Sheet Pan Lemon Balsamic Chicken and Potatoes

Ingredients

• 1.5 pounds skinless , boneless chicken thighs
• 1.5 pounds baby potatoes
• 0.25 cups extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 2 cloves garlic
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons red chili flakes

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil. Place chicken and potatoes in a large bowl.

2. 2

   Whisk 1/4 cup olive oil, balsamic vinegar, Dijon mustard, paprika, oregano, garlic, black pepper, and chili flakes together in a small bowl. Pour mixture over chicken and potatoes; toss to coat. Arrange chicken and potatoes on the prepared baking sheet in an even layer.

3. 3

   Bake in the preheated oven until chicken juices run clear and potatoes are tender, 30 to 35 minutes. An instant-read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C).

4. 4

   Meanwhile, for brine, stir 2 tablespoons olive oil, olives, lemon juice, pepperoncini, basil, and dill together in a small bowl. Stir tzatziki sauce and feta together in a separate bowl.

5. 5

   Remove chicken and potatoes from the oven. Divide onto serving plates. Drizzle with olive brine and top with tzatziki feta sauce. Serve immediately.