Lemon Balsamic Chicken and Potatoes Recipe

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Lemon Balsamic Chicken and Potatoes is a delicious and wholesome one-pan dish that combines tender chicken, roasted potatoes, and a tangy balsamic-lemon sauce. This recipe is perfect for busy weeknights or when you want an easy yet impressive meal. The zesty lemon and rich balsamic vinegar enhance the flavor of the chicken and potatoes, creating a dish that’s as comforting as it is flavorful.

Ingredients for Lemon Balsamic Chicken and Potatoes

For the Chicken and Potatoes:

• 4 bone-in, skin-on chicken thighs (or 2 large chicken breasts, halved)
• 1 pound baby potatoes (halved or quartered if large)
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 teaspoon salt

For the Lemon Balsamic Sauce:

• ¼ cup balsamic vinegar
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• Zest of 1 lemon
• ¼ teaspoon red pepper flakes (optional, for heat)

How to Make Lemon Balsamic Chicken and Potatoes

Step 1: Prepare the Chicken and Potatoes

Start by preheating your oven to 400°F (200°C). To achieve crispy chicken skin, pat the chicken thighs dry with a paper towel. Then, toss the baby potatoes with olive oil, salt, and pepper in a large mixing bowl, ensuring they are evenly coated.

Step 2: Season the Chicken

Rub the chicken with olive oil and generously coat it with a mix of garlic powder, onion powder, smoked paprika, thyme, oregano, salt, and pepper. This seasoning blend enhances the flavor of the Lemon Balsamic Chicken and Potatoes.

Step 3: Sear the Chicken

Heat a skillet over medium-high heat with olive oil. Sear the chicken thighs skin-side down for 3-4 minutes until golden and crispy. Flip the chicken and sear the other side briefly before setting it aside.

Step 4: Make the Lemon Balsamic Sauce

In the same skillet, sauté minced garlic until fragrant. Add balsamic vinegar, lemon juice, honey, Dijon mustard, and olive oil, whisking to combine. Allow the sauce to simmer briefly, releasing a rich, tangy aroma that complements the chicken and potatoes perfectly.

Step 5: Bake the Dish

Arrange the seared chicken and seasoned potatoes in the skillet, then drizzle the sauce over them. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.

Step 6: Serve and Garnish

Once cooked, garnish the dish with freshly chopped parsley and lemon zest for a bright and appealing finish. Serve hot and enjoy!

Cooking Notes

• To achieve crispy chicken skin, avoid overcrowding the skillet during the searing process.
• For deeper caramelization, broil the dish for 2-3 minutes after baking.
• Use a meat thermometer to ensure the chicken is cooked through without drying out.

Why You’ll Love This Lemon Balsamic Chicken and Potatoes Recipe

This Lemon Balsamic Chicken and Potatoes dish is not just flavorful but also incredibly versatile. Whether you’re hosting a dinner party or preparing a family meal, the combination of tangy lemon, rich balsamic, and roasted potatoes creates a crowd-pleasing dish. Its one-pan nature makes cleanup a breeze, while the balanced flavors ensure it becomes a household favorite.

Variations

1. Add More Veggies: Incorporate carrots, green beans, or zucchini to make this Lemon Balsamic Chicken and Potatoes recipe even more nutritious.
2. Protein Options: Replace chicken thighs with pork chops or salmon fillets for a different twist.
3. Herbs and Spices: Experiment with rosemary or basil instead of thyme and oregano.
4. Spicy Option: Add extra red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.

Serving Suggestions for Lemon Balsamic Chicken and Potatoes

Pair this dish with a fresh green salad or roasted asparagus. Crusty bread is excellent for soaking up the tangy sauce. For a heartier meal, serve alongside rice or mashed potatoes.

Cooking Tips

1. Ensure the potatoes are cut evenly for consistent cooking.
2. Use fresh lemon juice and balsamic vinegar for the best flavor.
3. Marinate the chicken in the seasoning blend for up to 24 hours for extra depth.
4. Double the sauce ingredients if you love extra drizzle for sides or leftovers.

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Nutritional Information (Per Serving)

• Calories: 425
• Protein: 35g
• Sodium: 670mg
• Carbohydrates: 28g
• Fat: 18g

FAQs 

Q1: Can I use boneless chicken for this recipe?
Yes, but boneless chicken will cook faster, so adjust the baking time to prevent overcooking.

Q2: What can I substitute for balsamic vinegar?
You can use red wine vinegar or apple cider vinegar, though it will slightly alter the flavor profile.

Q3: Is this recipe dairy-free?
Yes, Lemon Balsamic Chicken and Potatoes is naturally dairy-free, making it suitable for lactose-intolerant individuals.

Q4: How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or skillet to maintain texture and flavor.

Conclusion

Lemon Balsamic Chicken and Potatoes is an easy, flavorful dish that combines the tanginess of lemon with the richness of balsamic vinegar. The chicken is juicy, the potatoes are perfectly roasted, and the one-pan preparation saves you time and effort. This recipe is versatile, making it perfect for both casual family dinners and entertaining guests. Try it today and enjoy a meal that’s as delicious as it is simple to make.