A hearty Greek-inspired meal that only requires one tray to make!

20 mins
30 mins


  • Gallon-size sealable plastic bag
  • Small bowl
  • Medium bowl
  • Baking pan



  • 1.5 lbs Little Potatoes
  • 4 boneless, skinless chicken breasts
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 Tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 2 tsp dried oregano
  • 1/2 tsp coriander
  • 1 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Tzatziki Sauce:

  • 1 1/2 cups plain Greek yogurt
  • 1 cup cucumber, peeled and finely diced
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp fresh dill, chopped
  • 1 tsp garlic, grated
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper


  • Step 1

    Slice little potatoes in half. Place little potatoes into a gallon-size sealable plastic bag and the chicken breasts in a separate gallon-size sealable plastic bag.

  • Step 2

    Prepare the marinade for both bags. In a bowl, mix together the lemon juice, vinegar, olive oil, garlic, oregano, coriander salt and pepper. Whisk together well. Evenly distribute marinade into each bag. Slice half a lemon and place it into the bag with the chicken.

  • Step 3

    Place bags into the refrigerator and allow to marinate for at least 45 minutes.

  • Step 4

    Prepare tzatziki sauce: In a medium bowl, combine Greek yogurt, diced cucumber, lemon juice, dill garlic, salt, and pepper. Stir well. Cover and place into the refrigerator.

  • Step 5

    When ready to cook the chicken and potatoes, preheat oven to 400 °F. Place marinated chicken and potatoes onto a baking sheet.

  • Step 6

    Bake for about 25 to 30 minutes (until chicken reaches an internal temperature of 165 °F).

  • Step 7

    Optional: Place baking pan under the broiler for about 2 to 3 minutes to crisp up the potatoes then garnish with fresh parsley. Serve!