Description
Sheet Pan Lemon Balsamic Chicken and Potatoes is an easy one-pan meal featuring juicy boneless, skin-on chicken thighs and crispy golden baby potatoes roasted to perfection with a zesty lemon and natural balsamic glaze. This flavorful and balanced dish combines fresh herbs and garlic for a vibrant, comforting dinner that’s simple to prepare and clean up, perfect for any weeknight or casual gathering.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skin-on chicken thighs
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons natural balsamic vinegar
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
Potatoes
- 1.5 pounds baby potatoes, washed and halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh rosemary, chopped
Optional Glaze
- 2 tablespoons reduced natural balsamic vinegar or grape juice (natural) for brushing
Instructions
- Prepare the marinade: In a mixing bowl, whisk together fresh lemon juice, lemon zest, natural balsamic vinegar, olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper, creating a vibrant base for the dish’s tangy and slightly sweet flavor.
- Marinate the chicken: Add the chicken thighs to the bowl and toss them well to coat evenly in the marinade. Let the chicken rest and absorb flavors for at least 20 minutes, or up to a few hours in the refrigerator.
- Prep the potatoes: Wash and halve the baby potatoes, then toss them in olive oil, salt, black pepper, and freshly chopped rosemary to ensure aromatic, crispy roasting alongside the chicken.
- Arrange on the sheet pan: Place the marinated chicken thighs and seasoned potatoes evenly spaced on a large preheated sheet pan. Drizzle any leftover marinade over the top for extra taste.
- Roast: Bake in a preheated oven at 425°F (220°C) for 35 to 40 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender with golden, crispy skins.
- Finish with glaze: Optionally, brush the chicken and potatoes with reduced natural balsamic vinegar or grape juice glaze for a glossy shine and enhanced flavor before serving.
Notes
- Cut potatoes into similar sizes to ensure even roasting with the chicken.
- Let chicken sit at room temperature for 15 minutes before roasting for uniform cooking.
- Preheat the baking sheet to help achieve crispy skin and edges.
- Do not overcrowd the pan; keep space between pieces to encourage browning and avoid steaming.
- Allow chicken to rest for 5 minutes after roasting to seal in juices and keep it moist.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: Sheet pan chicken, lemon balsamic chicken, roasted potatoes, easy dinner, one pan meal, gluten free
