Description
A bold and flavorful Mediterranean-inspired sheet pan dinner featuring juicy chicken, crispy baby potatoes, and a vibrant lemon-herb topping — served with creamy feta-tzatziki sauce.
Ingredients
- 1.5–2 lbs chicken breasts or thighs
- 1.5 lbs baby potatoes, halved
- ⅓ cup olive oil, divided
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 tsp paprika
- 1 tsp fresh oregano (or ½ tsp dried)
- Salt & pepper to taste
- Optional: crushed red chili flakes
- 1 lemon, sliced into wedges
- Juice of ½ lemon (for herb topping)
- 2–3 tbsp green olives or pepperoncini, chopped
- 1 tbsp toasted sesame seeds (optional)
- ¼ cup feta cheese, crumbled
- ½ cup tzatziki sauce
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan or coat with olive oil.
- Toss potatoes with 2 tbsp olive oil, salt, and pepper. Spread on the pan.
- In a bowl, marinate the chicken with: 2 tbsp olive oil, balsamic vinegar, Dijon mustard, garlic, shallot, paprika, oregano, salt, pepper, and chili flakes (optional). Let sit for 10 minutes.
- Add chicken to the pan, placing it around the potatoes. Add lemon wedges.
- Roast for 25–30 minutes, or until chicken reaches 165°F internal temperature.
- Mix topping: ⅓ cup olive oil, juice of ½ lemon, olives or pepperoncini, herbs, sesame seeds.
- Optional sauce: Mix tzatziki with feta in a small bowl.
- Finish: Remove pan from oven, spoon over olive-herb mixture. Serve with feta tzatziki.
Notes
You can use bone-in or boneless chicken; just adjust cooking time accordingly. For a spicier version, add more chili flakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasted
- Cuisine: Mediterranean