Description
A flavorful and healthy sheet pan meal featuring zesty lemon, rich balsamic vinegar, tender chicken thighs, and baby potatoes.
Ingredients
- 4 boneless, skinless chicken thighs (about 1 lb)
- 1 lb baby potatoes, halved
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large sheet pan with parchment paper.
- Whisk together the olive oil, balsamic vinegar, lemon juice, lemon zest, oregano, salt, and pepper in a bowl.
- Coat the chicken thoroughly with the marinade and let it rest.
- Arrange the halved baby potatoes on one side of the sheet pan.
- Drizzle the potatoes with olive oil and sprinkle with salt and pepper.
- Place the marinated chicken alongside the potatoes.
- Pour any remaining marinade over both.
- Bake for 30-35 minutes, checking that the chicken reaches an internal temperature of at least 165°F (74°C).
- Serve and enjoy your meal!
Notes
Consider using fresh herbs in the marinade for added flavor. This dish also stores well in the refrigerator for meal prep.