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This Sheet Pan Lemon Balsamic Chicken and Potatoes is a simple and delicious meal that’s full of vibrant flavors. Chicken breasts or thighs are marinated in balsamic vinegar, Dijon mustard, garlic, and fresh herbs, then roasted alongside baby potatoes. The dish is finished with a topping of herbed olives and a creamy feta tzatziki sauce for added richness. It’s an easy, one-pan dinner that’s perfect for busy weeknights, and can be customized with other veggies like zucchini or cherry tomatoes in the summer!

Full Recipe:

Ingredients

For the Potatoes:

2 cups baby potatoes, halved
2 tbsp olive oil
Salt and pepper, to taste

For the Chicken:

2-3 chicken breasts or thighs
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp fresh oregano
1/2 tsp paprika
3 cloves garlic, minced
1 shallot, chopped
Salt and pepper, to taste
1/4 tsp chili flakes (optional)

For the Topping:

1/3 cup olive oil
Juice of 1 lemon
1 tbsp fresh oregano, chopped
1 tbsp fresh parsley, chopped
1 tbsp pepperoncini, chopped
1/2 cup green olives, pitted and halved
2 tbsp toasted sesame seeds

For the Sauce:

1/2 cup Tzatziki sauce
1/4 cup crumbled feta cheese

Directions

Preheat the Oven:
Preheat your oven to 425°F (220°C).
Prepare the Potatoes:
Toss the baby potatoes with 2 tablespoons of olive oil, salt, and pepper on a large sheet pan. Spread them out into a single layer.
Prepare the Chicken:
In a bowl, mix the olive oil, balsamic vinegar, Dijon mustard, oregano, paprika, garlic, shallots, salt, pepper, and chili flakes (if using). Toss the chicken in this marinade until fully coated. Nestle the chicken around the potatoes on the sheet pan.
Roast the Chicken and Potatoes:
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are golden brown and tender.
Make the Topping:
In a small bowl, combine the olive oil, lemon juice, oregano, parsley, pepperoncini, olives, and sesame seeds.
Prepare the Sauce:
In a separate bowl, mix the Tzatziki sauce with crumbled feta cheese. Set aside.
Serve:
Once the chicken and potatoes are done, remove from the oven and spoon the herbed olive mixture over the chicken and potatoes. Drizzle with the creamy tzatziki feta sauce and serve immediately.

Nutrients (approximate per serving)

Calories: 520
Carbohydrates: 40g
- Sugar: 6g
Fat: 20.9g
- Saturated Fat: 4.5g
Protein: 33g
Cholesterol: 92.1mg
Sodium: 277.5mg
Potassium: 950mg

This Lemon Balsamic Chicken and Potatoes is an easy, flavorful, and filling dish that you can make with minimal effort. It’s a fantastic meal for spring and summer and perfect for busy days when you want something delicious without too much cleanup! Let me know if you need any modifications or additional details!

The Potatoes: Golden and Tender

Baby potatoes serve as the hearty base of this dish, providing a satisfying contrast to the chicken and toppings. The olive oil, salt, and pepper tossed with the potatoes create a simple seasoning that lets the natural flavor of the potatoes shine. As they roast, the potatoes become golden brown and tender on the inside, perfectly complementing the juicy chicken. Their mild flavor makes them an ideal accompaniment to the bold and tangy flavors in the marinade and the herbed topping. For added customization, you can swap the baby potatoes with other veggies, such as zucchini, cherry tomatoes, or bell peppers, for a more seasonal variation.

The Chicken: Marinated and Flavorful

The chicken is marinated in a flavorful mixture of olive oil, balsamic vinegar, Dijon mustard, fresh oregano, paprika, garlic, shallots, and a hint of chili flakes (optional). The balsamic vinegar brings a sweet acidity to the chicken, while the Dijon mustard adds a subtle tang. The garlic and shallots infuse the chicken with a depth of savory flavor, and the fresh oregano offers an herbaceous note. The marinade also helps tenderize the chicken, making it juicy and flavorful after roasting. Whether you choose chicken breasts or thighs, the result is a tender, flavorful piece of chicken that pairs perfectly with the roasted potatoes.

The Topping: Fresh and Herbed

The herbed topping for this dish elevates the flavor profile with the addition of fresh lemon juice, oregano, parsley, pepperoncini, green olives, and toasted sesame seeds. The lemon juice adds a bright citrusy note that cuts through the richness of the chicken and potatoes, while the pepperoncini adds a slightly tangy and spicy kick. The green olives bring a salty brine flavor, and the toasted sesame seeds add a delightful crunch and nuttiness. This topping is the perfect finishing touch, adding both flavor and texture to the dish.

The Sauce: Creamy and Rich

To complete the dish, a creamy feta tzatziki sauce is drizzled over the chicken and potatoes. The tzatziki sauce brings a cool, refreshing element, with creamy yogurt, cucumber, and garlic, while the crumbled feta adds a tangy, salty depth. This sauce provides a rich contrast to the balsamic marinated chicken, creating a perfect balance of flavors and textures in every bite.

How to Make Sheet Pan Lemon Balsamic Chicken and Potatoes

This easy-to-make dish comes together with minimal effort and cleanup. Here’s how to prepare it:

Preheat the Oven: Preheat your oven to 425°F (220°C) and grease a 9×13-inch sheet pan or line it with parchment paper.
Prepare the Potatoes: Toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them out into a single layer on the sheet pan.
Prepare the Chicken: In a bowl, mix the olive oil, balsamic vinegar, Dijon mustard, oregano, paprika, garlic, shallots, salt, pepper, and chili flakes (if using). Toss the chicken breasts or thighs in the marinade until fully coated. Nestle the marinated chicken around the potatoes on the sheet pan.
Roast the Chicken and Potatoes: Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the potatoes are golden brown and tender. If needed, you can check the internal temperature of the chicken to ensure it has reached 165°F (75°C).
Make the Topping: In a small bowl, combine the olive oil, lemon juice, fresh oregano, parsley, pepperoncini, green olives, and sesame seeds. Mix well.
Prepare the Sauce: In a separate bowl, mix the tzatziki sauce with the crumbled feta cheese until well combined. Set aside.
Serve: Once the chicken and potatoes are done, remove from the oven. Spoon the herbed olive topping over the chicken and potatoes and drizzle with the creamy tzatziki feta sauce. Serve immediately.

Nutritional Benefits of Sheet Pan Lemon Balsamic Chicken and Potatoes

This meal provides approximately 520 calories per serving, making it a satisfying and balanced dish. With 40 grams of carbohydrates, 29 grams of fat, and 33 grams of protein, it offers a good balance of energy, healthy fats, and muscle-building protein. The chicken provides a great source of lean protein, while the olive oil and feta cheese add healthy fats. The addition of potatoes contributes essential nutrients like potassium (950mg) and a small amount of fiber, making this dish filling and nutritious. Additionally, it provides 200 IU of Vitamin A and a moderate amount of calcium (40mg) and iron (1mg).

Serving Suggestions

Sheet Pan Lemon Balsamic Chicken and Potatoes is delicious on its own, but you can pair it with a few sides to make the meal even more complete:

With a Side Salad: A fresh green salad with a light vinaigrette can add a refreshing contrast to the rich flavors of the chicken and potatoes.
With Roasted Vegetables: Add seasonal vegetables like zucchini, bell peppers, or cherry tomatoes to the sheet pan for extra color and flavor.
With Bread: Serve with a warm loaf of crusty bread to soak up the delicious sauce and juices from the chicken and potatoes.

Conclusion

Sheet Pan Lemon Balsamic Chicken and Potatoes is a simple, delicious, and flavorful meal that’s perfect for busy weeknights or any time you want an easy yet impressive dish. With its tender marinated chicken, roasted baby potatoes, herbed topping, and creamy feta tzatziki sauce, this one-pan dinner is a winner in both flavor and convenience. The freshness of the lemon and herbs, combined with the richness of the chicken and potatoes, creates a meal that’s both satisfying and light. It’s a dish that can easily be customized with other veggies or ingredients to suit your taste. Enjoy this vibrant, mouthwatering dinner that will leave everyone asking for seconds!