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–+ servings
Sheet Pan Lemon Balsamic Chicken

Sheet Pan Lemon Balsamic Chicken for Effortless Weeknight Dinners

This Sheet Pan Lemon Balsamic Chicken recipe offers a flavorful and easy one-pan meal, perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Boneless Skinless Chicken Breasts/Thighs Thighs provide more juiciness compared to breasts.
  • 1/4 cup Extra Virgin Olive Oil Avocado oil is a great substitute.
  • 1/4 cup Balsamic Vinegar Red wine vinegar can be used as a swap.
  • 2 tablespoons Dijon Mustard Substitute with yellow mustard if preferred.
  • 3 cloves Garlic Freshly minced.
  • 2 tablespoons Shallots Onions can replace them if needed.
  • 1/2 teaspoon Chili Flakes Adjust the heat level based on your taste preferences.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Veggies and Herbs
  • 1 pound Baby Potatoes Opt for small-sized for even cooking.
  • 1 tablespoon Oregano Fresh or dried both work.
  • 1 teaspoon Paprika Consider smoked paprika for extra depth.
  • 1/4 cup Mixed Fresh Herbs (Dill, Basil, Thyme) Use whatever you have on hand.
  • 2 tablespoons Lemon Juice Freshly squeezed juice is preferred.
  • 1/4 cup Pepperoncini Optional for extra tang.
  • 1/4 cup Green Olives/Kalamata Olives Select based on your preference.
  • 1 tablespoon Sesame Seeds Optional garnish.
For the Creamy Dip
  • 1 cup Tzatziki Sauce Use store-bought or homemade.
  • 1/2 cup Feta Cheese Can be omitted for a dairy-free version.

Equipment

  • Baking sheet
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Toss the baby potatoes with extra virgin olive oil, salt, and black pepper in a large mixing bowl, then spread them in a single layer on a baking sheet.
  3. Combine chicken with olive oil, balsamic vinegar, Dijon mustard, oregano, paprika, minced garlic, shallots, salt, black pepper, and chili flakes in a separate bowl.
  4. Nestle the marinated chicken pieces around the potatoes on the baking sheet.
  5. Bake for 25-30 minutes, until chicken reaches 165°F and potatoes are tender.
  6. Mix remaining olive oil, lemon juice, herbs, pepperoncini, olives, and sesame seeds in a bowl.
  7. Fold crumbled feta cheese into the Tzatziki sauce.
  8. Spoon the herby olive mixture over chicken and potatoes before serving with Tzatziki on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

This dish can be customized to personal preferences and dietary restrictions, ensuring everyone at the table can enjoy it.

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