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This flavorful dinner is made simply on one pan. Chicken with garlic, shallots, balsamic, and dijon is roasted along with seasoned baby potatoes. The dish is then finished with herbed olives and a creamy Tzatziki sauce mixed with feta cheese. You can’t beat a simple sheet pan dinner, and this one is delicious for spring and summer.
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!
FAQ:
Can I use chicken thighs instead of breasts?
Yes—thighs roast beautifully and stay juicy. If bone-in/skin-on, expect a longer roast and keep potatoes spread out so they don’t overcook (watch for tender potatoes and opaque chicken) .
My potatoes are larger—do I need to pre-roast?
If they’re bigger than bite-size, give them a short head start as noted in the post. They’re done when a fork slides in easily.
What kind of olives work best?
Mild, buttery green olives are great for balance; brinier options add more punch. Taste your olive mix and salt the pan lightly to finish.
How should I store leftovers?
Refrigerate in airtight containers and reheat on a sheet pan until hot and tender again, finishing with fresh lemon. Add a quick drizzle of oil to bring back moisture—storage/reheat notes help meet reader expectations .
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!
Sheet Pan Lemon Balsamic Chicken and Potatoes
Ingredients
- 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
Feta Sauce
- 1 cup Tzatziki sauce
- 6 ounces feta cheese, crumbled
Instructions
- 1. Preheat oven to 425° F.2. On a baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. 3. In a bowl, toss together 2 tablespoons olive oil, the chicken, balsamic vinegar, dijon, oregano, paprika, garlic, shallot, salt, pepper, and chili flakes.4. Nestle the chicken around the potatoes. Bake for 25-30 minutes, until the chicken is cooked through.5. Meanwhile, combine the remaining 1/3 cup olive oil, the lemon juice, herbs, pepperoncini, olives, and sesame seeds. Mix the Tzatziki and feta. 6. Remove the chicken from the oven. Spoon over the herby olives. Serve with the Tzatziki feta sauce. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Perfect! Bright, herby flavors and easy to prepare. Timing was amazing: chicken was cooked when the halved Yukon Gold potatoes were cooked. Love recipes like these!
Hey Laura,
Thanks a bunch for making this recipe and your comment! So glad it was enjoyed!
Have the best weekend!
Made this for a friend who is newly postpartum. It was a hit, they loved it!
Was so easy to make and took little to no prep time! I opted for an avocado crema instead of the tzatziki sauce and didn’t add the sesame seeds but I’m sure they both would have been delicious 🙂
Adding this to the meal rotation!
Hey Natalie,
Perfect! Love to hear this recipe turned out well for you, thanks for making it!
This was one of the best (if not the best) recipes I’ve ever made!!! I’ve made it twice now for guests and they’ve both asked for the recipe.
I broiled mine for about 10 mins prior taking out to get a nice crisp on the chicken (also used skin on).
Thank you!
Thanks so much, Natalie:) I am so glad you have been enjoying this recipe and I appreciate you making it!
Have a great Sunday!
You should do a cookbook that is only sheet pan meals.
Love this idea!!
This was really delicious! I didn’t have tatziki, but made everything else as written. The topping really makes the dish. I let the potatoes roast a bit longer after removing the chicken to evaporate some of the chicken juices. Highly recommend.
Hey Anna,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
Enjoyed very much, and will be on regular rotation.
Hey Kelly,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
I made this tonight with potatoes and green beans. Loved the burst of different flavors! I will definitely be making this again. Thank you!
Hey Amy,
Happy Sunday! Thanks so much for making this recipe, love to hear it turned out well for you!
Made this for dinner tonight – weirdly could not find taztziki at Safeway so substituted a cilantro avocado Greek yogurt-based dressing & it turned out great! Excellent recipe
Hi Emma,
Happy Sunday! Thanks so much for making this recipe, love to hear it turned out well for you!
I made this tonight. I loved the fresh herbs. Huge hit. Will def make again.
Hey Diego,
Happy Monday! Big thanks for making this recipe and your comment, I love that it turned out well for you!
Love this recipe and have made it so many times! The olives do make it (unless you’re not an olive person 🙂 So flavorful, thanks for another easy sheet pan meal.
Hi Sandra,
Love to hear this! Thank you so much for making this recipe and your feedback.
Have a great weekend!
Delicious flavours. Next time I’ll increase meat quantity to 6 chicken thigh fillets for our family of 4, & add another veggie eg cauliflower. Served with steamed snow peas – yum!
Hi Kylie,
Happy Friday!! I appreciate you making this recipe and your comment, I am so glad to hear it was a hit!
The chicken was moist and very flavorful! A winner and a keeper!
Hey Sunny,
Happy Fall Friday! Love to hear this recipe turned out nicely for you, thanks for making it and your comment!
I made this dish and it did not disappoint, I loved it. I made my own Tzyiki but otherwise I followed the receipe and let it marinade for a few hours. Delish
Hi there! So happy to hear you enjoyed this sheet pan recipe! Thanks for the kind comment! Have a great week! 🙂 xT
This was so good! My whole family loved it! Thank you
Hey Lauren,
Fantastic!! Thanks a lot for trying this recipe and your feedback, I’m so glad to hear it was enjoyed! x
Are you able to turn this into a freezer meal? I would like to use this recipe as a postpartum meal prep.
Hi Natalie,
Sure, I don’t see why not! Please let me know if I can help in any other way! xx
I recently had surgery and made this to freeze. My concern was the potatoes becoming grainy after thawing. But I used yellow potatoes and they were very creamy. My husband and I enjoy this recipe and our granddaughters love it as well.
Thanks so much for sharing, Miriam! I hope your surgery went well!