Description
This Sheet Pan Lemon Balsamic Chicken and Potatoes recipe is a vibrant, easy-to-make dinner that combines juicy chicken thighs with tender potatoes, all infused with a zesty lemon and rich balsamic glaze. Perfect for busy weeknights, this one-pan dish requires minimal cleanup while delivering maximum flavor through roasting.
Ingredients
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Potatoes and Vegetables
- 1.5 pounds baby potatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Marinade. In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey, lemon zest and juice, dried oregano, salt, and black pepper to create a flavorful marinade for the chicken.
- Marinate the Chicken. Place the chicken thighs in a large bowl or zip-top bag, pour the marinade over them, and toss to coat thoroughly. Let the chicken marinate for at least 20 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- Preheat the Oven. Set your oven to 425°F (220°C) and allow it to fully preheat. This high temperature helps achieve crispy skin and tender potatoes.
- Prepare the Potatoes. In a separate bowl, toss the halved baby potatoes with olive oil, dried thyme, salt, and pepper until evenly coated.
- Assemble on the Sheet Pan. Spread the potatoes out evenly on a large rimmed baking sheet. Arrange the marinated chicken thighs skin-side up on top of the potatoes, ensuring space between pieces for even cooking.
- Roast the Chicken and Potatoes. Place the sheet pan in the preheated oven and roast for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- Baste and Broil for Crispiness. If desired, baste the chicken with the pan juices halfway through cooking. For extra crispy skin, broil for the last 2-3 minutes while watching carefully to avoid burning.
- Garnish and Serve. Remove the sheet pan from the oven, sprinkle chopped fresh parsley over the chicken and potatoes, and serve hot for a delicious, comforting meal.
Notes
- Bone-in, skin-on chicken thighs ensure juiciness and crispy skin; boneless can be used but cook time will be shorter.
- Do not overcrowd the pan; leaving space helps roast rather than steam the potatoes and chicken.
- Leftover chicken and potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this recipe gluten-free, ensure the balsamic vinegar does not contain added gluten ingredients.
- Fresh herbs like rosemary can be added for additional flavor variations.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
