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)

Description

Sheet Pan Lemon Balsamic Chicken and Potatoes is a one-pan meal featuring tender chicken thighs and crispy potatoes, all coated in a tangy balsamic lemon marinade. This easy and flavorful dish is perfect for weeknight dinners or when entertaining guests

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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Instructions

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly grease it with olive oil.
In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, garlic, thyme, rosemary, salt, pepper, and red pepper flakes (if using).
Place the chicken thighs and halved potatoes on the prepared sheet pan. Pour the marinade over the chicken and potatoes, making sure everything is well coated.
Use your hands or tongs to toss the potatoes a bit in the marinade. For extra crispy chicken skin, ensure the chicken is not fully submerged in the marinade.
Roast in the preheated oven for 35-40 minutes, or until the chicken is golden and crispy and the potatoes are fork-tender. You may want to flip the potatoes halfway through to ensure even cooking.
Optional: For extra crispy skin, broil the chicken for 2-3 minutes at the end of the cooking time.
Remove from the oven, garnish with fresh parsley or basil, and serve immediately.

Notes

For a healthier version, you can use boneless, skinless chicken breasts instead of thighs, but reduce the cooking time to 25-30 minutes.
Add other vegetables like carrots, bell peppers, or zucchini for more variety.
Make sure to check the internal temperature of the chicken; it should reach 165°F (74°C) when done.
This recipe can easily be doubled to feed a larger crowd.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-American

Nutrition

Serving Size: 1/4 of recipe
Calories: 330
Sugar: undefined
Sodium: 850mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 8g
Fiber: 1g
Protein: 35g
Cholesterol: 95mg