This Sheet Pan Lemon Balsamic Chicken and Potatoes is a flavorful dinner made simply on one pan. Chicken with garlic, shallots, balsamic, and Dijon is roasted along with seasoned baby potatoes. The dish is then finished with herbed olives and a creamy Tzatziki sauce mixed with feta cheese. You can’t beat a simple sheet pan dinner, and this one is delicious for spring and summer.
When the days begin to warm up and get longer, I tend to forget about sheet-pan dinners, where everything is assembled and baked in one pan. Sheet-pan recipes are a staple throughout the winter, but I want to keep them going through the spring and summer too. They always turn out so delicious and save so much time!
This is a recipe I have been making for months. It’s so flavorful and easy to prepare. I love to serve it with fresh naan or pita. The bread is so yummy when you use it for mopping up the wonderful pan sauce!
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 Tzatziki:
- 1 cup Tzatziki
- 6 ounces feta cheese, crumbled
These are the Quick Details
Step 1: Toss the Potatoes
First up, I take baby potatoes and toss them with olive oil, salt, and pepper. Do this on a large sheet pan to save yourself from washing an extra dish tonight!
My baby potatoes have been pretty small, so I didn’t pre-roast them. If you’re concerned your potatoes are on the larger side, roast them for 10 minutes, then continue to the next step!
If they’re small like mine, no need to do any of that!
Step 2: The Chicken
Now, the chicken. I like to use chicken breasts, but thighs roast beautifully too! I season them with olive oil, balsamic vinegar, dijon mustard, fresh oregano, paprika, garlic, shallots, salt, pepper, and crushed chili flakes.
Add the chicken to the pan with the potatoes. If you have an extra lemon, you can toss a few lemon wedges onto the sheet pan too!
Roast the chicken with the potatoes for about 20 to 30 minutes, depending on the size of your chicken and potatoes.
Step 3: The Olives
A simple mix of olive oil, pepperoncini, lemon, chili flakes, and salt. I add lots of fresh herbs and a couple spoonfuls of toasted sesame seeds too.
Then add green olives, which give this a yummy saltiness. Trust me, the olives make the chicken.
Step 4: The Sauce
To keep things fast on busy nights, my trick is to take some Tzatziki sauce from the fridge and add crumbled feta cheese.
It’s so simple, but it works wonderfully with these flavors. Adding feta cheese really elevates the tzatziki sauce, especially if it’s store-bought.
Step 5: Serve and Enjoy
Pull the chicken and potatoes out of the oven. Add the olives plus the oil left in the bowl. Let the pan sit for a few minutes to soak in the flavors of the oil.
Then, serve the chicken, potatoes, and olives topped with the creamy feta sauce.
SO DELICIOUS!
Next time I make this, I’m going to swap out the potatoes and use the summertime zucchini or maybe cherry tomatoes. Either will be so yummy!
Lastly, if you make this Sheet Pan Lemon Balsamic Chicken and Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram!
More Recipe Suggestions:
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Top 12 Best Summer Chicken Recipes
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Sheet Pan Lemon Balsamic Chicken and Potatoes
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 Tzatziki:
- 1 cup Tzatziki
- 6 ounces feta cheese crumbled
Instructions
- Preheat oven to 425° F.
- 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, 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 Feta Tzatziki. Enjoy!
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