These sheet pan lemon balsamic chicken thighs, tender chicken with crispy potatoes in a tangy marinade, roast together on one sheet pan. They are topped with lemony seasoned olive brine and a tzatziki-feta sauce.
Preparation Details
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4
Ingredients
- 1 1/2 pounds skinless, boneless chicken thighs
- 1 1/2 pounds baby potatoes, halved
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 2 cloves garlic , minced
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red chili flakes
Steps
- Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil. Place chicken and potatoes in a large bowl.
- Whisk 1/4 cup olive oil, balsamic vinegar, Dijon mustard, paprika, oregano, garlic, black pepper, and chili flakes together in a small bowl. Pour mixture over chicken and potatoes; toss to coat. Arrange chicken and potatoes on the prepared baking sheet in an even layer.
- Bake in the preheated oven until chicken juices run clear and potatoes are tender, 30 to 35 minutes. An instant-read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C).
- Meanwhile, for brine, stir 2 tablespoons olive oil, olives, lemon juice, pepperoncini, basil, and dill together in a small bowl. Stir tzatziki sauce and feta together in a separate bowl.
- Remove chicken and potatoes from the oven. Divide onto serving plates. Drizzle with olive brine and top with tzatziki feta sauce. Serve immediately.
