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Easy Lemon Balsamic Chicken and Potatoes

Tender chicken and crispy potatoes roasted together in a tangy lemon balsamic marinade for a simple one-pan dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs or breasts
  • 1 lb baby potatoes halved
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley or rosemary chopped, for garnish
  • Lemon slices for garnish

Equipment

  • Large rimmed sheet pan (18x13 inches)
  • parchment paper
  • large mixing bowl
  • whisk
  • spatula
  • Instant read thermometer

Method
 

  1. Preheat your oven to 425°F. Line a large rimmed sheet pan (18x13 inches) with parchment paper. For extra-crispy potatoes, place the empty sheet pan in the oven while it preheats.
  2. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, lemon juice, and Dijon mustard until emulsified and smooth. Add the minced garlic, oregano, smoked paprika, about 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until the spices are fully incorporated.
  3. Add the halved baby potatoes to the bowl first and toss to coat. Then add the chicken pieces and use your hands to massage the marinade into every surface. Optional: Let this sit at room temperature for 20-30 minutes for deeper flavor.
  4. Spread everything in a single layer on your prepared sheet pan. Place the chicken pieces among the potatoes rather than piling them. Position the cut sides of the potatoes facing down for maximum browning.
  5. Roast in the preheated oven for 15-18 minutes, then open the oven and use a sturdy spatula to flip the potatoes. Continue roasting for another 15-17 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender with crispy, golden edges.
  6. Remove from the oven and let rest for 5 minutes to allow the chicken juices to redistribute. Transfer to a serving platter and garnish with freshly chopped parsley or rosemary and lemon slices.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10-12 minutes or in an air fryer at 375°F for 5-7 minutes for best texture. Freezes for up to 2 months. Substitutions: Yukon Gold or russet potatoes work well when cut into 1-inch cubes. Bone-in chicken thighs need 45-50 minutes cooking time. Add red onion wedges or bell peppers for extra vegetables. Variations: Add 1/2 teaspoon red pepper flakes for heat. Use Italian seasoning instead of oregano. Add kalamata olives and feta during the last 5 minutes for Greek-inspired flavors. Pro tip: For crispier potatoes, toss them in 1 tablespoon cornstarch before adding marinade, or cut them smaller. Don't skip the resting period for juicier chicken.