Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe
This Sheet Pan Lemon Balsamic Chicken and Potatoes recipe delivers a flavorful and easy-to-make meal perfect for weeknights. Tender chicken breasts or thighs are marinated with balsamic vinegar, Dijon mustard, smoked paprika, and fresh herbs, then roasted alongside crispy baby potatoes. The dish is elevated with a vibrant herby olive topping and served with a creamy Tzatziki and feta sauce, providing a delightful Mediterranean flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
Potatoes
- 1 pound baby potatoes, halved
- 2 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
Chicken Marinade
- 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
Herby Olive Topping
- 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
Sauce
- 1 cup Tzatziki sauce
- 6 ounces feta cheese, crumbled
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for roasting the chicken and potatoes.
- Prepare Potatoes: On a baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil, then season generously with salt and black pepper. Spread them out evenly to ensure even roasting.
- Make Chicken Marinade: In a bowl, combine 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, chopped oregano, paprika, chopped garlic, chopped shallot, salt, black pepper, and chili flakes. Toss the chicken breasts or thighs in this mixture until fully coated.
- Arrange Chicken and Potatoes: Nestle the marinated chicken pieces around the potatoes on the same baking sheet, making sure there’s space between pieces for proper cooking.
- Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and golden.
- Prepare Herb and Olive Mixture: While the chicken is baking, mix together the remaining 1/3 cup olive oil, lemon juice, chopped fresh herbs (dill, basil, thyme), sliced pepperoncini, torn green olives, and sesame seeds in a bowl.
- MIX Tzatziki and Feta: In a separate bowl, combine the Tzatziki sauce with the crumbled feta cheese to create a creamy and tangy sauce.
- Finish and Serve: Once the chicken and potatoes are done, remove the baking sheet from the oven. Spoon the herby olive mixture evenly over the chicken and potatoes. Serve immediately with the Tzatziki feta sauce on the side. Enjoy your vibrant Mediterranean-style meal!
Notes
- Use bone-in chicken thighs for juicier results if preferred, adjusting baking time accordingly.
- Baby potatoes can be substituted with fingerling or new potatoes.
- For a spicier kick, increase the amount of chili flakes to taste.
- This recipe is easily doubled to serve more people using a larger sheet pan.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Keywords: sheet pan chicken, lemon balsamic chicken, baked chicken and potatoes, Mediterranean chicken recipe, easy weeknight dinner
