Begin by marinating the chicken. In a medium glass or plastic bowl, whisk together the lemon zest, lemon juice, olive oil, Greek yogurt, garlic, dill, red wine vinegar, oregano, salt, pepper, and red pepper flakes. Add the chicken and toss to coat, making sure all pieces are thorougly coated. Cover with plastic wrap and place in the fridge. Marinate for at least 1 hour, or up to 24 hours. (Make sure you let chicken come down to room temperature a little bit before baking if you marinate it overnight.)

Preheat oven to 400℉. Add potatoes to one side of a large, rimmed baking sheet. Add the olive oil, salt, and pepper and toss to coat. Place the chicken on the other side of the baking sheet, shaking off any excess marinade. Bake for 20 minutes, then flip the chicken and shake around the potatoes, and bake for an additional 15 minutes, or until potatoes are tender and golden brown, and chicken is cooked through. While the potatoes are still hot, season with a couple pinches of salt.

To serve, plate your chicken and potatoes with a couple handfuls of arugula, torn fresh mint and oregano, a handful of crumbled feta, thinly sliced red onion, halved cherry tomatoes, a lemon wedge, and the quick tzatziki sauce.

In a medium bowl, whisk together the Greek yogurt, lemon juice, garlic, and red wine vinegar. Add the cucumber, chopped dill, salt, and pepper and stir to combine. Season to taste with additional salt and freshly cracked black pepper if desired.