This Greek chicken and potatoes barbecue platter delivers bold Mediterranean flavors with tender grilled chicken thighs, golden-roasted potatoes, and a creamy homemade tzatziki sauce. Packed with protein, fiber, and vibrant herbs, it’s naturally gluten-free and full of nutrients your body will love. Each mouthwatering bite brings together zesty citrus, fragrant garlic, and savory spices—all without compromising your healthy eating goals.

We developed this dish to prove that nutritious meals can be just as satisfying as indulgent ones. By roasting the chicken and potatoes together on one sheet pan, you’ll save time while intensifying the flavors as they caramelize. Whether you’re sticking to a low-carb plan or simply craving a wholesome Mediterranean-inspired dinner, this recipe checks all the boxes.
Why This Greek Chicken and Potatoes Barbecue Platter Is Good for You
- High in protein: Chicken thighs provide lean protein to keep you full and support muscle repair.
- Rich in healthy fats: Olive oil and Greek yogurt add heart-healthy monounsaturated fats.
- Loaded with vitamins: Lemon juice contributes vitamin C, while fresh herbs like dill and mint bring antioxidants.
- Naturally gluten-free: No processed ingredients mean this dish is safe for those avoiding gluten.
- Low-carb friendly: With naturally low-carbohydrate ingredients, it’s easy to fit this meal into keto or low-carb diets.
Wholesome Ingredients for This Greek Chicken and Potatoes Barbecue Platter
To create a healthy yet flavorful dish, we carefully selected nutrient-dense ingredients that highlight fresh, vibrant Mediterranean flavors. Here’s what makes this platter so nutritious:
- Chicken thighs: Juicy and tender, they stay moist during roasting while delivering a healthy dose of protein. For a leaner option, you can swap these for chicken breasts.
- Lemons: The juice and zest brighten the entire dish while providing a hit of vitamin C. For maximum flavor, opt for fresh lemons instead of bottled juice.
- Greek yogurt: This thick, creamy yogurt creates a silky tzatziki sauce and contributes gut-healthy probiotics.
- Jersey royal potatoes: Rich in potassium and fiber, these add satisfying texture while soaking up all the bold spices and garlic.
Greek Chicken and Potatoes Barbecue Platter Recipe Details
- Servings: 4
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
Greek Chicken and Potatoes Barbecue Platter Ingredients
- 500 g M&S Oakham Gold chicken thigh fillets
- 2 tbsp M&S shawarma kebab seasoning
- 2 M&S Remarksable Value lemons
- 4 cloves M&S Remarksable Value garlic, roughly smashed
- 500 g M&S Jersey royal potatoes, quartered
- 1 red onion, sliced
- 1 tbsp olive oil
- 2 tbsp M&S nonpareilles capers
- 1 tsp dried oregano
- 1/2 M&S Remarksable Value cucumber, cored and diced
- 300 g thick Greek yogurt
- 1 M&S Remarksable Value spring onion, chopped
- 1 tbsp M&S fresh mint, chopped
- 2 tbsp fresh dill, chopped + extra to serve
- 1 M&S Remarksable Value lemon, juiced
- 100 g feta cheese, crumbled
How to Make Greek Chicken and Potatoes Barbecue Platter
- Marinate the chicken: In a large bowl, toss the chicken thighs with salt, pepper, shawarma seasoning, and the juice of two lemons. Add garlic, potatoes, red onion, olive oil, capers, oregano, and lemon wedges. Mix thoroughly and let rest for 30 minutes to one hour.
- Roast: Preheat your oven to 210°C/190°C fan or gas mark 7. Spread the marinated mix onto a large sheet pan. Ensure it’s evenly spaced to avoid overcrowding. Roast for 30 minutes until the chicken is golden brown and the potatoes are soft.
- Prepare the tzatziki: While the chicken bakes, dice the cucumber and combine it with Greek yogurt, chopped dill, mint, spring onion, and lemon juice. For added depth, mash two roasted garlic cloves into the mix. Season with salt and pepper.
- Assemble: Once the chicken and potatoes are ready, arrange the tzatziki sauce on a serving plate, layer the chicken and potatoes on top, and sprinkle crumbled feta and extra dill. Serve immediately.
How to Customize This Greek Chicken and Potatoes Barbecue Platter for Your Diet
- Low-calorie version: Use chicken breasts instead of thighs and reduce the olive oil to 1 teaspoon.
- Keto adaptation: Swap the potatoes with roasted cauliflower or zucchini to lower the carb count.
- Vegan option: Replace chicken with marinated tofu and use dairy-free yogurt for the tzatziki.
- Nut-free twist: This recipe is already nut-free but double-check your shawarma seasoning to ensure it’s allergen-safe.
- Extra protein: Add a handful of roasted chickpeas or serve with a side of quinoa.
Our Team’s Tips for the Best Greek Chicken and Potatoes Barbecue Platter
- Ensure your chicken and potatoes marinate for a full hour to enhance flavor.
- Roast the chicken skin-side up for crispy, golden-brown results.
- Use fresh herbs whenever possible for a more vibrant, aromatic dish.
- Store leftovers in an airtight container for up to three days in the fridge.
- Reheat gently in the oven at 180°C to maintain the texture of your potatoes.
Greek Chicken and Potatoes Barbecue Platter FAQs
Can I prepare this BBQ chicken with tzatziki sauce in advance?
Yes! You can marinate the chicken and potatoes up to 24 hours ahead of time and prepare the tzatziki sauce a day in advance for quick assembly.
What’s the best way to make homemade tzatziki for chicken?
The key to a creamy tzatziki is to remove excess water from the cucumber by gently squeezing it after dicing. Combine with thick Greek yogurt, fresh herbs, and lemon juice for a tangy, fresh sauce.
Can I grill the chicken instead of roasting?
Absolutely. This recipe works wonderfully with grilled chicken thighs. Grill them over medium heat for 5-7 minutes on each side, then serve alongside roasted potatoes and tzatziki.
What pairs well with this Greek lemon chicken and potatoes platter?
A fresh green salad or warm pita bread complements the dish beautifully. You can also add grilled vegetables like eggplant or zucchini for variety.
We hope this Greek chicken and potatoes barbecue platter becomes a family favorite. What’s your favorite Mediterranean-inspired dish? Let us know in the comments below!

Greek chicken and potatoes barbecue platter
Ingredients
- 500 g M&S Oakham Gold chicken thigh fillets
- 2 tbsp M&S shawarma kebab seasoning
- 2 M&S Remarksable Value lemons
- 4 cloves M&S Remarksable Value garlic, roughly smashed
- 500 g M&S Jersey royal potatoes, quartered
- 1 red onion, sliced
- 1 tbsp olive oil
- 2 tbsp M&S nonpareilles capers
- 1 tsp dried oregano
- 1/2 M&S Remarksable Value cucumber, cored and diced
- 300 g thick Greek yogurt
- 1 M&S Remarksable Value spring onion, chopped
- 1 tbsp M&S fresh mint, chopped
- 2 tbsp fresh dill, chopped + extra to serve
- 1 M&S Remarksable Value lemon, juiced
- 100 g feta cheese, crumbled
Instructions
- In a large bowl, toss the chicken thighs with salt, pepper, shawarma seasoning, and the juice of two lemons. Add garlic, potatoes, red onion, olive oil, capers, oregano, and lemon wedges. Mix thoroughly and let rest for 30 minutes to one hour.
- Preheat your oven to 210°C/190°C fan or gas mark 7. Spread the marinated mix onto a large sheet pan. Ensure it’s evenly spaced to avoid overcrowding. Roast for 30 minutes until the chicken is golden brown and the potatoes are soft.
- While the chicken bakes, dice the cucumber and combine it with Greek yogurt, chopped dill, mint, spring onion, and lemon juice. For added depth, mash two roasted garlic cloves into the mix. Season with salt and pepper.
- Once the chicken and potatoes are ready, arrange the tzatziki sauce on a serving plate, layer the chicken and potatoes on top, and sprinkle crumbled feta and extra dill. Serve immediately.
