Sheet Pan Lemon Balsamic Chicken and Potatoes
A one-pan meal featuring flavorful chicken thighs or breasts baked with baby potatoes and a tangy lemon balsamic glaze.
Ingredients
Main Ingredients
- 4 pieces chicken thighs or breasts
- 1 pound baby potatoes, halved
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 piece lemon, sliced
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together balsamic vinegar, olive oil, honey, garlic, salt, and pepper.
- Add chicken and potatoes to the bowl, tossing to coat.
- Arrange the chicken and potatoes on a sheet pan, spreading them out evenly.
- Place lemon slices on top of the chicken.
Cooking
- Bake for 25-30 minutes, or until chicken is cooked through and potatoes are tender.
- Garnish with fresh herbs if desired and serve warm.
Notes
Let the dish cool before storing leftovers in an airtight container. Refrigerate for up to 3 days.