Sheet-Pan Mediterranean Chicken & Fries
Seasoned chicken thighs and crispy fries roast together on one sheet pan, served with quick garden salad, garlicky slaw, and creamy tzatziki. Restaurant-style plate in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 12 oz frozen french fries
- 2 tbsp red wine vinegar
- ½ cup greek yogurt
- 2 cups green cabbage, thinly shredded
- 3 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
Instructions
- 1
Pat chicken dry, then toss with 2 tbsp olive oil, 1 tsp oregano, 0.5 tsp garlic powder, salt, and pepper.
- 2
Spread fries on one side of a sheet pan; lay chicken on the other side. Roast at 425°F for 16 minutes until chicken reaches 165°F and fries are golden.
- 3
While roasting, whisk yogurt with 1 minced garlic clove, 1 tbsp red wine vinegar, salt, and pepper for tzatziki sauce.
- 4
Toss shredded cabbage with 1 tbsp red wine vinegar, 1 tbsp olive oil, and a pinch of salt.
- 5
Toss romaine and tomatoes with 1 tbsp olive oil, 0.5 tbsp red wine vinegar, salt, and pepper.
- 6
Plate chicken and fries, then arrange salad, slaw, and tzatziki on the side. Serve immediately.
Tools you’ll need
- sheet pan (18 x 13 inch)
- instant-read thermometer
- large bowl (for salad)
- small bowl (for sauce)
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