Ingredients

• 1 pound baby potatoes, halved
• 4 tablespoons plus 1/3 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 6 boneless, skinless chicken breasts or thighs
• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh oregano, chopped
• 2 teaspoons smoked or regular paprika
• 6 garlic cloves, chopped
• 1 shallot, chopped
• Chili flakes, to taste
• 2 tablespoons lemon juice
• 1 cup mixed fresh herbs, chopped (such as dill, basil, or thyme)
• 2 tablespoons sliced pepperoncini
• 1 cup green olives, torn
• 2 tablespoons sesame seeds

• 1 cup tzatziki sauce
• 6 ounces feta cheese, crumbled

Instructions

1. Heat the oven to 425°F.
2. Spread the potatoes on a baking sheet and toss with 2 tablespoons of olive oil. Season generously with salt and pepper.
3. In a separate bowl, combine 2 tablespoons olive oil with the chicken, balsamic vinegar, Dijon mustard, oregano, paprika, garlic, shallot, salt, pepper, and chili flakes. Toss until the chicken is evenly coated.
4. Arrange the chicken pieces around the potatoes on the baking sheet. Transfer to the oven and roast for 25–30 minutes, or until the chicken is fully cooked.
5. While everything bakes, stir together the remaining 1/3 cup olive oil, lemon juice, chopped herbs, pepperoncini, olives, and sesame seeds. In another bowl, mix the tzatziki with the crumbled feta.
6. Remove the pan from the oven and spoon the herb and olive mixture over the chicken. Serve warm with the feta tzatziki on the side.