Sheet Pan Lemon Balsamic Chicken and Potatoes Made Easy
A delicious and easy recipe for sheet pan lemon balsamic chicken and potatoes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken thighs
- 1 pound baby potatoes
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 lemons, juiced and zested
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine balsamic vinegar, olive oil, lemon juice and zest, minced garlic, rosemary, thyme, salt, and pepper.
- Add chicken thighs to the marinade and coat them well.
- Place the chicken and baby potatoes on a sheet pan.
- Roast in the oven for 35-40 minutes, or until chicken is cooked through and potatoes are tender.
- Serve hot and enjoy!
Notes
- For a little more flavor, marinate the chicken for a few hours before cooking.
- This recipe can easily be doubled for larger gatherings.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 450
- Sugar: 3 grams
- Sodium: 750 milligrams
- Fat: 22 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 30 grams
- Cholesterol: 100 milligrams
Keywords: sheet pan, lemon, balsamic, chicken, potatoes