Name: Sheet Pan Lemon Balsamic Chicken and Potatoes: Weeknight Magic on a Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/4 cup balsamic vinegar; 1/4 cup olive oil; Juice and zest of 1 lemon; 3 garlic cloves, minced; 1 tbsp Dijon mustard; 2 tsp honey; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 4 boneless, skinless chicken thighs (or breasts if you prefer); 1 ½ lbs baby potatoes, halved; 1 red onion, sliced into thick wedges; Optional: a few sprigs of fresh rosemary or thyme; Chopped parsley or fresh basil; Extra squeeze of lemon; Grated parmesan (if you’re feeling indulgent)

What the heck is this?
This is your lazy-but-still-wanna-eat-well dinner dream. Sheet Pan Lemon Balsamic Chicken and Potatoes is tangy, juicy, herby, and just the right amount of fancy without making you dirty 7 pans. The chicken is marinated in a lemon-balsamic-garlic bath, then roasted alongside golden baby potatoes that crisp up like little flavor bombs. It’s a no-fuss, no-stress situation where the oven does the heavy lifting, and you get all the credit.

Why You’ll Love This Recipe

One pan = one dish to clean = ultimate victory
Marinated chicken = max flavor with minimal effort
Potatoes soak up all that lemony goodness
Meal prep friendly and totally customizable
Perfect for weeknights, but pretty enough for guests
Roasty, toasty, herby perfection with very little hands-on time

The Good Stuff You’ll Need
For the Marinade:

1/4 cup balsamic vinegar
1/4 cup olive oil
Juice and zest of 1 lemon
3 garlic cloves, minced
1 tbsp Dijon mustard
2 tsp honey
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper

For the Sheet Pan:

4 boneless, skinless chicken thighs (or breasts if you prefer)
1 ½ lbs baby potatoes, halved
1 red onion, sliced into thick wedges
Optional: a few sprigs of fresh rosemary or thyme

For Finishing:

Chopped parsley or fresh basil
Extra squeeze of lemon
Grated parmesan (if you’re feeling indulgent)

Let’s Do This
Step 1: Marinate Like You Mean It
In a large bowl or zip-top bag, whisk together balsamic vinegar, olive oil, lemon juice and zest, garlic, Dijon, honey, oregano, salt, and pepper. Add the chicken and let it marinate for at least 30 minutes (up to overnight if you’re a planner).

Step 2: Prep the Pan
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup. Toss the halved potatoes and red onion with a drizzle of olive oil, a pinch of salt and pepper, and some fresh rosemary or thyme if you’ve got it.

Step 3: Roast It All
Remove the chicken from the marinade (but save the marinade — don’t toss it!). Arrange the marinated chicken and veggies on the sheet pan in a single layer. Drizzle the remaining marinade over the top. Roast for 25–30 minutes, flipping potatoes halfway through, until the chicken is cooked through and the potatoes are golden and tender.

Step 4: Broil for Bonus Flavor
Want that crispy edge magic? Crank on the broiler for the last 2–3 minutes. Just watch it closely so it doesn’t go from crispy to cremated.

Step 5: Serve Like a Star
Let the chicken rest for 5 minutes, then garnish with fresh herbs, a squeeze of lemon, and maybe a dusting of parmesan. Serve straight from the pan like a boss.

Serving Suggestions

Pair with a light arugula salad with lemon vinaigrette
Spoon some of the pan juices over cooked quinoa or rice
Want a sauce? A dollop of tzatziki or garlic aioli goes surprisingly well

Switch It Up

Use sweet potatoes instead of baby potatoes for a sweet-savory vibe
Add veggies like bell peppers or zucchini in the last 15 minutes of cooking
Sub chicken for salmon and roast just 12–15 minutes
Want it spicy? Add crushed red pepper flakes to the marinade

Make-Ahead Tips

Marinate the chicken up to a day ahead
Chop potatoes and onions and store in a sealed container in the fridge
Reheat leftovers in a skillet with a splash of broth to keep everything juicy

Questions People Actually Ask
Q: Can I use bone-in chicken?
A: Yep! Just increase roasting time to 35–40 minutes and check for doneness (165°F internal temp).

Q: Do I have to marinate the chicken?
A: Technically no, but that marinade brings serious flavor. Even 20 minutes makes a difference.

Q: Can I freeze this?
A: Freeze the marinated chicken raw. Then thaw and roast fresh with potatoes when ready.

Q: What if I hate balsamic?
A: Use red wine vinegar or lemon juice with a bit more honey for a mellower tang.

Sheet Pan Lemon Balsamic Chicken and Potatoes: Weeknight Magic on a Pan

Author: Tyla
Total Time: 45 minutes
Yield: 4 servings 1x

Print Recipe

Description

This is your lazy-but-still-wanna-eat-well dinner dream. Sheet Pan Lemon Balsamic Chicken and Potatoes is tangy, juicy, herby, and just the right amount of fancy without making you dirty 7 pans. The chicken is marinated in a lemon-balsamic-garlic bath, then roasted alongside golden baby potatoes that crisp up like little flavor bombs. It’s a no-fuss, no-stress situation where the oven does the heavy lifting, and you get all the credit.

Ingredients

Scale

For the Marinade:

1/4 cup balsamic vinegar
1/4 cup olive oil
Juice and zest of 1 lemon
3 garlic cloves, minced
1 tbsp Dijon mustard
2 tsp honey
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper

For the Sheet Pan:

4 boneless, skinless chicken thighs (or breasts if you prefer)
1 ½ lbs baby potatoes, halved
1 red onion, sliced into thick wedges
Optional: a few sprigs of fresh rosemary or thyme

For Finishing:

Chopped parsley or fresh basil
Extra squeeze of lemon
Grated parmesan (if you’re feeling indulgent)

Instructions

Step 1: Marinate Like You Mean It
In a large bowl or zip-top bag, whisk together balsamic vinegar, olive oil, lemon juice and zest, garlic, Dijon, honey, oregano, salt, and pepper. Add the chicken and let it marinate for at least 30 minutes (up to overnight if you’re a planner).