Sheet Pan Lemon Balsamic Chicken
Sheet Pan Lemon Balsamic Chicken is a flavorful, simple and quick way to get dinner on the table in no time! In less than an hour, you have a meal worthy to serve at a dinner party or for the family. A delicious marinade of balsamic vinegar, Dijon mustard, paprika, oregano, garlic, shallots and chili flakes coat the chicken pieces prior to being roasted alongside the baby potatoes. Top it with an olive and pepperoncini garnish and this dish will delight!
This is a very easy meal to make. Toss the baby potatoes with olive oil, salt and pepper and spread on a baking sheet.
In a large bowl, combine olive oil, balsamic vinegar, dijon mustard, oregano, paprika, garlic, shallot, salt, pepper and chili flakes. Add the chicken and toss to coat.
Nestle the chicken pieces around the potatoes. Bake the chicken for 25 to 30 minutes in a preheated oven until the chicken is cooked through.
While the chicken is roasting, combine olive oil, lemon juice, herbs, pepperoncini, olives and sesame seeds.
Remove the chicken from the oven, spoon the olive mixture over the top and serve immediately!
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Sheet Pan Lemon Balsamic Chicken
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 1 pound baby potatoes, halved if necessary
- 4 tbsp plus 1/3 cup extra virgin olive oil
- salt and black pepper
- 6 boneless skinless chicken breasts or thighs
- 2 tbsp balsamic vinegar
- 2 tbsp Dijon mustard
- 1 tbsp fresh chopped oregano
- 2 tsp smoked or regular paprika
- 6 garlic cloves, chopped
- 1 shallot, chopped
- 1/4 tsp chili flakes, or more to taste
- 2 tbsp lemon juice
- 1 cup mixed chopped fresh herbs: dill, basil, or thyme
- 2 tbsp sliced pepperoncini
- 1 cup green olives, torn (I like Castelvetrano olives)
- 2 tbsp sesame seeds
Instructions
Preheat oven to 425° F. On a baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper.
In a bowl, toss together 2 tablespoons olive oil, balsamic vinegar, dijon, oregano, paprika, garlic, shallot, salt, pepper, and chili flakes. Add the chicken pieces and coat with the marinade. Nestle the chicken around the potatoes. Bake for 25-30 minutes, until the chicken is cooked through.
Meanwhile, combine the remaining 1/3 cup olive oil, the lemon juice, herbs, pepperoncini, olives, and sesame seeds. Remove the chicken from the oven. Spoon over the herby olives.
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