Description
Zesty sheet pan lemon balsamic chicken and potatoes bring Mediterranean flavors straight to dinner tables with minimal cleanup. Herbal notes and tangy citrus dance alongside crispy roasted potatoes, creating a simple yet sophisticated meal perfect for weeknight gatherings.
Ingredients
Scale
Main Proteins:
- 6 boneless skinless chicken breasts or thighs
- 6 ounces (170 grams) feta cheese (crumbled)
Vegetables and Herbs:
- 1 pound (454 grams) baby potatoes, halved
- 6 garlic cloves, chopped
- 1 shallot, chopped
- 1 cup mixed chopped fresh herbs: dill, basil, or thyme
- 2 tablespoons sliced pepperoncini
- 1 cup green olives, torn
Seasonings and Liquids:
- 4 tablespoons plus 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon fresh chopped oregano
- 2 teaspoons smoked or regular paprika
- Salt and black pepper
- Chili flakes
- 2 tablespoons sesame seeds
- 1 cup Tzatziki
Instructions
- Heat the oven to 425°F and prepare a large sheet pan for roasting.
- Coat potato chunks with olive oil, then generously season with salt and pepper, spreading them evenly across the pan.
- Create a zesty marinade by whisking olive oil, balsamic vinegar, Dijon mustard, oregano, paprika, minced garlic, diced shallot, salt, black pepper, and chili flakes in a mixing bowl.
- Thoroughly coat the chicken pieces in the prepared marinade, ensuring complete coverage.
- Arrange marinated chicken around the seasoned potatoes on the sheet pan, maintaining a single layer for even cooking.
- Roast in the preheated oven for 25-30 minutes until chicken is fully cooked and potatoes are golden and crisp.
- While chicken roasts, prepare a vibrant herb topping by combining olive oil, fresh lemon juice, chopped herbs, sliced pepperoncini, kalamata olives, and toasted sesame seeds.
- Whisk together tzatziki sauce and crumble feta cheese for a creamy accompaniment.
- Remove sheet pan from oven and immediately drizzle with herbed olive mixture.
- Serve hot, accompanied by the tzatziki and feta sauce for a Mediterranean-inspired meal.
Notes
- Optimize potato crispiness by cutting them into uniform 1-inch cubes for even roasting and golden edges.
- Marinate chicken for deeper flavor by letting it sit in the balsamic mixture for 30 minutes before baking to enhance taste and tenderness.
- Choose bone-in chicken thighs for juicier results, as they remain more moist during high-heat roasting compared to chicken breasts.
- use gluten-free Dijon mustard for gluten-sensitive individuals and replace feta with dairy-free alternatives for vegan versions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 511 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 37 g
- Saturated Fat: 7 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg