Roasted Lemon Balsamic Chicken and Potatoes made with chicken thighs, potatoes, balsamic vinegar, olive oil, Dijon, olives, lemon, tzatziki, and feta.
I swear, every time I make this Roasted Lemon Balsamic Chicken and Potatoes, it reminds me of this strangely perfect afternoon last spring when the weather couldn’t decide what it wanted. You know those days when it rains for five minutes, then acts like nothing happened? Anyway, I’d gotten back from a grocery run where I bought absolutely nothing I planned (classic), and I had this random mix of chicken thighs, baby potatoes, and an embarrassingly old jar of pepperoncini peppers that I kept telling myself I’d use “soon.”
That same day, my cousin texted me a picture of some Mediterranean chicken dish she ordered at a tiny café in Chicago — bright lemons, olives, the whole vibe. The kind of place where they give you bread that makes you feel like you should be writing poetry. And maybe it was the picture, or maybe it was me desperately needing dinner that didn’t taste like the week I’d just had, but suddenly I thought: “What if I tried something kinda… Mediterranean-ish too?”
Honestly, the first time I threw this Roasted Lemon Balsamic Chicken and Potatoes together, it was sloppy. I forgot to preheat the oven until halfway through (don’t judge), spilled balsamic all over the counter, and the pepperoncini jar almost rolled off the table. But when everything came out of the oven — oh my gosh. The smell alone made me stop and lean on the stove like I was in some dramatic cooking show moment.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
And then when I drizzled the olive brine and tzatziki-feta mixture on top? I literally said “okay wow” out loud to myself. If my neighbors heard me, they probably thought something far more glamorous was happening.
I think that’s why this recipe stuck with me. It’s comforting, but not boring. It tastes like effort, but you don’t have to actually put in much effort. And honestly, isn’t that the dream on half the nights we cook?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Roasted Lemon Balsamic Chicken and Potatoes Recipe?
This Roasted Lemon Balsamic Chicken and Potatoes recipe is basically what happens when lazy cooking and high flavor decide to be best friends. Everything happens on one pan — which immediately puts it in my “please save me on a Tuesday night” category — but the flavor? It tricks people into thinking you marinated, massaged, and serenaded the chicken for hours.
The balsamic gets all caramelized, the potatoes crisp up like they’re trying to impress someone, and the chicken turns juicy in that way that makes you swear off dry chicken forever. But the real moment — at least for me — is the olive brine and tzatziki-feta situation on top. It’s like sunshine, a beach, and a Greek salad had a very elegant child.
And because everything roasts together, the flavors get cozy. Like, winter-socks-you-still-refuse-to-throw-away cozy.
Ingredient Notes:
Before you start tossing things in a bowl, let’s do a quick walkthrough — the way you’d chat with a friend standing next to you in the kitchen.
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Chicken thighs — Honestly? They’re the star. They stay juicy even when you forget about them for two minutes too long.
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Baby potatoes — Who has time to peel? Not me. They roast beautifully and look cute.
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Olive oil — Helps everything crisp instead of sulk.
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Balsamic vinegar — Gives that slightly sweet, slightly dramatic flavor that makes people go “mmm, what is that?”
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Dijon mustard — A little sharpness to balance the sweetness.
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Paprika + oregano — The culinary equivalent of warm hugs.
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Garlic — If you’re like me, you’ll add more than the recipe says because… well, garlic.
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Olives + pepperoncini — The personality. The spice. The zing.
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Lemon juice — Keeps the whole dish from feeling too heavy.
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Tzatziki + feta — Basically the grand finale fireworks.
How To Make Roasted Lemon Balsamic Chicken and Potatoes?
Step 1: Warm up the oven
Preheat to 425°F. And line your baking sheet unless you enjoy scrubbing pans (I don’t).
Step 2: Marinate like a human, not a perfectionist
Toss the chicken and potatoes in olive oil, balsamic, Dijon, paprika, oregano, garlic, black pepper, and chili flakes. Don’t overthink it. If a potato gets more paprika than the chicken, life goes on.
Step 3: Roast the whole gorgeous mess
Spread everything out. Give the chicken some breathing room — crowded pans make sad, soggy potatoes. Roast for 30–35 minutes until everything looks browned and smells like a small Greek restaurant moved into your house.
Step 4: Make your toppings
Want To Save This Recipe?
Mix olives, olive oil, lemon juice, pepperoncini, basil, and dill. In another bowl, mix feta into the tzatziki until it feels slightly indulgent.
Step 5: Assemble like someone who loves food
Put the chicken and potatoes on plates. Drizzle the brine. Add dollops of tzatziki-feta. Stand back for a second and admire it — you earned this moment.
Storage Options:
Store leftovers for up to 3–4 days. They reheat best in the oven, but honestly, I’ve eaten the potatoes cold straight from the container while staring into the fridge at 11pm… and I have no regrets.
Variations and Substitutions:
You can absolutely riff on this Roasted Lemon Balsamic Chicken and Potatoes recipe depending on your mood or what escaped from your grocery bags this week:
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Chicken breasts? Sure.
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Sweet potatoes? Yes, please.
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More lemon? Always.
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No olives? Replace with capers or just double the pepperoncini.
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Extra feta? I mean… why not?
What to Serve with Roasted Lemon Balsamic Chicken and Potatoes?
This recipe is a full meal on its own, but if you want sides:
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A simple Greek salad
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Warm pita or naan
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Lemon orzo
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Or even just a glass of chilled wine while everything roasts (highly recommended)
Frequently Asked Questions:
What if I don’t like olives?
Skip them. Add more lemon or a sprinkle of capers. It’s your dinner, not a test.
Can I make it spicy?
Yep — more chili flakes or even a drizzle of hot honey at the end.
Can I use bone-in thighs?
Yes, but cook them a bit longer. Just check for that 165°F magic number.
And that’s it — your new favorite weeknight dish that somehow tastes like it belongs in a coastal café where the servers wear linen aprons.
If you make this Roasted Lemon Balsamic Chicken and Potatoes, tell me everything — especially if you eat half the potatoes right off the sheet pan (because I do).
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Roasted Lemon Balsamic Chicken and Potatoes
Ingredients
For the Chicken and Potatoes
- 1 1/2 pounds skinless boneless chicken thighs
- 1 1/2 pounds baby potatoes halved
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 2 cloves garlic minced
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red chili flakes
Olive Brine and Topping
- 2 tablespoons extra-virgin olive oil
- 1/4 cup sliced pimento-stuffed green olives
- 2 tablespoons lemon juice
- 2 tablespoons sliced pepperoncini peppers
- 1 teaspoon sliced fresh basil
- 1/2 teaspoon dried dill
- 1 cup tzatziki sauce
- 2 ounces crumbled feta cheese
Instructions
Prepare the Oven and Baking Sheet
- Preheat the oven to 425°F (220°C). Line a large baking sheet with aluminum foil to prevent sticking and ensure easy cleanup. Place the chicken thighs and halved baby potatoes into a large mixing bowl.
Make the Marinade
- In a separate bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, paprika, oregano, minced garlic, black pepper, and red chili flakes. Once fully combined, pour the mixture over the chicken and potatoes. Toss carefully until all ingredients are evenly coated.
Arrange and Roast
- Transfer the coated chicken and potatoes to the prepared baking sheet. Spread them in a single, even layer to allow proper roasting. Bake for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and lightly crisped.
Prepare the Olive Brine
- While the chicken and potatoes roast, combine the olive oil, sliced olives, lemon juice, pepperoncini peppers, basil, and dill in a small bowl. Stir to blend. In a separate bowl, mix the tzatziki sauce with the crumbled feta until smooth.
Serve
- Once roasting is complete, divide the chicken and potatoes among serving plates. Spoon a portion of the olive brine over each serving, followed by a generous topping of the tzatziki-feta mixture. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
