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Lemon Balsamic Chicken and Potatoes: A Flavorful Recipe!

A flavorful recipe for Lemon Balsamic Chicken and Potatoes that combines tender chicken thighs with roasted baby potatoes, all marinated in a zesty balsamic dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds bone-in skin-on chicken thighs
  • 1 pound baby potatoes halved
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 lemon sliced
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, oregano, thyme, salt, and pepper.
  3. Add the chicken thighs to the bowl and toss to coat them evenly in the marinade. Let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more flavor.
  4. In a large baking dish, place the halved baby potatoes. Drizzle with olive oil, salt, and pepper, and toss to coat.
  5. Arrange the marinated chicken thighs on top of the potatoes in the baking dish. Pour any remaining marinade over the chicken and potatoes.
  6. Place lemon slices on top of the chicken and potatoes.
  7. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (75°C).
  8. Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 20gCholesterol: 100mgSodium: 500mgFiber: 3gSugar: 8g

Notes

  • For a one-pan meal, add your favorite vegetables such as broccoli or green beans to the baking dish during the last 15 minutes of cooking.
  • If you prefer a lighter option, use boneless, skinless chicken breasts instead of thighs, but reduce the cooking time to 25-30 minutes.

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