Name: Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1/4 cup balsamic vinegar; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and pepper to taste; 1 1/2 pounds baby potatoes, halved; 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; 1 teaspoon dried thyme; Salt and pepper to taste

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If you’re craving a dish that truly celebrates flavor, minimal fuss, and vibrant color, look no further than Sheet Pan Lemon Balsamic Chicken and Potatoes. This is one of those magical recipes that’s as perfect for a busy weeknight as it is dazzling for a casual weekend gathering. We’re talking juicy, flavorful chicken nestled amongst golden potatoes and a rainbow of vegetables, all bathed in a zippy lemon balsamic marinade. The best part? It all comes together on one pan for easy prep and cleanup, making weeknight dinner dreams come true.

Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Sheet Pan Lemon Balsamic Chicken and Potatoes are refreshingly simple, yet each one brings something vital to the party. You’ll taste bursts of citrus, savory herbs, and a deep balsamic punch, all layered with the tender heartiness of potatoes and veggies.

Chicken thighs or breasts: Chicken thighs give a juicer result, but either cut will drink up the marinade’s flavors and roast up beautifully.
Baby potatoes: Their creamy texture and quick cooking time make them ideal, plus no peeling needed!
Lemon juice & zest: Brings bright, zesty acidity that lifts every bite with fresh sunshine flavor.
Balsamic vinegar: Adds a deep, tangy-sweet complexity that caramelizes in the oven.
Olive oil: Helps everything roast to golden perfection while adding peppery richness.
Garlic: Layers in aromatic warmth that’s irresistible.
Red onion: Offers sweetness and extra color as it roasts.
Bell peppers: Choose red, yellow, or orange for a gorgeous burst of color and sweetness.
Dried oregano or Italian seasoning: A classic Mediterranean blend for earthy, herby depth.
Salt & freshly ground black pepper: Don’t skimp, as these sharpen all the other flavors.
Fresh parsley (for garnish): For bursts of green and a final fresh pop.

How to Make Sheet Pan Lemon Balsamic Chicken and Potatoes

Step 1: Whip Up the Marinade

In a large mixing bowl, combine the lemon juice and zest, balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper. This is where the flavor punch of Sheet Pan Lemon Balsamic Chicken and Potatoes truly begins, as the marinade brings all the components together into a harmonious blend. Whisk well to emulsify for an evenly coated finish.

Step 2: Marinate the Chicken

Add the chicken thighs or breasts directly into the bowl with your vibrant marinade. Toss well, making sure each piece is coated, then let it sit for at least 20 minutes (up to overnight in the fridge if time allows). The lemon helps tenderize the chicken, while the balsamic really sinks into every crevice.

Step 3: Prep the Potatoes and Vegetables

While the chicken marinates, wash and halve your baby potatoes and chop the red onion and bell peppers into bite-sized pieces. These sturdy vegetables can handle the high heat alongside your chicken, roasting up until tender and colorful.

Step 4: Arrange Everything on the Sheet Pan

Scatter the potatoes, onions, and peppers onto a large, rimmed baking sheet. Drizzle with a bit of olive oil, sprinkle with salt and pepper, and toss to coat. Nestle the marinated chicken among the veggies, making sure there’s a little space between each piece for even cooking. Pour over any unused marinade for extra oomph.

Step 5: Roast to Golden Perfection

Pop the pan in a preheated oven at 425°F (220°C) and roast for about 30–35 minutes. The chicken should be golden with caramelized edges, and the potatoes should be fork-tender. If you’d like a little extra browning, broil for the last 2–3 minutes but watch closely!

How to Serve Sheet Pan Lemon Balsamic Chicken and Potatoes

Garnishes

Fresh parsley, a sprinkle of lemon zest, or even a crumble of feta turn Sheet Pan Lemon Balsamic Chicken and Potatoes into a showstopper. These simple touches brighten the entire dish, delivering that just-from-the-garden feel.

Side Dishes

Pair this bold chicken and potato medley with a crisp green salad, roasted asparagus, or a side of warm crusty bread for sopping up the luscious pan juices. The savory Mediterranean flavors are fantastic alongside grains like quinoa or a fluffy couscous, too.

Creative Ways to Present

For a dinner party, serve straight from the sheet pan for a rustic, communal feel—everyone loves to pick their favorite piece! Or, for a more formal vibe, arrange the chicken atop a platter of roasted veggies, drizzle with pan juices, and finish with extra herbs. Sheet Pan Lemon Balsamic Chicken and Potatoes is also amazing pre-portioned into meal prep bowls for weekday lunches.

Make Ahead and Storage

Storing Leftovers

Cool leftovers completely before storing. Place chicken and veggies in an airtight container and refrigerate for up to 4 days. The robust flavors of Sheet Pan Lemon Balsamic Chicken and Potatoes only deepen and mellow, making leftovers totally craveable.

Freezing

To freeze, transfer cooled chicken and potatoes to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture and flavor.

Reheating

For juicy chicken and crisp-tender veggies, reheat Sheet Pan Lemon Balsamic Chicken and Potatoes in a 350°F (175°C) oven for about 15 minutes. A covered skillet on the stovetop works well, too—just add a splash of broth or water to prevent drying.

FAQs

Can I use boneless skinless chicken breasts instead of thighs?

Absolutely! Both cuts work beautifully in Sheet Pan Lemon Balsamic Chicken and Potatoes. If using breasts, just check them a few minutes early to avoid overcooking, as they tend to cook faster than thighs.

What other vegetables can I add?

Feel free to mix in zucchini, cherry tomatoes, carrots, or broccoli. Just keep in mind the cooking times; softer vegetables like zucchini may be better added halfway through roasting.

How can I make this recipe gluten free?

Sheet Pan Lemon Balsamic Chicken and Potatoes is naturally gluten free as written—just double-check that your balsamic vinegar is gluten free, as some brands may contain additives.

Can I prepare this dish ahead of time?

Definitely. Marinate the chicken and prep the veggies ahead, then assemble everything on the pan and store, covered, in the refrigerator. When ready to eat, bring to room temperature while the oven preheats and roast as usual.

How do I prevent my potatoes from overcooking?

Using baby potatoes cut into uniform pieces helps them cook evenly alongside the chicken. If your potatoes are larger, cut them smaller or give them a 10-minute head start in the oven before adding the chicken and veggies.

Final Thoughts

Seriously, once you try Sheet Pan Lemon Balsamic Chicken and Potatoes, you’ll want it in your regular dinner rotation. It’s a celebration of flavor and simplicity—bursting with color, vibrancy, and downright deliciousness. Gather your ingredients, set out your sheet pan, and get ready to fall in love with dinnertime all over again!

Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe

★★★★★

4.8 from 4 reviews

Author: Mariam
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Sheet Pan Lemon Balsamic Chicken and Potatoes recipe is a simple and flavorful one-pan meal that’s perfect for a quick weeknight dinner. The tangy balsamic marinade paired with the freshness of lemon creates a delicious combination that coats the tender chicken and crispy potatoes.

Instructions

Marinate the Chicken: In a bowl, combine balsamic vinegar, olive oil, garlic, oregano, salt, and pepper. Add chicken breasts, coat well, and marinate for at least 30 minutes.
Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare Potatoes: In a bowl, toss halved baby potatoes with olive oil, lemon juice, lemon zest, thyme, salt, and pepper.
Assemble the Sheet Pan: Arrange marinated chicken and seasoned potatoes on the baking sheet in a single layer.
Bake: Bake for about 25-30 minutes or until the chicken is cooked through and the potatoes are tender, flipping the chicken halfway through.
Serve: Serve the Lemon Balsamic Chicken and Potatoes hot, garnished with fresh herbs if desired.

Notes

You can customize this recipe by adding your favorite vegetables like bell peppers and onions to the sheet pan.
Make sure to adjust cooking time if using chicken thighs or if the chicken breasts are thicker.
For extra lemon flavor, squeeze additional fresh lemon juice over the finished dish.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American