Description
This Sheet Pan Balsamic Chicken Thighs recipe features tender, juicy boneless skinless chicken thighs marinated in a tangy balsamic and Dijon mustard blend, roasted alongside baby potatoes and bright lemon slices. Finished with a flavorful caper and lemon dressing, crumbled feta, and creamy tzatziki, this one-pan meal is easy to prepare, packed with Mediterranean flavors, and perfect for a quick weeknight dinner.
Ingredients
Scale
Marinade and Chicken
- 3 tablespoons extra virgin olive oil, divided
- ½ teaspoon kosher salt
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chopped oregano, divided
- 6 garlic cloves, minced
- 1 shallot, diced
- 6 boneless skinless chicken thighs
- 2 lemons, sliced and juiced
Vegetables
- 1 ½ pounds baby potatoes, halved
Finishing Touches
- 2 tablespoons capers
- ½ cup tzatziki
- â…“ cup crumbled feta
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) in preparation for roasting the chicken and potatoes.
- Make Marinade: In a large mixing bowl, combine 2 tablespoons olive oil, ½ teaspoon kosher salt, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon fresh chopped oregano, minced garlic, and diced shallot. Mix thoroughly to form the marinade.
- Marinate Chicken and Potatoes: Add the boneless skinless chicken thighs to the marinade bowl and coat well. Then add the halved baby potatoes and sliced lemon from one lemon. Mix gently to ensure everything is evenly coated. You can marinate now or cover and refrigerate longer if desired.
- Arrange on Sheet Pan: Transfer the chicken, potatoes, and lemon slices onto a sheet pan, spreading them out in a single layer. Place lemon slices on top of the chicken thighs for added flavor.
- Roast: Place the sheet pan in the preheated oven and roast for 30 minutes until the chicken is cooked through and the potatoes are tender and golden.
- Prepare Caper Lemon Dressing: While the chicken roasts, combine 1 tablespoon of remaining olive oil, 2 tablespoons lemon juice from the second lemon, 1 tablespoon chopped oregano, and 2 tablespoons capers in a small bowl. Whisk together and let it rest at room temperature.
- Finish and Serve: Once roasted, remove the sheet pan from the oven. Spoon the caper lemon dressing over the chicken and potatoes. Sprinkle crumbled feta evenly over the top. Drizzle with tzatziki before serving. Enjoy your flavorful sheet pan meal!
Notes
- Marinate the chicken and potatoes for 30 minutes to 2 hours ahead of cooking for deeper flavor, or cook immediately if short on time.
- Use baby potatoes or small waxy potatoes for best roasting results.
- Add fresh herbs like oregano for authentic Mediterranean flavor, and feel free to substitute with fresh thyme or rosemary if preferred.
- Tzatziki adds a cool, creamy contrast but can be replaced with plain Greek yogurt mixed with cucumber and garlic if desired.
- Make sure to spread ingredients in a single layer on the sheet pan to ensure even roasting.
