Sheet Pan Lemon Balsamic Chicken and Potatoes
A comforting, all-in-one meal featuring roasted chicken and potatoes marinated in a delicious lemon and balsamic mixture, perfect for busy weeknights or gatherings.
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs tender texture
- 1/4 cup balsamic vinegar tangy depth
- 2 tablespoons olive oil rich moisture
- 2 tablespoons honey natural sweetness
- 2 cloves garlic, minced aromatic flavor
- 1 lemon, zested and juiced bright acidity
- Salt and pepper to taste enhances flavor
- Fresh herbs (like rosemary or thyme) for garnish fresh aroma
For the Potatoes
- 1 lb baby potatoes, halved creamy interior
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the chicken thighs in a mixing bowl.
- Pour in the balsamic vinegar and olive oil.
- Drizzle the honey over the chicken.
- Add the minced garlic to the bowl and mix well.
- Zest the lemon into the mixture and squeeze in the juice.
- Season with salt and pepper.
- Place the baby potatoes in a separate bowl and toss them with some of the leftover marinade.
Cooking
- Spread the marinated chicken thighs on one side of a sheet pan and arrange the halved potatoes on the other side.
- Place the sheet pan in the preheated oven.
- Cook until the chicken and potatoes are tender and have developed a nice color, about 30 minutes.
- Remove from the oven and let the chicken and potatoes rest for a few minutes.
- Garnish with fresh herbs before serving.
Notes
Marinate the chicken for at least 15 minutes for better flavor infusion. Letting the dish rest before serving improves moisture retention.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 4gSugar: 10g
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