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! Next time I make this, I’m going to swap out the potatoes and use the summertime zucchini or maybe cherry tomatoes. Either will be so yummy!
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!
