Sheet Pan Lemon Balsamic Chicken and Potatoes
Juicy lemon balsamic chicken thighs roasted on one pan with golden baby potatoes.
Equipment
- rimmed sheet pan
- Parchment paper
- Meat thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs about 4 thighs
- 1 lb baby potatoes halved
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil divided
- 1 tsp dried oregano
- ½ tsp salt divided
- ¼ tsp black pepper
Instructions
Cooking
- Heat. Heat the oven to 400 degrees F and line a sheet pan with parchment.
- Whisk. Whisk 2 tablespoons oil with the vinegar, lemon juice, zest, oregano, 1/4 teaspoon salt and the pepper, then set 2 tablespoons aside.
- Marinate. Coat the chicken in the rest and let it stand 10 minutes.
- Roast potatoes. Toss the potatoes with 1 tablespoon oil and 1/4 teaspoon salt, place them cut side down and roast 10 minutes.
- Add chicken. Add the chicken to the pan, drizzle the reserved marinade over the potatoes and roast 25 minutes, until the chicken reaches 165 degrees F.
- Rest. Rest 5 minutes before serving.
Notes
Substitutions: Use boneless chicken breasts pounded even and roasted 20 to 25 minutes, or swap red potatoes for baby potatoes.
Tips: Do not reuse the raw chicken marinade, and use only the portion set aside.
Storage: Refrigerate in an airtight container for 3 to 4 days and reheat to 165 degrees F.