Description
A delicious and easy one-pan meal featuring chicken and potatoes marinated in a zesty lemon balsamic dressing.
Ingredients
Scale
- 4 chicken thighs
- 1 lb baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 lemons, juiced and zested
- 4 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together balsamic vinegar, olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
- Place chicken thighs and potatoes in a large bowl and pour the marinade over them. Toss to coat.
- Arrange the chicken and potatoes on a sheet pan in a single layer.
- Bake for 30-35 minutes or until the chicken is cooked through and potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, marinate the chicken and potatoes for a few hours or overnight.
- Feel free to add other vegetables like carrots or green beans.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Sheet Pan Lemon Balsamic Chicken and Potatoes