One-Pan Lemon Balsamic Chicken with Roasted Baby Potatoes
One-Pan Lemon Balsamic Chicken and Roasted Baby Potatoes is a gamechanger for busy nights. It’s incredibly easy to prepare, taking just minutes to marinate. The vibrant flavors of lemon and balsamic vinegar elevate the dish, making it feel special without the fuss. Plus, the one-pan method means you can spend less time cleaning and more time enjoying a delicious meal with your family. What’s not to love?
Equipment
- Parchment paper optional
Ingredients
- 1.5 lbs of chicken thighs
- 1 lb of baby potatoes
- 1/4 cup of olive oil
- 1/4 cup of fresh lemon juice
- 1/4 cup of balsamic vinegar
- 4 cloves of garlic minced
- Salt and pepper to taste
- Fresh herbs like rosemary or thyme, for garnish
- Bread
Instructions
Preheat the Oven:
- Start by heating your oven to 425°F (220°C).
Prepare the Marinade:
- In a medium bowl, whisk together the olive oil, lemon juice, balsamic vinegar, minced garlic, salt, and pepper.
Marinate the Chicken:
- Place the chicken thighs in the bowl, ensuring they're well-coated. Let them soak in those flavors for about 15-20 minutes.
Prepare the Potatoes:
- While the chicken is marinating, wash and halve your baby potatoes. A little olive oil, salt, and pepper — toss them to coat.
Arrange Everything on a Sheet Pan:
- Line a large sheet pan with parchment paper. Scatter the marinated chicken and potatoes evenly on the pan.
Bake:
- Pop the pan in the oven and bake for about 30-35 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).
Garnish and Serve:
- Once you pull the pan from the oven, let it rest for a few minutes. Garnish with fresh herbs and lemon zest.
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