Description
A delicious sheet pan dinner featuring juicy chicken thighs and crispy roasted potatoes in a tangy lemon-balsamic glaze.
Ingredients
Scale
- 1.0 kg (8 bone-in, skin-on thighs) or 900 g (6–8 boneless thighs)
- 900 g (2 lb) small Yukon Gold or red potatoes, halved or quartered
- 60 ml (4 tbsp) olive oil, divided
- 60 ml (1/4 cup) balsamic vinegar
- 60 ml (1/4 cup) fresh lemon juice (about 1–2 lemons)
- Zest from 1 lemon
- 3 cloves garlic, minced (9 g)
- 15 ml (1 tbsp) honey
- 10 g (2 tsp) Dijon mustard
- 15 g (1/4 cup) chopped fresh herbs (parsley or thyme)
- 10 g (2 tsp) kosher salt
- 1 tsp freshly ground black pepper
Instructions
- Preheat the oven to 200°C (400°F). Line a rimmed baking sheet with foil and lightly oil a wire rack if using.
- In a medium bowl, whisk together balsamic vinegar, lemon juice, honey, Dijon mustard, minced garlic, 30 ml olive oil, black pepper, and lemon zest until combined.
- Toss halved potatoes in a large bowl with 30 ml olive oil and kosher salt. Spread potatoes cut-side down on the baking sheet and roast for 10 minutes.
- Pat chicken thighs dry and season lightly with salt. Brush or toss with the marinade and arrange among potatoes.
- Roast for 20–25 minutes, basting chicken and potatoes with remaining marinade until the chicken reaches 74°C (165°F).
- Let the chicken rest for 5 minutes before serving. Garnish with chopped herbs and an additional squeeze of lemon.
- Store any leftover chicken for sandwiches or salads.
Notes
Use bone-in, skin-on thighs for juicy results. For a crisper skin, consider using a wire rack and avoiding overcrowding on the pan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg