Description
Sheet Pan Lemon Balsamic Chicken and Potatoes is a quick and delicious weeknight dinner featuring tender chicken infused with zesty lemon and aromatic herbs, paired with perfectly roasted baby potatoes.
Ingredients
Scale
- 1 pound baby potatoes, halved
- 4 tablespoon extra virgin olive oil
- 1/3 cup extra virgin olive oil
- Salt and black pepper to taste
- 6 boneless skinless chicken breasts or thighs
- 2 tablespoon balsamic vinegar
- 2 tablespoon Dijon mustard
- 1 tablespoon fresh chopped oregano
- 2 teaspoon smoked or regular paprika
- 6 garlic cloves, chopped
- 1 shallot, chopped
- 1/4 teaspoon chili flakes
- 2 tablespoon lemon juice
- 1 cup mixed chopped fresh herbs: dill, basil, or thyme
- 2 tablespoon sliced pepperoncini
- 1 cup green olives, torn
- 2 tablespoon sesame seeds
- 1 cup Tzatziki sauce
- 6 ounce feta cheese, crumbled
Instructions
- Preheat oven to 425 degrees F.
- Toss halved baby potatoes with 2 tablespoon of olive oil and season with salt and black pepper. Arrange cut side down on the baking sheet.
- In a separate bowl, mix together 2 tablespoon of olive oil, chicken, balsamic vinegar, Dijon mustard, oregano, paprika, garlic, shallot, salt, pepper, and chili flakes. Let the chicken marinate briefly.
- Nestle the marinated chicken around the seasoned potatoes on the baking sheet. Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
- In a mixing bowl, combine the remaining 1/3 cup of olive oil, lemon juice, herbs, sliced pepperoncini, torn olives, and sesame seeds for the olive topping.
- Mix Tzatziki sauce and crumbled feta cheese together in a small bowl for the feta sauce.
Notes
Serve warm with Tzatziki feta sauce for dipping or drizzling. Pairs beautifully with a simple side salad or roasted vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg