Sheet Pan Lemon Balsamic Chicken and Potatoes

Sheet Pan Lemon Balsamic Chicken and Potatoes

Sheet Pan Lemon Balsamic Chicken and Potatoes is a delightful dish that combines savory chicken with tender potatoes, all beautifully flavored with zesty lemon and rich balsamic vinegar. This one-pan wonder offers a burst of flavor while keeping your kitchen tidy, making it an ideal choice for busy weeknights.

Why Make This Recipe

This recipe is not only easy to prepare but also perfect for those looking for a wholesome meal that packs a punch in the flavor department. The convenience of using one sheet pan means less cleanup, allowing you to focus on enjoying your meal rather than stressing over dishes. Plus, the combination of fresh herbs, spices, and tangy sauces elevates this chicken and potatoes dish to a whole new level, ensuring that it’s a hit with family and friends.

How to Make Sheet Pan Lemon Balsamic Chicken and Potatoes

Creating a delicious Sheet Pan Lemon Balsamic Chicken and Potatoes meal is straightforward and rewarding, requiring just a few steps. Let’s dive into the process!

Ingredients

1 pound baby potatoes (halved)
4 tablespoons plus 1/3 cup extra virgin olive oil
Salt and black pepper
6 boneless skinless chicken breasts or thighs
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon fresh chopped oregano
2 teaspoons smoked or regular paprika
6 garlic cloves, chopped
1 shallot, chopped
Chili flakes (to taste)
2 tablespoons lemon juice
1 cup mixed chopped fresh herbs: dill, basil, or thyme
2 tablespoons sliced pepperoncini
1 cup green olives, torn
2 tablespoons sesame seeds
1 cup Tzatziki sauce
6 ounces feta cheese, crumbled

Directions

1. Preheat your oven to 425° F (220° C).
2. On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil. Season generously with salt and black pepper, ensuring the potatoes are well-coated.
3. In a mixing bowl, combine 2 tablespoons of olive oil with the chicken, balsamic vinegar, Dijon mustard, fresh oregano, paprika, chopped garlic, shallot, salt, pepper, and chili flakes. Mix until the chicken is evenly coated.
4. Nestle the chicken around the potatoes on the baking sheet. Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165° F (75° C).
5. While the chicken and potatoes are baking, prepare the herby olive mixture. In a bowl, combine the remaining 1/3 cup olive oil, lemon juice, mixed herbs, sliced pepperoncini, torn olives, and sesame seeds. Mix until well combined.
6. Remove the chicken from the oven once it’s done. Spoon the herby olive mixture over the chicken and potatoes. Serve with the Tzatziki sauce mixed with crumbled feta cheese on the side. Enjoy!

Pro Tips for Success with Sheet Pan Lemon Balsamic Chicken and Potatoes

1. Marinate the Chicken: For enhanced flavor, consider marinating the chicken in the balsamic vinegar and Dijon mixture for an hour before cooking.
2. Uniform Size: Slice the potatoes into even halves to ensure they cook uniformly alongside the chicken.
3. Add Vegetables: Incorporate seasonal vegetables, such as bell peppers or zucchini, for additional nutrition and flavor.
4. Check Doneness: Always use a meat thermometer to check that your chicken has reached a safe internal temperature.
5. Serve Hot: This dish is best enjoyed fresh from the oven, as the flavors meld beautifully when served immediately.
6. Customization: Feel free to adjust the spices and herbs to match your flavor preferences.

Flavor Variations for Sheet Pan Lemon Balsamic Chicken and Potatoes

1. Citrus Twist: Add orange zest and juice to the marinade for a fruity touch that pairs well with the chicken.
2. Spicy Kick: Incorporate chopped jalapeños or a splash of hot sauce into the marinade for an extra kick.
3. Herbal Infusion: Experiment with using rosemary or thyme for a different aromatic experience.
4. Different Protein: Substitute chicken with turkey, tofu, or tempeh for a vegetarian or alternative option.
5. Cheesy Delight: Top with grated mozzarella or Parmesan cheese before the last few minutes of baking for a cheesy finish.

Serving Suggestions for Sheet Pan Lemon Balsamic Chicken and Potatoes

Pair this tantalizing chicken dish with your favorite sides to create a wholesome meal. Consider serving it with:

• A crisp green salad with a lemon vinaigrette to complement the flavors.
• Quinoa or couscous for a hearty grain option.
• Roasted or steamed vegetables for a colorful, nutritious addition.
• Warm crusty bread to soak up the delicious juices.

Storage and Freezing Instructions for Sheet Pan Lemon Balsamic Chicken and Potatoes

Storage: Allow any leftovers to cool to room temperature, then transfer them to an airtight container. Store in the refrigerator for up to 3 days.

Freezing: While it’s best to consume the dish fresh, you can freeze portions by placing them in freezer-safe containers. Make sure to leave some headspace as the ingredients may expand when frozen. Use within 2-3 months for the best quality. Thaw overnight in the refrigerator before reheating in the oven or microwave.

Nutrition Facts (Per Serving)

• Calories: 450
• Protein: 35g
• Carbs: 35g
• Fat: 20g
• Fiber: 4g
• Sodium: 750mg

FAQ About Sheet Pan Lemon Balsamic Chicken and Potatoes

Can I use bone-in chicken pieces instead of boneless?

Absolutely! If you use bone-in chicken, just be sure to adjust the cooking time to ensure the meat reaches the recommended internal temperature. Bone-in pieces typically take longer to cook, around 35-45 minutes.

What herbs can I substitute if I don’t have fresh herbs on hand?

If fresh herbs aren’t available, you can use dried herbs instead. A general guideline is to use one-third of the amount of dried herbs as you would fresh since they are more concentrated. For example, if the recipe calls for 1 tablespoon of fresh oregano, use about 1 teaspoon of dried oregano.

Can I prepare this dish ahead of time?

Yes! You can marinate the chicken and prepare the potato layout ahead of time. Cover and refrigerate them separately for up to 24 hours before baking. Just allow them to come to room temperature before roasting for even cooking.

Is there a vegetarian alternative to this recipe?

Yes! Substitute the chicken with hearty vegetables like mushrooms, eggplant, or a mix of your favorite seasonal vegetables. You can marinate them in the same sauce to enhance the flavors.

Can this be made on a grill instead of in the oven?

Definitely! You can grill the chicken and potatoes instead. Preheat your grill, then place the potatoes on a grill-safe pan. Once the potatoes start getting tender, add the chicken. Make sure to monitor both closely for even cooking.

Final Thoughts

Sheet Pan Lemon Balsamic Chicken and Potatoes is truly a versatile and delightful dish that enhances any dinner table. Its ease of preparation, wonderful flavors, and minimal cleanup make it a go-to recipe for family meals or entertaining guests. Give it a try, and enjoy the delicious medley of tastes this vibrant dish brings to your dining experience!

Sheet Pan Lemon Balsamic Chicken and Potatoes

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• Author: recipesforcook
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A delightful dish combining savory chicken with tender potatoes, flavored with lemon and balsamic vinegar, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 1 pound baby potatoes (halved)
• 4 tablespoons plus 1/3 cup extra virgin olive oil
• Salt and black pepper
• 6 boneless skinless chicken breasts or thighs
• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh chopped oregano
• 2 teaspoons smoked or regular paprika
• 6 garlic cloves, chopped
• 1 shallot, chopped
• Chili flakes (to taste)
• 2 tablespoons lemon juice
• 1 cup mixed chopped fresh herbs: dill, basil, or thyme
• 2 tablespoons sliced pepperoncini
• 1 cup green olives, torn
• 2 tablespoons sesame seeds
• 1 cup Tzatziki sauce
• 6 ounces feta cheese, crumbled

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Instructions

1. Preheat your oven to 425° F (220° C).
2. On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil. Season generously with salt and black pepper.
3. In a mixing bowl, combine 2 tablespoons of olive oil with the chicken, balsamic vinegar, Dijon mustard, fresh oregano, paprika, chopped garlic, shallot, salt, pepper, and chili flakes. Mix until the chicken is evenly coated.
4. Nestle the chicken around the potatoes on the baking sheet. Bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165° F (75° C).
5. While the chicken and potatoes are baking, prepare the herby olive mixture. In a bowl, combine the remaining 1/3 cup olive oil, lemon juice, mixed herbs, sliced pepperoncini, torn olives, and sesame seeds. Mix until well combined.
6. Remove the chicken from the oven once it’s done. Spoon the herby olive mixture over the chicken and potatoes. Serve with the Tzatziki sauce mixed with crumbled feta cheese on the side. Enjoy!

Notes

Marinate the chicken for enhanced flavor. Slice the potatoes evenly for uniform cooking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 750mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 80mg