Name: Sheet Pan Lemon Balsamic Chicken: 30-Minute Dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1.5 lbs baby potatoes, halved or quartered; 1 red onion, cut into wedges; 2 cloves garlic, minced; 1/4 cup olive oil; 1/4 cup balsamic vinegar; 2 tablespoons lemon juice; 1 tablespoon honey; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Lemon slices, for garnish; Fresh parsley, chopped, for garnish

Sheet Pan Lemon Balsamic Chicken and Potatoes

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Ugh, weeknights! Who has time to cook, right? Between work, the kids, and, you know, just trying to stay sane, dinner often feels like a HUGE chore. I used to rely on takeout way too much, and honestly, I felt awful. That’s when I discovered the magic of sheet pan dinners! And let me tell you, this Sheet Pan Lemon Balsamic Chicken and Potatoes is a game-changer. It’s got that amazing tangy lemon-balsamic flavor that just wakes up your taste buds, and it’s actually good for you! I swear, even my picky eaters gobble it up. Plus, it’s so easy. Seriously, anyone can make this, and that’s coming from someone who’s had her fair share of kitchen disasters (oops!). It’s the perfect solution for a quick, healthy, and totally delicious weeknight meal. Trust me, you’re gonna love it! I’ve been making this recipe for years, tweaking it here and there to get it *just* right for my family.

Why You’ll Love This Sheet Pan Lemon Balsamic Chicken and Potatoes

Quick and Easy Sheet Pan Lemon Balsamic Chicken and Potatoes Cleanup

Seriously, the best part? One pan! That’s it! No mountains of dishes. Just toss the sheet pan in the sink, and you’re done. Hallelujah!
Healthy and Flavorful Sheet Pan Lemon Balsamic Chicken and Potatoes

It’s packed with protein, veggies, and that amazing lemon-balsamic tang. You’re getting a healthy AND delicious meal all in one!
Perfect Weeknight Sheet Pan Lemon Balsamic Chicken and Potatoes Dinner

From fridge to table in under an hour? Yes, please! This is my go-to when I’m short on time but still want something homemade.

Ingredients for Sheet Pan Lemon Balsamic Chicken and Potatoes

Okay, let’s gather our goodies! Here’s what you’ll need to whip up this deliciousness. Don’t worry, it’s all pretty simple stuff. I usually have most of this on hand already!

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1.5 lbs baby potatoes, halved or quartered (depending on size!)
1 red onion, cut into wedges
2 cloves garlic, minced (I’m a garlic girl, so sometimes I add a *little* more!)
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons lemon juice (fresh is best, trust me!)
1 tablespoon honey
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Lemon slices, for garnish (optional, but pretty!)
Fresh parsley, chopped, for garnish (also optional, but adds a nice pop of freshness)

How to Make Sheet Pan Lemon Balsamic Chicken and Potatoes: Step-by-Step Instructions

Alright, let’s get cooking! Don’t worry, this is super easy. Just follow these steps, and you’ll have a tasty dinner on the table in no time. I promise!

Preparing the Sheet Pan Lemon Balsamic Chicken and Potatoes Marinade

First things first, preheat that oven to 400°F (200°C). Gotta get it nice and hot! While that’s heating up, grab a big bowl – the bigger, the better! We’re gonna toss everything in there. Now, in a smaller bowl (or even a measuring cup!), whisk together the olive oil, balsamic vinegar, lemon juice, honey, oregano, salt, and pepper. Give it a good whisk until it’s all combined. This is our flavor bomb, people!

Assembling the Sheet Pan Lemon Balsamic Chicken and Potatoes on the Sheet Pan

Okay, back to that big bowl! Throw in the chicken, potatoes, red onion, and minced garlic. Now, pour that amazing balsamic mixture all over everything. Toss it all together until everything is nicely coated. Make sure those potatoes get some love! Spread everything out in a single layer on a large sheet pan. Don’t overcrowd the pan, or your veggies will steam instead of roast. Nobody wants soggy potatoes!

Baking the Sheet Pan Lemon Balsamic Chicken and Potatoes to Perfection

Pop that sheet pan into the preheated oven and bake for 30-35 minutes. Keep an eye on it! You’ll know it’s done when the chicken is cooked through (no pink inside!) and the potatoes are tender and easily pierced with a fork. If you want extra crispy potatoes, you can broil it for the last few minutes, but watch it carefully so it doesn’t burn! The sugars in the balsamic can make it go from golden brown to burnt pretty quickly! Garnish with lemon slices and fresh parsley before serving. And that’s it! Dinner is served!

Tips for Perfect Sheet Pan Lemon Balsamic Chicken and Potatoes

Want to take this dish from good to *amazing*? Here are a few little secrets I’ve learned along the way. Trust me, they make a difference!

Achieving Crispy Potatoes in Sheet Pan Lemon Balsamic Chicken and Potatoes

Okay, crispy potatoes are the BEST. To get them, make sure they’re cut evenly and not overcrowded on the pan. And don’t be afraid to crank up the broiler for the last few minutes. Just keep a close eye on them!

Preventing Sticking in Sheet Pan Lemon Balsamic Chicken and Potatoes

Nobody wants a stuck-on mess! Line your sheet pan with parchment paper or foil. Easy cleanup and no sticking? Win-win!

Maximizing Flavor in Sheet Pan Lemon Balsamic Chicken and Potatoes

Don’t skimp on the lemon juice! Fresh is always best, and that little bit of acidity really brightens up the whole dish. Also, a drizzle of extra balsamic after cooking? Chef’s kiss!

Ingredient Notes and Substitutions for Sheet Pan Lemon Balsamic Chicken and Potatoes

Sometimes you gotta work with what you’ve got, right? Here are a few easy swaps you can make in this recipe. Don’t stress if you’re missing something!

Chicken Thigh Substitutions in Sheet Pan Lemon Balsamic Chicken and Potatoes

If you’re not a fan of chicken thighs, chicken breasts work just fine! Just cut them into 1-inch pieces, like the thighs. Keep in mind they might cook a little faster, so start checking for doneness a bit earlier.

Potato Variations for Sheet Pan Lemon Balsamic Chicken and Potatoes

Baby potatoes are my go-to, but you can totally use other types! Russets, Yukon Golds… whatever you like! Just peel them and chop them into bite-sized pieces. Easy peasy!

Herb Swaps in Sheet Pan Lemon Balsamic Chicken and Potatoes

Out of oregano? No problem! Thyme or rosemary would be delicious in this dish too. Use about a teaspoon of dried herbs, or a tablespoon of fresh. Whatever you have on hand!

Serving Suggestions for Sheet Pan Lemon Balsamic Chicken and Potatoes

Okay, so you’ve got your amazing Sheet Pan Lemon Balsamic Chicken and Potatoes ready to go… but what do you serve with it? Honestly, it’s pretty great on its own, but a simple side salad would be perfect! Or maybe some steamed green beans? Easy and delicious!

Frequently Asked Questions About Sheet Pan Lemon Balsamic Chicken and Potatoes

Got questions? I’ve got answers! Here are a few things people often ask about this recipe. Don’t be shy – ask away if you have more!

Can I use frozen chicken for Sheet Pan Lemon Balsamic Chicken and Potatoes?

Okay, so frozen chicken *can* work in a pinch, but fresh is always best! If you’re using frozen, make sure it’s completely thawed before you start cooking. I usually put it in the fridge the night before, or you can use the cold water method (just make sure it’s in a sealed bag!). You want that chicken thawed so it cooks evenly!

How do I store leftovers of Sheet Pan Lemon Balsamic Chicken and Potatoes?

Leftovers? If you have any (haha!), just pop them in an airtight container and store them in the fridge. They’ll be good for about 3-4 days. Perfect for lunch the next day! I love it cold, but you can totally reheat it too.

Can I add other vegetables to Sheet Pan Lemon Balsamic Chicken and Potatoes?

Absolutely! This is a super versatile recipe. Broccoli, bell peppers, zucchini… they all work great! Just toss them in with the potatoes and chicken. You might need to adjust the cooking time slightly depending on what veggies you add. Just keep an eye on it!

Storage and Reheating Instructions for Sheet Pan Lemon Balsamic Chicken and Potatoes

Got leftovers? Lucky you! Just let the Sheet Pan Lemon Balsamic Chicken and Potatoes cool, then pop it into an airtight container. It’ll keep in the fridge for 3-4 days. To reheat, a quick zap in the microwave works, or you can toss it back on a sheet pan and warm it in the oven for a few minutes. Delish!

Nutritional Information for Sheet Pan Lemon Balsamic Chicken and Potatoes

Okay, so here’s the deal: nutritional info can vary, depending on the brands and exact ingredients you use. So, keep in mind these are just estimates, okay?

Enjoy Your Sheet Pan Lemon Balsamic Chicken and Potatoes!

And there you have it! I hope you love this Sheet Pan Lemon Balsamic Chicken and Potatoes as much as my family does! If you try it, be sure to leave a comment and let me know what you think! Or snap a pic and share it – I’d love to see your creations!