Name: Sheet Pan Lemon Balsamic Chicken and Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-American
Ingredients: 4 bone-in, skin-on chicken thighs (or boneless, skinless if preferred); 1 lb baby potatoes, halved or quartered; 1 tbsp olive oil; 2 tbsp balsamic vinegar; 2 tbsp lemon juice (freshly squeezed); 1 tbsp honey or maple syrup; 2 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 1/2 tsp red pepper flakes (optional for a bit of heat); Fresh parsley or basil for garnish (optional)

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Why You’ll Love This Recipe

Sheet Pan Lemon Balsamic Chicken and Potatoes is the perfect one-pan meal that’s both easy to prepare and packed with flavor. The tender, juicy chicken paired with golden, crispy potatoes is a simple yet satisfying combination. The balsamic vinegar and fresh lemon marinade add a delicious tang and depth to the dish, while the oven does all the hard work. This dish is quick to prepare, requires minimal cleanup, and is bursting with vibrant flavors—ideal for a weeknight dinner or a hassle-free meal when you’re entertaining guests.

Sheet Pan Lemon Balsamic Chicken and Potatoes

Ingredients

4 bone-in, skin-on chicken thighs (or chicken breasts)
1 lb baby potatoes, halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 lemon, zest and juice
3 garlic cloves, minced
1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper until well combined.
Place the chicken thighs and halved baby potatoes onto a large sheet pan.
Pour the balsamic lemon marinade over the chicken and potatoes, tossing to coat everything evenly. Make sure the chicken skin is well-seasoned with the marinade.
Roast in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and tender.
Halfway through cooking, use a spoon to baste the chicken with some of the pan juices for extra flavor and moisture.
Once done, remove from the oven and let rest for a few minutes.
Garnish with fresh parsley before serving, if desired.

Servings and Timing

This recipe serves 4 people.

Prep time: 10 minutes
Cook time: 40-45 minutes
Total time: 50-55 minutes

Variations

Vegetable addition: Add other vegetables like carrots, bell peppers, or zucchini to the sheet pan for more variety and nutrition.
Boneless chicken: For a quicker cook time, use boneless, skinless chicken thighs or breasts. Adjust the cooking time to 25-30 minutes.
Herb alternatives: If you don’t have rosemary or thyme, try using oregano, basil, or sage for a different flavor profile.
Spicy twist: Add some red pepper flakes or a chopped chili to the marinade if you prefer a little heat in your dish.

Storage/Reheating

To store: Let the chicken and potatoes cool to room temperature, then store them in an airtight container in the refrigerator for up to 3 days.
To reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. You can also reheat in the microwave, but the potatoes may not stay as crispy.

FAQs

1. Can I use boneless chicken for this recipe?

Yes, boneless chicken will cook faster, so be sure to check the internal temperature at around 25-30 minutes to ensure it doesn’t overcook.

2. Can I use sweet potatoes instead of baby potatoes?

Yes, you can swap baby potatoes for sweet potatoes. They may need a slightly shorter cooking time, so check for doneness around the 30-35 minute mark.

3. Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work as well, but they may cook faster, so check the internal temperature around 25-30 minutes for optimal juiciness.

4. How do I make the chicken skin crispy?

To get crispy chicken skin, make sure you use skin-on chicken and place it skin-side up on the sheet pan. Baste the chicken halfway through cooking with its own juices for extra crispiness.

5. Can I make this recipe with only potatoes and no chicken?

Yes, you can make a vegetarian version by simply roasting the potatoes with the balsamic lemon marinade and adding other veggies if desired.

6. Can I prepare this recipe in advance?

Yes, you can marinate the chicken and potatoes up to 8 hours in advance, but it’s best to cook them fresh for the best texture and flavor.

7. Can I use a different vinegar instead of balsamic vinegar?

Yes, you can substitute balsamic vinegar with apple cider vinegar, but the flavor will be slightly different.

8. Can I add cheese to this dish?

Yes! Adding a sprinkle of Parmesan cheese during the last 5 minutes of cooking can add a lovely, savory touch.

9. Can I use frozen chicken or potatoes?

For best results, use fresh chicken and potatoes. Frozen chicken may release too much water, and frozen potatoes won’t crisp up as well.

10. How do I know when the chicken is done?

Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C) for safe consumption.

Conclusion

Sheet Pan Lemon Balsamic Chicken and Potatoes is a fuss-free and flavorful meal that brings together tender chicken, crispy potatoes, and a zesty balsamic lemon marinade. It’s easy to make, requires minimal cleanup, and is bursting with vibrant flavors that will satisfy the whole family. Perfect for busy weeknights or casual dinner parties, this dish is sure to become a favorite in your meal rotation!