Name: Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 pound baby potatoes, halved; 2 tablespoons extra virgin olive oil; Salt and black pepper, to taste; 4 tablespoons extra virgin olive oil (divided); 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; Salt and black pepper, to taste; Chili flakes, to taste; 1/3 cup extra virgin olive oil; 2 tablespoons lemon juice; 1 cup mixed chopped fresh herbs (dill, basil, and/or thyme); 2 tablespoons sliced pepperoncini; 1 cup green olives, torn; 2 tablespoons sesame seeds; 1 cup Tzatziki sauce; 6 ounces feta cheese, crumbled

Introduction

This Sheet Pan Lemon Balsamic Chicken and Potatoes is a vibrant and easy one-pan meal bursting with fresh herbs and bold flavors. Roasted to perfection, the tender chicken and crispy potatoes are elevated by a tangy balsamic glaze and a refreshing tzatziki feta sauce. It’s perfect for a weeknight dinner or casual entertaining.

A close-up view of a sheet pan filled with several grilled chicken thighs that have a dark, spicy red-brown crust with herbs scattered on top, nestled among roasted small potatoes that are golden brown with crisp edges. The chicken and potatoes are topped with dollops of white creamy sauce and garnished with whole and sliced green olives, light yellow pepperoncini peppers, fresh green herb leaves, and small white sesame seeds. A silver spoon rests on the pan, holding a bright yellow pepperoncini pepper. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound baby potatoes, halved

4 tablespoons plus 1/3 cup extra virgin olive oil

Salt and black pepper

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

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

1 cup Tzatziki sauce

6 ounces feta cheese, crumbled

Instructions

Step 1: Preheat your oven to 425°F (220°C). On a baking sheet, toss the baby potatoes with 2 tablespoons of olive oil, then season generously with salt and black pepper.

Step 2: In a large bowl, combine 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, oregano, paprika, chopped garlic, shallot, salt, pepper, and chili flakes. Add the chicken breasts or thighs and toss to coat them evenly with the marinade.

Step 3: Arrange the marinated chicken pieces around the potatoes on the baking sheet, nesting them together so everything cooks evenly.

Step 4: Roast in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the potatoes are tender and golden.

Step 5: While the chicken and potatoes bake, mix the remaining 1/3 cup olive oil with lemon juice, mixed fresh herbs, sliced pepperoncini, torn olives, and sesame seeds in a small bowl to create a bright, herby olive topping.

Step 6: Combine the Tzatziki sauce and crumbled feta cheese in a serving bowl to make a creamy sauce.

Step 7: Once cooked, remove the baking sheet from the oven. Spoon the herby olive mixture over the chicken and potatoes, then serve with the Tzatziki feta sauce on the side. Enjoy your flavorful, fuss-free meal!

Tips & Variations

For extra crispiness, broil the dish for the last 2–3 minutes of cooking, watching closely to avoid burning.

Substitute chicken thighs for breasts for juicier meat and slightly richer flavor.

Add a handful of cherry tomatoes on the tray before baking for a burst of sweetness.

Swap pepperoncini for pickled jalapeños if you prefer more heat.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken so it cooks evenly and safely. If using frozen chicken, thaw completely in the refrigerator before marinating and cooking.