Sheet Pan Lemon Balsamic Chicken and Potatoes
A simple, flavor-packed meal with tender chicken and roasted potatoes glazed in a bright lemon balsamic mixture. Balanced, easy-to-make, and perfect for weeknight dinners.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
1 pound baby potatoes, halved
4 tablespoons + 1/3 cup extra virgin olive oil
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 paprika (smoked or regular)
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
Preheat oven to 400°F (200°C)
Toss baby potatoes with 4 tablespoons olive oil and season with salt and pepper
Roast potatoes in a oven-safe skillet or on a baking sheet for 15 minutes
Meanwhile, combine 1/3 cup olive oil, balsamic vinegar, Dijon mustard, oregano, paprika, garlic, shallot, chili flakes, and lemon juice in a bowl
Add chicken to marinade and mix until coated
Place marinated chicken and roasted potatoes on another baking sheet, skin-side up (if using thighs)
Bake for 20-25 minutes until chicken is cooked through
Top with mixed herbs, pepperoncini, olives, and sesame seeds
Serve with Tzatziki-feta sauce on the side
Notes
Marinate chicken for 30 minutes at room temperature for better flavor
Use thighs for juicier results
Double the sauce for extra tang