Name: Sheet Pan Lemon Balsamic Chicken and Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 pounds boneless skinless chicken thighs; 1 1/2 pounds baby potatoes, halved; 1/4 cup extra-virgin olive oil; 2 tablespoon balsamic vinegar; 2 tablespoon Dijon mustard; 2 teaspoon paprika; 1 teaspoon dried oregano; 2 cloves garlic, minced; 1/2 teaspoon ground black pepper; 1/4 teaspoon red chili flakes; 2 tablespoon extra-virgin olive oil; 1/4 cup sliced green olives with pimento; 2 tablespoon lemon juice; 2 tablespoon sliced pepperoncini peppers; 1 teaspoon fresh sliced basil; 1/2 teaspoon dried dill; 1 cup tzatziki sauce; 2 ounces crumbled feta cheese

Sheet Pan Lemon Balsamic Chicken and Potatoes

These sheet pan lemon balsamic chicken thighs, tender chicken with crispy potatoes in a tangy marinade, roast together on one sheet pan. They are topped with lemony seasoned olive brine and a tzatziki-feta sauce.

50 min total 20 min prep 30 min cook 4 750 cal

Instructions

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1 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil. Place chicken and potatoes in a large bowl.
2 Whisk 1/4 cup olive oil, balsamic vinegar, Dijon mustard, paprika, oregano, garlic, black pepper, and chili flakes together in a small bowl. Pour mixture over chicken and potatoes; toss to coat. Arrange chicken and potatoes on the prepared baking sheet in an even layer.
3 Bake in the preheated oven until chicken juices run clear and potatoes are tender, 30 to 35 minutes. An instant-read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C).
4 Meanwhile, for brine, stir 2 tablespoons olive oil, olives, lemon juice, pepperoncini, basil, and dill together in a small bowl. Stir tzatziki sauce and feta together in a separate bowl.
5 Remove chicken and potatoes from the oven. Divide onto serving plates. Drizzle with olive brine and top with tzatziki feta sauce. Serve immediately.