A one-pan meal bursting with Mediterranean flavor—juicy chicken, crispy potatoes, and a bright lemon balsamic glaze.

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 paprika

6 garlic cloves, chopped

1 shallot, chopped

chili flakes

2 tablespoons lemon juice

1 cup mixed herbs (dill, basil, thyme)

2 tablespoons sliced pepperoncini

1 cup green olives, torn

2 tablespoons sesame seeds

Feta Sauce: 1 cup Tzatziki, 6 oz feta cheese, crumbled

1. Preheat oven to 425°F.

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

3. Mix chicken with balsamic, Dijon, oregano, paprika, garlic, shallot, and oil.

4. Arrange chicken around potatoes; bake 25–30 minutes until done.

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

6. Mix Tzatziki with feta to make the sauce.

7. Top baked chicken with herby olive mix; serve with feta sauce.

Best served fresh from the oven. For extra crispness, broil for 2–3 minutes at the end.