Sheet Pan Chicken with roasted potatoes, balsamic glaze, lemon herb topping, and creamy feta tzatziki sauce.

Scale

1 pound baby potatoes, halved

4 tablespoons plus 1/3 cup extra virgin olive oil

Salt and black pepper

6 boneless skinless chicken breasts or thighs

2 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoon fresh chopped oregano

2 teaspoons smoked or regular paprika

6 garlic cloves, chopped

1 shallot, chopped

Chili flakes

2 tablespoons lemon juice

1 cup mixed chopped fresh herbs (dill, basil, or thyme)

2 tablespoons sliced pepperoncini

1 cup green olives, torn

2 tablespoons sesame seeds

1 cup Tzatziki sauce

6 ounces feta cheese, crumbled

1. Preheat oven to 425°F.

2. Toss potatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet.

3. In a bowl, mix olive oil, chicken, balsamic vinegar, Dijon, oregano, paprika, garlic, shallot, salt, pepper, and chili flakes.

4. Nestle chicken around potatoes and bake 25–30 minutes until cooked through.

5. Combine remaining olive oil, lemon juice, herbs, pepperoncini, olives, and sesame seeds.

6. Mix Tzatziki and feta together.

7. Remove chicken from oven and spoon herby olive mixture over top.

8. Serve with feta tzatziki sauce.

Use chicken thighs for extra juiciness.

Do not overcrowd the pan for crispy roasted potatoes.

Store leftovers up to 4 days in the refrigerator.