Description
Delicious and Hassle-Free: “Sheet Pan Lemon Balsamic Chicken Potatoes” is a simple, one-pan dish that combines tender chicken thighs, roasted baby potatoes, and a zesty lemon-balsamic marinade.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 1 pound baby potatoes
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- 1/4 teaspoon red chili flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F and line a large baking sheet with foil or parchment paper for easy cleanup.
- In a large bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, paprika, oregano, garlic, chili flakes, salt, and black pepper. Add the chicken and potatoes, tossing to ensure they’re evenly coated.
- Spread the marinated chicken and potatoes in a single layer on the prepared baking sheet, ensuring even cooking.
- Pop the sheet pan in the oven and roast for 30 to 35 minutes, or until the chicken is cooked through and the potatoes are tender.
- If desired, mix the optional toppings (olive oil, sliced olives, lemon juice, pepperoncini, and fresh herbs) in a small bowl and spoon the mixture over the hot chicken and potatoes. Top with a dollop of tzatziki sauce and a sprinkle of crumbled feta cheese for an extra burst of flavor.
Notes
The “Sheet Pan Lemon Balsamic Chicken Potatoes” can be kept in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave when ready to enjoy.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg