Description
Discover the ultimate sheet pan recipe featuring lemon balsamic chicken & potatoes. Quick, easy, and full of flavor for any occasion!
1.5 lbs of boneless, skinless chicken thighs
1 lb of baby potatoes, halved
3 tablespoons of olive oil
1/4 cup of balsamic vinegar
2 tablespoons of fresh lemon juice
4 cloves of garlic, minced
2 tablespoons of fresh rosemary, chopped
Salt and pepper to taste
1 medium red onion, cut into wedges
1 cup of cherry tomatoes
Preheat your oven to 400°F (200°C).
In a large bowl, whisk together the olive oil, balsamic vinegar, fresh lemon juice, minced garlic, chopped rosemary, salt, and pepper.
Add the chicken thighs to the marinade and let them soak for at least 15 minutes.
While the chicken marinates, toss the halved baby potatoes, red onion wedges, and cherry tomatoes in the remaining marinade.
Spread the marinated chicken thighs out on one half of a large sheet pan and arrange the marinated vegetables on the other half.
Place the sheet pan in the preheated oven and roast for 30-35 minutes, ensuring the chicken is cooked through and the potatoes are tender.
Once cooked, remove the sheet pan from the oven and let the chicken rest for 5 minutes before serving.
Notes
Easy and nutritious Sheet Pan Lemon Balsamic Chicken and Potatoes recipe, perfect for a busy weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 380
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
