Roasted Lemon Balsamic Chicken and Potatoes
Roasted Lemon Balsamic Chicken and Potatoes features tender chicken thighs and baby potatoes marinated in balsamic vinegar, lemon, garlic, and herbs, oven-roasted to perfection, and finished with a bright lemon-caper drizzle, feta, and tzatziki.
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Servings: 4
Ingredients
- 1 ½ pounds baby potatoes halved
- 3 tablespoons extra virgin olive oil divided
- ½ teaspoon kosher salt
- 6 boneless skinless chicken thighs
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh oregano chopped and divided
- 6 garlic cloves minced
- 1 shallot finely diced
- 2 lemons
- 2 tablespoons capers
- ½ cup tzatziki
- ⅓ cup crumbled feta cheese
Instructions
Preheat the Oven
- Preheat the oven to 425°F (220°C).
Prepare the Marinade
- In a large mixing bowl, combine 2 tablespoons of olive oil, kosher salt, balsamic vinegar, Dijon mustard, 1 tablespoon chopped oregano, minced garlic, and diced shallot. Whisk until thoroughly blended.
Coat the Chicken and Potatoes
- Add the chicken thighs to the bowl and turn to coat evenly with the marinade. Slice one lemon into thin rounds and add it to the bowl along with the halved baby potatoes. Toss until all ingredients are evenly coated.
- Optional: For enhanced flavor, cover and refrigerate for up to 24 hours to marinate.
Arrange on Sheet Pan
- Transfer the chicken, potatoes, and lemon slices to a large sheet pan, arranging them in a single layer to ensure even roasting. Place the lemon slices on top of the chicken thighs.
Roast
- Bake for approximately 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and lightly golden.
Prepare the Lemon-Caper Sauce
- While the chicken roasts, combine the remaining 1 tablespoon olive oil, 2 tablespoons freshly squeezed lemon juice (from the remaining lemon), the remaining 1 tablespoon chopped oregano, and capers in a small bowl. Whisk to combine and allow to rest at room temperature.
Finish and Serve
- Once the chicken and potatoes are cooked, remove from the oven. Spoon the lemon-caper mixture evenly over the dish. Sprinkle with crumbled feta and drizzle with tzatziki before serving.
Notes
This recipe is naturally gluten-free. However, to ensure it remains gluten-free:
- Confirm that the Dijon mustard and tzatziki are certified gluten-free, as some brands may contain additives or stabilizers that include gluten.
- Verify that all packaged ingredients (such as capers and feta) are labeled gluten-free to avoid cross-contamination.