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This flavorful dinner is made simply on one pan. Chicken with garlic, shallots, balsamic, and dijon is roasted along with seasoned baby potatoes. The dish is then finished with herbed olives and a creamy Tzatziki sauce mixed with feta cheese. You can’t beat a simple sheet pan dinner, and this one is delicious for spring and summer.
When the days begin to warm up and get longer, I tend to forget about sheet-pan dinners, where everything is assembled and baked in one pan. Sheet-pan recipes are a staple throughout the winter, but I want to keep them going through the spring and summer too. They always turn out so delicious and save so much time!
This is a recipe I have been making for months. It’s so flavorful and easy to prepare. I love to serve it with fresh naan or pita. The bread is so yummy when you use it for moping up the wonderful pan sauce!
My older brother, who loves Mediterranean-style food, inspired me to create this dish. He loves anything grilled, roasted, or on a stick and served with sauce. And if the sauce is creamy tzatziki, even better.
I’ve been very inspired by those flavors lately. Many of my favorite recipes use lots of fresh herbs, lemon, and yogurt!
This sheet pan chicken is a mix of flavors but totally delicious.
These are the Quick Details
Step 1: toss the potatoes
First up, I take baby potatoes and toss them with olive oil, salt, and pepper. Do this on a large sheet pan to save yourself from washing an extra dish tonight!
My baby potatoes have been pretty small, so I didn’t pre-roast them. If you’re concerned your potatoes are on the larger side, roast them for 10 minutes, then continue to the next step!
If they’re small like mine, no need to do any of that!
Step 2: the chicken
Now, the chicken. I like to use chicken breasts, but thighs roast beautifully too! I season them with olive oil, balsamic vinegar, dijon mustard, fresh oregano, paprika, garlic, shallots, salt, pepper, and crushed chili flakes.
Add the chicken to the pan with the potatoes. If you have an extra lemon, you can toss a few lemon wedges onto the sheet pan too!
Roast the chicken with the potatoes for about 20 to 30 minutes, depending on the size of your chicken and potatoes.
Step 3: the olives
A simple mix of olive oil, pepperoncini, lemon, chili flakes, and salt. I add lots of fresh herbs and a couple spoonfuls of toasted sesame seeds too.
Then add green olives, which give this a yummy saltiness. Trust me, the olives make the chicken.
Step 4: the sauce
To keep things fast on busy nights, my trick is to take some Tzatziki sauce from the fridge and add crumbled feta cheese.
It’s so simple, but it works wonderfully with these flavors. Adding feta cheese really elevates the tzatziki sauce, especially if it’s store-bought.
Step 5: serve and enjoy
Pull the chicken and potatoes out of the oven. Add the olives plus the oil left in the bowl. Let the pan sit for a few minutes to soak in the flavors of the oil.
Then, serve the chicken, potatoes, and olives topped with the creamy feta sauce.
SO DELICIOUS!
FAQ:
Can I use chicken thighs instead of breasts?
Yes—thighs roast beautifully and stay juicy. If bone-in/skin-on, expect a longer roast and keep potatoes spread out so they don’t overcook (watch for tender potatoes and opaque chicken) .
My potatoes are larger—do I need to pre-roast?
If they’re bigger than bite-size, give them a short head start as noted in the post. They’re done when a fork slides in easily.
What kind of olives work best?
Mild, buttery green olives are great for balance; brinier options add more punch. Taste your olive mix and salt the pan lightly to finish.
How should I store leftovers?
Refrigerate in airtight containers and reheat on a sheet pan until hot and tender again, finishing with fresh lemon. Add a quick drizzle of oil to bring back moisture—storage/reheat notes help meet reader expectations .
Looking for other easy dinners? Here are some favorites:
Easy Greek Sheet Pan Chicken and Potatoes
30 Minute Spicy Indian Butter Chicken
Sheet Pan Sticky Sweet and Sour Chicken
Sheet Pan Chicken Gyros with Feta Tzatziki
Creamy White Bean Lemon Pesto Orzo Soup
Sheet Pan Honey Garlic Chicken and Feta Potatoes
Lastly, if you make this Sheet Pan Lemon Balsamic Chicken and Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Lemon Balsamic Chicken and Potatoes
Servings: 6
Calories Per Serving: 520 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound baby potatoes halved
- 4 tablespoons plus 1/3 cup extra virgin olive oil
- salt and black pepper
- 6 boneless skinless chicken breasts or thighs
- 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
- 2 tablespoons lemon juice
- 1 cup mixed chopped fresh herbs: dill, basil, or thyme
- 2 tablespoons sliced pepperoncini
- 1 cup green olives, torn
- 2 tablespoons sesame seeds
Feta Sauce
- 1 cup Tzatziki sauce
- 6 ounces feta cheese, crumbled
Instructions
- 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!
This post was originally published on May 15, 2024
Thank you Tieghan!! This may be my favorite recipe so far (and I have made and enjoyed a ton of your recipes) 👍😋
I did add halved cherry tomatoes to the olive mixture – yum!
So good and so easy!! This will be on repeat for a long while!! ❤️
Thank you so much, Gina! So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
This recipe can be prepared ahead & left to marinate until dinner time (just the potatos to peel last minute). So good!!
Hey Valerie,
Fantastic! Love to hear that this dish turned out nicely for you, thanks so much for making it! Have a great weekend:)
😸😸😸
I’m confused about torn olives
And do I have the option of dill, basil or thyme? Or is it dill, basil and thyme?
Hey Trish,
I just tear the green olives in half, you could also cut them. I used dill, basil, and thyme but you could of course use what you like! I hope you love this recipe! xT
I made this tonight (with a few changes) and it was delicious. Excellent chicken marinade, even though I used less garlic and chili flakes. The olive and pepperoncini relish was a snappy addition and the creamy tzakziti (I made my own) resulted in seconds and extreme mopping of sauce at the end. We will absolutely make this one again.
Hey Leslie,
Fantastic! Thanks a lot for trying this recipe and sharing what worked well for you:) So glad it was enjoyed! xT
We made this tonight with bone in chicken thighs. It was so great and full of flavor. The olive topping really makes it great. We used dill basil and parsley.
Hey Lora,
Love to hear this!! Thanks so much for making this recipe and your comment! Have a great Friday! xT
GREATEST MEAL I’VE EVER MADE😍😍😍. Omg this was insane! The balsamic with the carmelized shallots – I used thighs which were perfect. Made my own tzatziki. Honestly this would’ve been 100 stars if I could’ve rated it higher. UNREAL flavor combos!!!
Hey Jen,
Happy Friday! Love to hear that this recipe turned out well for you, thanks for making it! xT
Hey T this reminds me of a Greek variation of chicken marbella!!! You can’t cook the olives with the chicken whole or halved!
Great recipe! Thank you
Thanks so much, Mimi!!
Keep bringin’ that engagement and revenue for Tieghan, haters. 😂
I’m a new follower and I can’t wait to try this! Question: do you have everything on a wire rack on the sheet pan? It looks like it in one photo. Thanks!
Hey Christina,
Thanks so much for following! I didn’t use a wire rack for this recipe, so no need to worry about that:) Let me know if you give it a try! xx
Can you use something other than feta cheese? Just wondering.
Hey Ann,
Of course, I think feta tastes best with the tzatziki, but if you wanted to use something else like goat cheese, that would work! xx
What do we think about sweet potatoes with this? Would it be weird?
Hey Adrianne,
Not at all, I think sweet potatoes would be delicious! Let me know if you give this recipe a try, I hope you love it! xT
DELICIOUS! Best thing I’ve made in a while.
Hey James,
Amazing!! So glad to hear that this recipe turned out well for you, I appreciate you making it! xT
Typo? Don’t care. Mispronounced? Whatever.
Delicious? HELL YES.👍🏻
Another winner. Thanks, Tieghan! This one will go on repeat. 😊
Love the sound of this flavor combination. Tzatziki, Feta, Castelvetrano olives…NICE!
Thanks so much, Becky!! I hope you love this recipe! xT
Wow! Who cares if tzatkiki, zatkiki, taziki or tzatziki….I’m interested in the recipe. It sounds delicious and I will probably use skin on thighs since that’s what my husband likes. Love sheet pan dinners!