This easy sheet pan lemon balsamic chicken and potatoes is a flavorful dinner that cooks all in one place! Juicy chicken pairs perfectly with tender potatoes and a zesty lemon sauce.
I love how everything cooks together, so there’s less mess to clean! Plus, the smell in the kitchen is pure magic. Who can resist that? 🍋✨
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs for their juicy flavor and tenderness. If you prefer chicken breasts, they work too, but be aware they’ll cook faster, so check them earlier. You can also try tofu for a vegetarian option!
Baby Potatoes: Baby potatoes are perfect for roasting since they become tender and hold their shape well. If you can’t find them, regular potatoes chopped into even-sized pieces work just fine. Sweet potatoes also make a great substitute for a different flavor profile.
Balsamic Vinegar: This adds such a rich tang! If you’re short on balsamic, red wine vinegar or apple cider vinegar can stand in, but they may alter the flavor a bit. I also like to use a bit of honey in the mix for added sweetness!
Garlic: Fresh minced garlic gives the best flavor, but you can substitute garlic powder in a pinch. I tend to use more garlic than the recipe calls for because I really enjoy its kick.
How Do I Ensure My Chicken and Potatoes Cook Evenly?
To get perfectly cooked chicken and potatoes, it’s important to cut the potatoes into similar sizes. This helps them all cook at the same rate. Also, remember to spread them out on the sheet pan in a single layer to avoid steaming.
- Mix the chicken and potatoes with the sauce to make sure they are evenly coated.
- Start cooking the potatoes first for about 10 minutes before adding the chicken; this gives them a head start!
- Use a meat thermometer to check your chicken’s internal temperature; it should be 165°F (74°C) to be safe to eat.
- If you like extra browning, consider broiling them for a few minutes at the end, but keep an eye on them!
Easy Sheet Pan Lemon Balsamic Chicken and Potatoes
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs (or breasts, as preferred)
- 1.5 pounds baby potatoes, halved
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or a mix of dried oregano, basil, and thyme)
- Salt and black pepper, to taste
- Lemon wedges, for garnish
- Optional: fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30-35 minutes to cook, plus an optional few minutes for broiling. You’ll have delicious, fragrant chicken and potatoes ready in no time—all while using only one pan for easy cleanup!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). To make cleanup a breeze, line a large sheet pan with foil or parchment paper.
2. Mix the Marinade:
In a small bowl, whisk together the balsamic vinegar, lemon juice, olive oil, minced garlic, dried herbs, salt, and black pepper until it’s well combined. This sauce is going to add amazing flavor!
3. Prepare the Potatoes:
Next, place the halved baby potatoes on the sheet pan. Drizzle about half of the prepared balsamic lemon sauce over the potatoes and give them a good toss to make sure they’re evenly coated. Yum!
4. Ready the Chicken:
Now, arrange the chicken thighs on the sheet pan alongside the potatoes. Brush the remaining sauce over each piece of chicken, making sure they’re all well coated.
5. Bake It Up:
Pop your sheet pan in the preheated oven and bake for about 30-35 minutes. Check the chicken for doneness—you’re looking for an internal temperature of 165°F (74°C) to make sure it’s safe to eat. The potatoes should be tender and slightly golden by this point.
6. Broil for Extra Flavor (Optional):
If you like a bit of a caramelized finish, switch the oven to broil for the last 5 minutes of cooking time. Just keep a close eye on it to prevent burning!
7. Garnish and Serve:
Once everything is cooked, remove the sheet pan from the oven. Garnish with fresh lemon wedges and chopped parsley if you’re using it. This adds a nice pop of color and freshness!
8. Enjoy Your Meal:
Serve the chicken and potatoes hot right from the sheet pan. It’s simple, delicious, and a perfect weeknight meal!
This dish beautifully combines tangy lemon, rich balsamic, and savory garlic with tender chicken and roasted potatoes, making for a delightful dinner that requires minimal effort and cleanup!
FAQs for Easy Sheet Pan Lemon Balsamic Chicken and Potatoes
Can I Use Different Vegetables?
Absolutely! While baby potatoes are fantastic, you can substitute them with other vegetables like carrots, Brussels sprouts, or bell peppers. Just make sure to cut them into similar sizes to ensure even cooking.
What Can I Use Instead of Balsamic Vinegar?
If you’re out of balsamic vinegar, red wine vinegar or apple cider vinegar can be used as alternatives. Just keep in mind that the flavor will change slightly, so you may want to add a pinch of sugar to balance the acidity.
Can I Prepare This Dish in Advance?
Sure! You can marinate the chicken and vegetables in the balsamic lemon sauce a few hours or even overnight in the fridge. When you’re ready to cook, just spread everything on the sheet pan and bake as directed!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove until warmed through. For best results, add a splash of water or broth to keep the chicken moist.
