Name: Sheet Pan Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
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; 1/2 teaspoon chili flakes; 2 tablespoons lemon juice; 1 cup mixed chopped fresh herbs; 2 tablespoons sliced pepperoncini; 1 cup green olives, torn; 2 tablespoons sesame seeds; 1 cup tzatziki sauce; 6 ounces feta cheese, crumbled

Jump to Recipe

Sheet Pan Chicken is the kind of dinner that saves busy weeknights without sacrificing bold flavor. This lemon balsamic version brings together juicy chicken, crispy roasted potatoes, briny olives, and a creamy feta sauce for a balanced, satisfying meal. Because everything roasts together on one pan, cleanup stays simple while the flavors build beautifully in the oven. If you need a dependable Healthy Dinner that feels vibrant and hearty at the same time, this recipe delivers every single time.

Story

I turn to Sheet Pan Chicken whenever I want something dependable yet full of fresh flavor. This version pairs tender chicken with golden Roasted Potatoes, then finishes everything with a bright Balsamic Glaze and lemon herb topping. The oven does most of the work, so I can focus on prepping a quick feta sauce while the chicken roasts.

What makes this Sheet Pan Chicken stand out is the contrast. The potatoes crisp along the edges while the chicken stays juicy. Meanwhile, the lemon herb mixture adds freshness that balances the richness of the olive oil. Every bite feels layered but never complicated. If you enjoy bold Mediterranean flavors in a practical format, this Sheet Pan Chicken brings them together effortlessly.

Ingredients

1 pound baby potatoes, halved
4 tablespoons plus 1/3 cup extra virgin olive oil, divided
Salt and freshly ground black pepper, to taste
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, finely chopped
1/2 teaspoon chili flakes (adjust to taste)
2 tablespoons fresh 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 Sauce

1 cup tzatziki sauce
6 ounces feta cheese, crumbled

Step-by-Step Instructions

Preparing the Ingredients

Preheat the oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup. Toss the halved potatoes with 2 tablespoons olive oil, salt, and black pepper. Spread them evenly across the pan so they roast instead of steam.

In a mixing bowl, combine 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, oregano, paprika, chopped garlic, shallot, salt, pepper, and chili flakes. Add the chicken and coat thoroughly so every piece absorbs the lemon herb marinade.

Cooking Instructions

Nestle the marinated chicken between the potatoes on the sheet pan. Transfer the pan to the oven and roast for 25 to 30 minutes, until the chicken reaches 165°F internally and the potatoes turn golden and fork-tender.

While everything cooks, stir together the remaining 1/3 cup olive oil, lemon juice, mixed herbs, pepperoncini, olives, and sesame seeds in a bowl. In a separate bowl, mix the tzatziki and crumbled feta until creamy.

Remove the pan from the oven. Spoon the lemon herb olive mixture generously over the hot chicken. Serve immediately with the feta sauce on the side.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overcrowd the sheet pan. If the chicken and potatoes sit too close together, they will steam instead of roast. Also, avoid skipping the preheated oven. High heat creates crispy edges on the potatoes and seals moisture inside the chicken. Finally, slice potatoes evenly so they cook at the same rate.

Pro Tips for Better Flavor

Let the chicken sit in the marinade for 10 to 15 minutes before roasting if time allows. This quick rest deepens the lemon herb flavor. For even more richness, use chicken thighs instead of breasts. Additionally, finish with an extra squeeze of lemon juice right before serving to brighten the dish.

Serving and Storage

How to Serve

Serve this Sheet Pan Chicken straight from the oven with a generous spoonful of feta sauce. Add a simple green salad or warm pita on the side for a complete meal. Because the dish already includes protein and potatoes, it stands well on its own as a balanced Healthy Dinner.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in a 350°F oven until warmed through to maintain texture. You can also microwave individual portions, though the potatoes will soften slightly.

Conclusion

Sheet Pan Chicken makes weeknight cooking simple without sacrificing flavor. With roasted potatoes, bright lemon herb topping, and creamy feta sauce, this recipe delivers bold taste in every bite. Try it once, and it will quickly earn a regular spot in your dinner rotation.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work beautifully in this recipe. They stay juicy and develop rich flavor during roasting. Adjust cooking time slightly if the pieces are larger.

Can I make this Sheet Pan Chicken ahead of time?

You can prep the marinade and chop all vegetables a day in advance. Store everything separately in the refrigerator, then assemble and roast when ready to cook.

What can I substitute for balsamic vinegar?

Red wine vinegar works well if you prefer a sharper flavor. However, balsamic adds subtle sweetness that balances the lemon and herbs.