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Sheet Pan Lemon Balsamic Chicken and Potatoes

Sheet Pan Lemon Balsamic Chicken and Potatoes

  • Author: Jonathan
  • Total Time: 55-60 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Sheet Pan Lemon Balsamic Chicken and Potatoes is a vibrant and savory one-pan meal featuring tender bone-in, skin-on chicken thighs and perfectly roasted baby potatoes glazed in a tangy and slightly sweet lemon balsamic sauce. This fuss-free dish combines bold, balanced flavors with fresh herbs and crisp textures, making it an effortless yet impressive option for weeknight dinners.

Ingredients

Scale

Chicken and Marinade

  • 4 bone-in, skin-on chicken thighs
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons natural balsamic vinegar
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Potatoes

  • 1.5 pounds baby potatoes, halved

Instructions

  1. Prepare the marinade: In a bowl, whisk together fresh lemon juice, natural balsamic vinegar, olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create a flavorful base that will soak into the chicken and potatoes.
  2. Marinate the chicken: Place the chicken thighs in a large bowl or zip-top bag, pour half of the marinade over the chicken, and toss to coat well. Let it sit for at least 15 minutes to absorb the flavors.
  3. Prepare the potatoes: Halve the baby potatoes for quicker roasting. Toss them in the remaining marinade so they absorb the same tangy glaze and herbs as the chicken.
  4. Arrange on the sheet pan: Spread the marinated potatoes evenly on a rimmed baking sheet, then place the chicken thighs skin-side up over the potatoes. This allows chicken juices to flavor the potatoes during cooking.
  5. Roast everything: Bake at 425°F (220°C) for about 35-40 minutes, or until the chicken skin is golden brown and crispy and the potatoes are tender inside and caramelized on the outside.
  6. Finish and serve: Optionally, drizzle fresh lemon juice and sprinkle fresh herbs over the dish before serving. Plate the chicken and potatoes together, spooning the juices over for extra taste.

Notes

  • Pat the chicken dry before marinating to ensure crispy skin when roasting.
  • Cut potatoes into similar-sized pieces for even cooking.
  • Use a rimmed baking sheet to prevent juices from spilling and simplify cleanup.
  • Check that chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Let the chicken rest for 5 minutes after roasting to keep juices locked in.
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 25 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 90 mg

Keywords: sheet pan chicken, lemon balsamic chicken, roasted potatoes, easy dinner, one pan meal, gluten free chicken recipe

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