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Sheet pan lemon balsamic chicken potatoes with golden roasted edges

Sheet Pan Lemon Balsamic Chicken and Potatoes

Sheet Pan Lemon Balsamic Chicken and Potatoes combines vibrant flavors of lemon and balsamic vinegar with tender chicken and hearty potatoes, all roasted to perfection on a single sheet pan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs about 1 lb total
  • 1 lb baby potatoes halved
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil plus extra for potatoes
  • 1 tsp dried oregano
  • Salt and pepper to taste

Equipment

  • Large sheet pan
  • parchment paper
  • mixing bowl
  • whisk
  • meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. In a bowl, whisk together 2 tbsp olive oil, balsamic vinegar, lemon juice, lemon zest, oregano, salt, and pepper until well combined.
  3. Coat chicken thighs thoroughly in the marinade and let sit while preparing potatoes.
  4. Arrange halved baby potatoes on one side of the sheet pan. Drizzle with additional olive oil, salt, and pepper.
  5. Place marinated chicken next to the potatoes (not on top) and pour any remaining marinade over both chicken and potatoes.
  6. Bake for 30-35 minutes until chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender with crispy edges.
  7. Let rest for 5 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F oven for 15-20 minutes for best texture. Can be frozen for up to 2 months in individual portions.
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