Lemon-Balsamic Chicken and Potatoes with Tzatziki-Feta Sauce
A comforting and flavorful dish featuring perfectly roasted chicken and baby potatoes drizzled with a rich tzatziki-feta sauce.
Ingredients
Main Ingredients
- 1 lb baby potatoes, halved
- 4 tbsp extra-virgin olive oil Plus 1/3 cup
- Salt and black pepper, to taste
- 6 pieces boneless skinless chicken breasts or thighs
- 2 tbsp balsamic vinegar
- 2 tbsp Dijon mustard
- 1 tbsp fresh chopped oregano
- 2 tsp smoked or regular paprika
- 6 cloves garlic, chopped
- 1 piece shallot, chopped
- Chili flakes, to taste
- 2 tbsp lemon juice
- 1 cup mixed chopped fresh herbs (dill, basil, or thyme)
- 2 tbsp sliced pepperoncini
- 1 cup green olives, torn
- 2 tbsp sesame seeds
Feta Sauce
- 1 cup tzatziki sauce
- 6 oz crumbled feta cheese
Instructions
Preparation
- Preheat the oven to 425°F.
- On a baking sheet, toss the halved potatoes with 2 tbsp olive oil, seasoned generously with salt and black pepper.
- In a bowl, mix together 2 tbsp olive oil, balsamic vinegar, Dijon mustard, oregano, paprika, garlic, shallot, salt, pepper, and chili flakes.
- Add the chicken to the bowl and coat each piece in the marinade.
Cooking
- Arrange the chicken among the potatoes on the baking sheet.
- Bake for 25–30 minutes until the chicken is cooked through.
- Meanwhile, combine the remaining 1/3 cup olive oil with lemon juice, mixed fresh herbs, pepperoncini, olives, and sesame seeds in a bowl.
- In a separate bowl, stir together the tzatziki sauce and crumbled feta.
- Remove the pan from the oven and spoon the olive-herb mixture generously over the chicken and potatoes.
Serving
- Serve with the tzatziki-feta sauce drizzled on top.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven.