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Easy Roasted Lemon Balsamic Chicken and Potatoes

Easy Roasted Lemon Balsamic Chicken and Potatoes

Bright lemon and tangy balsamic coat juicy chicken thighs and tender potatoes for a simple, sheet-pan dinner. Minimal prep, big flavor.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 2.25 lb chicken thighs bone-in, skin-on

Main Ingredients

  • 1.5 lb baby potatoes halved

Main Ingredients

  • 1 cup red onion cut into wedges

Main Ingredients

  • 3 tbsp olive oil

Main Ingredients

  • 3.5 tbsp balsamic vinegar

Main Ingredients

  • 2.5 tbsp lemon juice fresh

Main Ingredients

  • 1 tsp lemon zest

Main Ingredients

  • 1.5 tbsp Dijon mustard

Main Ingredients

  • 1 tbsp honey

Main Ingredients

  • 3 tsp garlic minced

Main Ingredients

  • 1.25 tsp dried oregano

Main Ingredients

  • 1 tsp dried thyme

Main Ingredients

  • 1 tsp smoked paprika

Main Ingredients

  • 1.25 tsp kosher salt

Main Ingredients

  • 0.75 tsp black pepper freshly ground

Main Ingredients

  • 0.25 tsp red pepper flakes optional

Main Ingredients

  • 2 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

  • Heat oven to 425°F and position a rack in the upper third.
  • Pat chicken dry. Season with 3/4 tsp salt, 1/2 tsp pepper, and the smoked paprika.
  • Whisk olive oil, balsamic, lemon juice, lemon zest, Dijon, honey, garlic, oregano, thyme, and red pepper flakes.
  • Toss potatoes and red onion with about half the marinade. Spread on a large rimmed sheet pan.
  • Brush remaining marinade over the chicken. Nestle chicken on top of the vegetables, skin-side up.
  • Roast 35–40 minutes until potatoes are tender and chicken reaches at least 175°F.
  • Broil 2–3 minutes to crisp the skin and caramelize the edges, watching closely.
  • Rest 5 minutes. Spoon pan juices over everything and finish with chopped parsley.

Notes

Variation: Swap chicken thighs for drumsticks or boneless thighs (reduce roast time by about 5–10 minutes). Add halved Brussels sprouts or carrots to the pan for extra veg. Serve with a dollop of Greek yogurt or a crumble of feta for creaminess. Storage: Refrigerate leftovers up to 4 days; reheat on a sheet pan at 375°F until hot.
This recipe is an original creation inspired by classic Easy Roasted Lemon Balsamic Chicken and Potatoes flavors. All ingredient ratios and instructions are independently developed.