This One Pan Lemon Balsamic Chicken and Potatoes is one of those easy dinners that looks like you worked way harder than you did. Everything cooks together on a single sheet pan, from the juicy chicken and golden potatoes to a simple balsamic-lemon glaze that coats everything as it bakes. I love that it’s hearty and really satisfying, but still feels a little lighter thanks to the lemon and fresh flavors. Basically just an easy, no-fuss dinner for nights when you don’t want to think too hard about what’s for dinner! If you love bright, lemony chicken recipes, you’ll also enjoy my Lemon Garlic Chicken Bites.
Ingredients & Substitutions
- Baby Potatoes: These roast up creamy on the inside and golden on the edges. You can also use Yukon gold or red potatoes; just cut them into even, bite-sized pieces so they cook at the same rate.
- Olive Oil: Used for both the potatoes and chicken to help everything roast and develop flavor. Avocado oil works as a substitute.
- Chicken Breasts: The main protein for this recipe. Chicken breasts keep things lean and cook up tender when baked with the potatoes. If you prefer, you can swap in boneless skinless chicken thighs for a juicier, slightly richer option. Just note that chicken thighs may need a slightly different cook time depending on thickness.
- Balsamic Lemon Marinade: A simple mix of balsamic vinegar, Dijon mustard, paprika, minced garlic, and fresh lemon juice. It adds a tangy, slightly sweet flavor and coats the chicken as it bakes.
- Optional Lemon Wedges: A fresh squeeze right before serving brightens everything up.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work great and add extra juiciness and flavor. They may need a slightly different cook time depending on thickness, so check that they reach 165°F internally.
Can I add vegetables to this sheet pan dinner?
Definitely. Broccoli, green beans, bell peppers, carrots, or zucchini all work well. Just note that softer vegetables like zucchini may need to be added partway through baking so they don’t overcook.
Do I need to marinate the chicken first?
No, a long marinade isn’t required. The quick balsamic-lemon mixture coats the chicken and adds plenty of flavor as it bakes, but you can marinate it for up to a few hours if you want a stronger flavor.
Why do you bake the potatoes first?
The potatoes need a head start, so they have time to become tender and slightly crisp before the chicken is added. This helps everything finish cooking at the same time.
Can I double this recipe?
Yes, but use two sheet pans instead of overcrowding one. Overcrowding can cause the chicken and potatoes to steam instead of roasting.
How to Store and Reheat Lemon Balsamic Chicken and Potatoes
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: You can freeze cooked chicken and potatoes for up to 2 months in a freezer-safe container or bag. Keep in mind the potatoes will soften more once thawed, but the flavor still holds up well.
To Reheat: Warm in a 350°F oven for 10 to 15 minutes until heated through, or reheat in the microwave for a quicker option.
One Pan Lemon Balsamic Chicken and Potatoes
Ingredients
- 1 pound baby potatoes, halved (or quartered if large)
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided (plus more to taste)
- ½ teaspoon black pepper, divided
- 6 boneless skinless chicken breasts
- 3 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons paprika
- 1 tablespoon garlic, minced
- 2 tablespoons fresh lemon juice, plus extra wedges for serving
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper. Set aside.
- In a large bowl, toss the potatoes with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in an even layer on the prepared sheet pan. Bake for 10 minutes.
- While the potatoes bake, in a large bowl whisk together the remaining 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, paprika, garlic, lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the chicken and toss until well coated.
- Remove the sheet pan from the oven and nestle the chicken among the partially roasted potatoes. Spoon any extra marinade over the top.
- Return to the oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.
- Let rest for 5 minutes before serving. Finish with a squeeze of fresh lemon juice and a light sprinkle of salt, if needed.
Did you make this recipe?
You can tag me at @iamhomesteader.
