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Sheet Pan Lemon Balsamic Chicken with Potatoes: Easy One-Pan Dinner

Sheet Pan Lemon Balsamic Chicken with roasted potatoes and red onions on a baking sheet
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This Sheet Pan Lemon Balsamic Chicken with Potatoes is a delicious one-pan meal perfect for busy weeknights. Chicken and potatoes roast together with a tangy lemon balsamic glaze for easy cleanup and incredible flavor.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1.5 lbs baby potatoes, halved or quartered
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet (at least 15×21 inches) with parchment paper.
  2. In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, salt, and pepper. Spread on one side of the prepared baking sheet.
  3. In the same bowl, toss the potatoes and red onion with the remaining tablespoon of olive oil, salt, and pepper. Spread on the other side of the baking sheet.
  4. Roast for 20 minutes.
  5. While the chicken and potatoes are roasting, prepare the glaze. In a small bowl, whisk together the minced garlic, balsamic vinegar, lemon juice, honey, oregano, and thyme.
  6. After 20 minutes, remove the baking sheet from the oven. Drizzle the balsamic mixture over the chicken and potatoes, tossing to coat evenly.
  7. Return to the oven and continue roasting for another 15 to 20 minutes, or until the chicken reaches 165°F internal temperature and the potatoes are tender and golden.
  8. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

  • Make sure not to overcrowd the pan. If needed, use two baking sheets to ensure proper roasting and crispy results.
  • Cut the potatoes into uniform sizes so they cook evenly. Quarter larger potatoes instead of halving them.
  • For extra crispy potatoes, parboil them for 5 to 7 minutes before roasting.
  • Adjust the amount of honey or maple syrup based on preference for sweetness in the glaze.
  • Feel free to add other vegetables like bell peppers or zucchini to the sheet pan for more variety.

Nutrition

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