Sheet Pan Lemon Balsamic Chicken and Potatoes.
Nothing says a cozy family dinner quite like a vibrant, colorful sheet pan meal. This Sheet Pan Lemon Balsamic Chicken and Potatoes. recipe combines tender chicken, crispy baby potatoes, and a medley of fresh herbs, all drizzled with a zesty balsamic dressing. It’s not only easy to prepare but also perfect for busy weeknights or a casual weekend gathering. With just one pan to clean, this meal brings satisfaction without the fuss.
Why This Sheet Pan Lemon Balsamic Chicken and Potatoes. Stands Out
This dish is a delightful harmony of flavors and textures. The juicy chicken melds beautifully with the crispy baby potatoes, while the lemon and balsamic vinegar add a refreshing zing. What truly sets this recipe apart is the use of an array of fresh herbs, which elevate the dish and infuse it with aromatic goodness. Plus, the simplicity of cooking everything on one pan makes it a weeknight hero.
What’s in the Bowl
- 1 pound baby potatoes, halved
- 4 tablespoons plus 1/3 cup extra virgin olive oil
- Salt and black pepper to taste
- 6 boneless skinless chicken breasts or thighs
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh chopped oregano
- 2 teaspoons smoked or regular paprika
- 6 garlic cloves, chopped
- 1 shallot, chopped
- Chili flakes for heat
- 2 tablespoons lemon juice
- 1 cup mixed chopped fresh herbs: dill, basil, or thyme
- 2 tablespoons sliced pepperoncini
- 1 cup green olives, torn
- 2 tablespoons sesame seeds
- 1 cup Tzatziki sauce
- 6 ounces feta cheese, crumbled
Equipment at a Glance
- Large Sheet Pan: Essential for roasting chicken and potatoes together.
- Mixing Bowl: For whisking together the marinade.
- Sharp Knife: To chop vegetables and herbs.
- Measuring Cups and Spoons: For precise ingredient measurements.
Sheet Pan Lemon Balsamic Chicken and Potatoes. Cooking Guide
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature will ensure the chicken and potatoes roast beautifully, getting that perfect golden-brown finish.
Step 2: Prepare the Marinade
In a mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, fresh chopped oregano, smoked paprika, chopped garlic, chopped shallot, chili flakes, and lemon juice. This zesty marinade is the heart of the dish, full of flavor!
Step 3: Marinate the Chicken
Place the chicken breasts or thighs into the bowl with the marinade. Ensure each piece is generously coated. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Step 4: Prepare the Potatoes
While the chicken marinates, prepare the baby potatoes. In a separate bowl, toss the halved potatoes with a drizzle of olive oil, salt, and black pepper until they are well coated.
Step 5: Arrange on the Sheet Pan
Spread the marinated chicken on one side of the sheet pan and the seasoned potatoes on the other. Make sure to leave space between each piece for even roasting.
Step 6: Roast in the Oven
Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
Step 7: Add Fresh Ingredients
Once the chicken and potatoes are cooked, remove the sheet pan from the oven. Sprinkle the torn green olives, sliced pepperoncini, mixed fresh herbs, and sesame seeds over the top. Crumble the feta cheese on for a creamy finish.
Step 8: Serve with Tzatziki Sauce
Serve the Sheet Pan Lemon Balsamic Chicken and Potatoes. warm, with a generous dollop of Tzatziki sauce on the side for a refreshing contrast.
Nutrition-Minded Tweaks
- Swap Chicken Cuts: Use skinless chicken thighs for more flavor or opt for chicken breasts for a leaner option.
- Reduce Oil: Cut back on the olive oil to lower the overall fat content.
- Add More Veggies: Toss in seasonal vegetables like zucchini or bell peppers for added nutrients and color.
- Whole Grain Side: Serve with a side of quinoa or brown rice to boost fiber intake.
Chef’s Notes
- For a smoky flavor, use smoked paprika in the marinade.
- Feel free to substitute the mixed herbs with your favorites – rosemary or parsley work well too.
- If you’re sensitive to spice, reduce the amount of chili flakes.
- Letting the chicken marinate longer enhances the flavor, so prepare it ahead of time if possible.
Prep Ahead & Store
You can marinate the chicken the night before to save time. Simply store everything in the fridge until you are ready to roast. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Common Qs About Sheet Pan Lemon Balsamic Chicken and Potatoes.
Can I use other vegetables besides potatoes?
Absolutely! This recipe is versatile, and you can include vegetables like carrots, Brussels sprouts, or asparagus. Just adjust the cooking time according to the vegetables you choose.
How can I make this dish spicier?
If you enjoy heat, add more chili flakes or even some diced jalapeños to the marinade. You can also serve it with a spicy sauce on the side.
Can I make this dish ahead of time?
Yes! You can marinate the chicken and chop the vegetables a day in advance. Just assemble and roast when you’re ready to eat.
What should I serve alongside this meal?
This dish pairs wonderfully with a simple green salad, roasted veggies, or a warm pita bread for a complete meal.
Serve with These
- Greek Salad – A refreshing side to complement the chicken.
- Roasted Vegetables – Add more colorful veggies to your plate.
- Quinoa Salad – A protein-packed side that rounds out the meal.
- Homemade Pita Bread – Perfect for scooping up Tzatziki sauce.
Make It Tonight
This Sheet Pan Lemon Balsamic Chicken and Potatoes. recipe is not just a meal; it’s an experience. The vibrant flavors, the ease of preparation, and the joy of gathering around the table make it a perfect choice for any night of the week. So, don your apron, gather your ingredients, and treat your family to a delightful dinner that’s sure to impress. Enjoy the process, savor the flavors, and don’t forget to share your culinary masterpiece with friends!
Sheet Pan Lemon Balsamic Chicken and Potatoes.
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). This high temperature will ensure the chicken and potatoes roast beautifully, getting that perfect golden-brown finish.
- In a mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, fresh chopped oregano, smoked paprika, chopped garlic, chopped shallot, chili flakes, and lemon juice. This zesty marinade is the heart of the dish, full of flavor!
- Place the chicken breasts or thighs into the bowl with the marinade. Ensure each piece is generously coated. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- While the chicken marinates, prepare the baby potatoes. In a separate bowl, toss the halved potatoes with a drizzle of olive oil, salt, and black pepper until they are well coated.
- Spread the marinated chicken on one side of the sheet pan and the seasoned potatoes on the other. Make sure to leave space between each piece for even roasting.
- Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
- Once the chicken and potatoes are cooked, remove the sheet pan from the oven. Sprinkle the torn green olives, sliced pepperoncini, mixed fresh herbs, and sesame seeds over the top. Crumble the feta cheese on for a creamy finish.
- Serve the Sheet Pan Lemon Balsamic Chicken and Potatoes warm, with a generous dollop of Tzatziki sauce on the side for a refreshing contrast.
Notes
- Marinate the chicken the night before to save time.
- Feel free to substitute the mixed herbs with your favorites – rosemary or parsley work well too.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a smoky flavor, use smoked paprika in the marinade.
- Adjust cooking time if using different vegetables.
