Go Back
–+ servings
Sheet Pan Lemon Balsamic Chicken

Sheet Pan Lemon Balsamic Chicken for Effortless Flavor

This Sheet Pan Lemon Balsamic Chicken recipe is a game-changer for effortless flavor and easy cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Potatoes
  • 1 pound Baby Potatoes small-sized potatoes
  • 2 tablespoons Extra Virgin Olive Oil can substitute with avocado oil
  • 4 pieces Chicken (Breasts or Thighs) thighs are preferred for juiciness
  • 1/4 cup Balsamic Vinegar red wine vinegar can be a substitute
  • 1 tablespoon Dijon Mustard yellow mustard works in a pinch
  • 1 teaspoon Salt adjust to personal taste
  • 1 teaspoon Black Pepper adjust to personal taste
  • 1 tablespoon Oregano fresh or dried may be used
  • 1 teaspoon Paprika smoked paprika can enhance flavor further
  • 2 cloves Garlic minced
  • 2 pieces Shallots can substitute with onions if necessary
  • 1/2 teaspoon Chili Flakes adjust quantity to taste
  • 1 lemon Lemon Juice fresh juice is recommended
  • 1/4 cup Mixed Fresh Herbs (Dill, Basil, Thyme) personalize based on available herbs
For Garnish and Toppings
  • 1/4 cup Sliced Pepperoncini optional
  • 1/4 cup Green Olives or Kalamata Olives use whatever type is preferred
  • 2 tablespoons Sesame Seeds optional garnish
  • 1 cup Tzatziki Sauce store-bought or homemade
  • 1/2 cup Feta Cheese omit for dairy-free versions

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Whisk

Method
 

Cooking Steps
  1. Preheat your oven to 425°F (220°C). Gather your ingredients.
  2. In a large bowl, toss the potatoes with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet.
  3. Mix chicken with olive oil, balsamic vinegar, mustard, oregano, paprika, garlic, shallots, salt, pepper, and chili flakes in a separate bowl.
  4. Arrange the marinated chicken around the potatoes on the baking sheet.
  5. Bake for 25-30 minutes, until chicken is 165°F and potatoes are tender.
  6. Prepare an olive mixture with sliced pepperoncini, olives, and leftover herbs in a bowl.
  7. Mix Tzatziki sauce with crumbled feta cheese.
  8. Serve and enjoy by spooning the olive mixture over the chicken and potatoes, topped with Tzatziki.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 32gProtein: 38gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 105mgSodium: 780mgPotassium: 850mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 80mgIron: 3.5mg

Notes

Uniform potato sizes ensure even cooking. Choose chicken thighs for juiciness. Watch chicken and potatoes while baking to avoid overcooking. Prepare Tzatziki a day in advance for better flavor. Store leftovers in an airtight container.

Tried this recipe?

Let us know how it was!