Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe

Cook Time: 30 minutes

Ingredients

This recipe yields 4 servings. Ingredient amounts can be adjusted proportionally, though cooking times remain the same. Original recipe developed for 4 servings.

For the Chicken and Potatoes:

• 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

For the Olive Brine:

• 2 tablespoons extra-virgin olive oil
• 1/4 cup sliced pimento-stuffed green olives
• 2 tablespoons lemon juice
• 2 tablespoons sliced pepperoncini peppers
• 1 teaspoon sliced fresh basil
• 1/2 teaspoon dried dill

For the Tzatziki Feta Sauce:

• 1 cup tzatziki sauce
• 2 ounces crumbled feta cheese

Directions

1. Preheat your oven to 425F (220C) and line a large baking sheet with aluminum foil.
2. In a large bowl, combine the chicken thighs and halved potatoes.
3. In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, Dijon mustard, paprika, oregano, minced garlic, black pepper, and red chili flakes.
4. Pour the mixture over the chicken and potatoes, tossing until everything is evenly coated.
5. Arrange the chicken and potatoes in a single layer on the prepared baking sheet.
6. Bake in the preheated oven for 30-35 minutes, or until chicken juices run clear and potatoes are tender. An instant-read thermometer inserted into the chicken should read 165F (74C).
7. While the chicken and potatoes are baking, prepare the olive brine by combining 2 tablespoons olive oil, sliced olives, lemon juice, pepperoncini, basil, and dill in a small bowl.
8. In a separate bowl, mix the tzatziki sauce with crumbled feta cheese.
9. Once baked, remove chicken and potatoes from the oven and divide onto serving plates.
10. Drizzle the olive brine over the top and finish with a generous spoonful of the tzatziki feta sauce. Serve immediately.

Nutrition Facts (per serving)

• Calories: 750
• Fat: 44g (56% DV)
• Saturated Fat: 11g (53% DV)
• Cholesterol: 225mg (75% DV)
• Sodium: 1037mg (45% DV)
• Carbohydrates: 44g (16% DV)
• Dietary Fiber: 6g (20% DV)
• Sugars: 6g
• Protein: 50g (100% DV)
• Vitamin C: 25mg (27% DV)
• Calcium: 193mg (15% DV)
• Iron: 5mg (26% DV)
• Potassium: 1558mg (33% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Nutrient information may vary depending on ingredient sources. Consult a professional for medically restrictive diets.

The Story Behind Sheet Pan Lemon Balsamic Chicken and Potatoes

Sheet pan meals have become a symbol of convenience and flavor in modern home cooking, but the origins of this particular combination of chicken, potatoes, lemon, and balsamic vinegar trace back to Mediterranean influences. The use of lemon and balsamic hints at Italian and Greek culinary traditions, where balancing acidity with richness is a hallmark. While sheet pan dinners are now a global phenomenon, the idea of roasting meat and vegetables together in one pan dates back centuries, providing a simple method for households to create hearty meals with minimal cleanup.

Regional Variations and Distinctive Touches

Although popular across the United States, regional variations of this dish often reflect local ingredients. In the Mediterranean, one might add capers or fresh rosemary, while in the southern U.S., smoked paprika or a dash of cayenne pepper can introduce a spicier profile. Some cooks swap baby potatoes for fingerlings or roasted sweet potatoes, giving the dish a slightly sweeter note. The core concept remains consistent: tender chicken, crisp potatoes, and a tangy, herb-infused glaze that binds the flavors together.

How It Differs From Similar Dishes

What sets Sheet Pan Lemon Balsamic Chicken and Potatoes apart from other roasted chicken recipes is its distinctive balance of flavors and the use of balsamic vinegar combined with fresh lemon juice. Unlike a standard roast chicken, this dish emphasizes a zesty, slightly sweet marinade that penetrates both meat and potatoes. The addition of tzatziki and feta elevates it further, introducing a creamy, tangy element that contrasts with the crispiness of the roasted vegetables, a detail not commonly found in traditional sheet pan dinners.

Typical Serving Settings

This meal is versatile and can be served in casual family dinners or more formal gatherings. In homes, it is often accompanied by a simple green salad or crusty bread, while in bistros or Mediterranean-style restaurants, it may be presented as part of a composed plate with roasted vegetables and drizzled with additional herb-infused olive oil. Its visual appeal, with golden potatoes and glazed chicken thighs, makes it suitable for both everyday meals and special occasions.

Interesting Facts

• The combination of lemon and balsamic vinegar is inspired by traditional Italian vinaigrettes, which often pair acidity with olive oil to enhance natural flavors.
• Sheet pan dinners surged in popularity during the 20th century as ovens became standard household appliances, providing a one-pan solution for busy cooks.
• Using baby potatoes instead of larger varieties ensures even roasting and a tender interior without overcooking the chicken.
• The tzatziki-feta topping introduces a Greek twist, demonstrating how fusion cuisine can transform a simple comfort food into a flavorful, multicultural dish.
• Many home cooks report that letting the chicken marinate for an hour enhances flavor dramatically, though the recipe is still satisfying when prepared immediately.

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