Description
This Sheet Pan Lemon Balsamic Chicken and Potatoes recipe is a flavorful and easy-to-make meal perfect for busy weeknights. The combination of tender baked chicken breasts or thighs with roasted baby potatoes tossed in olive oil and seasoned with paprika, garlic, and fresh herbs creates a deliciously balanced dish. Finished with a fresh herby olive topping and a creamy feta tzatziki sauce, this one-pan dinner is both satisfying and visually appealing.
Ingredients
Scale
Potatoes and Chicken
- 1 pound baby potatoes, halved
- 4 tablespoons plus 1/3 cup extra virgin olive oil, divided
- Salt and black pepper, to taste
- 6 boneless skinless chicken breasts or thighs
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh chopped oregano
- 2 teaspoons smoked or regular paprika
- 6 garlic cloves, chopped
- 1 shallot, chopped
- Chili flakes, to taste
Herby Olive Topping
- 2 tablespoons lemon juice
- 1 cup mixed chopped fresh herbs (dill, basil, or thyme)
- 2 tablespoons sliced pepperoncini
- 1 cup green olives, torn
- 2 tablespoons sesame seeds
Feta Sauce
- 1 cup Tzatziki sauce
- 6 ounces feta cheese, crumbled
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it is hot enough to roast the chicken and potatoes properly.
- Prepare Potatoes: Toss the halved baby potatoes with 2 tablespoons of olive oil on a baking sheet. Season generously with salt and black pepper to enhance flavor.
- Marinate Chicken: In a large bowl, combine 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, fresh oregano, smoked paprika, chopped garlic, chopped shallot, salt, black pepper, and chili flakes. Add the chicken breasts or thighs and toss well to coat evenly with the marinade.
- Arrange and Bake: Nestle the marinated chicken pieces around the potatoes on the baking sheet. Place in the oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
- Prepare Herby Olive Topping: While baking, mix together the remaining 1/3 cup olive oil, lemon juice, chopped fresh herbs, sliced pepperoncini, torn green olives, and sesame seeds in a bowl to create a flavorful topping.
- Make Feta Sauce: Combine the Tzatziki sauce and crumbled feta cheese in a small bowl, stirring well to form a creamy, tangy sauce to serve alongside the chicken and potatoes.
- Serve: When done baking, remove the chicken and potatoes from the oven. Spoon the herby olive mixture over the chicken and potatoes. Serve hot with the feta tzatziki sauce on the side. Enjoy your delicious sheet pan meal!
Notes
- You can use either chicken breasts or thighs, depending on your preference for lean or juicier meat.
- Adjust the amount of chili flakes based on your desired level of heat.
- Feel free to swap in other fresh herbs for variety, such as thyme or basil alone if you prefer.
- For a lower sodium version, rinse the olives before mixing to reduce saltiness.
- This recipe can be easily doubled or halved depending on the number of servings needed.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: sheet pan chicken, balsamic chicken, lemon chicken, roasted potatoes, Mediterranean chicken, one pan dinner, easy chicken recipe
