Lemon Balsamic Chicken and Roasted Potatoes

It’s always a joy to come away from the kitchen with a one-pan meal that not only tastes fabulous but is also easy to prepare. The combination of lemon and balsamic in this dish creates a tangy, rich flavor that enhances the juicy chicken thighs and perfectly roasted potatoes. With a refreshing hint of garlic and the aromatic garnishing of fresh parsley, this Lemon Balsamic Chicken and Roasted Potatoes recipe is your new go-to for a quick weeknight dinner or even a casual dinner party.

What Makes This Recipe Special

If you’re on the lookout for a healthy, flavorful, and fuss-free meal, this recipe checks all the boxes. It’s perfect for those busy evenings when you want something home-cooked without spending a fortune or hours in the kitchen. With minimal prep and cleanup, the one-pan nature of this dish means you’ll spend less time washing dishes and more time enjoying your delicious meal.

“This Lemon Balsamic Chicken was splendid! Juicy chicken and perfectly roasted potatoes that had everyone asking for seconds—highly recommend!”

Top Reasons to Try This Dish

• Quick and Easy: From prep to table in about 30 minutes.
• Budget-Friendly: Uses affordable ingredients that you might already have on hand.
• Versatile: Adjust the ingredients based on your pantry and preferences.
• Kid-Approved: A family-friendly meal that pleases picky eaters.
• Healthier Option: Packed with flavor without heavy sauces.

How to Prepare This Recipe

Preparing this Lemon Balsamic Chicken and Roasted Potatoes is a straightforward process that makes your busy cooking life a breeze. Here’s a quick guide to the steps involved:

1. Preheat your oven to 400°F (200°C).
2. Mix together the marinade ingredients in a bowl to ensure all flavors meld nicely.
3. Combine the chicken and potatoes on a large sheet pan and pour the marinade over them.
4. Bake until everything is golden and tender—this usually takes about 25 to 30 minutes.

With these simple steps set, let’s look at what ingredients you’ll need.

Ingredients You’ll Need

To whip up this delightful dish, gather the following ingredients:

• 4 boneless, skinless chicken thighs: Provides moistness and flavor.
• 2 tablespoons balsamic vinegar: Adds depth and sweetness.
• 1 lemon: Used for both juice and zest for freshness.
• 2 tablespoons olive oil: A healthy fat that enhances the flavor.
• 1 teaspoon garlic powder: For that lovely aromatic kick.
• Salt and pepper: To taste, ensuring all the flavors shine.
• 1 pound baby potatoes, halved: Perfect size for roasting.
• Fresh parsley for garnish: Adds a pop of color and freshness.

Feel free to use other cut potatoes or even chicken breasts if you prefer!

Step-by-Step Directions

1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, mix together the balsamic vinegar, lemon juice, lemon zest, olive oil, garlic powder, salt, and pepper.
3. In a large sheet pan, lay out the chicken thighs and halved baby potatoes.
4. Pour the marinade evenly over the chicken and potatoes, tossing gently to coat.
5. Make sure everything is arranged in a single layer for even cooking.
6. Bake for 25-30 minutes or until the chicken is fully cooked and the potatoes are golden brown and tender.
7. Once done, take it out, sprinkle fresh parsley over the top for garnish, and serve!

Tips for Serving

When it comes to serving Lemon Balsamic Chicken and Roasted Potatoes, you don’t have to keep it simple. Here are some creative ideas:

• Pair it with a fresh garden salad dressed with vinaigrette.
• Serve with steamed vegetables like green beans or asparagus for extra color and nutrients.
• For a heartier feast, consider a side of buttery garlic rice or quinoa.
• Present it on a large platter, allowing guests to help themselves while enjoying the elegant display.

How to Store Lemon Balsamic Chicken and Roasted Potatoes

To keep your leftovers fresh, follow these simple storage tips:

• Refrigerator: Store in an airtight container. This dish will last for 3-4 days.
• Freezing: You can freeze it for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat in the oven at a low temperature to maintain moisture or in the microwave if you’re short on time.

Expert Advice

Here are a few pro tips to elevate your dish further:

• Marinate the chicken for at least an hour or overnight for deeper flavors.
• Combine additional herbs or spices, such as rosemary or thyme, for a countryside twist.
• Don’t skimp on the salt and pepper—the seasoning makes all the difference!
• Opt for mixing in other vegetables, like bell peppers or brussels sprouts, for a rainbow plate.

Creative Twists

Want to put your unique spin on this recipe? Consider these variations:

• Add Different Proteins: Try swapping chicken for salmon for a fishy delight.
• Flavored Oils: Use garlic-infused olive oil for added depth.
• Variations on Potatoes: Substitute baby potatoes for sweet potatoes for a sweeter profile.
• Herbs and Citrus: Experiment with basil or lime for different, exciting flavors.

Your Questions Answered

How long does it take to prepare this recipe?

This Lemon Balsamic Chicken and Roasted Potatoes takes about 10 minutes to prep and 25-30 minutes to bake, making it a great choice for a busy night.

Can I use other chicken cuts?

Absolutely! Bone-in and skin-on chicken thighs will work just as well, though cooking times may vary slightly.

What can I substitute for balsamic vinegar?

Red wine vinegar is a reliable substitute, though it will offer a slightly different flavor profile.

This Lemon Balsamic Chicken and Roasted Potatoes dish is certainly one that makes cooking feel rewarding, whether you’re feeding a family or just whipping up a cozy meal for yourself. Enjoy the delightful flavors and the simplicity of the process!

Lemon Balsamic Chicken and Roasted Potatoes

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• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A one-pan meal featuring juicy chicken thighs and perfectly roasted potatoes with lemon and balsamic flavors.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken thighs
• 2 tablespoons balsamic vinegar
• 1 lemon (juice and zest)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 pound baby potatoes, halved
• Fresh parsley for garnish

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, mix together the balsamic vinegar, lemon juice, lemon zest, olive oil, garlic powder, salt, and pepper.
3. In a large sheet pan, lay out the chicken thighs and halved baby potatoes.
4. Pour the marinade evenly over the chicken and potatoes, tossing gently to coat.
5. Make sure everything is arranged in a single layer for even cooking.
6. Bake for 25-30 minutes or until the chicken is fully cooked and the potatoes are golden brown and tender.
7. Once done, sprinkle fresh parsley over the top for garnish and serve!

Notes

For deeper flavors, marinate chicken for at least an hour or overnight. Feel free to use different vegetables or proteins.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg

Keywords: chicken, one-pan meal, easy dinner, roasted potatoes, weeknight dinner