Sheet Pan Lemon Balsamic Chicken and Potatoes

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Sheet Pan Lemon Balsamic Chicken and Potatoes

Today, I’m excited to share a scrumptious and simple dinner recipe that’s perfect for any weeknight meal but elegant enough for special occasions. This Sheet Pan Lemon Balsamic Chicken and Potatoes combines vibrant flavors and fresh ingredients, all cooked together on one sheet pan for ease and convenience. Plus, it’s paired with a creamy Tzatziki feta sauce that truly elevates the dish!

Ingredients

For the Chicken and Potatoes

• 1 pound baby potatoes, halved
• 4 tablespoons plus 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 smoked or regular paprika
• 6 garlic cloves, chopped
• 1 shallot, chopped
• Chili flakes, to taste
• 2 tablespoons lemon juice
• 1 cup mixed fresh herbs (dill, basil, or thyme), chopped
• 2 tablespoons sliced pepperoncini
• 1 cup green olives, torn
• 2 tablespoons sesame seeds

For the Feta Sauce

• 1 cup Tzatziki sauce
• 6 ounces feta cheese, crumbled

Directions

1. Preheat the Oven: Set your oven to 425°F (220°C).
2. Prepare Potatoes: On a baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil. Season them well with salt and black pepper.
3. Marinate the Chicken: In a mixing bowl, combine 2 tablespoons of olive oil with the chicken, balsamic vinegar, Dijon mustard, oregano, paprika, chopped garlic, chopped shallot, salt, pepper, and chili flakes. Make sure the chicken is well-coated with the marinade.
4. Bake: Arrange the marinated chicken around the seasoned potatoes on the baking sheet. Place it in the oven and bake for 25-30 minutes, or until the chicken is thoroughly cooked.
5. Prepare the Herby Olive Topping: While the chicken bakes, mix together the remaining 1/3 cup of olive oil, lemon juice, chopped herbs, sliced pepperoncini, torn green olives, and sesame seeds in a bowl.
6. Make the Feta Sauce: In another bowl, blend the Tzatziki sauce with the crumbled feta cheese until smooth.
7. Assemble and Serve: Once the chicken and potatoes are done, remove them from the oven. Spoon the herby olive mixture over the chicken and potatoes. Serve each plate with a generous dollop of the Tzatziki feta sauce.

Nutritional Information

• Calories: 350 kcal per serving
• Servings: 6

Total Time

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

This Sheet Pan Lemon Balsamic Chicken and Potatoes is not just a feast for the taste buds but also a visual treat, thanks to the vibrant colors of the fresh herbs and olives. It’s a wholesome, one-pan meal that promises minimal cleanup and maximum flavor. Enjoy this delightful dish that brings the essence of Mediterranean flavors right to your table!