If you’re hunting for a dish that delivers big on flavor with minimal fuss, look no further than this Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe. Picture tender, juicy chicken breasts coated in a zesty lemon and rich balsamic glaze, roasting alongside perfectly crispy baby potatoes that soak up all those amazing flavors. It’s the kind of meal that feels special but comes together in one easy pan—the kind of recipe that brings comfort, brightness, and a touch of elegance to your dinner table without requiring hours in the kitchen.
Ingredients You’ll Need
To make this Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe, you only need a handful of simple ingredients, each playing an important role in building layers of flavor and creating a beautiful balance of textures.
- 4 boneless, skinless chicken breasts: Lean and tender, they’re the perfect canvas for the bright balsamic and lemon marinade.
- 1 pound baby potatoes, halved: These small potatoes roast beautifully, turning golden and crispy on the outside, soft and fluffy on the inside.
- 2 tablespoons olive oil: Adds richness and helps everything crisp up nicely in the oven.
- 2 tablespoons balsamic vinegar: Brings deep, tangy sweetness which contrasts delightfully with the citrus.
- 2 tablespoons lemon juice: Adds fresh brightness and helps tenderize the chicken.
- 1 teaspoon lemon zest: A concentrated burst of citrus aroma elevates the whole dish.
- 2 cloves garlic, minced: Offers savory depth and a fragrant undertone.
- 1 teaspoon dried thyme: A woody herb note that pairs effortlessly with chicken and potatoes.
- 1 teaspoon dried rosemary: Infuses an earthy, pine-like flavor that complements the balsamic and lemon.
- 1 teaspoon salt: Enhances all the natural flavors and balances the acidity.
- 1/2 teaspoon black pepper: Adds a bit of gentle heat and complexity.
- 1 tablespoon fresh parsley, chopped: For a fresh, herbal finish and a pop of color.
How to Make Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe
Step 1: Preheat and Prep
Start by heating your oven to 400°F (200°C) and prepping a sheet pan with a light coat of olive oil or parchment paper. Having your oven at the perfect temperature ensures the chicken cooks evenly while the potatoes roast to a beautiful golden crispness. Combining everything on one pan means cleanup will be a breeze too!
Step 2: Marinate the Chicken and Potatoes
In a large bowl, mix olive oil, balsamic vinegar, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper. Toss the chicken breasts and halved baby potatoes in this flavorful mixture, making sure every piece is lovingly coated. This marinade is what brings that irresistible zing and deep savory-sweet balance to the final dish.
Step 3: Arrange on the Sheet Pan
Place the chicken breasts spaced out on your sheet pan, nestling the potatoes all around them. This arrangement lets the potatoes soak up the juices from the chicken as they roast, which makes every bite full of flavor. It also helps everything cook evenly and develop a gorgeous caramelized exterior.
Step 4: Roast until Perfect
Pop the sheet pan into the oven and roast for about 35 to 40 minutes. Check occasionally—the chicken should be cooked through with an internal temperature of 165°F (74°C), and the potatoes should be fork-tender and golden. If you want a little extra crispness, you can broil the pan for a minute or two at the end, watching carefully so nothing burns.
Step 5: Garnish and Serve
Once cooked, sprinkle fresh parsley over the chicken and potatoes to add a vibrant burst of color and herbal freshness. This final touch elevates the dish visually and flavor-wise, making it perfect for both a casual meal or a dinner to impress.
How to Serve Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe
Garnishes
Fresh chopped parsley is the classic choice, but a sprinkle of freshly grated Parmesan cheese or even thin lemon slices can add an extra dimension to your presentation and flavor. Herbs like basil or chives also work if you want a slightly different twist.
Side Dishes
This dish is wonderfully satisfying on its own but pairs beautifully with light, crisp sides. Consider a fresh green salad with a tangy vinaigrette, roasted asparagus, or steamed green beans to add color and crunch. For heartier meals, a serving of garlic bread or a warm grain like quinoa or couscous complements the bold chicken and potatoes nicely.
Creative Ways to Present
Try plating the chicken breast sliced against the grain with potatoes arranged around it and garnish generously. Serving on rustic wooden boards or colorful platters can make your meal feel even more inviting. For a family-style vibe, bring the whole sheet pan to the table and let everyone help themselves to that irresistibly juicy chicken and tender potatoes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them promptly in an airtight container in the refrigerator. The chicken and potatoes will stay fresh for up to 3 days, making for quick ready-to-eat meals during the week.
Freezing
This recipe freezes well! Place cooled chicken and potatoes in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They’ll keep for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To maintain the best texture, reheat leftovers in the oven at 350°F (175°C) for about 15 to 20 minutes until warmed through, which keeps the chicken juicy and the potatoes crisp. Avoid microwaving if you want to keep that lovely roasted texture intact.
FAQs
Can I use bone-in chicken thighs instead of chicken breasts?
Absolutely! Bone-in thighs will add extra flavor and moisture to the dish, but be sure to adjust the cooking time as they usually need a bit longer to cook through than boneless breasts.
Can I use other types of potatoes?
Yes, Yukon Gold or red potatoes work well too. Just cut them into evenly sized chunks to ensure they roast evenly alongside the chicken.
Is it necessary to use fresh lemon juice and zest?
Using fresh lemon juice and zest really brightens the flavor in this recipe, but if you’re in a pinch, bottled lemon juice can work. The zest, however, is highly recommended for that aromatic citrus punch.
Can I prepare this recipe for a larger crowd?
Definitely! Just multiply the ingredients accordingly and use multiple sheet pans or a larger roasting pan to keep the chicken and potatoes spread out, which helps everything roast evenly.
How can I make the potatoes extra crispy?
For crispier potatoes, try parboiling them for 5 minutes before tossing in the marinade and roasting. Also, ensure the potatoes are placed cut-side down on the sheet pan to maximize crispness.
Final Thoughts
This Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe has quickly become one of my all-time favorites because it combines incredible flavor with effortless preparation. It’s a perfect weeknight dinner or a special weekend treat that feels homemade and wholesome without the stress. I can’t wait for you to try it and make it your own—here’s to many delicious meals ahead!
Print
Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 40m
- Total Time: 0h 55m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A simple and flavorful sheet pan recipe featuring juicy boneless, skinless chicken breasts roasted alongside tender baby potatoes. The chicken and potatoes are coated in a tangy lemon balsamic marinade with garlic, thyme, and rosemary, making for an easy one-pan meal perfect for busy weeknights.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Vegetables
- 1 pound baby potatoes, halved
Marinade & Seasonings
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and prepare a sheet pan by lightly greasing it or lining it with parchment paper for easy cleanup.
- Prepare the marinade: In a large bowl, whisk together the olive oil, balsamic vinegar, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and black pepper to create the flavorful marinade.
- Marinate the chicken and potatoes: Add the chicken breasts and halved baby potatoes to the bowl and toss until everything is evenly coated in the marinade.
- Arrange on sheet pan: Place the marinated chicken breasts and potatoes in a single layer on the prepared sheet pan, ensuring the potatoes are cut side down for better roasting.
- Roast in oven: Bake in the preheated oven for 35-40 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C) and the potatoes are tender and golden brown.
- Garnish and serve: Remove the sheet pan from the oven, sprinkle the chopped fresh parsley over the chicken and potatoes, and serve immediately while hot.
Notes
- For extra crispiness, broil the dish for an additional 3-5 minutes at the end of cooking, watching carefully to prevent burning.
- Feel free to substitute baby potatoes with fingerling or new potatoes.
- This recipe can easily be doubled for larger servings using an extra-large sheet pan.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
