Sheet Pan Lemon Balsamic Chicken and Potatoes

Sheet Pan Lemon Balsamic Chicken and Potatoes

from halfbakedharvest.com
Main Course
50 min
6 servings
520 kcal / serving

A delicious mix of flavors for spring and summer...you can’t beat a simple sheet pan dinner!

Ingredients

  • 1 poundbaby potatoes (halved)
  • 4 tablespoonsplus 1/3 cup extra virgin olive oil
  • salt and black pepper
  • 6boneless skinless chicken breasts or thighs
  • 2 tablespoonsbalsamic vinegar
  • 2 tablespoonsdijon mustard
  • 1 tablespoonfresh chopped oregano
  • 2 teaspoonssmoked or regular paprika
  • 6garlic cloves, chopped
  • 1shallot, chopped
  • chili flakes
  • 2 tablespoonslemon juice
  • 1 cupmixed chopped fresh herbs: dill, basil, or thyme
  • 2 tablespoonssliced pepperoncini
  • 1 cupgreen olives, torn
  • 2 tablespoonssesame seeds
  • 1 cuptzatziki sauce
  • 6 ouncesfeta cheese, crumbled

Directions

  1. 1

    1. Preheat oven to 425° F.2. On a baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. 3. In a bowl, toss together 2 tablespoons olive oil, the chicken, balsamic vinegar, dijon, oregano, paprika, garlic, shallot, salt, pepper, and chili flakes.4. Nestle the chicken around the potatoes. Bake for 25-30 minutes, until the chicken is cooked through.5. Meanwhile, combine the remaining 1/3 cup olive oil, the lemon juice, herbs, pepperoncini, olives, and sesame seeds. Mix the Tzatziki and feta. 6. Remove the chicken from the oven. Spoon over the herby olives. Serve with the Tzatziki feta sauce. Enjoy!