Sheet Pan Lemon Balsamic Chicken with Potatoes ready to serve

Sheet Pan Lemon Balsamic Chicken and Potatoes

ByCasey Monroe

why make this recipe

Sheet Pan Lemon Balsamic Chicken and Potatoes is a fantastic meal for busy weeknights. It combines the freshness of lemon with the rich flavors of balsamic vinegar and a variety of herbs. Plus, cooking everything on one pan means less mess and easy cleanup. This dish is not just tasty, but it’s also a healthy option that the whole family will love.

how to make 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
  • 1 cup Tzatziki sauce
  • 6 ounces feta cheese, crumbled

Directions

  1. Preheat your oven to 425° F.
  2. On a baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil. Season them with salt and black pepper.
  3. In a mixing bowl, toss together the remaining 2 tablespoons of olive oil with the chicken, balsamic vinegar, Dijon mustard, oregano, paprika, chopped garlic, chopped shallot, salt, pepper, and chili flakes.
  4. Nestle the marinated chicken around the seasoned potatoes on the baking sheet. Bake everything in the oven for 25-30 minutes until the chicken is fully cooked.
  5. While the chicken and potatoes are baking, mix the remaining 1/3 cup of olive oil with the lemon juice, fresh herbs, pepperoncini, olives, and sesame seeds in a separate bowl. In another bowl, mix the Tzatziki sauce with the crumbled feta cheese.
  6. Once the chicken is done, remove it from the oven. Spoon the herby olive mixture over the chicken and serve it with the Tzatziki feta sauce. Enjoy!

how to serve Sheet Pan Lemon Balsamic Chicken and Potatoes

Serve this dish hot from the oven. It pairs wonderfully with a simple green salad or some crusty bread. You can also add extra fresh herbs for garnish and a splash of lemon juice for brightness.

how to store Sheet Pan Lemon Balsamic Chicken and Potatoes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat the chicken and potatoes in the oven or microwave until heated through.

tips to make Sheet Pan Lemon Balsamic Chicken and Potatoes

  • Make sure to cut the baby potatoes evenly so they cook at the same rate.
  • For a spicier kick, add more chili flakes or use spicy olives.
  • Feel free to swap the herbs based on your preference or what you have on hand.

variation

You can customize this recipe by adding seasonal vegetables like bell peppers, zucchini, or carrots. Just be sure to adjust the cooking time if you add ingredients that take longer to bake.

FAQs

1. Can I use other cuts of chicken?
Yes, you can use chicken thighs or drumsticks if you prefer. Just make sure they are fully cooked through.

2. Is this recipe good for meal prep?
Absolutely! It’s great for meal prep since it stores well and reheats nicely.

3. Can I use different vegetables?
Yes! Feel free to add or replace the potatoes with other veggies you enjoy, like sweet potatoes or Brussels sprouts. Just make sure they have similar cooking times.