This Sheet Pan Balsamic Chicken Thighs recipe is everything you want in a weeknight meal—quick, delicious, and easy to clean up! With juicy marinated chicken, crispy roasted potatoes, and a tangy caper-lemon sauce.
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Sheet Pan Balsamic Chicken Thighs with Potatoes
This is one of those meals that the first time I made it for my whole family the table was silent. Silent because everyone was so engrossed with eating this meal that there was no time for talking only shoving this glorious meal into our mouths. The melody of the flavors between the savory balsamic and oregano, with the salty capers and feta, and the freshness of the lemon and tzatziki is unparalleled. It is almost hard to believe you can get such good flavors from a simple sheet pan meal!
Not only is this a great family meal but it would also make a killer meal prep. Sheet pan meals are also the best because they also need minimal clean up, and this one is no exception. And it is easy enough to make your own with substitutions!
Ingredients
- Baby Potatoes – I use baby gold potatoes but you can also use baby red potatoes, this recipe will work for either variety.
- Extra Virgin Olive Oil – You will use this for cooking and finishing the dish so make sure it is a good tasting olive oil. I like to use California Olive Ranch.
- Kosher Salt – If you don’t have kosher salt use sea salt.
- Chicken Thighs – These will work best if they are boneless and skinless chicken thighs. You can use bone-in chicken thighs but they might have a longer cooking time.
- Balsamic Vinegar – The key to the balsamic marinade for the juicy chicken thighs.
- Dijon Mustard – To help flavor the marinade.
- Fresh Oregano – The fresh oregano does so much for this recipe so try not to skip out on the oregano, one of the one ounces clamshells from the grocery store should be just the right amount.
- Garlic – Of course for flavor you will want some freshly minced garlic.
- Shallot – You can substitute the shallot with half a small red onion.
- Lemons – You will need two fresh lemons, one for cooking and one for finishing the food.
- Capers – These little pickled flower buds pack quite the punch of flavor and are perfect for finishing the chicken!
- Tzatziki – You can either buy a container of tzatziki at the store or you can use my recipe for Tzatziki Sauce.
- Crumbled Feta – Also for finishing the dish, the little burst of feta go so well with the potatoes and chicken.
Dietary Substitutions and Alternatives
Gluten-Free: No modifications needed—this dish is naturally gluten-free!
Dairy- Free: Omit the feta and tzatziki, or use dairy-free versions.
Low-Carb: Swap out the potatoes for cauliflower or brussels sprouts.
Instructions
Set your oven to 425°F to ensure even cooking and crispy edges.
Marinated the chicken. In a large bowl, whisk together:
✔ 2 tablespoons olive oil
✔ ½ teaspoon kosher salt
✔ 2 tablespoons balsamic vinegar
✔ 1 tablespoon Dijon mustard
✔ 1 tablespoon fresh oregano
✔ Minced garlic and diced shallot
Add the chicken thighs to the bowl and toss until coated.
Slice one lemon and toss it into the bowl with the halved baby potatoes. Stir everything together until the potatoes are evenly coated in the marinade.
💡 Tip: If you have time, let the chicken and potatoes marinate for 30 minutes to 1 hour for deeper flavor.
Spread the marinated chicken, potatoes, and lemon slices onto a large sheet pan, arranging them in a single layer. Place the lemon slices on top of the chicken thighs for extra flavor as they bake.
Roast in the oven for 30 minutes or until the chicken is cooked through and reaches at least 165ºF on a meat thermometer and the potatoes are golden brown.
While the chicken is roasting, prepare the finishing sauce. In a small bowl, whisk together 1 tablespoon olive oil, 2 tablespoons of lemon juice, 1 tablespoon fresh oregano, and 2 tablespoons capers. Let it sit at room temperature.
Once the chicken and potatoes are done, remove the sheet pan from the oven.
✔ Drizzle the caper-lemon sauce over the hot chicken and potatoes.
✔ Sprinkle with crumbled feta.
✔ Drizzle tzatziki over everything for a creamy, tangy finish.
Serve immediately and enjoy!
tips, tricks and questions
Can I use chicken breasts instead of thighs?
Yes, but depending on the size of the chicken breasts it will cook faster than thighs (unless they are really big in size). Check for doneness at 20-25 minutes to avoid drying them out.
Can I make this ahead of time?
Absolutely! You can prep the chicken and potatoes in the marinade ahead of time and store them in the fridge for up to 24 hours before baking.
If you like this sheet pan balsamic chicken recipe you might also like:
Sheet Pan Balsamic Chicken Thighs
Juicy balsmic chicken thighs with lemons and potatoes are roasted on a sheet pan and then topped with a lemon caper sauce, feta, and tzatziki.
Ingredients
- 1 ½ pound baby potatoes, halved
- 3 tablespoons extra virgin olive oil, divided
- ½ teaspoons kosher salt
- 6 boneless skinless chicken thighs
- 2 tablespoons balsamic vinegar
- 1 tablespoons Dijon mustard
- 2 tablespoon fresh chopped oregano, divided
- 6 garlic cloves, minced
- 1 shallot, diced
- 2 lemons
- 2 tablespoons capers
- ½ cup Tzatziki
- ⅓ cup crumbled feta
Instructions
- Preheat the oven to 425° F.
- In a large bowl add 2 tablespoons of olive oil, ½ teaspoon kosher salt, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon fresh chopped oregano, the minced garlic, and chopped onion. Mix everything together.
- Add the chicken to the bowl and mix in so the chicken is thoroughly covered. Slice one of the lemons and add it to the bowl along with the halved potatoes. Mix everything well to combine. At this point if you would like to cover and refrigerate to marinade longer you can certainly do so but it isn't required.
- Transfer everything from the bowl to a sheet pan spreading everything out into a single layer. Add the lemon slices to the tops of the chicken thighs.
- Transfer to the oven and bake for 30 minutes.
- Once the sheet pan is in the oven add the 1 tablespoon of remaining olive oil to a small bowl. Juice 2 tablespoons from the remaining lemon into the olive oil. Add the second tablespoon of chopped oregano and the 2 tablespoons of capers to the bowl. Whisk everything together well and let it rest on the counter while the chicken cooks.
- Once the chicken is done roasting remove from the oven. Using a spoon, spoon the caper lemon mixture overtop the chicken and potatoes. Then sprinkle the sheet pan with the feta. Lastly drizzle the tzatziki overtop. Serve and enjoy!
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Nutrition Information:
Yield:
4Serving Size:
1 1/2 chicken thighs with potatoesAmount Per Serving: Calories: 626Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 218mgSodium: 848mgCarbohydrates: 48gFiber: 7gSugar: 7gProtein: 49g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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