Name: Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 pound baby potatoes, halved; 4 tablespoons extra virgin olive oil (divided); Salt and 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, chopped; Chili flakes, to taste; 1/3 cup extra virgin olive oil; 2 tablespoons 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; 1 cup Tzatziki sauce; 6 ounces feta cheese, crumbled

Jump to Recipe· 3.8 from 21 reviews

If you’re craving a meal that’s equal parts vibrant, comforting, and effortlessly impressive, you’ve just found your new favorite: the Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe. This dish takes the humble sheet pan dinner up a notch by combining tender, juicy chicken with crisp-edged potatoes, all glazed in a tangy, slightly sweet balsamic and lemon sauce. With fresh herbs, a touch of spice, and a cooling feta-tzatziki topping, every bite is layered with flavors that sing together beautifully. It’s perfect for busy weeknights or casual entertaining when you want something that looks like a lot of work but is truly simple to put together.

Ingredients You’ll Need

A light beige shallow bowl filled with a mix of ingredients on one side: a cluster of green olives, bright yellow sliced peppers, small green herb leaves, and a sprinkle of white sesame seeds. The herbs have a fresh, leafy texture with some tiny green sprigs mixed in. The bowl sits on a dark surface with some coarse salt sprinkled nearby and a partial view of a lemon wedge on the right side. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe plays a key role—from the creamy potatoes to the aromatic fresh herbs and the zesty balsamic glaze. They may be straightforward, but together they create a dish bursting with contrasting textures and flavors that make it irresistible.

Baby potatoes (1 pound, halved): Provide a tender yet crispy base that soaks up all the delicious sauce.
Extra virgin olive oil (4 tablespoons plus 1/3 cup): Adds richness and helps everything roast to golden perfection.
Salt and black pepper: Essential for seasoning and balancing flavors.
Boneless skinless chicken breasts or thighs (6 pieces): The star protein that stays juicy and tender under the flavorful glaze.
Balsamic vinegar (2 tablespoons): Brings a subtle tang and sweetness that marries all the ingredients.
Dijon mustard (2 tablespoons): Adds a gentle kick and creamy texture to the marinade.
Fresh chopped oregano (1 tablespoon): Infuses an earthy, slightly minty note.
Smoked or regular paprika (2 teaspoons): Lends warmth and a mild smoky essence.
Garlic cloves (6, chopped): Offers bright aromatic depth and a touch of pungency.
Shallot (1, chopped): Adds mild sweetness and a delicate crunch.
Chili flakes: Just enough heat to tantalize without overpowering.
Lemon juice (2 tablespoons): Brings fresh zing that elevates every bite.
Mixed chopped fresh herbs—dill, basil, or thyme (1 cup): Gives a vibrant, garden-fresh flavor to the final topping.
Sliced pepperoncini (2 tablespoons): Adds a subtle tangy spice and crunch.
Green olives (1 cup, torn): Impart a briny contrast that pairs wonderfully with the chicken.
Sesame seeds (2 tablespoons): Toasty, nutty, and textural finishing touch.
Tzatziki sauce (1 cup): Cool and creamy to balance the bold flavors.
Feta cheese (6 ounces, crumbled): Salty and creamy topping that melts beautifully into the tzatziki.

How to Make Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe

Step 1: Prep and Roast the Potatoes

Start by heating your oven to 425° F, a perfect temperature to get that golden crust. Place the halved baby potatoes on a baking sheet and toss them with 2 tablespoons of olive oil, salt, and pepper. This simple prep ensures the potatoes get crispy on the outside while staying soft inside, providing a deliciously satisfying contrast in every bite.

Step 2: Marinate the Chicken

While the potatoes begin roasting, it’s time to get your chicken marinade ready. In a bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, fresh oregano, paprika, chopped garlic, shallot, salt, pepper, and chili flakes. This mixture packs a powerful punch of flavor that will seep into the chicken during cooking, infusing it with tangy, smoky, and aromatic notes that perfectly complement the potatoes.

Step 3: Combine and Bake

Once the potatoes are coated, nestle the marinated chicken pieces snugly amongst them on the same sheet pan. This one-pan magic lets all the juices mingle and roast together, simplifying cleanup and maximizing flavor. Bake for 25-30 minutes, or until the chicken is fully cooked and juicy, and the potatoes have reached peak tenderness and crispness.

Step 4: Prepare the Herby Olive Topping and Sauce

While the chicken and potatoes are roasting, mix the remaining 1/3 cup olive oil with lemon juice, the fresh chopped herbs, pepperoncini, olives, and sesame seeds. This vibrant mixture adds brightness, crunch, and savory complexities right before serving. Combine the tzatziki sauce with the crumbled feta cheese separately to create a creamy, tangy dip that cools down the dish beautifully.

Step 5: Serve and Enjoy

When the chicken and potatoes come out golden and fragrant, spoon over the herby olive topping generously. Serve alongside dollops of the feta-tzatziki sauce for an indulgent Mediterranean-inspired finish that’s bound to brighten the whole meal.

How to Serve Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe

The image shows a close-up of a cooked dish on a dark tray with two main layers: several pieces of cooked chicken thighs covered in a shiny, textured sauce with tiny bits of garlic and seasoning spread over them, and a layer of whole and halved small potatoes that have a smooth yellow skin and soft yellow inside, seasoned with pepper. There are also two lemon wedges placed on top of the chicken and potatoes, adding a bright yellow color. The background and surface under the tray is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can elevate this dish with extra brightness and color. A squeeze of fresh lemon juice or a handful of chopped fresh herbs like parsley or dill scattered on top enhances the freshness. A few extra olives or thinly sliced pepperoncini add a lovely pop of texture and spice at the last minute.

Side Dishes

This recipe stands wonderfully on its own, but if you’re looking to round out the meal, consider a crisp garden salad or some steamed green beans with lemon zest. A warm crusty bread would be perfect to soak up any leftover sauce, making the whole experience all the more satisfying.

Creative Ways to Present

For a dinner party, present the chicken and potatoes on a large wooden board, spoon the herby olive mix over, and place small bowls of the feta-tzatziki sauce around for guests to help themselves. This inviting presentation encourages a casual, shared dining experience that feels personal and festive.

Make Ahead and Storage

Storing Leftovers

Leftovers from the Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. Keeping the herby olive topping and tzatziki sauce separate until serving helps maintain fresh textures and flavors.

Freezing

If you want to freeze, pack the cooked chicken and potatoes tightly in a freezer-safe container and freeze for up to 2 months. For best results, add fresh herbs, olives, and the tzatziki sauce after thawing and reheating.

Reheating

Warm leftovers gently in the oven at 350° F until heated through to keep the chicken juicy and potatoes crisp. Avoid microwaving if possible, as this can turn the potatoes mushy and chicken dry. Finish with fresh toppings and sauce after reheating for the most flavorful experience.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Both boneless skinless chicken breasts and thighs work wonderfully in this recipe. Thighs tend to be a bit juicier and more forgiving if you prefer a richer flavor.

Is it necessary to use baby potatoes?

Baby potatoes are ideal due to their size and creamy texture, but you can substitute with other small potato varieties cut into bite-sized pieces. Just adjust roasting time accordingly to ensure tenderness.

Can I make this recipe gluten-free?

Yes! This dish is naturally gluten-free as long as you double-check the ingredients like Dijon mustard and tzatziki to ensure they don’t contain any hidden gluten additives.

What if I don’t like spicy food?

You can simply omit or reduce the chili flakes in the marinade to tone down the heat without sacrificing the vibrant flavors of the dish.

Can this be cooked on a grill or other pans?

While roasting in the oven on a sheet pan is best for even cooking and easy cleanup, you could adapt this recipe for grill cooking using grill-safe pans or trays, just watch closely to prevent burning.

Final Thoughts

There’s something truly special about a dish that combines ease, flavor, and a bit of wow factor all at once, and this Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe checks every box. It’s a perfect meal to bring fresh Mediterranean-inspired flavors to your table without spending hours in the kitchen. Give it a try, and I promise it’ll become your go-to for those nights when you want something effortless but absolutely delicious.