Can I use bone-in chicken for this lemon balsamic chicken and potatoes?

Yes! Bone-in, skin-on chicken thighs or breasts will work well and offer even more flavor. However, bone-in cuts may require slightly longer roasting time. Be sure to check for doneness with a meat thermometer (165°F internal temp). Also, keep the potatoes spread out to avoid overcooking while the chicken finishes.

What type of olives are best for this recipe?

Mild, buttery green olives like Castelvetrano are ideal — they offer a rich, mellow flavor that doesn’t overpower the dish. If you prefer more punch, try brinier varieties like kalamata. Just taste your olive mix and salt the dish accordingly, especially since feta and olives already add saltiness.

How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan in a 375°F oven until hot and the potatoes are crisp again (about 10–15 minutes). Add a drizzle of olive oil and a squeeze of fresh lemon before serving to revive the vibrant flavors. The feta tzatziki sauce can be stored separately and served chilled.

Lemon Balsamic Chicken – Easy One-Pan Meal You’ll Love

Name: Lemon Balsamic Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs baby potatoes: halved or quartered if large; 4 tablespoons olive oil: divided, for roasting and olive topping; 1.5 lbs boneless skinless chicken breasts or thighs: your choice of cut; 2 tablespoons balsamic vinegar: for marinade; 1 tablespoon Dijon mustard: adds tangy depth; 1 tablespoon fresh oregano: chopped; 1 teaspoon smoked paprika: adds smoky flavor; 3 cloves garlic: minced; 1 medium shallot: thinly sliced; 1/2 teaspoon salt: for seasoning; 1/2 teaspoon black pepper: to taste; 1/4 teaspoon crushed red pepper flakes: optional heat; 1 lemon: juiced (for topping) + optional wedges for roasting; 1/4 cup chopped pepperoncini: for briny flavor; 1/2 cup green olives: halved, for salty bite; 2 teaspoons toasted sesame seeds: for nutty crunch; 3/4 cup tzatziki sauce: store-bought or homemade; 1/3 cup feta cheese: crumbled and mixed into tzatziki

Description

This Lemon Balsamic Chicken and Potatoes recipe is a one-pan Mediterranean-inspired dinner that combines juicy roasted chicken with crispy baby potatoes, tangy balsamic, herby olives, and a creamy feta tzatziki sauce. It’s easy, flavorful, and perfect for busy weeknights or seasonal gatherings.

Ingredients

Scale

1.5 lbs baby potatoes: halved or quartered if large
4 tablespoons olive oil: divided, for roasting and olive topping
1.5 lbs boneless skinless chicken breasts or thighs: your choice of cut
2 tablespoons balsamic vinegar: for marinade
1 tablespoon Dijon mustard: adds tangy depth
1 tablespoon fresh oregano: chopped
1 teaspoon smoked paprika: adds smoky flavor
3 cloves garlic: minced
1 medium shallot: thinly sliced
1/2 teaspoon salt: for seasoning
1/2 teaspoon black pepper: to taste
1/4 teaspoon crushed red pepper flakes: optional heat
1 lemon: juiced (for topping) + optional wedges for roasting
1/4 cup chopped pepperoncini: for briny flavor
1/2 cup green olives: halved, for salty bite
2 teaspoons toasted sesame seeds: for nutty crunch
3/4 cup tzatziki sauce: store-bought or homemade
1/3 cup feta cheese: crumbled and mixed into tzatziki

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Instructions

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
On the sheet pan, toss the baby potatoes with 2 tablespoons olive oil, salt, and pepper. Spread evenly.
In a large bowl, combine the chicken, 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, oregano, paprika, garlic, shallot, salt, pepper, and crushed red pepper flakes.
Arrange the marinated chicken around the potatoes on the pan. Add lemon wedges if desired.
Roast for 25–30 minutes, until the chicken is cooked through and potatoes are golden and fork-tender.
While roasting, mix together remaining olive oil, lemon juice, chopped pepperoncini, green olives, sesame seeds, and chopped herbs for the topping.
In a small bowl, stir together tzatziki sauce and crumbled feta cheese.
Once the chicken and potatoes are done, spoon the olive-herb mixture over the pan and let it sit for 5 minutes.
Serve with a generous dollop of feta tzatziki sauce and optional flatbread.

Notes

If using larger potatoes, pre-roast them for 10 minutes before adding the chicken.
Thighs can be used instead of breasts for juicier results; adjust cooking time accordingly.
Use Castelvetrano or kalamata olives depending on your flavor preference.
Store leftovers in an airtight container and reheat in the oven for best texture.
Make tzatziki from scratch or buy pre-made for convenience.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 portion (approx. 1/6 of recipe)
Calories: 520 kcal
Sugar: 3 g
Sodium: 740 mg
Fat: 28 g
Saturated Fat: 6 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 105 mg