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A Taste of Home: The Comfort of Lemon Balsamic Chicken and Potatoes

This Zesty Mediterranean Chicken and Potatoes dish is a bold and vibrant meal featuring juicy roasted chicken, crispy potatoes, and a tangy herby olive topping. Paired with a creamy feta tzatziki, this one-pan dish is packed with Mediterranean flavors and perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

For the Chicken & Potatoes:
  • 1.5 lbs baby potatoes halved (if large)
  • 4 tablespoons olive oil divided
  • Salt and black pepper to taste
  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 4 cloves garlic minced
  • 1 shallot thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
For the Herby Olive Topping:
  • 1/3 cup olive oil
  • Juice of 1 lemon
  • 1/4 cup fresh herbs parsley, oregano, or basil, chopped
  • 1/4 cup pepperoncini sliced
  • 1/2 cup green olives halved
  • 1 tablespoon toasted sesame seeds
For the Creamy Feta Tzatziki:
  • 1/2 cup store-bought or homemade Tzatziki sauce
  • 1/3 cup crumbled feta cheese

Method
 

  1. Preheat & Prep: Preheat the oven to 425°F (220°C). Toss the baby potatoes with 2 tablespoons olive oil, salt, and black pepper on a large baking sheet.
  2. Marinate the Chicken: In a bowl, mix 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, oregano, paprika, garlic, shallot, salt, pepper, and red pepper flakes. Coat the chicken in this flavorful blend.
  3. Roast to Perfection: Nestle the marinated chicken onto the baking sheet with the potatoes. If desired, add a few lemon wedges for extra citrusy notes. Roast for 25-30 minutes or until the chicken is cooked through and the potatoes are golden.
  4. Create the Herby Olive Mix: While the chicken is roasting, mix olive oil, lemon juice, fresh herbs, pepperoncini, green olives, and toasted sesame seeds in a small bowl.
  5. Whip Up the Feta Tzatziki: Combine Tzatziki sauce with crumbled feta cheese for a creamy, tangy finish.
  6. Assemble & Serve: Once the chicken and potatoes are out of the oven, spoon over the herby olive mix and let the flavors meld for a few minutes. Serve with the creamy feta Tzatziki and enjoy with warm naan or pita!

Notes

  • Swap chicken breasts for thighs for extra juiciness.
  • For a low-carb option, substitute baby potatoes with cauliflower or zucchini.
  • Store leftovers in an airtight container for up to 3 days.