Name: Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 bone-in or boneless chicken thighs or breasts; 1½ lbs baby potatoes, halved; 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; ½ tsp paprika; ¼ cup balsamic vinegar; 3 tbsp fresh lemon juice; 1 tbsp lemon zest; 3 cloves garlic, minced; 1 tbsp Dijon mustard; 1 tsp dried oregano; 1 tsp dried thyme; 2 tbsp honey or maple syrup; ¼ cup olive oil; Fresh parsley or basil; Lemon slices

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If you are craving a dinner that’s bursting with bright, tangy flavor yet requires minimal effort, the Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe is exactly what you need. This vibrant dish brings juicy chicken and tender, caramelized baby potatoes together in a luscious lemon and balsamic marinade infused with garlic and fragrant herbs. It’s an effortless, comforting meal perfect for busy weeknights or casual dinners that impress without stress. Plus, cooking everything on a single sheet pan keeps cleanup a breeze, making this recipe a beloved staple in my kitchen.

Ingredients You’ll Need

The image shows a close-up of several kitchen ingredients on a dark surface with a white marbled texture. In the foreground, there is a clear glass jar filled with large green olives in brine, with a green label and a white lid marked

The magic of the Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe lies in its simple, wholesome ingredients. Each component plays a role in creating layers of flavor and texture—from the succulent chicken thighs to the crispy golden potatoes and the zesty marinade that ties everything together.

Chicken thighs or breasts: Choose bone-in for juicier results or boneless for quicker cooking.
Baby potatoes: Halved to roast perfectly tender with a crisp edge.
Olive oil: Adds richness and helps achieve that golden crust on both chicken and potatoes.
Salt and black pepper: Simple but essential for seasoning.
Paprika: Gives a hint of smokiness and a beautiful color.
Balsamic vinegar: The sweet and tangy base of the marinade that makes everything pop.
Fresh lemon juice and lemon zest: Infuse bright citrus notes that lighten the dish.
Garlic: Minced for aromatic depth and savory bite.
Dijon mustard: Adds a subtle sharpness and emulsifies the marinade beautifully.
Dried oregano and thyme: Classic herbs that enhance the Mediterranean vibe.
Honey or maple syrup: Balances acidity with gentle sweetness for caramelization.
Optional garnishes: Fresh parsley or basil and lemon slices brighten the presentation and flavor.

How to Make Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe

Step 1: Prepare your oven and sheet pan

Start by preheating your oven to a sizzling 425°F (220°C). While it heats up, line a large sheet pan with parchment paper or foil to make cleanup super easy and prevent sticking. This high temperature ensures the chicken skin crisps nicely while the potatoes roast to golden perfection.

Step 2: Whisk together the marinade

In a medium bowl, combine the balsamic vinegar, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, dried oregano, dried thyme, honey (or maple syrup), and olive oil. Whisk until the mixture is smooth and beautifully emulsified. This marinade is the flavorful heart of the recipe, imparting bright acidity, sweetness, and herbaceous notes.

Step 3: Arrange chicken and potatoes on the pan

Place your chicken pieces and halved baby potatoes on the prepared sheet pan. Drizzle the marinade evenly over everything, then toss gently with your hands or a spatula to coat each piece well. Season the chicken and potatoes with salt, black pepper, and paprika, which adds a subtle smoky warmth and enticing color.

Step 4: Arrange and roast

Make sure the chicken is skin-side up for maximum crispiness and spread the potatoes out in a single layer around the chicken for even roasting. Pop the pan into the oven and roast for 35 to 40 minutes. About halfway through, flip the potatoes to ensure they crisp up on both sides. For an extra caramelized finish, switch the oven to broil for 2 to 3 minutes at the end—but watch carefully so nothing burns!

Step 5: Garnish and serve

Once roasted to perfection, take the pan out of the oven and let everything rest for a couple of minutes. Sprinkle freshly chopped parsley or basil over the dish and add a few lemon slices for a bright, fresh touch. Now you are ready to serve a dinner that looks as stunning as it tastes.

How to Serve Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe

The image shows two cooked chicken thighs with a crispy, brown skin sprinkled with small bits of seasoning, placed on a dark baking tray. Around the chicken, there are several halved yellow potatoes that have a soft, smooth texture on the cut sides and a light golden color on the rounded skins. A wedge of lemon with a bright yellow color lies near the chicken, adding a fresh contrast. The baking tray sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing with fresh parsley or basil leaves elevates the visual appeal and adds a refreshing herbal note that complements the tangy marinade beautifully. Bright lemon slices scattered on top provide a pop of color and an optional burst of citrus flavor to squeeze over just before eating.

Side Dishes

This sheet pan dish is hearty enough to stand on its own, but light, crisp sides like steamed green beans, roasted asparagus, or a simple mixed greens salad make ideal companions. You can even add some grilled or roasted veggies to the pan during the last 10 to 12 minutes to save time and add variety.

Creative Ways to Present

For a more rustic, family-style presentation, serve everything directly from the sheet pan at the table—invite everyone to dig in and serve themselves. Alternatively, plate a chicken thigh atop a mound of roasted potatoes, drizzle extra pan sauce over the top, and garnish with fresh herbs and lemon wedges for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Leftover chicken and potatoes store well in an airtight container in the refrigerator for up to 3 days. Be sure to cool the food completely before refrigerating to maintain freshness and flavor.

Freezing

This recipe freezes nicely, too. Separate the chicken and potatoes into meal-sized portions, wrap tightly, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for 10 to 15 minutes until warmed through to maintain the crispy texture. Avoid microwaving if you want to keep the potatoes from getting soggy.

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Yes, you can use boneless or bone-in chicken breasts, but thighs tend to stay juicier and more flavorful when roasted. If using breasts, be careful to not overcook as they dry out more quickly.

How can I make the potatoes crispier?

For crispier potatoes, arrange them cut-side down on the sheet pan and don’t overcrowd them. Flipping them halfway through roasting also helps achieve that perfect golden crust.

Can I add other vegetables to this sheet pan dinner?

Absolutely! Green beans, asparagus, or carrots work beautifully and can be added during the last 10 to 12 minutes of cooking to maintain their texture.

Is this recipe gluten-free and dairy-free?

Yes, the Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe contains no gluten or dairy ingredients, making it suitable for those with these dietary preferences.

What can I substitute for honey in the marinade?

If you prefer a vegan or different sweetener, maple syrup works beautifully as a honey substitute without compromising the flavor or caramelization.

Final Thoughts

There’s something so satisfying about a meal that combines simplicity, vibrant flavors, and hands-off cooking—and that is exactly what the Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe delivers. I can’t recommend it enough for anyone looking to brighten up dinner with minimal fuss and maximum taste. Go ahead and try it tonight—you might just find your new favorite weeknight dinner!