This Sheet Pan Lemon Balsamic Chicken and Potatoes is a tasty one-dish meal! Juicy chicken, crispy potatoes, and a zesty lemon-balsamic glaze all roasted together make for easy cleanup.
It’s perfect for those busy nights when you want something simple and delicious. Just toss everything on the pan, pop it in the oven, and relax while it cooks. I could eat this every week!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs give rich flavor and moisture. If you prefer, chicken breasts work too, but adjust cooking time to avoid dryness.
Baby Potatoes: These are great for even cooking. If unavailable, try regular potatoes; just cut them smaller to match cooking times.
Balsamic Vinegar: This adds a tangy sweetness. You can substitute with apple cider vinegar or red wine vinegar for a different taste.
Olive Oil: For cooking and flavor. If you’re out of olive oil, avocado oil or canola oil are good alternatives.
Lemon Juice and Zest: Fresh lemon brightens flavors. If fresh lemons aren’t on hand, bottled lemon juice could work, but fresh is always better!
Honey: It balances the acidity nicely. For a vegan option, agave syrup or maple syrup can replace honey.
How Do I Get The Chicken Skin Crispy?
Crispy chicken skin is a highlight in this meal! To achieve that, ensure the chicken skin is dry before marinating, as moisture can prevent crisping.
- Use a paper towel to pat the chicken thighs dry.
- Place them skin-side up on the sheet pan to allow heat to circulate.
- Broil the chicken for the last 5-10 minutes to finish it off with a nice crisp.
How to Make Sheet Pan Lemon Balsamic Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved (or quartered if large)
For the Marinade:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2 teaspoons honey
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Garnish:
- 1 lemon, sliced
- 1/4 cup green olives, pitted and halved
- Fresh herbs (like parsley or additional thyme)
- Greek yogurt (optional, for serving)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 35-45 minutes for roasting, which totals around an hour for a delicious and effortless meal. If you have time to marinate the chicken in the fridge overnight, it will enhance the flavor even more!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help the chicken turn golden and crispy!
2. Make the Marinade:
In a large bowl, combine the balsamic vinegar, olive oil, fresh lemon juice, lemon zest, honey, minced garlic, thyme, oregano, and a pinch of salt and pepper. Whisk everything together until it’s well mixed.
3. Marinate the Chicken:
Add the chicken thighs to the bowl and coat them nicely with the marinade. For the best flavor, let them marinate for at least 20 minutes. If you have time, cover them and place in the fridge to marinate overnight.
4. Prepare the Potatoes:
On a large sheet pan, spread out the halved baby potatoes. Drizzle them with a bit of olive oil and season with salt and pepper. Toss everything together to make sure the potatoes are coated evenly.
5. Arrange Chicken and Potatoes:
Place the marinated chicken thighs on the sheet pan over the potatoes, skin side up. Pour any remaining marinade over the chicken and potatoes for extra flavor!
6. Add Garnishes:
Now, arrange the lemon slices and green olives around the chicken and potatoes on the sheet pan. This will add a lovely color and taste to your dish!
7. Roast in the Oven:
Carefully place the sheet pan in the preheated oven and roast for about 35-45 minutes. You’re looking for the chicken to be cooked through (it should reach an internal temperature of 165°F/74°C) and the potatoes become tender and golden.
8. Crisp up the Skin (Optional):
If you like a crispy skin on your chicken, you can broil it for the last 5-10 minutes of cooking. Just keep an eye on it so it doesn’t burn!
9. Let It Rest:
Once it’s done, take the pan out of the oven and let it rest for a few minutes. This helps the juices redistribute in the chicken.
10. Serve and Enjoy:
Before serving, garnish with fresh herbs for a bright touch. If you want, add a dollop of Greek yogurt on the side. Enjoy your delicious one-pan meal with family or friends!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, adjust the cooking time to about 25-30 minutes, as they will cook faster than bone-in thighs. Be sure to check the internal temperature to ensure it reaches 165°F (74°C)!
What Can I Substitute for Balsamic Vinegar?
If you don’t have balsamic vinegar on hand, you can use red wine vinegar mixed with a bit of sugar or honey to mimic the flavor. For a lighter option, try apple cider vinegar. Just remember to adjust the sweetness based on your preference!
Can I Make This Recipe Ahead of Time?
Sure thing! You can marinate the chicken the night before and store it in the fridge. Just toss everything together and roast it the next day. For prep, chop your potatoes ahead as well, so they’re ready to go!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave individual portions if preferred!
