Description
Sheet Pan Lemon Balsamic Chicken and Potatoes: Zesty lemon, tangy balsamic, and herbs unite for a one-pan wonder meal that’s both satisfying and fuss-free.
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs (about 6–8 thighs)
- 2 lbs (900g) baby potatoes, halved (or quartered if large)
- 3 tbsp (45ml) olive oil, divided
- 3 tbsp (45ml) balsamic vinegar
- 2 tbsp (30ml) fresh lemon juice
- 2 tsp lemon zest (from approximately 1 lemon)
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt, plus more to taste
- ½ tsp freshly ground black pepper
- 1 lemon, sliced into thin rounds
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and position rack in the center.
- In a large bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, and pepper.
- Add chicken thighs to the marinade and toss to coat completely. If time allows, marinate for 30 minutes to 2 hours in the refrigerator.
- In a separate bowl, toss halved potatoes with remaining tablespoon of olive oil and a sprinkle of salt and pepper.
- Line a large rimmed baking sheet with parchment paper or foil. Arrange potatoes on one side in a single layer and place marinated chicken thighs skin-side up on the other side, leaving space between pieces.
- Pour any remaining marinade over the chicken and tuck lemon slices around and under the chicken pieces.
- Roast for 35-40 minutes, or until chicken reaches 165°F (74°C) and potatoes are golden and fork-tender. For extra crispy skin, broil for the final 2-3 minutes.
- Remove from oven and let rest for 5 minutes before garnishing with fresh parsley and serving.