– **Title**: Sheet Pan Lemon Balsamic Chicken and Potatoes
– **Ingredients**:
– 4 bone-in, skin-on chicken thighs
– 1.5 pounds baby potatoes, halved
– 1/4 cup balsamic vinegar
– 1/4 cup olive oil
– 2 lemons (one for juice and zest, one for slices)
– 4 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley for garnish
– **Instructions**:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together balsamic vinegar, olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
3. Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Allow the chicken to marinate for at least 30 minutes (you can also marinate it overnight for more flavor).
4. On a large sheet pan, arrange the halved baby potatoes. Drizzle with a bit of olive oil, and season with salt and pepper. Toss to coat.
5. Remove the chicken from the marinade and place it skin-side up on the sheet pan with the potatoes. Pour any remaining marinade over the chicken and potatoes.
6. Add lemon slices on top of the chicken and around the potatoes.
7. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the potatoes are tender.
8. Broil for an additional 2-3 minutes if you want the chicken skin crispy.
9. Remove from the oven, garnish with fresh parsley, and serve warm. Enjoy!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs add moisture and flavor. If you’re looking for a lighter option, you can switch to boneless chicken breasts. Just remember they may cook faster, so adjust your baking time.
Balsamic Vinegar: This is crucial for flavor. If you don’t have it, try red wine vinegar or apple cider vinegar for a slightly different taste, but keep the balance of sweetness with honey in mind.
Potatoes: Baby potatoes are fantastic, but you can use regular potatoes, cut into chunks, or even sweet potatoes for a healthier twist. Just remember to adjust cooking time based on size.
Olive Oil: Standard in many kitchens, olive oil enhances the dish. For a different flavor profile, avocado oil works well too. Use what you have on hand!
Herbs: Dried oregano and thyme give great taste, but you can swap them for fresh herbs if you have them. Fresh herbs can elevate the dish, but double the amount since they have a milder flavor than dried.
What’s the Best Way to Marinate the Chicken for Maximum Flavor?
Marinating chicken is a key step to ensure it’s full of flavor. Here’s how to do it right:
- Start by whisking all marinade ingredients together until combined.
- Add the chicken thighs, making sure all pieces are generously coated.
- For best results, let the chicken marinate for at least 30 minutes; overnight is even better if you plan ahead.
- Store in a covered dish in the refrigerator, and make sure to turn it occasionally for even flavor.
Taking a little time to marinate makes a big difference in taste and tenderness! Enjoy the delicious flavors that develop when you allow the chicken to soak in those wonderful ingredients.
How to Make Sheet Pan Lemon Balsamic Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 3 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup green olives, pitted and halved (optional)
- Fresh herbs (thyme, parsley) for garnish
- 1/2 cup plain yogurt or tzatziki for serving (optional)
For the Marinade:
- 1/4 cup balsamic vinegar
- 2 lemons, one sliced and one juiced
- 2 tbsp honey
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare, and then you’ll need about 35 to 45 minutes for baking. If you choose to marinate the chicken overnight, you can enhance the flavors even more! Overall, plan for around 1 hour and 15 minutes total if marinating, or about 1 hour total if you’re in a hurry.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will make sure it’s nice and hot for cooking the chicken and potatoes perfectly.
2. Make the Marinade:
In a large mixing bowl, whisk together the balsamic vinegar, lemon juice, olive oil, honey, minced garlic, oregano, thyme, salt, and pepper. This creates a tangy and flavorful marinade for the chicken.
3. Marinate the Chicken:
Add the chicken thighs to the mixing bowl with the marinade. Use your hands or a spoon to coat the chicken evenly. Let it marinate for at least 30 minutes on the counter (or up to overnight in the refrigerator for even more flavor).
4. Prepare the Potatoes:
While the chicken marinates, prepare the baby potatoes. On a large sheet pan, arrange the halved potatoes. Drizzle with olive oil, salt, and pepper, then toss them around to coat everything evenly.
5. Combine Chicken and Potatoes:
Place the marinated chicken thighs skin-side up among the potatoes on the sheet pan. Scatter the lemon slices over the chicken and potatoes for added flavor and garnish.
6. Bake:
Put the sheet pan in the preheated oven and bake for 35-45 minutes. It’s done when the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. Keep an eye on it towards the end!
7. Add Olives (Optional):
If you’re using green olives, add them to the pan about 10 minutes before the end of the baking time. This warms them up without overcooking.
8. Rest and Garnish:
Once cooked, remove the pan from the oven and let the chicken and potatoes rest for a few minutes. Sprinkle fresh herbs like thyme and parsley over the top for a lovely touch!
9. Serve:
Dish up the chicken and potatoes on plates and add a dollop of yogurt or tzatziki if you like. Enjoy this delightful meal with family and friends!
Can I Use Bone-In Chicken Breasts Instead of Thighs?
Absolutely! Bone-in chicken breasts can be used, but they may require a slightly longer cooking time since they are larger. Just ensure the internal temperature reaches 165°F (74°C) to keep them safely cooked and tender.
What If I Don’t Have Balsamic Vinegar?
No worries! If you’re out of balsamic vinegar, you can substitute it with red wine vinegar or apple cider vinegar. Just remember to add a teaspoon of sugar or honey to balance the acidity, as balsamic is sweeter than these alternatives.
Can I Prepare This Recipe in Advance?
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave. If the potatoes seem a bit dry, a splash of chicken broth or a bit more olive oil before heating can help revive their texture.
