Sheet Pan Lemon Balsamic Chicken and Potatoes
This easy one-pan meal features juicy chicken thighs or breasts, crispy golden potatoes, and a tangy lemon-balsamic marinade that caramelizes beautifully in the oven. With hints of garlic, rosemary, and olive oil, this dish captures the essence of Mediterranean comfort — wholesome, aromatic, and incredibly satisfying.
⏱️ Time
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
For the Chicken and Marinade:
4 boneless skinless chicken breasts (or thighs for more flavor)
3 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp fresh lemon juice
1 tbsp honey or maple syrup
3 garlic cloves, minced
1 tsp dried oregano
½ tsp dried thyme or rosemary
Salt and black pepper, to taste
Zest of 1 lemon
For the Vegetables:
4 small gold or red potatoes, cut into wedges
1 small red onion, cut into chunks
1–2 tbsp olive oil
Salt and pepper, to taste
Optional: 1 cup cherry tomatoes or green beans (added halfway for color and freshness)
Instructions
1. Prepare the Marinade
In a bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, garlic, oregano, thyme, lemon zest, salt, and pepper.
2. Marinate the Chicken
Place the chicken in a shallow dish or resealable bag.
Pour half of the marinade over the chicken and coat well.
Let it sit for 15–30 minutes (or overnight in the fridge for deeper flavor).
Reserve the remaining half of the marinade for roasting.
3. Prep the Sheet Pan
Preheat oven to 200°C (400°F).
Line a large baking sheet with parchment paper or lightly grease it.
Spread the potato wedges and onion chunks on the sheet pan.
Drizzle with olive oil, salt, and pepper; toss to coat.
Roast for 15 minutes to start cooking the potatoes.
4. Add Chicken and Finish Roasting
Remove the sheet pan from the oven and add the marinated chicken.
Pour the reserved marinade over the top.
Add cherry tomatoes or green beans if using.
Roast for 20 more minutes, or until the chicken is cooked through (internal temp 75°C/165°F) and potatoes are golden and crisp.
5. Serve
Garnish with fresh parsley or rosemary and extra lemon wedges for brightness.
Serve hot — straight from the pan for a rustic Mediterranean feel!
Notes & Tips
Protein swap: You can use salmon or shrimp — just reduce cooking time.
Make it more Mediterranean: Add olives or crumbled feta before serving.
For crispier potatoes: Parboil them for 5 minutes before roasting.
Storage: Keeps well in the fridge for up to 3 days; reheat in oven for best texture.
Frequently asked questions FAQs
Q: Can I use balsamic glaze instead of vinegar?
Yes — just skip the honey since glaze is already sweet.
Q: Can I use other vegetables?
Definitely — zucchini, carrots, or bell peppers work great.
Q: Can I make it ahead?
Yes, you can marinate the chicken and cut the potatoes the day before. Just assemble and roast when ready.
Nutritional Information
Calories: 420 kcal
Protein: 35 g
Fat: 17 g
Carbohydrates: 32 g
Fiber: 4 g
Sugars: 7 g