Savory Sheet Pan Lemon Balsamic Chicken & Potatoes Recipe
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Author:sophieb
Total Time:60 minutes
Yield:4 servings 1x
Description
Discover a delicious recipe for sheet pan lemon balsamic chicken & potatoes, perfect for a quick weeknight dinner. Easy prep, full of flavor!
Ingredients
Scale
4 pieces of chicken thighs (bone-in, skin-on)
1.5 pounds of potatoes (Yukon Gold or Russet)
1/4 cup of lemon juice
1/4 cup of balsamic vinegar
4 cloves of garlic (minced)
1/4 cup of olive oil
2 tablespoons of fresh rosemary (or thyme)
Salt to taste
Pepper to taste
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, whisk together the lemon juice, balsamic vinegar, minced garlic, olive oil, salt, pepper, and rosemary.
In a large mixing bowl, place the chicken thighs and pour half of the marinade over it, ensuring each piece is well-coated. In another bowl, mix the potatoes with the remaining marinade, tossing to coat each piece evenly.
On a large, rimmed baking sheet lined with parchment paper, place the marinated chicken and surround it with the potatoes.
Roast in the oven for approximately 45 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
Remove from the oven, let it cool for a few minutes, and serve.
Notes
A quick and easy Sheet Pan Lemon Balsamic Chicken and Potatoes recipe that combines vibrant flavors and nutritional benefits.
