Can I use chicken breasts instead of thighs for this sheet pan recipe?

Yes, you can use chicken breasts, but you must reduce the cooking time slightly to avoid drying them out. Ensure they reach an internal temperature of 165u00b0F (74u00b0C).

How do I make the potatoes extra crispy on a sheet pan?

The secret to crispy potatoes is par-boiling them for 5 minutes or ensuring they are cut small enough to cook at the same rate as the chicken while having enough space on the pan to roast rather than steam.

Can I prep the lemon balsamic marinade in advance?

Absolutely! You can mix the marinade and keep it in the fridge for up to 3 days, or marinate the chicken for up to 24 hours before roasting.

What are the best potatoes for sheet pan roasting?

Yukon Gold or baby red potatoes are best because they have a thin skin and a buttery texture that holds up well under high heat.

Sheet Pan Lemon Balsamic Chicken and Potatoes: 7 Pro Tips

Name: Sheet Pan Lemon Balsamic Chicken and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs chicken thighs, bone-in and skin-on; 1 lb baby Yukon Gold potatoes, halved; 1/4 cup balsamic vinegar; 3 tbsp extra virgin olive oil; 2 lemons (1 sliced into rounds, 1 for juicing/zesting); 4 cloves garlic, minced; 1 tbsp fresh rosemary, chopped; 1 tsp fresh thyme leaves; 1 tsp sea salt; 1/2 tsp cracked black pepper

Description

A vibrant and easy one-pan meal featuring juicy roasted chicken and crispy potatoes glazed in a zesty lemon balsamic sauce.

Ingredients

Scale

1.5 lbs chicken thighs, bone-in and skin-on
1 lb baby Yukon Gold potatoes, halved
1/4 cup balsamic vinegar
3 tbsp extra virgin olive oil
2 lemons (1 sliced into rounds, 1 for juicing/zesting)
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tsp fresh thyme leaves
1 tsp sea salt
1/2 tsp cracked black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C) and lightly grease a large rimmed baking sheet.
Step 2: In a small bowl, whisk together the balsamic vinegar, olive oil, lemon juice, lemon zest, garlic, rosemary, and thyme.
Step 3: Place the chicken thighs and halved potatoes in a large mixing bowl and pour the marinade over them, tossing to coat evenly.
Step 4: Arrange the chicken and potatoes in a single layer on the prepared baking sheet, ensuring the chicken is skin-side up.
Step 5: Tuck the lemon slices around the chicken and potatoes for extra flavor and aroma.
Step 6: Roast in the center of the oven for 25-30 minutes until the chicken skin is crispy and the potatoes are golden.
Step 7: Remove from oven, let rest for 5 minutes, and garnish with fresh parsley if desired before serving.

Notes

For extra crispy potatoes, ensure they are dry before tossing in the marinade. You can also add red bell peppers for a pop of color.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 chicken thigh + 1 cup potatoes
Calories: 420 kcal
Sugar: 6g
Sodium: 620mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 32g
Cholesterol: 85mg

Description

Ingredients

Instructions

Notes

Nutrition

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