Description

This Irresistible Sheet Pan Lemon Balsamic Chicken & Potatoes recipe combines juicy, tender chicken thighs with flavorful baby potatoes and vegetables, all roasted together in one pan for an easy yet gourmet meal. The tangy lemon and rich balsamic vinegar marinade infuses the dish with bright, zesty flavors balanced by fragrant rosemary and garlic, making it a perfect weeknight dinner that requires minimal cleanup.

Ingredients

Scale

Chicken and Marinade

1.5 lbs of boneless, skinless chicken thighs
3 tablespoons of olive oil
1/4 cup of balsamic vinegar
2 tablespoons of fresh lemon juice
4 cloves of garlic, minced
2 tablespoons of fresh rosemary, chopped
Salt and pepper to taste

Vegetables

1 lb of baby potatoes, halved
1 medium red onion, cut into wedges
1 cup of cherry tomatoes

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the chicken and vegetables.
Prepare Marinade: In a large bowl, whisk together olive oil, balsamic vinegar, fresh lemon juice, minced garlic, chopped rosemary, salt, and pepper to create a flavorful marinade.
Marinate Chicken: Add the chicken thighs to the marinade, making sure they are thoroughly coated. Let them soak for at least 15 minutes to absorb the delicious flavors.
Toss Vegetables: While the chicken marinates, toss the halved baby potatoes, red onion wedges, and cherry tomatoes in the remaining marinade, coating them evenly.
Arrange on Sheet Pan: Spread the marinated chicken thighs on one half of a large sheet pan. Arrange the marinated vegetables on the other half to cook simultaneously.
Roast: Place the sheet pan in the preheated oven and roast for 30-35 minutes until the chicken is fully cooked and the potatoes are tender and slightly caramelized.
Rest and Serve: Remove the sheet pan from the oven and let the chicken rest for 5 minutes to retain juices before serving.

Notes

For extra crispy potatoes, consider parboiling them for 5 minutes before tossing in the marinade.
Use fresh rosemary for the best aroma and flavor; dried rosemary can be used but reduce quantity to 1 tablespoon.
You can substitute chicken thighs with chicken breasts if preferred, but cooking time might vary slightly.
Leftovers can be refrigerated in an airtight container for up to 3 days.
Make sure not to overcrowd the sheet pan to ensure even roasting.