Description
This flavorful sheet pan lemon balsamic chicken and potatoes is a vibrant, one-pan dinner featuring tender chicken, crispy potatoes, herby olives, and a creamy tzatziki feta sauce. Quick to prep and easy to clean up!
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, to taste
- 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
- 1 cup Tzatziki sauce
- 6 ounces feta cheese, crumbled
Instructions
1. Preheat oven to 425° F.
2. On a baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper.
3. In a bowl, toss together 2 tablespoons olive oil, the chicken, balsamic vinegar, dijon, oregano, paprika, garlic, shallot, salt, pepper, and chili flakes.
4. Nestle the chicken around the potatoes. Bake for 25-30 minutes, until the chicken is cooked through.
5. Meanwhile, combine the remaining 1/3 cup olive oil, the lemon juice, herbs, pepperoncini, olives, and sesame seeds.
6. Mix the Tzatziki and feta to make the sauce.
7. Remove the chicken from the oven. Spoon over the herby olives. Serve with the Tzatziki feta sauce. Enjoy!
Notes
For best results, use a mix of fresh herbs and be generous with the olive topping. This dish pairs beautifully with warm pita or a side salad. Nutritional values are estimates only.
Nutrition
- Serving Size: 1 serving
- Calories: 520