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Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe

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3.8 from 59 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This Sheet Pan Lemon Balsamic Chicken and Potatoes recipe features juicy chicken and tender roasted baby potatoes baked together in a bright, tangy lemon-balsamic marinade enhanced with garlic and herbs. It’s an easy, flavorful one-pan meal perfect for busy weeknights, offering a delicious blend of Mediterranean-inspired flavors with minimal cleanup.

Ingredients

Chicken & Potatoes

  • 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

Lemon Balsamic Marinade

  • 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

Optional Garnish

  • Fresh parsley or basil
  • Lemon slices

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup and to prevent sticking.
  2. Make the Marinade: In a bowl, whisk together the balsamic vinegar, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, dried oregano, dried thyme, honey (or maple syrup), and olive oil until well combined. This marinade will infuse your chicken and potatoes with bright and savory flavors.
  3. Prepare Chicken and Potatoes: Place the chicken pieces and halved baby potatoes onto the prepared sheet pan, spreading them out evenly for uniform roasting.
  4. Coat with Marinade: Pour the lemon balsamic marinade over the chicken and potatoes. Toss everything gently to ensure each piece is well coated with the flavorful mixture.
  5. Season: Sprinkle salt, black pepper, and paprika evenly over the chicken and potatoes to enhance the seasoning.
  6. Arrange and Roast: Arrange the chicken pieces skin-side up on the sheet pan and spread the potatoes evenly around them. Place the pan in the preheated oven and roast for 35 to 40 minutes. Flip the potatoes halfway through cooking to ensure they brown evenly and become tender.
  7. Broil for Caramelization (Optional): If you want extra caramelization on the chicken and potatoes, switch your oven to broil and cook for an additional 2 to 3 minutes, watching carefully to prevent burning.
  8. Finish and Serve: Remove the sheet pan from the oven. Garnish with fresh parsley or basil and lemon slices before serving to add a fresh, vibrant touch.

Notes

  • Chicken thighs remain juicier than breasts, making them ideal for this recipe.
  • Add green beans or asparagus during the last 12 minutes of cooking for extra veggies.
  • For crispier potatoes, place them cut-side down on the pan during roasting.
  • Store any leftovers in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American, Mediterranean-Inspired

Find it online: https://sarasplate.com/sheet-pan-lemon-balsamic-chicken-and-potatoes-recipe/