Sheet Pan Lemon Balsamic Chicken and Potatoes
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.
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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