Lemon Balsamic Chicken and Potatoes for a Cozy Night In

Enjoy Lemon Balsamic Chicken and Potatoes, a delightful one-pan meal perfect for cozy dinners.

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Prep Time 15

Cook Time 45

Marination Time 30

Total Time 1 30

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken and Marinade

4 pieces Chicken Thighs Swap for breasts if preferred.
1 lemon Lemon Use fresh lemon juice.
1/4 cup Balsamic Vinegar Can substitute with red wine vinegar and honey.
3 tablespoons Olive Oil Use extra virgin for more flavor.
3 cloves Garlic Minced, fresh garlic is preferred.
1 tablespoon Herbs Like thyme or rosemary.

For the Potatoes

1.5 pounds Baby Potatoes Yukon gold or small red potatoes can replace.

Equipment

Oven
Sheet pan
Mixing Bowl
whisk

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
In a medium bowl, combine fresh lemon juice, balsamic vinegar, olive oil, minced garlic, and herbs. Whisk well.
Pat the chicken thighs dry and marinate in the bowl with the marinade for 15-30 minutes at room temperature.
Wash and halve the baby potatoes, spread on a sheet pan, drizzle with marinade, and toss to coat.
Arrange marinated chicken on top of the potatoes skin side up.
Roast in the oven for 40-45 minutes, flipping the potatoes halfway through.
Cover with foil if potatoes brown too quickly.
Allow to rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 300mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 300IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

For a comforting meal, consider serving with a fresh side salad or steamed vegetables. Refrigerate leftovers in an airtight container for up to three days.

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