Sheet Pan Lemon Balsamic Chicken and Potatoes
A comforting and easy one-pan meal featuring marinated chicken thighs, cubed potatoes, and cherry tomatoes, all roasted together with a tangy lemon balsamic dressing.
Ingredients
Main Ingredients
- 4 pieces chicken thighs or breasts
- 3 medium-sized potatoes, cubed
- 1 cup cherry tomatoes
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons dried herbs (like thyme or rosemary)
- Salt and pepper, to taste
- 1 zest and juice of 1 lemon
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together balsamic vinegar, olive oil, lemon juice and zest, dried herbs, salt, and pepper.
- In a large bowl, coat the chicken with half of the marinade. Let it sit for about 15 minutes to absorb the flavors.
- In another bowl, combine the potatoes and cherry tomatoes with the remaining marinade.
- Place the marinated chicken in the center of the sheet pan and surround it with the potato and tomato mixture.
Cooking
- Bake for about 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
Notes
Ensure that your potato pieces are cut into similar sizes for even cooking. For deeper flavor, marinate the chicken for a few hours or overnight. Make sure your oven is fully preheated to achieve that perfect roast. This dish is naturally gluten-free, but always double-check your balsamic vinegar to ensure it’s gluten-free. Feel free to use fresh herbs for an extra burst of flavor and add in seasonal veggies like bell peppers or zucchini.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gSodium: 500mgFiber: 3gSugar: 2g
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