Description
An easy, wholesome one-pan meal featuring juicy chicken thighs and crispy baby potatoes, all glazed with a zesty lemon and balsamic marinade.
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) and line a large sheet pan with parchment paper.
- Whisk together olive oil, balsamic vinegar, lemon juice, lemon zest, oregano, salt, and pepper in a bowl.
- Coat the chicken thighs in the marinade; let them sit while preparing the potatoes.
- Arrange halved baby potatoes on one side of the sheet pan; drizzle with olive oil, salt, and pepper.
- Place marinated chicken next to the potatoes and pour any remaining marinade over both.
- Bake for 30-35 minutes until chicken reaches an internal temperature of at least 165°F (74°C) and potatoes are fork-tender.
Notes
For best results, use a meat thermometer to check chicken doneness. Let chicken rest for a few minutes after baking for improved tenderness.
