Sheet Pan Lemon Balsamic Chicken (Print-Friendly Version)
Oven-roasted chicken and potatoes with lemon, balsamic, fresh herbs, and creamy feta-tzatziki sauce.
# Ingredients:
→ Main Ingredients
01 -
450 g baby potatoes, halved
02 -
4 tablespoons extra virgin olive oil
03 -
6 boneless, skinless chicken breasts or thighs
04 -
2 tablespoons balsamic vinegar
05 -
2 tablespoons Dijon mustard
06 -
1 tablespoon fresh chopped oregano
07 -
2 teaspoons smoked or regular paprika
08 -
6 garlic cloves, finely chopped
09 -
1 shallot, finely chopped
10 -
Salt and freshly ground black pepper, to taste
11 -
Chili flakes, to taste
→ Herb and Olive Topping
12 -
80 ml extra virgin olive oil
13 -
2 tablespoons lemon juice
14 -
1 cup assorted chopped fresh herbs (such as dill, basil, thyme)
15 -
2 tablespoons sliced pepperoncini
16 -
1 cup green olives, torn
17 -
2 tablespoons sesame seeds
→ Tzatziki Feta Sauce
18 -
250 ml Tzatziki sauce
19 -
170 g feta cheese, crumbled
# Steps:
01 -
Set oven to 220°C and line a large baking tray with parchment or foil.
02 -
Combine halved baby potatoes with 2 tablespoons olive oil on the tray. Season generously with salt and black pepper and toss to coat evenly.
03 -
In a mixing bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, chopped oregano, paprika, garlic, shallot, salt, pepper, and chili flakes. Add chicken pieces and coat thoroughly.
04 -
Nestle the chicken among the potatoes on the prepared tray. Place in the oven and bake for 25–30 minutes, until chicken reaches an internal temperature of 74°C and potatoes are tender.
05 -
While baking, mix remaining 80 ml olive oil with lemon juice, selected fresh herbs, sliced pepperoncini, torn olives, and sesame seeds in a bowl.
06 -
Combine Tzatziki sauce and crumbled feta cheese until well blended; keep chilled until serving.
07 -
Remove tray from oven. Generously spoon the herby olive mixture over hot chicken and potatoes. Plate portions with Tzatziki feta sauce on the side.
# Notes & Tips:
01 -
To intensify flavour, marinate chicken in the balsamic-mustard mixture for up to 2 hours prior to baking.
02 -
For best results, use similar-sized potatoes and even chicken pieces for uniform cooking.