Savory Sheet Pan Lemon Balsamic Chicken Potatoes Recipe
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Author:souzanfood
Total Time:50 minutes
Yield:4 servings 1x
Description
Discover this savory sheet pan lemon balsamic chicken potatoes recipe Easy to prepare its perfect for weeknight dinners Enjoy bold flavors
Ingredients
Scale
4 boneless, skinless chicken thighs
1 pound baby potatoes
1/4 cup balsamic vinegar
1 lemon, freshly squeezed
2 tablespoons olive oil
2 garlic cloves, minced
Salt and pepper to taste
A pinch of red pepper flakes (optional)
Fresh herbs (such as rosemary or thyme, optional)
Vegetable medley (optional)
Chopped fresh parsley (for garnish)
Thin lemon slices (for garnish)
Grated Parmesan cheese (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a bowl, combine the balsamic vinegar, lemon juice, olive oil, minced garlic, salt, and pepper. Whisk until well blended.
Place the chicken thighs in a resealable bag or bowl and pour half of the marinade over them. Allow to marinate for at least 30 minutes (or up to overnight).
Wash the baby potatoes and cut them in half if they are large. Toss the potatoes with the remaining marinade until evenly coated.
On a sheet pan, arrange the marinated chicken thighs in the center and surround them with the potatoes.
Roast for about 30-35 minutes, until the chicken is cooked through (165°F/75°C) and the potatoes are golden brown.
Remove from the oven, let rest for a few minutes, and add garnishes before serving.
