Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Sheet Pan Lemon Balsamic Chicken and Potatoes roasts juicy chicken thighs with baby potatoes, garlic, shallots, and lemon slices in zesty balsamic-Dijon marinade for one-pan weeknight glory. Ready in 45 minutes, it serves 4-6 with herbed olives and feta yogurt sauce.

Why This Recipe Works

Balsamic tenderizes chicken beautifully. Potatoes crisp while absorbing pan juices. Lemon slices caramelize sweet-tangy. Dijon emulsifies marinade perfectly. Olives add briny pop at end.

Ingredients & Prep

Marinade:

• ⅓ cup olive oil
• ¼ cup balsamic vinegar
• 2 tbsp Dijon mustard
• Juice + zest of 1 lemon
• 4 garlic cloves, minced
• 2 tsp oregano
• 1 tsp paprika
• Salt, pepper

Sheet Pan:

• 1½ lbs chicken thighs
• 1½ lbs baby potatoes, halved
• 2 shallots, sliced
• 1 lemon, thinly sliced
• ½ cup green olives

Sauce:

• ½ cup Greek yogurt
• 2 oz feta, crumbled

Step-by-Step Instructions

1. Preheat 425°F; line large sheet pan.
2. Whisk marinade ingredients. Toss potatoes with ⅓ marinade; spread on pan. Roast 25 minutes.
3. Marinate chicken 10 minutes in remaining marinade.
4. Flip potatoes; nestle chicken, shallots, lemon slices between. Roast 20 minutes until 165°F.
5. Mix yogurt and feta. Toss olives with oil, oregano, lemon zest.
6. Top pan with olives; serve with feta yogurt dollops.

Flavor Variations

Storage Tips

Refrigerate 4 days; reheat 375°F covered.

FAQs

Chicken dry?
Thighs best; don’t overcook.

Potatoes hard?
Smaller pieces; parboil 5 minutes.

Sauce thin?
Chill; Greek yogurt thickens.

Conclusion

Sheet Pan Lemon Balsamic Chicken simplifies dinners zesty one-pan bliss.

Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe

Print Recipe

An easy and flavorful sheet pan dinner made with juicy lemon balsamic chicken and tender roasted potatoes. Everything cooks together on one pan for a simple, healthy, and weeknight-friendly meal.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Roasting
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 1 1/2 lb chicken thighs or breasts, boneless or bone-in
• 1 1/2 lb baby potatoes, halved
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: fresh parsley or rosemary for garnish

Instructions

• 1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
• 2. In a small bowl, whisk olive oil, balsamic vinegar, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
• 3. Place potatoes on the sheet pan and toss with half of the marinade.
• 4. Nestle chicken among the potatoes and brush with remaining marinade.
• 5. Arrange everything in a single layer.
• 6. Roast for 35–40 minutes, flipping potatoes halfway, until chicken is cooked through and potatoes are golden and tender.
• 7. Optional: broil for 2–3 minutes for extra browning.
• 8. Garnish with fresh herbs and serve warm.

Notes

• Use chicken thighs for extra juiciness.
• Add green beans or carrots to the pan for a full one-pan meal.
• Leftovers keep well for meal prep.

Nutrition

• Serving Size: 1 portion
• Calories: 420
• Sugar: 4g
• Sodium: 540mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 34g
• Cholesterol: 110mg

Keywords: sheet pan lemon balsamic chicken, one pan chicken and potatoes, baked chicken dinner