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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
Wow! This is a fantastic recipe! I’ve made it twice and practically licked my plate each time! It’s a keeper! Thank you!
Hey Emily,
I appreciate you trying this recipe and your comment, love to hear it turned out well! Happy Holidays! xxT
I love this meal so much. I make it all the time. I whisk the marinade together first then combine it with the chicken and put it in the fridge for a couple hours before cooking. It’s SO flavorful. YUM YUM & YUM.
Hey Erin,
Amazing!! Thanks a lot for making this recipe so often, I’m so glad to hear it always turns out well for you! Have a great Monday! XxT
As always, another fabulous recipe! This dish is so incredibly flavourful. I marinaded the chicken all day before cooking to deepen the flavour. Used chicken thighs rather than breasts and added mint sauce on the side with the tzatziki. All of your recipes are spectacular but I think this is one of my favs!
Hey Tracey,
Wonderful! So glad to hear this recipe turned out well for you, thanks for giving it a try! Xx
I was excited to make this meal. The flavours meld well together and I will make it again.
Some tips that would have helped me – mix all the ingredients for the chicken together before tossing it all together.
I used chicken backs with legs attached (separated before tossing).
Hey Erin,
Happy Friday!! I appreciate you making this recipe and your comment, love to hear that it turned out well! xx
What salad would you suggestions
Hey Pam,
Here are some salad recipes you might enjoy:
https://fett-weg.today/lemon-parmesan-sesame-salad/%3C/a%3E%3Cbr /> https://fett-weg.today/cucumber-and-watermelon-feta-salad/%3C/a%3E%3Cbr /> https://fett-weg.today/corn-tomato-and-avocado-chickpea-salad/%3C/a%3E%3Cbr /> I hope this helps! Please let me know if you have any other questions! xT
Thank you so much. Made it for a friend dinner gathering and it was a huge hit. Got this reply afterwards- but I made the bacon avocado salad and the peach/ cherry/ Burrata salad and they were all so delicious and everyone loved it. Can’t wait for your next book 😍
Thanks so much, Pam:)
Thank you so much. Made this for a friend dinner gathering and it was a huge hit. Got this reply afterwards- but I made the bacon avocado salad and the peach/ cherry/ Burrata salad and they were all so delicious and everyone loved it. Can’t wait for your next book 😍
I’m excited to try this. Question, I feel like anytime I cook chicken in the oven there is too much moisture and I never get the browning on the meat. Any tips on how to achieve this?
Hey Sophia,
The key is not to overcrowd your baking pan. If you have too much, go ahead and use 2 baking sheets, that should help! I hope you love this recipe! xT
Amazing/delicious! I’m making this a second time but making it in advance. How many hours beforehand can I refrigerate the chicken and potatoes? Would you make any adjustments prior to baking? Thanks so much!
Hey Shay,
So glad you enjoyed this recipe! You could prep in the morning and then bake when you are ready to serve following the bake times as is:) Please let me know if you have any other questions! xT
This was by far one of my favorite of your chicken recipes and I can’t wait to make it again. My only change next time is trying it without the pepperoncinis as my kids didn’t like those but either way this is another home run recipe that is going in the rotation!
Hey Amanda,
Thank you so much for making this recipe and your feedback, so glad to hear it was a winner! Happy Sunday! xT
So easy and delicious.
Hey Kim,
Wonderful! I appreciate you trying this recipe and your comment! So glad to hear it turned out well! x
It was too hot for the oven! I cooked on the outside grill, using a cookie sheet with indirect heat at 450. Because the garden was abundant, I added some tomatoes, thick-sliced lemons, broccoli, and onions to the recipe. Excellent. As always, thank you.
Hey Kym,
Happy Sunday! I appreciate you making this recipe and your feedback, so glad to hear it turned out nicely for you! xx
I really want to try this recipe, can you please list the correct recipe in this article.
The article is about Lemon Balsamic chicken and potatoes but when you jump to the recipe its for sheet pan lemon dijon chicken and potatoes?
Hi Shawn,
So sorry about that! The recipe is correct, I will fix the title on the recipe card! I hope you love this dish! xT
Ohhh! Thank you, I wish I would’ve just figured that out. I can’t wait to try it. Thank you for such a speedy response!
I had this recipe bookmarked for a month or so and finally made it. What a delicious treasure. My boy and I took maybe 10 minutes to devour it all. So good!
Hey there,
Happy Friday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out well for you! xT
I made this last night. My husband said this was the best chicken I’ve made in 24 years. I used thighs. It was so good!
Hey Lisa,
Awesome! So glad to hear that this recipe turned out nicely for you, I appreciate you giving it a try! xT
Woah…just woaaaah. This was delish!! I added broccoli rabe at the half way point for some greens and yeesh..it was perfect. Your recipes are how I like to cook, bold flavors with lots fo herbs and citris, give it all to me right? I feel super confident in trying all the different things I find on your site. I have been showing off your recipes and getting really great feedback from my family. I can’t wait to get this new cookbook. Keep it up and I will too 🙂
Thank you so much, Kay! I’m so glad this dish turned out well for you and I appreciate you making it to share with others:) Have a great day! xT
So tasty!
Thanks so much!!
This was the perfect recipe for a hot yet rainy summer day! I ended up adding the tomatoes and zucchini with cherry tomatoes and it was delicious. I think using chicken thighs really makes the difference!
Hey Meg,
Wonderful! I’m so glad to hear that this recipe turned out nicely for you, thanks for trying it! Xx