Sheet Pan Lemon Balsamic Chicken and Potatoes

Sheet Pan Lemon Balsamic Chicken and Potatoes is a bright, savory, and effortless one-pan meal that’s bursting with flavor. Juicy chicken, crispy-edged potatoes, and a tangy lemon-balsamic glaze all roast together, creating a deliciously caramelized finish that I find irresistible. It’s the kind of recipe I make when I want something healthy, filling, and low on cleanup.

Why You’ll Love This Recipe

I love this dish because it hits all the right notes—zesty, slightly sweet, and perfectly roasted. It’s balanced, hearty, and simple to make. I just toss everything on a sheet pan, roast it, and dinner’s ready in under an hour. Plus, the lemon and balsamic vinegar give the chicken and potatoes a fresh and complex flavor that feels gourmet without the effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts

• Baby potatoes, halved

• Olive oil

• Fresh lemon juice and zest

• Balsamic vinegar

• Garlic, minced

• Dijon mustard

• Dried oregano or Italian seasoning

• Salt and black pepper

• Fresh parsley (optional, for garnish)

Directions

1. I preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or foil.

2. In a large bowl, I whisk together olive oil, lemon juice and zest, balsamic vinegar, garlic, Dijon mustard, oregano, salt, and pepper to make the marinade.

3. I toss the chicken and potatoes in the marinade until everything is well coated.

4. I spread the potatoes on the sheet pan in a single layer and roast them for 15 minutes.

5. I add the marinated chicken to the pan and return it to the oven for another 25–30 minutes, until the chicken is cooked through and the potatoes are golden and tender.

6. I garnish with fresh parsley before serving, and sometimes squeeze a little extra lemon juice over the top for brightness.

Servings and timing

This recipe serves 4 people and takes about 45 minutes total—15 minutes to prep and 30 minutes to roast.

Variations

• I add sliced red onions or bell peppers to the sheet pan for extra color and sweetness.

• For a touch of spice, I sprinkle in crushed red pepper flakes or add a bit of harissa to the marinade.

• I sometimes use sweet potatoes instead of baby potatoes for a different flavor profile.

• Chicken drumsticks or bone-in thighs also work well, though they may need a bit more time in the oven.

• A sprinkle of feta or goat cheese on top adds a creamy, tangy finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F or microwave individual portions until heated through. The potatoes crisp up best when reheated in the oven or air fryer.

FAQs

Can I marinate the chicken in advance?

Yes, I often marinate the chicken and potatoes up to a day ahead for even more flavor.

What’s the best type of potato for this recipe?

I like baby red or Yukon gold potatoes because they roast beautifully and hold their shape well.

Can I make this dish with vegetables only?

Absolutely. I leave out the chicken and use a mix of root veggies, cauliflower, or Brussels sprouts instead.

Should I cover the sheet pan while roasting?

No, I roast everything uncovered to allow the potatoes and chicken to caramelize and brown nicely.

Can I use bottled lemon juice?

I prefer fresh for the brightest flavor, but bottled lemon juice will work if I’m in a pinch.

Conclusion

Sheet Pan Lemon Balsamic Chicken and Potatoes is a simple, wholesome meal that brings bold, fresh flavor to the table with minimal effort. I love how everything cooks together on one pan, making dinner a breeze and cleanup a snap. It’s my go-to when I want something healthy, satisfying, and full of vibrant taste.