Description

A vibrant and flavorful sheet pan meal featuring juicy chicken breasts or thighs roasted alongside baby potatoes, tossed in a zesty lemon balsamic glaze with fresh herbs, olives, and a creamy Tzatziki feta sauce. This easy one-pan dinner combines savory, tangy, and herbal notes for a satisfying and colorful dish perfect for weeknight dinners.

Ingredients

Potatoes and Chicken

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

Marinade and Seasonings

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

Herby Olive Garnish

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

Tzatziki Feta Sauce

1 cup Tzatziki sauce
6 ounces feta cheese, crumbled

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Instructions

Preheat and prepare potatoes: Preheat the oven to 425°F (220°C). On a baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil. Season generously with salt and black pepper to taste. Spread them out evenly for roasting.
Prepare the chicken marinade: In a bowl, combine 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, chopped oregano, smoked or regular paprika, chopped garlic, shallot, salt, black pepper, and chili flakes. Toss the chicken breasts or thighs in this mixture to coat well.
Arrange chicken and potatoes on sheet pan: Nestle the marinated chicken pieces among the potatoes on the baking sheet, ensuring they are spaced to allow even roasting.
Roast the chicken and potatoes: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and potatoes are tender and golden. An internal temperature of 165°F (74°C) indicates doneness.
Prepare the herby olive garnish: While the chicken roasts, mix together the remaining 1/3 cup olive oil, lemon juice, chopped fresh herbs, sliced pepperoncini, torn green olives, and sesame seeds in a bowl.
Make the Tzatziki feta sauce: In a separate bowl, combine the Tzatziki sauce with crumbled feta cheese, mixing gently but thoroughly for a creamy textured dip.
Finish and serve: Remove the chicken and potatoes from the oven. Spoon the herby olive mixture over the top of the chicken and potatoes. Serve immediately with the Tzatziki feta sauce on the side. Enjoy your vibrant sheet pan meal!

Notes

Chicken thighs can be substituted with breasts or vice versa depending on preference.
The dish can be easily doubled for larger gatherings using two sheet pans.
Add additional vegetables like bell peppers or red onions to the sheet pan for more variety.
Use smoked paprika for a deeper, smoky flavor or regular paprika for mildness.
Leftovers can be refrigerated for up to 3 days and reheated gently.
Tzatziki sauce can be store-bought or homemade for best freshness.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean