Description
This One-Pan Lemon Balsamic Chicken and Potatoes recipe delivers a flavorful and easy-to-clean-up meal, perfect for busy weeknights. The balsamic glaze caramelizes beautifully, creating a sticky and delicious coating.
Ingredients
Scale
- 4 chicken thighs (500g / 1lb)
- 600g (1lb 4oz) baby potatoes, halved
- 2 Tbsp (30ml) olive oil
- 3 Tbsp (45ml) balsamic vinegar
- 3 Tbsp (45ml) lemon juice
- 1 tsp (5g) lemon zest
- 2 garlic cloves, minced (6g)
- 1 tsp (5g) dried oregano
- 0.5 tsp (2.5g) smoked paprika
- 0.5 tsp (2.5g) sea salt
- 0.25 tsp (1g) black pepper
- 1 Tbsp (15ml) honey (optional)
- 2 Tbsp (30ml) parsley, chopped
- 2 lemon wedges (30g / 1oz)
Instructions
- Preheat & Prepare: Preheat oven to 200°C (400°F) and oil a baking sheet.
- Whisk Marinade: Combine olive oil, balsamic vinegar, lemon juice, zest, garlic, oregano, paprika, salt, pepper, and honey.
- Marinate Chicken: Coat chicken thighs in half the marinade for at least 15 minutes.
- Coat Potatoes: Toss potatoes with remaining marinade.
- Arrange & Roast: Arrange chicken and potatoes on the baking sheet in a single layer. Roast for 20 minutes, then flip chicken and stir potatoes. Continue roasting for 10 minutes, or until chicken reaches 74°C (165°F).
- Rest & Finish: Let rest for 5 minutes, squeeze lemon juice over, and garnish with parsley.
Notes
For extra crispy potatoes, parboil them for 5-7 minutes before tossing in the marinade. Avoid overcrowding the pan to ensure proper roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg