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Sheet Pan Lemon Balsamic Chicken and Potatoes

Juicy chicken breasts marinated in balsamic vinegar and Dijon mustard, roasted with baby potatoes and finished with herbed green olives and a creamy feta tzatziki sauce. All on one pan in under an hour.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb baby potatoes halved
  • 4 tbsp extra virgin olive oil divided, for potatoes and chicken
  • salt and black pepper to taste
  • 6 boneless skinless chicken breasts or thighs
  • 2 tbsp balsamic vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh oregano chopped
  • 2 tsp smoked paprika or regular paprika
  • 6 garlic cloves chopped
  • 1 shallot chopped
  • chili flakes to taste
  • 2 tbsp lemon juice freshly squeezed
  • 1 cup fresh herbs dill, basil, or thyme, chopped
  • 2 tbsp sliced pepperoncini
  • 1 cup green olives torn
  • 2 tbsp sesame seeds
  • 1/3 cup extra virgin olive oil for herb olive topping
  • 1 cup tzatziki sauce store-bought or homemade
  • 6 oz feta cheese crumbled

Equipment

  • Large sheet pan
  • Mixing bowl
  • Instant read meat thermometer

Method
 

  1. Preheat your oven to 425 degrees F.
  2. On a large sheet pan, toss the halved baby potatoes with 2 tablespoons of olive oil. Season well with salt and black pepper. Spread them out in an even layer.
  3. In a bowl, combine 2 tablespoons olive oil, the chicken, balsamic vinegar, Dijon mustard, fresh oregano, smoked paprika, garlic, shallot, salt, pepper, and chili flakes. Toss until every piece is evenly coated.
  4. Nestle the seasoned chicken around the potatoes on the sheet pan. Roast for 25 to 30 minutes, until the chicken reaches an internal temperature of 165 degrees F and the potatoes are fork-tender.
  5. While the chicken roasts, stir together the remaining 1/3 cup olive oil, lemon juice, fresh herbs, pepperoncini, torn green olives, and sesame seeds in a bowl.
  6. In a separate bowl, mix the tzatziki sauce with the crumbled feta cheese until combined.
  7. Remove the pan from the oven. Spoon the herby olive mixture over the chicken and potatoes. Let everything rest for 2 to 3 minutes. Serve topped with the creamy feta tzatziki sauce.

Notes

For larger potatoes, give them a 10-minute head start in the oven before adding the chicken. Chicken thighs work great and stay juicier than breasts. Store leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 375 degrees F for best texture.