Sheet-Pan Greek Chicken with Lemon Potatoes & Green Beans
Toddler tip: Potatoes + chicken, all mild — toddler-friendly as is.
Low-carb fork: For Cam: skip the potatoes and load up on the green beans; the chicken and tzatziki are already low-carb.
Ingredients
Greek Chicken
- 1½ lbboneless skinless chicken breasts
- 3 tbspolive oil
- 2lemons (juice + zest)
- 3 clovesgarlic, minced
- 1 tbspdried oregano
- to tastesalt and pepper
Lemon Potatoes & Green Beans
- 1½ lbbaby/Yukon gold potatoes, halved
- 12 ozfresh green beans, trimmed
- 2 tbspolive oil
Tzatziki
- 1 cupplain Greek yogurt
- ½English cucumber, grated and squeezed dry
- 1 clovegarlic, grated
- 1 tbsplemon juice
- to tastesalt
Instructions
1Heat the oven to 425°F. Toss the halved potatoes with 2 tbsp olive oil and salt, spread on a sheet pan, and give them a 15-min head start — they take the longest.
2Meanwhile, slice each breast in half horizontally (or pound to an even ~¾ inch) so they cook fast and stay juicy, then marinate in olive oil, the juice + zest of 1 lemon, garlic, oregano, salt and pepper (save the second lemon for finishing).
3Push the potatoes to one side and add the chicken. Roast 8 min, then scatter the green beans (tossed in a little oil) onto the pan and roast another 10-12 min until the chicken reaches 165°F and the beans are tender-crisp — go by the chicken's temp, not the clock.
4While it roasts, make the tzatziki: toss the grated cucumber with a pinch of salt, let it sit 5 min, then squeeze it really dry and stir into the yogurt with garlic, lemon juice and salt. Chill until serving.
5Rest the chicken 5 min, then finish everything with a squeeze and a little grated zest of the second lemon. Serve with tzatziki — no olives. For Cam, swap extra green beans for the potatoes.