This easy sheet pan meal features juicy chicken and tender potatoes, all tossed in a zesty lemon-balsamic dressing. Everything cooks together for great flavor!
Who needs a lot of dishes to wash? Just one pan can make dinner a breeze! I love serving this with a side of veggies for a colorful plate. Yum! 😋
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless thighs for their juicy texture, but chicken breasts are great too. If you’re looking for a lighter option, consider using boneless skinless turkey cutlets instead.
Baby Potatoes: These cook quickly and add a nice creaminess. If you can’t find them, feel free to use larger potatoes—just cut them into smaller pieces to ensure they cook evenly.
Balsamic Vinegar: This adds a lovely tangy depth. If you don’t have it, red wine vinegar or apple cider vinegar can work as suitable substitutes, though the flavor will be slightly different.
Lemon Juice: Fresh lemon juice brightens the dish. You can also use bottled lemon juice, but fresh is always best for that vibrant taste!
Garlic: Minced garlic adds flavor. In a pinch, garlic powder will do; just use about 1/8 teaspoon for each clove.
How Do I Get the Chicken to Stay Juicy?
The secret to juicy chicken is the marinade! It helps infuse flavor while keeping the meat moist during cooking. Here’s how to make sure your chicken is perfectly juicy:
- Let the chicken sit in the marinade for at least 15 minutes, if not longer. The longer it marinates, the more flavor it absorbs.
- Make sure not to overcook the chicken. Aim for an internal temperature of 165°F (74°C); overcooked chicken becomes dry.
- Broiling at the end gives a nice brown color without drying out the meat. Keep a close eye on it!
By following these tips, you’ll have delicious chicken every time! Enjoy your meal with confidence! 🥳
Easy Sheet Pan Lemon Balsamic Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 boneless, skinless chicken thighs or breasts
- 1.5 pounds baby potatoes, halved
For the Marinade:
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
For Garnishing:
- Lemon wedges
How Much Time Will You Need?
This lovely dish takes about 10 minutes to prepare and then 25-30 minutes to cook. With a bit of waiting for it to roast in the oven, you’ll have a delicious, hearty meal in under an hour! Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, let’s get that oven nice and hot! Preheat it to 400°F (200°C). Line a large sheet pan with parchment paper or give it a light grease to prevent sticking.
2. Create the Marinade:
In a small bowl, mix together the balsamic vinegar, fresh lemon juice, minced garlic, olive oil, oregano, thyme, paprika, and a sprinkle of salt and pepper. This marinade is packed with flavor!
3. Prepare the Potatoes:
Now, take the halved baby potatoes and place them on the prepared sheet pan. Drizzle half of that yummy marinade over the potatoes and toss them gently to coat them evenly.
4. Add the Chicken:
Next, arrange the chicken thighs or breasts on the same sheet pan, right next to the potatoes. Then, take the rest of the marinade and brush or drizzle it over the chicken, making sure it’s well coated in that wonderful flavor.
5. Roast It All Together:
Pop the sheet pan in the oven and roast for about 25 to 30 minutes. You want that chicken to be cooked through (it should reach an internal temperature of 165°F or 74°C) and the potatoes should be tender when you poke them with a fork.
6. Get a Beautiful Finish:
If you want your chicken to be a touch more golden, you can broil it for an additional 2-3 minutes. Just keep an eye on it so it doesn’t burn!
7. Serve and Enjoy:
Once everything is cooked, take the pan out of the oven and let it rest for a few minutes. Serve the chicken and potatoes with fresh lemon wedges on the side for squeezing over the top. Enjoy every bite!
This easy sheet pan meal is not only tasty but also simple to make. Perfect for busy days or when you want a comforting home-cooked dinner without the fuss. Enjoy your flavorful dish!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
It’s best to use fresh or fully thawed chicken for this recipe to ensure even cooking. If you have to use frozen chicken, make sure to thaw it in the fridge overnight, or use the cold water method (keeping it in a sealed bag) to thaw it quickly before marinating.
What Can I Substitute for Baby Potatoes?
If baby potatoes are unavailable, you can use larger potatoes—just cut them into smaller uniform pieces to ensure they cook through at the same time as the chicken. Sweet potatoes are also a delicious alternative!
Can I Make This Meal Ahead of Time?
Yes! You can prepare the marinade and coat the chicken and potatoes a few hours in advance. Just keep everything covered in the fridge until you’re ready to cook. This allows the flavors to meld beautifully!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, pop them in the oven at 350°F (175°C) until warmed through, or use the microwave for a quick option!
