Description
A delightful and simple dinner featuring juicy chicken thighs and crispy baby potatoes marinated in a tangy lemon balsamic sauce, all roasted on a single sheet pan for easy cleanup.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1 lb)
- 1 lb baby potatoes, halved
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Prepare the marinade by whisking together the olive oil, balsamic vinegar, lemon juice, lemon zest, oregano, salt, and pepper in a mixing bowl.
- Marinate the chicken thighs in the marinade for a few minutes.
- Arrange the halved baby potatoes on one side of the sheet pan and drizzle with olive oil, then season with salt and pepper.
- Add the marinated chicken thighs next to the potatoes. Pour any remaining marinade over both.
- Bake for 30-35 minutes or until the chicken reaches an internal temperature of at least 165°F (74°C).
Notes
Allowing the chicken to marinate longer enhances flavor. Broil for the last few minutes for a crispy finish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg