Description
Savor the vibrant flavors of Sheet Pan Lemon Balsamic Chicken and Potatoes, a simple yet gourmet dish perfect for busy weeknights. Juicy chicken thighs marinated in zesty lemon and rich balsamic vinegar roast alongside tender baby potatoes for a satisfying meal with effortless cleanup. In just 45 minutes, impress your family or guests with this delightful one-pan wonder that’s both nutritious and delicious.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1 lb)
- 1 lb baby potatoes, halved
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a bowl, whisk together olive oil, balsamic vinegar, lemon juice, zest, oregano, salt, and pepper.
- Coat the chicken thighs in the marinade; let them sit while preparing the potatoes.
- Arrange halved baby potatoes on one side of the sheet pan; drizzle with olive oil, salt, and pepper.
- Place marinated chicken next to the potatoes and pour any remaining marinade over both.
- Bake for 30-35 minutes until chicken reaches an internal temperature of at least 165°F (74°C) and potatoes are fork-tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh (170g) with potatoes
- Calories: 335
- Sugar: 2g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg