Greek-Style Sheet Pan Lemon Balsamic Chicken and Potatoes
This Mediterranean-inspired sheet pan meal features tender, herby chicken roasted with crispy potatoes, garlic, and a zesty lemon-balsamic marinade. The flavors of oregano, olive oil, and balsamic vinegar mingle beautifully to create a tangy, savory glaze — all with minimal effort and maximum flavor.
⏱️ Time
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes
Ingredients
For the Chicken & Marinade:
2 large chicken breasts or 4 boneless thighs
3 tbsp olive oil
2 tbsp balsamic vinegar
Juice of 1 lemon
3 cloves garlic, minced
1 tsp dried oregano
½ tsp paprika
Salt & pepper to taste
For the Potatoes & Veggies:
2 cups baby or gold potatoes, quartered
1 small red onion, sliced
1 bell pepper, sliced (optional)
1 tbsp olive oil
Salt & pepper to taste
Optional Garnish:
2 tbsp crumbled feta cheese
Fresh parsley or dill
Lemon wedges
Instructions
Step 1: Make the Marinade
1. In a bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, oregano, paprika, salt, and pepper.
2. Add chicken and toss well to coat. Let marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
Step 2: Prep the Sheet Pan
1. Preheat oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper.
3. Add potatoes, onion, and bell pepper to the pan.
4. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Step 3: Bake
1. Arrange marinated chicken on the sheet pan among the potatoes.
2. Pour any remaining marinade over the top.
3. Roast for 35–40 minutes, flipping potatoes halfway through, until chicken is golden and cooked through (internal temp 165°F / 74°C).
Step 4: Finish & Serve
1. Drizzle a little extra balsamic glaze or lemon juice over the chicken before serving.
2. Garnish with feta, fresh parsley, and lemon wedges.
Notes & Tips
For crispier potatoes: Roast them for 10 minutes before adding the chicken.
Want it saucier? Mix 1 tbsp honey into the marinade for a slightly sweet glaze.
Add greens: Toss in some spinach or zucchini during the last 10 minutes of roasting.
Meal prep friendly: Keeps beautifully for 4 days in the fridge.
❓ frequently asked questions FAQs
Q: Can I use bone-in chicken?
Yes — bake for 45–50 minutes or until fully cooked.
Q: Can I substitute the potatoes?
Sweet potatoes or cauliflower florets work great too.
Q: Can I make this dairy-free?
Simply skip the feta garnish.
️ Nutritional Information
Calories: ~420 kcal
Protein: 36g
Carbs: 28g
Fat: 18g
Fiber: 3g