Description
Sheet Pan Chicken with roasted potatoes, lemon herb topping, and creamy feta sauce for a bold and balanced healthy dinner.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 425°F.
- Toss potatoes with 2 tablespoons olive oil, salt, and pepper on a sheet pan.
- Mix 2 tablespoons olive oil with chicken, balsamic vinegar, Dijon, oregano, paprika, garlic, shallot, salt, pepper, and chili flakes.
- Arrange chicken around potatoes and roast for 25 to 30 minutes until cooked through.
- Combine remaining olive oil, lemon juice, herbs, pepperoncini, olives, and sesame seeds.
- Mix tzatziki and feta in a bowl.
- Spoon herby olive mixture over chicken and serve with feta sauce.
Notes
- Do not overcrowd the pan to maintain crispy potatoes.
- Let chicken marinate briefly for deeper flavor.
- Store leftovers refrigerated up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 110mg