Sheet Pan Lemon Balsamic Chicken and Potatoes: An Easy Weeknight Dinner

Are you looking for a delicious, healthy, and easy weeknight dinner? Look no further than this sheet pan lemon balsamic chicken and potatoes recipe! This recipe is packed with flavor, requires minimal cleanup, and is sure to become a family favorite. The combination of tangy lemon, sweet balsamic glaze, and savory herbs creates a symphony of tastes that will tantalize your taste buds. Plus, the chicken and potatoes cook together on one pan, making cleanup a breeze.

## Why You’ll Love This Recipe

* **Easy Cleanup:** Everything cooks on one sheet pan, minimizing dishes. This is a game-changer on busy weeknights when the last thing you want to do is spend hours washing dishes.
* **Flavorful:** The lemon balsamic marinade infuses the chicken and potatoes with a bright, tangy, and slightly sweet flavor. It’s a delightful combination that everyone will enjoy.
* **Healthy:** This recipe is packed with protein and healthy carbohydrates, making it a well-balanced meal. You can easily adjust the amount of oil used to control the fat content. Also, using fresh, whole ingredients makes this a much healthier option than takeout.
* **Versatile:** You can easily customize this recipe to your liking. Swap out the potatoes for sweet potatoes, add your favorite vegetables, or use different herbs and spices to create a unique flavor profile.
* **Quick and Easy:** From prep to table, this meal can be ready in under an hour, perfect for busy weeknights.

## Ingredients You’ll Need

* **Chicken:** 1.5-2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces. Using boneless, skinless chicken ensures even cooking and a healthier meal. You can use chicken breasts for a leaner option or chicken thighs for a richer flavor. Cut the chicken into uniform pieces to ensure they cook evenly.
* **Potatoes:** 1.5-2 pounds small red potatoes or Yukon gold potatoes, quartered. Red potatoes and Yukon gold potatoes are both great choices because they hold their shape well during cooking and have a creamy texture. Quartering the potatoes ensures they cook through in the same amount of time as the chicken. You can also use baby potatoes, halved, if you prefer.
* **Olive Oil:** 3 tablespoons extra virgin olive oil. Olive oil is essential for roasting the chicken and potatoes and adds flavor. It also helps to prevent them from sticking to the sheet pan. Use a good quality extra virgin olive oil for the best flavor.
* **Lemon Juice:** 1/4 cup fresh lemon juice. Fresh lemon juice is crucial for the bright, tangy flavor of the marinade. Avoid using bottled lemon juice, as it doesn’t have the same fresh taste. The acidity of the lemon juice also helps to tenderize the chicken.
* **Balsamic Vinegar:** 2 tablespoons balsamic vinegar. Balsamic vinegar adds a touch of sweetness and complexity to the marinade. Look for a good quality balsamic vinegar for the best flavor. You can also use balsamic glaze for a richer, more intense flavor.
* **Garlic:** 4 cloves garlic, minced. Freshly minced garlic is essential for the savory flavor of the marinade. Avoid using pre-minced garlic, as it doesn’t have the same pungent flavor.
* **Dried Herbs:** 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary. These herbs add a warm, earthy flavor to the chicken and potatoes. You can use a combination of your favorite dried herbs, such as Italian seasoning or Herbes de Provence.
* **Salt and Pepper:** To taste. Salt and pepper are essential for seasoning the chicken and potatoes. Use sea salt or kosher salt for the best flavor.
* **Optional Garnish:** Fresh parsley, chopped. Fresh parsley adds a touch of freshness and color to the finished dish.

## Equipment You’ll Need

* **Sheet Pan:** A large sheet pan is essential for cooking the chicken and potatoes. Make sure it’s large enough to fit everything in a single layer. A 12×17 inch sheet pan is ideal.
* **Mixing Bowl:** A large mixing bowl is needed to marinate the chicken and potatoes.
* **Whisk:** A whisk is helpful for combining the marinade ingredients.
* **Knife and Cutting Board:** For chopping the potatoes and mincing the garlic.
* **Measuring Cups and Spoons:** For measuring the ingredients.
* **Oven:** Of course, you’ll need an oven to bake the chicken and potatoes!

## Step-by-Step Instructions

**Step 1: Prepare the Chicken and Potatoes**

1. Preheat your oven to 400°F (200°C). This high temperature will help the chicken and potatoes to cook quickly and evenly, and will also give them a nice, crispy exterior.
2. Wash and quarter the potatoes. If using baby potatoes, halve them instead. Make sure the potatoes are all roughly the same size so they cook at the same rate.
3. If using chicken breasts, cut them into 1-inch pieces. If using chicken thighs, trim off any excess fat and cut them into similar sized pieces. Again, consistency in size is key for even cooking.

**Step 2: Make the Lemon Balsamic Marinade**

1. In a large mixing bowl, whisk together the olive oil, lemon juice, balsamic vinegar, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and pepper. Ensure the marinade is well combined so that the flavors can properly infuse the chicken and potatoes.

**Step 3: Marinate the Chicken and Potatoes**

1. Add the chicken and potatoes to the mixing bowl with the marinade. Toss well to ensure that everything is evenly coated. Massage the marinade into the chicken and potatoes for a few seconds to help them absorb the flavors.
2. Let the chicken and potatoes marinate for at least 15 minutes, or up to 30 minutes, at room temperature. The longer they marinate, the more flavorful they will be. If you have more time, you can marinate them in the refrigerator for up to 2 hours. Be sure to cover the bowl if refrigerating.

**Step 4: Arrange on the Sheet Pan**

1. Spread the chicken and potatoes in a single layer on the sheet pan. Make sure they are not overcrowded, as this will prevent them from browning properly. If necessary, use two sheet pans. Ensure the chicken pieces aren’t overlapping each other to facilitate even cooking.

**Step 5: Bake the Chicken and Potatoes**

1. Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check the temperature. The potatoes should be easily pierced with a fork. Halfway through cooking, you can flip the chicken and potatoes for even browning.

**Step 6: Garnish and Serve**

1. Remove the sheet pan from the oven and let the chicken and potatoes rest for a few minutes before serving. This will allow the juices to redistribute and prevent the chicken from drying out.
2. Garnish with fresh parsley, if desired. This adds a pop of color and freshness to the dish.
3. Serve immediately and enjoy!

## Tips for the Best Sheet Pan Chicken and Potatoes

* **Don’t overcrowd the pan:** Overcrowding the pan will cause the chicken and potatoes to steam instead of roast, resulting in a less crispy and flavorful dish. If necessary, use two sheet pans.
* **Use similar-sized pieces:** Cutting the chicken and potatoes into similar-sized pieces ensures that they cook evenly. This prevents some pieces from being overcooked while others are undercooked.
* **Don’t skip the marinade:** The marinade is essential for adding flavor and tenderness to the chicken and potatoes. Marinating for at least 15 minutes, or longer if possible, will result in a much more flavorful dish.
* **Use a meat thermometer:** A meat thermometer is the best way to ensure that the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
* **Flip halfway through cooking:** Flipping the chicken and potatoes halfway through cooking will ensure that they brown evenly on all sides.
* **Let the chicken rest:** Letting the chicken rest for a few minutes before serving will allow the juices to redistribute and prevent it from drying out.
* **Add vegetables:** Feel free to add other vegetables to the sheet pan, such as broccoli, bell peppers, onions, or carrots. Add them at the same time as the potatoes, or slightly later if they cook faster.
* **Adjust the seasoning:** Taste the marinade and adjust the seasoning to your liking. You can add more salt, pepper, herbs, or spices to create a flavor profile that you enjoy.
* **Use different potatoes:** You can use any type of potato you like for this recipe. Sweet potatoes, russet potatoes, or fingerling potatoes would all be delicious.
* **Experiment with herbs and spices:** Feel free to experiment with different herbs and spices to create a unique flavor profile. Some other great options include paprika, garlic powder, onion powder, chili powder, or cumin.

## Variations and Substitutions

* **Spice it up:** Add a pinch of red pepper flakes to the marinade for a spicy kick.
* **Make it sweeter:** Add a tablespoon of honey or maple syrup to the marinade for a sweeter flavor.
* **Use different chicken cuts:** Use bone-in, skin-on chicken thighs for a richer flavor. Note that cooking time may need to be adjusted.
* **Add more vegetables:** Add other vegetables like bell peppers, zucchini, or onions to the sheet pan.
* **Swap the herbs:** Experiment with different herbs such as basil, parsley, or cilantro.
* **Use different vinegar:** Try apple cider vinegar or white wine vinegar instead of balsamic vinegar.
* **Add a creamy sauce:** Drizzle a creamy sauce, such as a yogurt-based sauce or a tahini sauce, over the chicken and potatoes before serving.
* **Make it a salad:** Serve the chicken and potatoes over a bed of greens for a complete and healthy salad.

## Serving Suggestions

This sheet pan lemon balsamic chicken and potatoes recipe is a complete meal on its own, but you can also serve it with a side dish or two to round out the meal.

Here are a few serving suggestions:

* **Green salad:** A simple green salad is a great way to add some extra vegetables to the meal.
* **Roasted vegetables:** Roast some extra vegetables, such as broccoli, bell peppers, or asparagus, alongside the chicken and potatoes.
* **Quinoa or rice:** Serve the chicken and potatoes over a bed of quinoa or rice for a heartier meal.
* **Bread:** Serve with a crusty loaf of bread for dipping into the delicious sauce.

## Storage and Reheating Instructions

* **Storage:** Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the chicken and potatoes in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as crispy. To reheat in the oven, spread the chicken and potatoes on a baking sheet and bake until heated through. To reheat in the microwave, place the chicken and potatoes in a microwave-safe dish and heat in 30-second intervals, stirring in between, until heated through.

## Can I freeze this recipe?

Yes, this sheet pan lemon balsamic chicken and potatoes recipe can be frozen. To freeze, let the chicken and potatoes cool completely, then transfer them to an airtight container or freezer bag. Freeze for up to 2-3 months. To thaw, place the container in the refrigerator overnight. Reheat as directed above.

Freezing is a great way to extend the shelf life of the leftovers and have a ready-to-eat meal on hand for busy weeknights.

## Nutritional Information (Approximate)

* Calories: Approximately 400-500 per serving (depending on portion size and ingredients)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 30-40 grams

This is just an approximate estimate. The actual nutritional information will vary depending on the specific ingredients you use and the portion sizes.

## Final Thoughts

This sheet pan lemon balsamic chicken and potatoes recipe is a winner! It’s easy to make, packed with flavor, and requires minimal cleanup. It’s the perfect weeknight dinner for busy families. Give it a try and let me know what you think in the comments below!

Enjoy this delightful and convenient meal!