Description
A flavorful and easy one-pan meal featuring chicken marinated in lemon and balsamic vinegar, paired with caramelized baby potatoes.
Ingredients
- 1 pound baby potatoes, halved
- 4 tablespoons extra virgin olive oil
- 1/3 cup extra virgin olive oil
- Salt and black pepper, to taste
- 6 boneless skinless chicken breasts or thighs
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh chopped oregano
- 2 teaspoons paprika
- 6 garlic cloves, chopped
- 1 shallot, chopped
- Chili flakes, to taste
- 2 tablespoons lemon juice
- 1 cup mixed chopped fresh herbs (dill, basil, or thyme)
- 2 tablespoons sliced pepperoncini
- 1 cup green olives, torn
- 2 tablespoons sesame seeds
- 1 cup Tzatziki sauce
- 6 ounces feta cheese, crumbled
Instructions
- Preheat your oven to 425° F.
- On a baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil. Season with salt and black pepper to taste.
- In a mixing bowl, combine the remaining olive oil (2 tablespoons) with the chicken, balsamic vinegar, Dijon mustard, fresh oregano, paprika, chopped garlic, shallot, salt, pepper, and chili flakes. Toss well to coat the chicken evenly.
- Nestle the marinated chicken around the seasoned potatoes on the baking sheet.
- Bake in the preheated oven for 25 to 30 minutes, until the chicken is cooked through and the potatoes are tender.
- Meanwhile, in a separate bowl, combine the remaining olive oil (1/3 cup) with lemon juice, chopped herbs, sliced pepperoncini, torn olives, and sesame seeds. Mix together.
- In another bowl, mix the Tzatziki sauce with crumbled feta cheese until well combined.
- Once the chicken and potatoes are done, remove them from the oven and spoon over the herby olive mixture.
- Serve with the Tzatziki feta sauce on the side.
Notes
Choose boneless thighs for juicier meat. Marinate the chicken for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean