Description
This Sheet Pan Lemon Balsamic Chicken and Potatoes features juicy roasted chicken thighs and crispy baby potatoes coated in a bright lemon balsamic glaze.
Ingredients
- 6 boneless, skinless chicken thighs
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup balsamic vinegar
- 3 tablespoons fresh lemon juice
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. Toss halved potatoes with 2 tablespoons olive oil, salt, pepper, and half the garlic powder. Spread cut-side down on the sheet pan.
3. Pat chicken dry and season with salt, pepper, oregano, remaining garlic powder, and olive oil.
4. Whisk balsamic vinegar, lemon juice, honey, garlic, thyme, and red pepper flakes to create the glaze.
5. Place chicken on the sheet pan and roast for 20 minutes.
6. Brush half of the glaze over the chicken and return to oven for 15–20 minutes, until internal temperature reaches 165°F.
7. Brush remaining glaze over chicken and potatoes. Rest 5 minutes before garnishing with parsley and serving with lemon wedges.
Notes
- Do not overcrowd the pan to ensure proper roasting.
- Pat chicken dry before seasoning for better browning.
- Add glaze after initial roasting to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 8g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 135mg
Keywords: sheet pan lemon balsamic chicken and potatoes, sheet pan chicken, lemon balsamic chicken