Instructions:

• Step 1: Preheat your oven to 400°F (200°C). A hot oven is crucial for achieving that crispy potato texture and perfectly cooked chicken.
• Step 2: In a mixing bowl, whisk together 4 tablespoons of extra virgin olive oil, balsamic vinegar, Dijon mustard, fresh oregano, smoked paprika, chopped garlic, chopped shallot, chili flakes, and lemon juice. Season with salt and black pepper to taste.
• Step 3: Add the chicken breasts or thighs to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
• Step 4: While the chicken is marinating, place the halved baby potatoes in a large bowl. Drizzle with 1/3 cup of olive oil and season generously with salt and black pepper. Toss until the potatoes are evenly coated.
• Step 5: Spread the seasoned potatoes in a single layer on the sheet pan. Nestle the marinated chicken among the potatoes, pouring any remaining marinade over the top.
• Step 6: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
• Step 7: In the last 5 minutes of baking, sprinkle the torn olives, sliced pepperoncini, and sesame seeds over the chicken and potatoes.
• Step 8: Once finished, remove from the oven and let it cool for a few minutes. Serve the chicken and potatoes topped with a generous dollop of tzatziki sauce and crumbled feta cheese.