Sheet Pan Lemon Balsamic Chicken and Potatoes
By Tieghan Gerard · halfbakedharvest.com
40 minServes 6
Roasted chicken breasts and potatoes on one pan, finished with a bright herb-olive oil and creamy tzatziki-feta sauce.
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| prepPreheat oven to 425°F / 220°C | |||
| 450 g baby potatoes, halved | Toss potatoes with oil, season | Bake 425°F / 220°C, 25–30 min until cooked through | Spoon herb oil over chicken, serve with Tzatziki-feta |
| 2 tablespoons extra virgin olive oil (for potatoes) | |||
| salt and black pepper | |||
| 6 boneless skinless chicken breasts or thighs | Toss chicken with marinade, nestle with potatoes | ||
| 2 tablespoons extra virgin olive oil (for marinade) | |||
| 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 | |||
| 80 ml extra virgin olive oil (for herb oil) | Whisk herb oil with lemon, pepperoncini, olives & sesame | ||
| 2 tablespoons lemon juice | |||
| 15 g mixed chopped fresh herbs: dill, basil, or thyme | |||
| 2 tablespoons sliced pepperoncini | |||
| 150 g green olives, torn | |||
| 2 tablespoons sesame seeds | |||
| 240 ml Tzatziki sauce | Mix Tzatziki with feta | ||
| 170 g feta cheese, crumbled | |||
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