Sheet Pan Lemon Balsamic Chicken and Potatoes
A perfect weeknight dinner featuring crispy-skinned chicken thighs, tender baby potatoes, and a tangy-sweet balsamic glaze, all roasted together for a flavorful, fuss-free meal.
Ingredients
Main Ingredients
- 4 pieces bone-in chicken thighs Use bone-in, skin-on for best flavor.
- 1 lb baby potatoes, halved Larger potatoes should be cut into 1-inch pieces.
Marinade
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey Can be substituted with maple syrup.
- 2 cloves garlic, minced
- to taste Salt and pepper
Garnish
- Fresh rosemary or thyme For garnish before serving.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, salt, and pepper.
- Add the chicken thighs and baby potatoes to the bowl and toss to coat evenly.
- Arrange the chicken and potatoes on a sheet pan in a single layer, skin-side up for chicken.
Cooking
- Bake for 25–30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh rosemary or thyme before serving.
Notes
If you like extra lemon brightness, add lemon juice and lemon zest to the marinade. Leftovers keep for 3-4 days in an airtight container. Can be frozen for up to 2 months.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 45gProtein: 30gFat: 22gSaturated Fat: 5gSodium: 600mgFiber: 4gSugar: 12g
Tried this recipe?Let us know how it was!