Description
Sheet Pan Lemon Balsamic Chicken and Potatoes is a vibrant and easy one-pan dinner featuring juicy, tender chicken thighs and crispy golden baby potatoes, all infused with a tangy lemon and balsamic marinade. This wholesome and flavorful meal is perfect for weeknight dinners or meal prep, combining fresh ingredients and straightforward cooking for a satisfying, balanced dish.
Ingredients
Scale
For the Chicken and Marinade
- 4–6 chicken thighs, bone-in and skin-on
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/4 cup balsamic vinegar (natural)
- 3 garlic cloves, minced
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Potatoes
- 1 1/2 pounds baby potatoes, halved
- 1 tablespoon fresh rosemary leaves, plus extra for garnish
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For Garnish
- Fresh rosemary sprigs
- Thin lemon slices
Instructions
- Prepare the Marinade: In a bowl, whisk together fresh lemon juice and zest, balsamic vinegar (natural), minced garlic, vegetarian Worcestershire sauce (natural), olive oil, salt, and pepper. This vibrant mixture will infuse the chicken and potatoes with tangy and savory flavors.
- Marinate the Chicken: Place the chicken thighs in a large bowl or ziplock bag. Pour half of the marinade over them, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to overnight in the refrigerator for maximum flavor and tenderness.
- Prepare the Potatoes: While the chicken marinates, toss the halved baby potatoes with the remaining marinade, fresh rosemary leaves, olive oil, salt, and pepper. Make sure the potatoes are evenly coated to help develop crispy, caramelized edges during roasting.
- Arrange on the Sheet Pan: Spread the marinated potatoes evenly on a large sheet pan. Nestle the marinated chicken thighs among the potatoes, allowing their juices to mingle and flavor the entire dish as it cooks.
- Roast Until Golden: Preheat the oven to 400°F (200°C). Bake the chicken and potatoes for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the potatoes are tender and golden brown. Halfway through cooking, baste the chicken with the pan juices to enhance flavor and juiciness.
- Garnish and Serve: Remove from the oven and let the dish rest briefly. Sprinkle fresh rosemary and lemon slices on top for an added burst of aroma and color. Serve warm.
Notes
- Pat the chicken dry before marinating to achieve crispy skin during baking.
- Use uniformly sized potatoes, halving or quartering as needed, to ensure even cooking.
- Do not overcrowd the sheet pan; allow space for optimal roasting and caramelization.
- Reserve a small amount of marinade to drizzle over the finished dish for extra flavor.
- Use a meat thermometer to check that chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Prep Time: 15 minutes (plus at least 30 minutes marinating time)
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Sheet pan chicken, lemon balsamic chicken, roasted potatoes, one-pan dinner, easy chicken recipe, meal prep chicken
