This sheet pan lemon balsamic chicken and potatoes recipe is super simple and packed with flavor. Juicy chicken and tender potatoes create a tasty meal with minimal clean-up!
Key Ingredients & Substitutions
Chicken: I recommend using chicken thighs for more flavor and juiciness. If you prefer chicken breasts, they work too, but keep an eye on cooking time to avoid dryness. You could also try bone-in chicken for an even richer taste.
Baby Potatoes: Small baby potatoes give a nice texture and cook evenly. If you can’t find them, regular potatoes cut into chunks will do fine. Sweet potatoes can also add a great twist to this dish!
Olive Oil: Extra virgin olive oil is my favorite for flavor. However, if you need a neutral option, canola or vegetable oil will work without affecting the taste too much.
Balsamic Vinegar: You can substitute with red wine vinegar or apple cider vinegar if you’re out of balsamic. Just keep in mind that balsamic has a unique sweetness that the others might lack.
How Do You Ensure the Chicken is Juicy and Flavorful?
To keep chicken juicy, marinating in the balsamic mix is key. Let the chicken soak in that flavorful sauce as long as possible, even if it’s just during prep time. Use a meat thermometer to check for doneness; it should read 165°F (75°C) for safety!
- Make sure to coat the chicken completely in the marinade before baking.
- Don’t skip resting it for a few minutes after cooking—it helps keep the juices in!
What’s the Best Way to Prep the Potatoes for Even Cooking?
Evenly halving your baby potatoes ensures they cook at the same rate. For larger potatoes, make sure to cut them into similar-sized pieces, about 1 to 2 inches. This helps them roast nicely alongside the chicken.
- Toss the potatoes with olive oil, salt, and pepper before roasting for a crispy skin and great flavor.
- Starting them in the oven first gives them a head start on cooking.
Easy Sheet Pan Lemon Balsamic Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs or breasts
For the Potatoes:
- 1.5 pounds small baby potatoes, halved
For the Marinade:
- 3 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
For Garnish:
- Fresh parsley, chopped
- Lemon slices (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, followed by approximately 35-40 minutes of cooking time. That means you can enjoy a delicious, wholesome meal in under an hour with very little clean-up!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure it’s nice and hot for roasting the chicken and potatoes. Line a large baking sheet with parchment paper or give it a light grease to prevent sticking.
2. Make the Marinade:
In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, lemon juice, minced garlic, oregano, thyme, salt, and pepper. This marinade is where all the flavor comes from!
3. Prepare the Potatoes:
Place the halved baby potatoes on the prepared baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle a little salt and pepper on top. Toss them to coat evenly.
4. Roast the Potatoes:
Pop the potatoes in the oven and roast them for about 15 minutes. This gives them a head start on cooking so they become perfectly tender.
5. Add the Chicken:
While the potatoes are roasting, place the chicken on the baking sheet alongside the potatoes. Use a brush or spoon to spread the balsamic lemon marinade generously over the chicken pieces. Make sure each piece is well coated!
6. Toss the Potatoes:
Give the potatoes a gentle toss again to coat them with any remaining marinade. This helps to enhance the flavor even more.
7. Roast Together:
Return the sheet pan to the oven and roast everything together for an additional 20-25 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and fork-tender.
8. Optional Broiling:
If you’d like a nice glaze on the chicken, you can broil for 1-2 minutes at the end of roasting. Just keep an eye on it to prevent burning!
9. Serve and Enjoy:
Once cooked, garnish your dish with fresh parsley and lemon slices if you’d like. Serve hot and enjoy your delicious sheet pan lemon balsamic chicken and potatoes! This meal pairs wonderfully with a green salad or some steamed veggies for a complete dinner.
FAQ for Easy Sheet Pan Lemon Balsamic Chicken and Potatoes
Can I Use Different Vegetables?
Absolutely! You can replace the baby potatoes with other veggies like carrots, bell peppers, or green beans. Just be mindful of their cooking times; denser vegetables might need a bit longer to cook, while softer ones could need less time. You may want to add them halfway through the cooking process.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply use the microwave or warm them in a skillet over low heat, stirring occasionally to ensure even heating.
Can I Marinate the Chicken Overnight?
Yes, marinating the chicken overnight will enhance the flavors even more! Just make sure to keep it covered in the fridge. If you’re short on time, even 30 minutes will make a difference!
What Should I Serve with This Dish?
This dish pairs well with a variety of sides. Consider serving it with a simple green salad, steamed vegetables, or even some crusty bread to soak up the delicious sauce. Enjoy this meal as a hearty dinner option!
