Sheet Pan Lemon Balsamic Chicken and Potatoes. ~ TO BE TASTY

For the Chicken and Potatoes:

Baby Potatoes – 1 pound, halved: Provides a hearty base that becomes crispy and flavorful when roasted.
Extra Virgin Olive Oil – 4 tablespoons plus 1/3 cup (approximately 140 milliliters): For roasting and dressing.
Salt – To taste: Enhances the overall flavor.
Black Pepper – To taste: Adds a bit of heat and complements the seasoning.
Boneless Skinless Chicken Breasts or Thighs – 6 pieces: Choose either for a juicy and tender result.
Balsamic Vinegar – 2 tablespoons: Adds a tangy depth to the marinade.
Dijon Mustard – 2 tablespoons: Provides a subtle tanginess and helps the spices adhere to the chicken.
Fresh Chopped Oregano – 1 tablespoon: Adds a fragrant, herbal note.
Smoked or Regular Paprika – 2 teaspoons: Provides a warm, smoky flavor.
Garlic Cloves – 6, chopped: Adds a robust, savory flavor.
Shallot – 1, chopped: Adds a mild, sweet onion flavor.
Chili Flakes – To taste: Adds a hint of heat.
Lemon Juice – 2 tablespoons: Brightens up the dish and adds freshness.

For the Herb and Olive Mixture:

Mixed Chopped Fresh Herbs – 1 cup: Dill, basil, or thyme work well, adding freshness and a burst of flavor.
Sliced Pepperoncini – 2 tablespoons: Adds a tangy and mildly spicy kick.
Green Olives – 1 cup, torn: Provides a briny, savory contrast.
Sesame Seeds – 2 tablespoons: Adds a nutty flavor and a bit of crunch.

For the Feta Sauce:

Tzatziki Sauce – 1 cup: A creamy cucumber-yogurt sauce that adds a refreshing tang.
Feta Cheese – 6 ounces (170 grams), crumbled: Adds a rich, tangy flavor to the sauce.

1. Preheat the Oven:

2. Prepare the Potatoes:

On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil. Season with salt and black pepper to taste. Spread them out in a single layer.

3. Marinate the Chicken:

In a mixing bowl, combine 2 tablespoons of olive oil, the chicken breasts or thighs, balsamic vinegar, Dijon mustard, chopped oregano, paprika, garlic, shallot, salt, pepper, and chili flakes.
Toss the chicken to coat it evenly with the marinade.

4. Roast the Chicken and Potatoes:

Nestle the marinated chicken around the potatoes on the baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are crispy and tender. The internal temperature of the chicken should reach 165°F (74°C).

5. Prepare the Herb and Olive Mixture:

While the chicken and potatoes are baking, in a bowl, combine the remaining 1/3 cup of olive oil, lemon juice, chopped fresh herbs, sliced pepperoncini, torn green olives, and sesame seeds. Mix well.

6. Make the Feta Sauce:

In a separate bowl, mix together the Tzatziki sauce and crumbled feta cheese until well combined.

7. Finish and Serve:

Even Cooking: Ensure the chicken and potatoes are spaced evenly on the baking sheet to promote even roasting. If they are too crowded, they may steam rather than roast.
Marinating Time: If possible, marinate the chicken for at least 30 minutes before baking to enhance the flavors. For best results, marinate overnight in the refrigerator.
Crispy Potatoes: If you prefer extra crispy potatoes, make sure they are in a single layer and not overcrowded on the baking sheet. You can also toss them halfway through baking for even crispness.
Adjusting Heat: If you like a spicier dish, add more chili flakes to the marinade or the herb mixture.

Chicken: You can use bone-in, skin-on chicken for a richer flavor, but adjust the cooking time as needed.
Tzatziki Sauce: If you don’t have Tzatziki sauce, you can use Greek yogurt mixed with lemon juice and chopped cucumber as an alternative.
Olives: Substitute green olives with Kalamata olives or any other preferred type of olives.

Sheet Pan Lemon Balsamic Chicken and Potatoes.