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Sheet Pan Lemon Balsamic Chicken and Potatoes

Sheet Pan Lemon Balsamic Chicken and Potatoes

  • Author: Samuel
  • Total Time: 50-55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Enjoy a simple and flavorful one-pan dinner with this Sheet Pan Lemon Balsamic Chicken and Potatoes recipe. Tender chicken thighs and crispy baby potatoes are coated in a tangy lemon and balsamic glaze with fresh herbs, making it perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale

Protein and Vegetables

  • 6 skin-on chicken thighs
  • 1.5 pounds baby potatoes, halved

Marinade

  • 1/4 cup fresh lemon juice (natural)
  • 1/4 cup balsamic vinegar (natural)
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 2 tablespoons maple syrup (natural) or agave nectar (natural)
  • Salt, to taste
  • Black pepper, to taste

Herbs and Seasoning

  • Fresh rosemary sprigs
  • Fresh thyme sprigs

Instructions

  1. Prepare the Marinade: In a bowl, whisk together fresh lemon juice (natural), balsamic vinegar (natural), minced garlic, olive oil, vegetarian Worcestershire sauce (natural), maple syrup (natural), salt, and black pepper until fully combined. This marinade will provide a tangy and flavorful glaze for the chicken and potatoes.
  2. Marinate Chicken and Potatoes: Place the chicken thighs and halved baby potatoes into a large bowl or ziplock bag. Pour the marinade over, making sure all pieces are evenly coated. Let it rest for at least 30 minutes or up to 2 hours in the refrigerator to allow flavors to infuse deeply.
  3. Preheat Oven and Prepare Sheet Pan: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or a silicone baking mat to ensure even cooking and easy cleanup.
  4. Arrange and Roast: Place the marinated chicken thighs skin-side up on one half of the sheet pan and arrange the potatoes alongside on the other half. Tuck fresh rosemary and thyme sprigs evenly among the potatoes. Roast in the preheated oven for 35 to 40 minutes until the chicken skin is golden and crispy and the potatoes are tender and caramelized. Flip the potatoes halfway through cooking for balanced crispness.
  5. Finish and Serve: Before serving, gently toss the chicken and potatoes in the pan juices to coat them with extra flavor. Optionally, drizzle additional fresh lemon juice (natural) over the dish and garnish with fresh herbs for added brightness and aroma.

Notes

  • Use room temperature chicken and potatoes for even cooking by letting them sit out for 15 minutes before marinating.
  • Pat chicken dry with paper towels before marinating to achieve crispier skin.
  • Cut potatoes evenly to ensure uniform cooking and optimal crispness.
  • Do not overcrowd the sheet pan; space the chicken and potatoes evenly to allow proper roasting and browning.
  • Flip the potatoes halfway through the roasting time for balanced texture.
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 8 g
  • Sodium: 450 mg
  • Fat: 25 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 95 mg

Keywords: sheet pan chicken, lemon balsamic chicken, roasted potatoes, one pan dinner, easy chicken dinner, weeknight meals

Find it online: https://quicktastykitchen.com/sheet-pan-lemon-balsamic-chicken-and-potatoes/