Description
This Sheet Pan Lemon Balsamic Chicken and Potatoes recipe combines juicy, tender chicken thighs with crispy golden baby potatoes in a tangy and slightly sweet lemon balsamic glaze. Easy to prepare with simple fresh ingredients and cooked all on one pan, it offers a flavorful, nutritious, and wholesome meal perfect for quick and healthy dinners.
Ingredients
Scale
Chicken and Potatoes
- 4 chicken thighs
- 1.5 lbs baby potatoes, halved or quartered
Marinade
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons balsamic vinegar (natural)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Herbs and Seasoning
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Prepare the marinade: In a medium bowl, whisk together fresh lemon juice, lemon zest, balsamic vinegar (natural), olive oil, minced garlic, salt, and black pepper to create a flavorful marinade that will tenderize and flavor the chicken and potatoes perfectly.
- Toss the potatoes: Cut the baby potatoes in halves or quarters depending on their size. Coat the potatoes in half of the marinade mixture so they soak up the bright, tangy flavors before roasting.
- Marinate the chicken: Place the chicken thighs in the remaining marinade, making sure each piece is well coated. Let them sit while you arrange the pan.
- Arrange on the sheet pan: Spread the potatoes evenly on a baking sheet, placing the marinated chicken thighs on top. Scatter fresh sprigs of rosemary and thyme around for aroma and flavor as the dish roasts.
- Roast to perfection: Bake at 400°F (200°C) for about 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- Finish and serve: Once out of the oven, spoon some of the pan juices over the chicken and potatoes for an extra burst of glaze, then serve hot and enjoy!
Notes
- Use room temperature chicken for even cooking.
- Cut potatoes uniformly to ensure even roasting.
- Reserve marinade wisely by using half for potatoes and half for chicken to prevent cross-contamination.
- Pat chicken dry before marinating to help the skin crisp nicely in the oven.
- Allow chicken to rest five minutes after roasting to lock in juices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: sheet pan chicken, lemon balsamic chicken, roasted potatoes, one-pan meal, healthy chicken recipe, easy dinner, balsamic glaze
