Sheet Pan Lemon Balsamic Chicken and Potatoes: A Flavorful One-Pan Meal

Introduction

If you're looking for a quick, flavorful, and nutritious dinner, this Sheet Pan Lemon Balsamic Chicken and Potatoes is the perfect solution.

It’s an easy, one-pan meal where juicy chicken thighs or breasts are roasted with crispy, golden potatoes, all coated in a tangy lemon-balsamic glaze. The best part? Minimal cleanup and maximum flavor!

Why You’ll Love This Recipe

✔ One-Pan Wonder: Less mess, easy cleanup.
✔ Healthy & Nutritious: Packed with protein and fiber.
✔ Bold & Tangy Flavors: Lemon, garlic, and balsamic make the perfect marinade.
✔ Quick & Easy: Perfect for weeknights—just prep, bake, and enjoy!

Ingredients

For the Chicken & Potatoes:

4 boneless, skinless chicken thighs (or breasts)
1.5 lbs baby potatoes, halved
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp dried oregano

For the Lemon Balsamic Marinade:

¼ cup balsamic vinegar
2 tbsp fresh lemon juice
1 tbsp honey or maple syrup
2 tbsp olive oil
3 cloves garlic, minced
1 tsp Dijon mustard
1 tsp Italian seasoning

Instructions

Step 1: Preheat & Prep

Preheat your oven to 400°F (200°C).
Line a sheet pan with parchment paper or lightly grease it.

Step 2: Prepare the Chicken & Potatoes

In a bowl, toss the potatoes with olive oil, salt, pepper, paprika, and oregano. Spread them on half of the sheet pan.
Place the chicken on the other half of the sheet pan.

Step 3: Make the Marinade

In a small bowl, whisk together balsamic vinegar, lemon juice, honey, olive oil, garlic, Dijon mustard, and Italian seasoning.

Step 4: Coat & Bake

Drizzle half the marinade over the chicken and potatoes. Toss to coat evenly.
Roast in the oven for 30-35 minutes, flipping the potatoes halfway, until chicken is golden and reaches an internal temperature of 165°F (75°C).

Step 5: Finish & Serve

Remove from oven and drizzle the remaining marinade over the chicken for extra flavor.
Garnish with fresh parsley or lemon wedges, and serve hot.

Tips for the Best Sheet Pan Chicken

✅ Use skin-on, bone-in chicken for extra juiciness.
✅ Cut potatoes evenly for even roasting.
✅ Broil for 3-5 minutes at the end for a crispier finish.
✅ Add veggies like asparagus or bell peppers for a complete meal.

Frequently Asked Questions (FAQs)

1. Can I use chicken breasts instead of thighs?

Yes! Just reduce the cooking time to about 25 minutes to prevent dryness.

2. Can I prep this meal in advance?

Absolutely! Marinate the chicken for up to 24 hours in the fridge for even deeper flavors.

3. What’s the best substitute for balsamic vinegar?

Try red wine vinegar or apple cider vinegar for a different tangy twist.

4. How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C).

5. Can I make this recipe keto-friendly?

Yes! Swap the potatoes for cauliflower or Brussels sprouts to keep it low-carb.

Final Thoughts

This Sheet Pan Lemon Balsamic Chicken and Potatoes is a game-changer for busy weeknights. With bold flavors, minimal effort, and a nutritious balance of protein and carbs, it’s a meal you’ll make again and again.

Try it today and let me know how it turns out!