Sheet Pan Lemon Balsamic Chicken and Potatoes

Sheet Pan Lemon Balsamic Chicken and Potatoes is a vibrant, flavor-packed dinner that comes together on a single pan with minimal effort and maximum taste! This Mediterranean-inspired dish features tender chicken, crispy roasted potatoes, and a fresh herb-olive topping.

Love More Chicken Recipes? Try My Crockpot Garlic Parmesan Chicken and Potatoes or this Chicken with Mashed Potatoes next.

Why You’ll Love This Recipe

The balsamic and lemon marinade creates layers of sweet, tangy, and savory notes that make every bite interesting. the herb-olive mixture you spoon over everything at the end. It adds brightness, texture, and that Mediterranean flair that makes restaurant-quality food at home feel totally achievable. 

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Ingredient List

For the Sheet Pan

• 1 lb baby potatoes, halved
• 4 Tbsp + ⅓ cup extra-virgin olive oil (divided)
• Salt and black pepper to taste
• 6 boneless, skinless chicken breasts or thighs
• 2 Tbsp balsamic vinegar
• 2 Tbsp Dijon mustard
• 1 Tbsp fresh chopped oregano
• 2 tsp paprika (smoked or regular)
• 6 garlic cloves, chopped
• 1 shallot, chopped
• Chili flakes to taste
• 2 Tbsp lemon juice
• 1 cup mixed fresh herbs (dill, basil, thyme), chopped
• 2 Tbsp sliced pepperoncini
• 1 cup green olives, torn
• 2 Tbsp sesame seeds

For the Feta-Tzatziki Sauce

• 1 cup tzatziki sauce
• 6 oz feta cheese, crumbled

Why These Ingredients Work

So the balsamic and Dijon together create this marinade that helps the chicken get super caramelized in the oven. First time I made this I kept checking it through the oven door thinking it was burning but nope, that’s just what’s supposed to happen. Those dark edges are actually where all the best flavor is.

Baby potatoes are my go-to now because they cook fast and you don’t have to peel them which is great because I hate peeling potatoes. Plus their thin skins get really crispy and delicious. The fresh herbs and olives keep everything from feeling too heavy—like you get all that roasted goodness but then this bright fresh thing happens and it doesn’t make you feel like you need a nap after dinner.

The sesame seeds add this little crunch that you don’t really expect but it works. And the pepperoncini gives you just a tiny bit of tang without making it spicy (which is good because I’m kind of a baby about spice). And yeah that IS a lot of olive oil, I thought the same thing when I first read the recipe. But it’s actually what makes everything roast properly and get golden instead of just drying out. Don’t be like me the first time and try to cut it in half to “be healthier”—it doesn’t work, you need the oil.

The feta-tzatziki sauce is basically the cooling element that makes you not want to stop eating even when you’re full. It’s creamy and tangy and I’ve been known to eat it with a spoon while waiting for the chicken to finish cooking.

Essential Tools and Equipment

• Large sheet pan (mine’s 18×13 inches—if yours is smaller you might need two pans)
• Mixing bowl for the marinade
• Small bowl for sauce
• Sharp knife and cutting board
• Measuring spoons and cups
• Tongs or wooden spoon (I use my hands half the time honestly)

How To Make Sheet Pan Lemon Balsamic Chicken and Potatoes

Step 1: Preheat Oven and Prep Potatoes

Get your oven going to 425°F. While it’s heating up, dump your halved baby potatoes on the sheet pan with 2 Tbsp olive oil, salt, and pepper. Toss them around until they’re coated. This step is actually super important for getting crispy potatoes and I wish someone had emphasized that to me years ago when I was just throwing uncoated potatoes in the oven and wondering why they were sad and dry.

Step 2: Marinate the Chicken

Okay so grab a bowl and throw in 2 Tbsp olive oil, your chicken, balsamic vinegar, Dijon mustard, oregano, paprika, chopped garlic, shallot, salt, pepper, and however much chili flakes you can handle. I go really light because I’m a wimp but my husband dumps in like a tablespoon because he’s insane. Just massage that marinade into the chicken with your hands—it’s messy and your hands will smell like garlic for the rest of the day but it’s worth it.

Step 3: Arrange and Bake

Now here’s where I used to mess up every time. Take those chicken pieces and nestle them in with the potatoes but don’t pack everything in super tight. Give them space. I know it’s tempting to make it all fit on one pan but trust me, if it’s too crowded you’ll end up steaming everything instead of roasting it and it’ll be sad. Use two pans if you need to. Stick it in the oven for 25–30 minutes. I usually start checking mine around 23 minutes because my oven runs hot and I’ve definitely overcooked chicken before (many times actually).

Step 4: Make the Herb-Olive Mixture

While everything’s baking you can make the herb situation. Mix together the remaining ⅓ cup olive oil, lemon juice, all those chopped herbs, pepperoncini, olives, and sesame seeds in a bowl. This is when your kitchen starts smelling incredible and you feel like maybe you actually know what you’re doing. That lemon juice keeps the herbs from turning brown and gross looking which is a nice bonus.

Step 5: Prepare the Feta-Tzatziki Sauce

Just dump your tzatziki and crumbled feta in a small bowl and mix it up. Taste it—sometimes I add more lemon or crack some black pepper over it depending on what it needs. And then I usually eat a big spoonful because I have zero self-control around tzatziki. My kids think this is hilarious and also try to steal spoonfuls before dinner.

Step 6: Finish and Serve

When your chicken and potatoes are done (check that the chicken hits 165°F internally—I finally bought a meat thermometer after serving undercooked chicken to guests one mortifying time), pull that pan out. Immediately spoon all that herb-olive mixture over everything while it’s still super hot. The heat makes all those herb oils release and the smell is just… chef’s kiss. Serve it with the feta-tzatziki sauce on the side or just dump it all over top. I usually do both because why not.

You Must Know

Your chicken pieces really gotta be roughly the same size or you’ll end up with some that are overcooked and dry while others are still pink in the middle (been there, done that, not fun). If you’ve got those massive chicken breasts from Costco, either pound them down with a meat mallet or just cut them in half. I’ve started buying thighs now because they’re way more forgiving—even if you overcook them a little they still stay juicy.

Personal Secret: I let my chicken sit in the marinade for at least 15 minutes now, sometimes up to an hour if I remember to start early. The first time I made this I just tossed everything together and threw it right in the oven because I was in a hurry. It was good.

Pro Tips & Cooking Hacks

Cut those potatoes in half, don’t leave them whole. I tried leaving them whole once to save myself two minutes of cutting and they took literally forever to cook and never got crispy. Complete waste.

If your chicken finishes before your potatoes (which happens to me sometimes because my potato sizes are never consistent), just take the chicken off and tent it with foil while the potatoes keep going. No big deal.

Use a rimmed sheet pan or you’re gonna have a bad time. I learned this the hard way when juice dripped onto the bottom of my oven and started smoking up my entire kitchen. My smoke alarm went off and everything. My neighbor texted me to ask if I was okay. It was a whole thing.

If you want crispier chicken, you can broil it for the last 2-3 minutes but seriously do not walk away during this part. It goes from perfect to burnt in like 30 seconds. I know because I’ve burned it while checking Instagram. Learn from my mistakes.

The biggest thing that’ll mess this up is overcrowding the pan. I did this for YEARS because I didn’t want to dirty another pan or I was trying to make it all fit. But you need space for the hot air to circulate or you’re just steaming everything and it comes out soggy and pale instead of roasted and golden.

Flavor Variations & Suggestions

I’ve done this with Kalamata olives instead of green ones and it tastes way richer and more… I don’t know, Greek? If that makes sense. My husband actually prefers it that way but I like both versions.

Cherry tomatoes added in the last 10 minutes are really good too—they get all blistered and sweet and juicy. Just toss them on the pan when you have about 10 minutes left.

If you want it spicier, double the chili flakes or add sliced jalapeños. My husband does this all the time and I think he’s lost his mind but he loves it.

I’ve tried this with sweet potatoes instead of regular ones and oh man, the sweetness with the balsamic is so good. Different vibe but equally delicious. You can also throw in zucchini, bell peppers, or red onion wedges. Just make sure you’re not overcrowding (sorry I keep harping on this but it’s important).

Sometimes if I’m feeling fancy I’ll add orange zest along with the lemon juice for extra citrus. And I tried fresh mint in the herb mixture once and it was actually really good, totally different but in a good way.

Make-Ahead Options

You can marinate the chicken up to a full day ahead which is actually better flavor-wise. Just stick it in a covered container in the fridge. I do this a lot on weekends when I’m meal prepping for the week.

The herb-olive mixture can sit on your counter for a few hours before you need it. Just don’t make it like the night before or anything because the lemon juice will make everything soggy and sad.

Feta-tzatziki sauce keeps in the fridge for 2 days, maybe 3 if you’re feeling risky. Just give it a stir before you use it because it separates.

If you wanna prep the whole thing, you can arrange the chicken and potatoes on the sheet pan, cover it really tight with foil, and stick it in the fridge for up to 4 hours before baking. Then just pop it in the oven straight from the fridge. You’ll probably need to add like 5 extra minutes to the cooking time since everything’s cold.

Recipe Notes & Baker’s Tips

Don’t panic when the balsamic gets really dark and looks almost burnt. I freaked out the first time and thought I’d ruined dinner but my husband tried it and was like “this is the best part.” Those caramelized bits are packed with flavor. You want that.

If your chicken breasts are huge (like weirdly huge), maybe just use 4 instead of 6 so everything actually fits on the pan without being crammed in there. Or cut them up. Whatever makes sense for your situation.

Using good olive oil actually makes a real difference here. I usually buy the cheap stuff for everything but for this recipe I splurge a little on decent extra-virgin and it’s noticeable. Not saying you need to buy the fancy $30 bottle, but maybe not the $4 one either.

Baby potatoes really are ideal for this because of how they cook, but if you only have regular potatoes just cut them into 1-inch chunks and they’ll be fine. They’ll cook in about the same time.

Serving Suggestions

This is pretty much a complete meal by itself but sometimes I’ll throw together a really quick arugula salad with lemon and olive oil if I’m trying to pretend I eat vegetables. Warm pita bread or really any crusty bread is perfect for soaking up all that sauce and I highly recommend it.

If you’re into wine, a crisp white or rosé is really nice with this. I usually just drink water or sometimes a beer if we have it, but when we have people over I’ll open a bottle of Sauvignon Blanc and people seem to like that.

If you’re feeding a crowd (or your in-laws are coming over and you need to look impressive), make some Greek-style orzo or couscous on the side and it feels like a whole feast. I always put extra fresh herbs on top when I’m trying to look fancy, some flaky sea salt, and definitely lemon wedges for squeezing. Makes it look like you really put in effort even though you didn’t.

How to Store Your Sheet Pan Chicken and Potatoes

Leftovers go in an airtight container in the fridge for up to 3 days. Sometimes I push it to 4 if it still smells okay but probably don’t tell anyone I said that. Keep the feta-tzatziki sauce separate or it’ll make everything soggy.

For reheating, spread the chicken and potatoes on a sheet pan and warm it at 350°F for about 15 minutes. This keeps the potatoes somewhat crispy instead of turning them into mush. You can microwave it if you’re in a rush (I do this all the time for quick lunches, it’s like 2-3 minutes) but you’ll lose all that crispy texture. It’s still good though, just different.

That leftover herb-olive mixture is amazing on pasta the next day. I’ve also used it as a marinade for pork chops and it was great. Just saying.

Don’t freeze this. I tried it once because I made too much and thought I was being smart about meal planning. The potatoes got weird and mushy when I thawed them and the sauce separated and looked gross. Just eat it within a few days or share it with neighbors.

Allergy Information

This has dairy in it (the feta and tzatziki), possibly gluten depending on what brand of Dijon and tzatziki you buy (check the labels if that’s important to you), and sesame seeds. For dairy-free you’d need to skip the feta-tzatziki situation and maybe just use dairy-free yogurt mixed with lemon and herbs. Or honestly just extra olive oil and lemon works too—I’ve done that when my lactose-intolerant friend came for dinner.

It’s naturally gluten-free as long as you double-check your Dijon mustard and tzatziki brands. Some of them sneak in weird ingredients. No nuts in this recipe so if that’s an allergy concern you’re good. Skip the sesame seeds if you need to—the dish is still great without them.

Questions I Get Asked A Lot

My potatoes aren’t getting crispy—what am I doing wrong?

Okay this used to drive me INSANE until I figured out what I was doing wrong. Make sure you’re cutting them small enough (baby potatoes cut in half or 1-inch chunks max), coating them really well in oil, and—this is the big one—not crowding them on the pan. They need space around them or they’ll just steam and never crisp up. Also make sure your oven is actually fully preheated to 425°F before you put them in. If your oven runs cool you might even need to bump it up to 450°F. Mine runs hot so sometimes I actually have to turn it down a bit.

Can I make this without the olives?

For sure! My mom hates olives with a passion so when I make this for family dinners I leave them out. You could add more pepperoncini or throw in some capers if you want that briny flavor, or just skip that part entirely and load up on extra herbs and lemon juice. It’s still really good.

Do I have to use fresh herbs?

Fresh herbs really do make this special, especially that finishing mixture at the end. But look, if you only have dried then use what you have. Use about 1 tsp dried oregano in the marinade. I’d still really try to grab at least some fresh parsley or basil from the store for the topping though because that’s where the fresh herbs really shine and make the biggest difference. Even just one type of fresh herb is better than all dried. But we’re all doing our best here with what we’ve got, you know?

Can I prep this in advance for meal prep?

Yes absolutely! I do this literally all the time. Make the whole thing on Sunday, divide it into containers, and you’ve got lunch or dinner sorted for the first half of the week. Just keep the feta-tzatziki sauce separate and add it when you reheat individual portions. I usually eat this for lunch at my desk Monday through Wednesday and it makes me feel very together and organized (even though the rest of my life is chaos).

💬 Okay if you actually make this recipe please come back and tell me what you thought! Did you change anything? Did your family like it?