Description
This Sheet Pan Lemon Balsamic Chicken and Potatoes recipe is a delightful combination of zesty lemon, rich balsamic vinegar, and a medley of fresh herbs, creating a harmonious flavor profile that is both vibrant and comforting. The chicken is perfectly roasted to juicy tenderness, while the baby potatoes offer a satisfying, crispy texture.
Perfect for a weeknight dinner or a casual gathering, this dish is not only easy to prepare but also visually appealing with its colorful mix of ingredients. The herby olives and creamy Tzatziki feta sauce add an extra layer of flavor, making it a complete and delicious meal that is sure to impress your family and friends.
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
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
FETA SAUCE
1 cup Tzatziki sauce
6 ounces feta cheese, crumbled
Instructions
Preheat oven to 425°F (220°C).
On a baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper.
In a bowl, toss together 2 tablespoons olive oil, the chicken, balsamic vinegar, Dijon mustard, oregano, paprika, garlic, shallot, salt, pepper, and chili flakes.
Nestle the chicken around the potatoes. Bake for 25-30 minutes, until the chicken is cooked through.
Meanwhile, combine the remaining 1/3 cup olive oil, the lemon juice, herbs, pepperoncini, olives, and sesame seeds. Mix the Tzatziki and feta.
Remove the chicken from the oven. Spoon over the herby olives. Serve with the Tzatziki feta sauce. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350 kcal