Sheet Pan Balsamic Chicken Thighs are an easy, flavor-packed dinner made with juicy chicken, tender roasted potatoes, garlic, herbs, and a tangy balsamic glaze. This Sheet Pan Balsamic Chicken Thighs recipe delivers big Mediterranean-inspired flavor with minimal prep and cleanup.
Why You’ll Love This Recipe
- One-pan meal with easy cleanup
- Juicy, flavorful chicken thighs every time
- Balanced tangy, savory, and fresh flavors
- Perfect for busy weeknights or meal prep
- Naturally halal-friendly
Ingredients
- 1 ½ lb baby potatoes, halved
- 3 tbsp extra virgin olive oil, divided
- ½ tsp kosher salt
- 6 boneless, skinless chicken thighs
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 2 tbsp fresh chopped oregano, divided
- 6 garlic cloves, minced
- 1 shallot, diced
- 2 lemons
- 2 tbsp capers
- ½ cup tzatziki
- ⅓ cup crumbled feta cheese
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine 2 tablespoons olive oil, salt, balsamic vinegar, Dijon mustard, 1 tablespoon oregano, garlic, and shallot.
- Add chicken thighs and toss until fully coated.
- Slice one lemon and add it to the bowl along with the halved potatoes. Toss well to combine.
- Spread everything evenly onto a sheet pan in a single layer. Place lemon slices on top of the chicken.
- Roast for 30 minutes until chicken is cooked through and potatoes are tender.
- While the chicken roasts, whisk remaining olive oil, lemon juice (2 tablespoons from second lemon), remaining oregano, and capers in a small bowl.
- Remove sheet pan from oven and spoon the lemon-caper mixture over the chicken and potatoes.
- Sprinkle feta over the pan and drizzle with tzatziki before serving.
Tips & Tricks
- Chicken thighs stay juicier than breasts for sheet pan meals
- Cut potatoes evenly for uniform roasting
- Add tzatziki just before serving to keep it fresh
- Line the pan with parchment for easier cleanup
- Marinate up to 12 hours for deeper flavor
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Sheet Pan / Roasting
- Cuisine: Mediterranean-Inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, gluten-free
Notes
- Swap oregano with thyme or rosemary if desired
- Serve with a side salad or warm pita
- Chicken breasts may be used but cook time may vary
Nutrition (Approximate Per Serving)
- Calories: 520
- Protein: 34 g
- Carbohydrates: 28 g
- Fat: 32 g
FAQ
Can I marinate the chicken ahead of time?
Yes, marinate up to 12 hours for extra flavor.
Can I use bone-in chicken thighs?
Yes, increase cooking time by 8–10 minutes.
Is this recipe spicy?
No, it’s tangy and savory with no heat.
Can I make this dairy-free?
Yes, skip feta and tzatziki or use dairy-free alternatives.
Is this recipe halal?
Yes, all ingredients are halal-friendly.
Storage
- Fridge: Store leftovers up to 3 days
- Freezer: Freeze chicken and potatoes up to 2 months
- Reheating: Reheat in oven or skillet until warmed through
Similar Recipes
Sheet Pan Balsamic Chicken Thighs
Sheet Pan Balsamic Chicken Thighs are roasted with potatoes, garlic, and herbs.
Ingredients
- 1 ½ lb baby potatoes halved
- 3 tbsp extra virgin olive oil divided
- ½ tsp kosher salt
- 6 boneless skinless chicken thighs
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 2 tbsp fresh chopped oregano divided
- 6 garlic cloves minced
- 1 shallot diced
- 2 lemons
- 2 tbsp capers
- ½ cup tzatziki
- ⅓ cup crumbled feta cheese
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine 2 tablespoons olive oil, salt, balsamic vinegar, Dijon mustard, 1 tablespoon oregano, garlic, and shallot.
- Add chicken thighs and toss until fully coated.
- Slice one lemon and add it to the bowl along with the halved potatoes. Toss well to combine.
- Spread everything evenly onto a sheet pan in a single layer. Place lemon slices on top of the chicken.
- Roast for 30 minutes until chicken is cooked through and potatoes are tender.
- While the chicken roasts, whisk remaining olive oil, lemon juice (2 tablespoons from second lemon), remaining oregano, and capers in a small bowl.
- Remove sheet pan from oven and spoon the lemon-caper mixture over the chicken and potatoes.
- Sprinkle feta over the pan and drizzle with tzatziki before serving.
Notes
- Swap oregano with thyme or rosemary if desired
Conclusion
Sheet Pan Balsamic Chicken Thighs are the perfect combination of ease and flavor. With juicy chicken, roasted potatoes, and bright lemon-capers, this recipe is guaranteed to become a weeknight favorite.