Description
Sheet Pan Lemon Balsamic Chicken and Potatoes is a flavorful, one-pan dish that combines succulent chicken thighs with crispy baby potatoes, all infused with zesty lemon and rich balsamic vinegar. Perfect for any occasion, this easy recipe transforms ordinary ingredients into an extraordinary meal, making it ideal for weeknight dinners or special gatherings. Enjoy a delightful culinary experience that fills your home with mouthwatering aromas while keeping cleanup to a minimum.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb baby potatoes, halved
- 2 medium fresh lemons, sliced
- 1/4 cup balsamic vinegar
- 3 cloves garlic, minced
- 2 tsp fresh thyme or rosemary (or a mix)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine chicken thighs and halved baby potatoes. Drizzle with olive oil, balsamic vinegar, minced garlic, salt, pepper, and herbs; toss until well coated.
- Line a baking sheet with parchment paper or foil. Spread the marinated chicken and potatoes evenly on the sheet.
- Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and potatoes are golden brown.
- In the last 10 minutes of roasting, add lemon slices on top of the chicken for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken thigh (170g)
- Calories: 370
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 125mg