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Sheet pan with lemon balsamic chicken and potatoes ready to serve.

Sheet Pan Lemon Balsamic Chicken and Potatoes

A comforting one-pan dish featuring tender chicken and caramelized potatoes, all coated in a bright lemon balsamic glaze.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal

Ingredients
  

Main Ingredients

  • 4 pieces boneless, skin-on chicken thighs or breasts Thighs are recommended for better flavor.
  • 1.5 pounds baby potatoes, halved Cut to uniform size for even cooking.

Glaze

  • 2 tablespoons olive oil Divided for potatoes and glaze.
  • 3 tablespoons balsamic vinegar Adds sweetness and depth.
  • 1 piece lemon, juice and zest Brightens the dish with acidity.
  • 2 tablespoons honey or maple syrup Choose based on preference for sweetness.
  • 3 cloves garlic, minced Enhances flavor.
  • 1 teaspoon dried oregano Use additional for seasoning chicken.
  • 1 teaspoon smoked paprika Adds a smoky undertone.
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley for finishing Garnish for added flavor and color.

Optional Ingredients

  • 1 small red onion, sliced Optional addition for sweetness.
  • 1 cup halved cherry tomatoes Add in the last 10 minutes of roasting.

Instructions
 

Preparation

  • Preheat oven to 425°F (220°C). Line a large sheet pan with foil or parchment.
  • Toss potatoes in 1 tablespoon olive oil, a pinch of salt, and half the oregano and paprika; spread in a single layer on the pan.

Make the Glaze

  • In a small bowl, whisk together balsamic vinegar, lemon juice and zest, honey, minced garlic, remaining olive oil, remaining oregano, paprika, salt, and pepper.

Dress the Chicken

  • Pat the chicken dry and season lightly.
  • Place chicken pieces skin-side up on the pan among the potatoes.
  • Brush chicken generously with half the glaze, reserving the rest.

Roast

  • Roast for 25–30 minutes, or until potatoes are tender and chicken reaches 165°F (74°C).
  • Halfway through cooking, baste the chicken and potatoes with the reserved glaze for a glossy finish.

Finish and Serve

  • Let rest for 5 minutes before serving.
  • Sprinkle with fresh parsley and serve warm with pan juices.

Notes

For a sweeter, tangier pop, add halved cherry tomatoes in the last 10 minutes of roasting. Store leftovers in an airtight container for up to 3-4 days.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 5gSodium: 500mgFiber: 4gSugar: 6g
Keyword Chicken Recipe, comfort food, fall recipe, One-Pan Meal, sheet pan dinner
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