In a small bowl combine oregano and thyme with 1 teaspoon salt and ½ teaspoon pepper. Set aside
Cut potatoes in half or quarters until all pieces are roughly the same size (about 1 inch). Cut the red onion in half and then slice into 1-inch pieces.
In a large bowl combine sliced potatoes, onion, and cherry tomatoes. Add olive oil, lemon juice, Dijon mustard and ½ of the spice blend. Toss until veggies are well coated.
Spread vegetable mixture into an even layer on a large baking sheet. If the sheet is too crowded to create a single layer, use two baking sheets.
Slice the chicken breasts almost all the way through width-wise to create a pocket. Season the inside and outside of chicken with the remaining spice mixture.
Spoon a generous amount of Tzatziki Feta mixture into the pocket of each chicken breast.
Nestle chicken breasts into the veggie mixture on the sheet pan. Bake for 40-45 minutes until chicken is cooked through.
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