Sheet Pan Lemon Balsamic Chicken and Potatoes

This one-pan wonder is perfect for a quick and flavorful weeknight dinner. The combination of lemon, balsamic, and fresh herbs brings out the best in chicken and potatoes.

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Prep Time 15

Cook Time 30

Resting Time 10

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

1 pound baby potatoes halved
4 tablespoons extra virgin olive oil
1/3 cup extra virgin olive oil
salt to taste
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 cloves garlic chopped
1 shallot chopped
chili flakes to taste
2 tablespoons lemon juice
1 cup mixed chopped fresh herbs such as 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

Equipment

Baking Sheet

Method

Preheat oven to 425° F.
On a baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper.
In a bowl, toss together 2 tablespoons olive oil, the chicken, balsamic vinegar, Dijon, oregano, paprika, garlic, shallot, salt, pepper, and chili flakes.
Nestle the chicken around the potatoes. Bake for 25-30 minutes, until the chicken is cooked through.
Meanwhile, combine the remaining 1/3 cup olive oil, the lemon juice, herbs, pepperoncini, olives, and sesame seeds. Mix the Tzatziki and feta.
Remove the chicken from the oven. Spoon over the herby olives. Serve with the Tzatziki feta sauce. Enjoy!

Notes

This recipe is a great way to make use of fresh herbs you have on hand. Feel free to add more vegetables to the sheet pan for a complete meal.