This easy sheet pan recipe features juicy chicken thighs and crispy potatoes drizzled in a zesty lemon balsamic sauce. It’s one-pan goodness with minimal cleanup—yay!
I love how the flavors blend together perfectly. Plus, it’s so simple that even on busy nights, I can whip this up and still impress everyone at the table! 🍋🍗
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give the best flavor and juiciness. You can swap them for bone-in, skin-on chicken breasts if you prefer white meat. Just keep an eye on cooking time, as white meat cooks faster.
Baby Potatoes: These are perfect because they roast quickly and stay tender. If you don’t have them, feel free to use regular potatoes, just cut them smaller. Sweet potatoes also work well for a different twist.
Olive Oil: This adds richness to the dish. If you need a substitute, avocado oil is a great option that can handle high heat just like olive oil.
Balsamic Vinegar: It provides a sweet-tangy flavor that enhances everything. If you don’t have balsamic, try red wine vinegar or apple cider vinegar mixed with a bit of sugar to mimic the sweetness.
Lemon: Fresh lemon juice and zest brighten up the dish. You can use lime instead if you want a different citrus kick.
How Do I Ensure My Chicken Skin is Crispy?
Getting crispy chicken skin is key to this recipe. Here’s how to do it effectively:
- Start with dry chicken. Pat the skin with paper towels to remove excess moisture—this helps it crisp up.
- Make sure to arrange the chicken skin-side up on the baking sheet. This allows the hot air to circulate around it.
- Drizzle a bit of oil on the chicken before roasting. This helps crisp the skin while cooking.
- Broil for a couple of minutes at the end of cooking. Keep a close eye to avoid burning!
With these tips, your chicken should come out crispy and delicious every time! Enjoy your meal!
Easy Sheet Pan Lemon Balsamic Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds baby potatoes, halved or quartered
For the Marinade:
- 3 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious meal takes about 10 minutes to prep and 40 minutes to cook, totaling around 50 minutes of your time. It’s a quick and tasty dinner option with just one pan to clean up afterward—how great is that?
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 425°F (220°C). This helps everything cook evenly and becomes crispy! Then, line a large baking sheet with parchment paper or simply grease it. This makes cleanup a breeze!
2. Make the Marinade:
In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, lemon juice, lemon zest, minced garlic, oregano, thyme, and a pinch of salt and pepper. This will be your delicious marinade that adds all the flavor to your chicken and potatoes.
3. Arrange Chicken and Potatoes:
Now, place the chicken thighs and potato halves on the prepared baking sheet. Make sure they have a little space around them so everything roasts nicely. You want them to be friends, not squished!
4. Add the Marinade:
Drizzle that yummy balsamic lemon sauce all over the chicken and potatoes. Toss the potatoes gently to coat them fully in the mixture. For extra flavor, rub a little of that sauce under the chicken skin—yum!
5. Drizzle and Organize:
Next, drizzle the remaining tablespoon of olive oil over everything. This will help get that lovely golden color. Make sure that the chicken is skin-side up and the potatoes are in a single layer for even cooking.
6. Roast Away:
Pop the baking sheet in the oven and roast for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown. You can use a meat thermometer to check the chicken.
7. Crisp It Up (Optional):
If you want that crispy skin, you can broil the chicken for an additional 2-3 minutes at the end. Just watch it closely so it doesn’t burn.
8. Serve and Enjoy:
Finally, take the pan out of the oven and let everything rest for a few minutes. This helps the juices redistribute. Garnish with chopped fresh parsley for a pop of color and serve it up! Enjoy your flavorful and easy sheet pan lemon balsamic chicken and potatoes!
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs can be used for a quicker cooking time. Just adjust the roasting time to about 25-30 minutes until they reach an internal temperature of 165°F (74°C).
What Other Vegetables Can I Add?
You can add other veggies like carrots, bell peppers, or broccoli! Just cut them into similar-sized pieces as the potatoes so they cook evenly. Depending on the vegetables, you may need to adjust the cooking time slightly.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in the oven or microwave until heated through. Adding a splash of water helps to keep the chicken moist!
Can I Make This Recipe with a Different Type of Vinegar?
Yes! While balsamic vinegar gives a lovely sweet tanginess, you can substitute it with red or white wine vinegar. Just note that the flavor will differ slightly, so adjust the sweetness with a touch of honey or sugar if desired.
