Roasted Lemon Balsamic Chicken and Potatoes
A flavorful roasted dish featuring tender lemon-balsamic chicken thighs and crispy potatoes, finished with a bright olive brine and creamy tzatziki-feta topping for a balanced, Mediterranean-inspired meal.
4 Servings
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
This recipe is naturally gluten-free except for potential cross-contamination in packaged ingredients. To ensure full gluten-free compliance, verify that the Dijon mustard, pepperoncini, olives, and tzatziki sauce are certified gluten-free. All other components—including chicken, potatoes, balsamic vinegar, herbs, and spices—are generally gluten-free.