Sheet Pan Lemon Balsamic Chicken and Potatoes
A delicious one-pan meal featuring tender chicken thighs and baby potatoes, all coated in a tangy lemon and balsamic marinade—perfect for busy weeknights!
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs about 1 lb
- 1 lb baby potatoes, halved
Marinade
- 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
Preparation
- 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, letting them sit while you prepare the potatoes.
- Arrange the halved baby potatoes on one side of the sheet pan and drizzle them with olive oil, salt, and pepper.
- Place the marinated chicken next to the potatoes and pour any remaining marinade over both.
- Bake for 30-35 minutes until the chicken reaches an internal temperature of at least 165°F (74°C) and the potatoes are fork-tender.
Notes
Garnish with fresh herbs like parsley. This dish can be served hot or paired with a simple green salad or steamed veggies.