Description
Sheet Pan Lemon Balsamic Chicken and Potatoes is a simple yet vibrant one-pan meal featuring juicy chicken, crispy-edged potatoes, and a tangy lemon-balsamic glaze. It’s a healthy, hearty dish that delivers big flavor with minimal cleanup.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp balsamic vinegar
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp dried oregano or Italian seasoning
- Salt and black pepper, to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment or foil.
- In a bowl, whisk olive oil, lemon juice and zest, balsamic vinegar, garlic, mustard, oregano, salt, and pepper.
- Toss chicken and potatoes in the marinade until well coated.
- Spread potatoes in a single layer on the sheet pan and roast for 15 minutes.
- Add marinated chicken to the pan and continue roasting for 25–30 minutes, until chicken is cooked through and potatoes are golden.
- Garnish with parsley and a squeeze of lemon before serving if desired.
Notes
- Add red onions or bell peppers for extra color and sweetness.
- Sprinkle in red pepper flakes or add harissa for heat.
- Swap baby potatoes with sweet potatoes for a different flavor.
- Use bone-in chicken if preferred; adjust cook time accordingly.
- Top with feta or goat cheese for a tangy finish.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
