Sheet Pan Lemon Balsamic Chicken and Potatoes

A delightful mix of flavors awaits you with this Sheet Pan Lemon Balsamic Chicken and Potatoes recipe. Perfect for spring and summer, it offers a hassle-free cooking experience that impresses at any gathering. The unique combination of zesty lemon and rich balsamic pairs beautifully with tender chicken and hearty potatoes, making it an ideal choice for family dinners or entertaining guests.

Why You’ll Love This Recipe

• Easy Cleanup: Cooking everything on one sheet pan minimizes mess and makes cleanup a breeze.
• Flavor Packed: The combination of lemon, balsamic vinegar, and fresh herbs creates a burst of flavor in every bite.
• Versatile Serving Options: Serve it as is or pair with your favorite sides for a complete meal.
• Healthy Ingredients: Packed with lean protein and veggies, this dish is both nutritious and satisfying.
• Quick Preparation: With just 20 minutes of prep time, you can have a delicious meal ready in under an hour.

Tools and Preparation

Before diving into the cooking process, gather your tools. Having the right equipment will ensure a smooth experience.

Essential Tools and Equipment

• Baking sheet
• Mixing bowls
• Measuring cups and spoons
• Knife and cutting board

Importance of Each Tool

• Baking sheet: Essential for roasting chicken and vegetables evenly while maximizing flavor.
• Mixing bowls: Useful for combining ingredients without making a mess, allowing for easy marinating.

Ingredients

A delicious mix of flavors for spring and summer…you can’t beat a simple sheet pan dinner!

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
– 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

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Sheet Pan Lemon Balsamic Chicken and Potatoes

Step 1: Preheat the Oven

Preheat your oven to 425° F. This high temperature will help achieve crispy edges on the potatoes while keeping the chicken juicy.

Step 2: Prepare the Potatoes

On a baking sheet, toss the baby potatoes with 2 tablespoons olive oil. Season them generously with salt and black pepper. Spread them out evenly on the baking sheet.

Step 3: Marinate the Chicken

In a mixing bowl, combine 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, oregano, paprika, chopped garlic, shallot, salt, pepper, and some chili flakes. Add in the chicken pieces to coat them well in this flavorful marinade.

Step 4: Assemble on the Baking Sheet

Nestle the marinated chicken around the seasoned potatoes on the baking sheet. Ensure they are spaced out for even cooking.

Step 5: Bake

Place the baking sheet in the preheated oven. Bake for about 25–30 minutes, or until the chicken is cooked through (internal temperature should reach at least 165° F).

Step 6: Prepare Herbed Olive Mixture

While your dish is baking, combine the remaining 1/3 cup olive oil, lemon juice, mixed herbs (dill, basil, or thyme), sliced pepperoncini, torn green olives, and sesame seeds in a bowl. Set aside.

Step 7: Mix Tzatziki Sauce

In another bowl, combine the Tzatziki sauce with crumbled feta cheese. This will be served alongside your finished dish.

Step 8: Serve

Once baked, remove your sheet pan from the oven. Spoon over the herby olive mixture onto the chicken. Serve hot alongside your Tzatziki feta sauce. Enjoy!

How to Serve Sheet Pan Lemon Balsamic Chicken and Potatoes

Serving Sheet Pan Lemon Balsamic Chicken and Potatoes is simple yet delightful. This dish is versatile, allowing for a variety of accompaniments that enhance its delicious flavors.

Fresh Salad

• Mixed Greens Salad: Toss together arugula, spinach, and cherry tomatoes with a light vinaigrette.
• Greek Salad: Combine cucumbers, bell peppers, red onion, olives, and feta for a refreshing side.

Grains

• Quinoa: Cooked quinoa adds a nutty flavor and pairs well with the chicken’s tanginess.
• Rice Pilaf: Fluffy rice pilaf with herbs complements the dish beautifully.

Bread Options

• Crusty Bread: A slice of warm, crusty bread is perfect for soaking up the balsamic sauce.
• Pita Bread: Serve pita on the side for dipping in Tzatziki sauce.

Wine Pairing

• Chardonnay: A chilled glass of Chardonnay enhances the lemony flavors.
• Rosé: Light and fruity, rosé is an excellent choice for summer dining.

How to Perfect Sheet Pan Lemon Balsamic Chicken and Potatoes

To achieve the best results when preparing Sheet Pan Lemon Balsamic Chicken and Potatoes, follow these helpful tips.

• Bold seasoning: Don’t be shy with salt and pepper; they enhance all the flavors.
• Even cooking: Cut potatoes into evenly sized pieces to ensure they cook uniformly alongside the chicken.
• Marinate chicken: For more flavor, let the chicken marinate in the balsamic mixture for at least 30 minutes before baking.
• Use fresh herbs: Fresh herbs elevate the dish. Opt for dill or basil if you have them on hand.
• Check doneness: Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
• Let it rest: Allow the chicken to rest for a few minutes after baking to keep it juicy.

Best Side Dishes for Sheet Pan Lemon Balsamic Chicken and Potatoes

Pairing your Sheet Pan Lemon Balsamic Chicken and Potatoes with complementary side dishes can make your meal even more enjoyable. Here are some great options to consider.

1. Roasted Asparagus: Lightly seasoned asparagus roasted until tender adds a crunchy texture.
2. Coleslaw: A crunchy slaw made with cabbage and carrots offers a refreshing contrast.
3. Grilled Vegetables: Seasonal veggies like zucchini and bell peppers bring vibrant colors to your plate.
4. Potato Wedges: Crispy potato wedges seasoned with herbs are always a crowd-pleaser.
5. Couscous Salad: A light couscous salad mixed with lemon zest and parsley enhances the meal’s theme.
6. Corn on the Cob: Sweet corn complements the savory flavors while adding brightness to your dinner.

Common Mistakes to Avoid

Making a delicious Sheet Pan Lemon Balsamic Chicken and Potatoes requires attention to detail. Here are some common mistakes to avoid for the best results.

• Overcrowding the baking sheet: When you place too many ingredients on a single pan, it can lead to steaming instead of roasting. Make sure to leave some space between the chicken and potatoes for even cooking.
• Skipping the seasoning: Not seasoning your ingredients properly can result in bland flavors. Always season both the chicken and potatoes with salt and pepper to enhance their taste.
• Not preheating the oven: Failing to preheat your oven can affect cooking times and textures. Always allow your oven to reach 425° F before placing your dish inside for best results.
• Ignoring cooking times: Cooking the chicken for too long can make it dry. Monitor the chicken’s internal temperature using a meat thermometer; it should reach 165° F for safe consumption.
• Using low-quality ingredients: The flavor of this dish relies heavily on the quality of your ingredients. Opt for fresh herbs, good olive oil, and high-quality balsamic vinegar to elevate your meal.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow the dish to cool completely before refrigerating.
• Label containers with the date for easy tracking.

Freezing Sheet Pan Lemon Balsamic Chicken and Potatoes

• Freeze in an airtight container or freezer bag for up to 3 months.
• Separate portions into individual bags for easier reheating later.
• Consider freezing without sauces to maintain texture.

Reheating Sheet Pan Lemon Balsamic Chicken and Potatoes

• Oven: Preheat your oven to 350° F, place the dish in a baking tray, and heat until warmed through (about 20-25 minutes).
• Microwave: Use a microwave-safe plate, cover with a damp paper towel, and reheat on medium power in 1-minute intervals until hot.
• Stovetop: Heat in a skillet over medium heat, adding a splash of water or broth if needed, stirring occasionally until warmed through.

Frequently Asked Questions

Can I customize my Sheet Pan Lemon Balsamic Chicken and Potatoes?

You can absolutely customize this recipe by adding vegetables like bell peppers or zucchini. Feel free to adjust herbs based on personal preference, too!

How do I know when the chicken is done?

The best way is to use a meat thermometer; chicken should reach an internal temperature of 165° F. Alternatively, check that juices run clear when cut into.

What sides pair well with Sheet Pan Lemon Balsamic Chicken and Potatoes?

This dish pairs nicely with a simple green salad or roasted vegetables. You could also serve it with rice or quinoa for a heartier meal.

Can I make this recipe ahead of time?

Yes! You can prep all ingredients beforehand and store them in the fridge until ready to bake. This makes it perfect for busy weeknights!

Final Thoughts

This Sheet Pan Lemon Balsamic Chicken and Potatoes is not only flavorful but also incredibly versatile. It’s perfect for any occasion, from casual family dinners to gatherings with friends. Don’t hesitate to try different vegetables or herbs based on what you have on hand; this recipe adapts beautifully! Enjoy creating this delightful dish!

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Sheet Pan Lemon Balsamic Chicken and Potatoes

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Indulge in the vibrant flavors of Sheet Pan Lemon Balsamic Chicken and Potatoes, a hassle-free recipe perfect for spring and summer gatherings. This one-pan dish combines tender chicken breasts marinated in a zesty lemon-balsamic mix with hearty baby potatoes, creating a delightful meal that requires minimal cleanup. With fresh herbs and garlic enhancing each bite, this recipe is sure to impress family and guests alike. Whether served with a side salad or paired with Tzatziki sauce and crusty bread, you’ll enjoy a nutritious and satisfying meal in under an hour.

• Total Time: 50 minutes
• Yield: Serves approximately 6 people 1x

Ingredients

Scale 1x2x3x

• 1 pound baby potatoes
• 6 boneless skinless chicken breasts or thighs
• 4 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 6 garlic cloves
• 2 tablespoons lemon juice
• Mixed fresh herbs (dill, basil, thyme)
• Salt and black pepper

Instructions

1. Preheat the oven to 425°F.
2. Toss halved baby potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet.
3. In a bowl, mix remaining olive oil, balsamic vinegar, Dijon mustard, garlic, salt, pepper, and chili flakes. Add chicken to coat.
4. Nestle marinated chicken around the potatoes on the sheet pan.
5. Bake for 25–30 minutes until chicken reaches an internal temperature of 165°F.
6. Prepare herbed olive mixture while baking by combining remaining ingredients.
7. Serve hot topped with the herbed olive mixture alongside Tzatziki feta sauce.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 piece of chicken (approximately 150g)
• Calories: 350
• Sugar: 2g
• Sodium: 560mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 75mg

Keywords: For added flavor, let chicken marinate for at least 30 minutes before baking. Feel free to customize with seasonal vegetables like bell peppers or zucchini.