Description

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

Scale

Ingredients

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)

Instructions

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!

Notes

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.

Prep Time: 15 minutes
Cook Time: 40 minutes

Nutrition

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