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Sheet Pan Lemon Balsamic Chicken and Potatoes

Sheet Pan Lemon Balsamic Chicken and Potatoes

  • Author: Christopher
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Sheet Pan Lemon Balsamic Chicken and Potatoes is a simple, vibrant, and satisfying meal featuring tender chicken thighs and crispy baby potatoes roasted together in a bright lemon and balsamic glaze. This one-pan dinner is quick to prepare, full of zesty and tangy flavors, and perfect for busy weeknights with minimal cleanup.

Ingredients

Scale

Chicken and Potatoes

  • 4 chicken thighs, skin-on
  • 1.5 pounds baby potatoes, halved

Marinade and Glaze

  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons balsamic vinegar (natural)
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons fresh herbs (rosemary or thyme), chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Marinade and Potatoes: In a bowl, whisk together fresh lemon juice, balsamic vinegar, olive oil, minced garlic, fresh herbs, salt, and pepper. Halve the baby potatoes and toss them in half of the marinade to coat evenly. Allow the potatoes to soak in the marinade while the oven preheats.
  2. Marinate the Chicken: Place the chicken thighs in the remaining marinade, ensuring each piece is well coated. Let them rest for at least 10 minutes to absorb the bright lemon balsamic flavors, enhancing juiciness and taste.
  3. Arrange on the Sheet Pan: Spread the marinated potatoes on one side of a sheet pan in a single layer. Nestle the chicken thighs on the other side, skin-side up to help crisp the skin while the potatoes roast evenly.
  4. Roast Until Perfect: Bake at 425°F (220°C) for 30-35 minutes, or until the chicken is cooked through and the potatoes are golden and crispy. Halfway through cooking, baste the chicken with the pan juices to maximize flavor and moisture.
  5. Finish and Serve: Let the chicken rest for a few minutes after removing it from the oven. Sprinkle extra fresh herbs and lemon zest on top to add a fresh and vibrant finishing touch before serving.

Notes

  • Pat chicken dry before marinating to ensure crispy skin.
  • Use baby potatoes as they cook evenly and roast nicely without parboiling.
  • Do not overcrowd the sheet pan; leave space between chicken and potatoes for better air circulation and crispiness.
  • Marinate chicken and potatoes for 1-2 hours ahead of time to intensify flavors if possible.
  • Use a meat thermometer to check chicken reaches 165°F (74°C) to ensure it is safely cooked.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 4 g
  • Sodium: 450 mg
  • Fat: 22 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 28 g
  • Cholesterol: 95 mg

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

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