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Homemade Sheet Pan Lemon Balsamic Chicken and Potatoes. shot

Sheet Pan Lemon Balsamic Chicken and Potatoes.

This Sheet Pan Lemon Balsamic Chicken and Potatoes is a vibrant, one-pan wonder that's perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Potatoes:
  • 1 pound baby potatoes halved
  • 4 tablespoons extra virgin olive oil
  • 1/3 cup extra virgin olive oil
  • to taste Salt and black pepper
  • 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 for heat
  • 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

Equipment

  • Large Sheet Pan
  • Mixing bowl
  • Sharp Knife
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. Preheat your oven to 425°F (220°C). This high temperature will ensure the chicken and potatoes roast beautifully, getting that perfect golden-brown finish.
  2. In a mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, fresh chopped oregano, smoked paprika, chopped garlic, chopped shallot, chili flakes, and lemon juice. This zesty marinade is the heart of the dish, full of flavor!
  3. Place the chicken breasts or thighs into the bowl with the marinade. Ensure each piece is generously coated. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
  4. While the chicken marinates, prepare the baby potatoes. In a separate bowl, toss the halved potatoes with a drizzle of olive oil, salt, and black pepper until they are well coated.
  5. Spread the marinated chicken on one side of the sheet pan and the seasoned potatoes on the other. Make sure to leave space between each piece for even roasting.
  6. Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
  7. Once the chicken and potatoes are cooked, remove the sheet pan from the oven. Sprinkle the torn green olives, sliced pepperoncini, mixed fresh herbs, and sesame seeds over the top. Crumble the feta cheese on for a creamy finish.
  8. Serve the Sheet Pan Lemon Balsamic Chicken and Potatoes warm, with a generous dollop of Tzatziki sauce on the side for a refreshing contrast.

Notes

  • Marinate the chicken the night before to save time.
  • Feel free to substitute the mixed herbs with your favorites – rosemary or parsley work well too.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a smoky flavor, use smoked paprika in the marinade.
  • Adjust cooking time if using different vegetables.