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
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).
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.
Notes
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
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~490 kcal per serving
- Fat: ~19g
- Carbohydrates: ~35g
- Protein: ~38g