sheet pan lemon balsamic chicken and potatoes

Chicken

Sheet Pan Lemon Balsamic Chicken and Potatoes

These sheet pan lemon balsamic chicken thighs, tender chicken with crispy potatoes in a tangy marinade, roast together on one sheet pan. They are topped with lemony seasoned olive brine and a tzatziki-feta sauce.

Ingredients

1 1/2 pounds skinless, boneless chicken thighs
1 1/2 pounds baby potatoes, halved
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons dijon mustard
2 teaspoons paprika
1 teaspoon dried oregano
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red chili flakes
2 tablespoons extra-virgin olive oil
1/4 cup sliced pimento-stuffed green olives
2 tablespoons lemon juice
2 tablespoons sliced pepperoncini peppers
1 teaspoon sliced fresh basil
1/2 teaspoon dried dill
1 cup tzatziki sauce
2 ounces crumbled feta cheese

Directions

Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil. Place chicken and potatoes in a large bowl.
Whisk 1/4 cup olive oil, balsamic vinegar, Dijon mustard, paprika, oregano, garlic, black pepper, and chili flakes together in a small bowl. Pour mixture over chicken and potatoes; toss to coat. Arrange chicken and potatoes on the prepared baking sheet in an even layer.
Bake in the preheated oven until chicken juices run clear and potatoes are tender, 30 to 35 minutes. An instant-read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C).
Meanwhile, for brine, stir 2 tablespoons olive oil, olives, lemon juice, pepperoncini, basil, and dill together in a small bowl. Stir tzatziki sauce and feta together in a separate bowl.
Remove chicken and potatoes from the oven. Divide onto serving plates. Drizzle with olive brine and top with tzatziki feta sauce. Serve immediately.