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Sheet Pan Lemon Balsamic Chicken and Potatoes

A comforting and easy recipe featuring marinated chicken thighs and baby potatoes roasted to perfection, infused with zesty lemon and balsamic flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs (skin-on, bone-in for extra flavor) Preferably use skin-on and bone-in for added flavor.
  • 2 cups baby potatoes (halved) Can substitute with sweet potatoes if desired.
  • 1/4 cup balsamic vinegar Use good quality for deeper flavor.
  • 2 tablespoons olive oil Extra for drizzling over potatoes.
  • 2 pieces lemons (juiced and zested) Provides brightness to the dish.
  • 3 cloves garlic (minced) Adds aromatic flavor.
  • to taste Salt and pepper For seasoning.
  • to taste Fresh herbs (such as rosemary or thyme for garnish) Optional, for garnishing.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, whisk together the balsamic vinegar, olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper to create the marinade.
  3. Place the chicken thighs in a large zip-top bag or bowl and pour the marinade over them, ensuring each piece is coated. Let marinate for at least 15 minutes, or up to 2 hours.
  4. Halve the baby potatoes and place them on a sheet pan. Drizzle with olive oil and season with salt and pepper.
Cooking
  1. Arrange the marinated chicken thighs, skin side up, over the baby potatoes on the sheet pan.
  2. Bake in the preheated oven for 30-40 minutes or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C); the skin should be crispy and the potatoes tender.
  3. Remove from the oven and sprinkle with fresh herbs for garnish before serving.

Notes

Feel free to experiment with herbs and seasonings to suit your taste. For crispy skin, ensure the chicken is dry before marinating.