sauce, skip the squeezing of the cucumbers and instead add a tablespoon of water until the desired consistency is reached."
Before that thinning-out step, however, you'll have to finish making the tzatziki. Add the yogurt, lemon juice, garlic, dill, salt, and black pepper to a large bowl, stirring to combine. Mix in the grated cucumber, and there you have it: fresh tzatziki. At this point, you can add water if you like. Otherwise, simply store the tzatziki in the fridge until you're ready to serve. "Tzatziki can be served immediately or chilled for later," says Altan. And if you want to get creative with ingredients: "Try adding fresh mint or oregano for an herbaceous kick. Or if you want your tzatziki thicker, use full-fat Greek yogurt."
Bake the chicken
Remove the chicken from the marinade and pat each thigh dry. Transfer the chicken thighs to a baking dish and cover them with either foil or an oven-safe lid. Allow the thighs to cook for an initial 25 minutes or until they reach an internal temperature of 165 F. Then remove the cover and bake for another 5 minutes, which will give the chicken a little bit of color.
Serve the baked chicken and tzatziki with a refreshing salad
You can serve the chicken and tzatziki together as-is, or you can follow Altan's approach and serve it alongside a Turkish shepherd's salad, which features fresh cucumber, onion, and tomatoes.
No matter which way you serve it, there's a chance you'll have leftovers. Both the chicken and tzatziki, Altan advises, can be stored in a covered container in the refrigerator for up to 3 days. When it comes time to reheat the chicken, Altan suggests microwaving it for just a minute or 2, or flipping it constantly on the stovetop for about 5 minutes.
- For the chicken
- ¼ cup olive oil
- Zest and juice of 1 lemon
- 4 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1 teaspoon fresh chopped rosemary
- 2 tablespoons fresh chopped parsley
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 pounds boneless, skinless chicken thighs
- For the tzatziki
- 3 Persian cucumbers
- 1 cup full-fat yogurt
- Juice of 1 lemon
- 1 clove garlic, chopped
- 1 tablespoon chopped dill
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat the oven to 400 F.
- To prepare the chicken, add the olive oil, lemon zest and juice, garlic, oregano, rosemary, parsley, salt, and pepper to a large bowl. Whisk until well combined.
- Add the chicken to the marinade and mix until coated. Marinate for no longer than 30 minutes.
- Meanwhile, prepare the tzatziki. To start, grate the 3 cucumbers. Use paper towels or cheesecloth to squeeze out their excess liquid, then set aside.
- In a separate mixing bowl, combine the yogurt, lemon juice, garlic, dill, salt, and black pepper. Mix in the drained grated cucumbers, then place the tzatziki in the fridge until ready to use.
- Once the chicken has marinated, remove it from the marinade, pat the pieces dry, and add them to a baking dish covered with an oven-safe lid or foil. Bake for 25 minutes or until the internal temperature reaches 165 F.
- Once the chicken has fully cooked, uncover the dish and bake for an additional 5 minutes to brown the exterior.
- Serve the Greek chicken with the tzatziki sauce on the side.
| Calories per Serving | 461 |
| Total Fat | 25.1 g |
| Saturated Fat | 5.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 221.2 mg |
| Total Carbohydrates | 11.0 g |
| Dietary Fiber | 1.9 g |
| Total Sugars | 5.1 g |
| Sodium | 971.0 mg |
| Protein | 48.1 g |
