A bright, flavorful one-pan dinner featuring tender chicken and crispy roasted potatoes glazed in a lemon-balsamic olive sauce and topped with a creamy tzatziki-feta finish. This Mediterranean-inspired sheet pan meal is both elegant and easy to throw together, perfect for busy weeknights or relaxed weekend dinners. Lemon-Balsamic Chicken and Potatoes with Tzatziki-Feta Sauce

Why You’ll Love This Recipe

I love how everything in this dish comes together on one pan, making cleanup a breeze without sacrificing any flavor. The lemon and balsamic glaze brings out the richness in the chicken, while the olives, pepperoncini, and fresh herbs add tang and complexity. Topped off with a creamy, tangy tzatziki-feta sauce, this meal is bright, satisfying, and feels just a little indulgent. It’s also super flexible—perfect for swapping in your favorite veggies or using whatever herbs I have on hand.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb baby potatoes, halved
4 tablespoon plus ⅓ cup extra-virgin olive oil
Salt and black pepper, to taste
6 boneless skinless chicken breasts or thighs
2 tablespoon balsamic vinegar
2 tablespoon Dijon mustard
1 tablespoon fresh chopped oregano
2 teaspoon smoked or regular paprika
6 garlic cloves, chopped
1 shallot, chopped
Chili flakes, to taste
2 tablespoon lemon juice
1 cup mixed chopped fresh herbs (dill, basil, or thyme)
2 tablespoon sliced pepperoncini
1 cup green olives, torn
2 tablespoon sesame seeds
Feta Sauce: 1 cup tzatziki sauce; 6 oz crumbled feta cheese

Directions

I start by preheating the oven to 425°F.
On a baking sheet, I toss the halved baby potatoes with 2 tablespoons of olive oil, seasoning them with salt and black pepper.
In a bowl, I mix 2 tablespoons of olive oil with balsamic vinegar, Dijon mustard, oregano, paprika, garlic, shallot, salt, pepper, and chili flakes. Then I coat the chicken in this mixture.
I arrange the marinated chicken among the potatoes on the baking sheet and bake everything for 25 to 30 minutes, until the chicken is fully cooked through.
While that roasts, I stir together the remaining ⅓ cup olive oil with lemon juice, chopped fresh herbs, pepperoncini, olives, and sesame seeds.
In a separate bowl, I mix the tzatziki sauce and crumbled feta until well combined.
Once the chicken and potatoes are out of the oven, I spoon the olive-herb mixture over the top and serve with the creamy feta sauce on the side or drizzled over everything.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

I sometimes swap the potatoes for zucchini, cherry tomatoes, or even sweet potatoes for a twist.
Using chicken thighs instead of breasts makes the meat even juicier.
When I want a bit of crunch, I add toasted pine nuts or extra sesame seeds to the olive-herb topping.
For a dairy-free version, I simply skip the feta sauce or use a plant-based yogurt in the tzatziki.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the oven at 350°F for about 10–15 minutes until warmed through. The feta sauce is best stored separately and added after reheating to maintain its creamy texture. I avoid microwaving the whole dish if possible to preserve the texture of the potatoes and chicken.

FAQs

What can I use instead of tzatziki?

If I don’t have tzatziki, I mix plain Greek yogurt with grated cucumber, garlic, lemon juice, and dill to make a quick version. It still pairs beautifully with the flavors of the dish.

Can I grill the chicken instead of roasting?

Absolutely. I sometimes grill the marinated chicken separately and roast the potatoes alone. Then I combine everything at the end with the herb-olive mixture.

Is this recipe gluten-free?

Yes, as long as the mustard and any packaged ingredients are gluten-free, this dish fits into a gluten-free diet easily.

Can I make this ahead?

I often marinate the chicken and prep the olive-herb topping a day in advance. When it's time to cook, I just assemble everything on a sheet and roast.

What herbs work best in the topping?

I like a mix of dill, basil, and thyme. Mint also adds a refreshing note, and parsley works great if that's what I have on hand.

Conclusion

This lemon-balsamic chicken and potatoes dish delivers bold flavor, easy prep, and comforting textures in a single pan. Whether I’m feeding a family or meal-prepping for the week, it never fails to satisfy. With its vibrant herbaceous finish and creamy feta sauce, this is one meal I come back to again and again.