Description
Sheet Pan Lemon Balsamic Chicken with roasted potatoes, fresh herbs, and a creamy feta sauce made for easy dinners.
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
- 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 the oven to 425°F.
- Toss potatoes with olive oil, salt, and pepper on a baking sheet.
- Mix chicken with olive oil, balsamic vinegar, Dijon mustard, oregano, paprika, garlic, shallot, salt, pepper, and chili flakes.
- Arrange chicken around potatoes and roast until cooked through.
- Mix olive oil, lemon juice, herbs, pepperoncini, olives, and sesame seeds.
- Serve chicken and potatoes topped with herb mixture and feta sauce.
Notes
- Use fresh herbs for the best flavor.
- Do not overcrowd the pan.
- Add lemon mixture after roasting for brightness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4
- Sodium: 780
- Fat: 32
- Saturated Fat: 7
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 38
- Cholesterol: 110