# Sheet Pan Lemon Balsamic Chicken and Potatoes

Juicy bone-in chicken thighs and crispy potatoes roasted together in a tangy lemon-balsamic glaze — one pan, one oven, done in under an hour.

_Dinner · American_

Prep: 15 min · Cook: 45 min · Total: 60 min · Yields: 4 servings

## Ingredients

- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed, about 1 lemon)
- 1 tsp lemon zest
- 3 cloves garlic (minced)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 bone-in skin-on chicken thighs (about 2.5 lb total)
- 1 ½ lb baby potatoes (halved)
- 1 medium red onion (cut into 1-inch wedges)
- 1 lemon (thinly sliced, for roasting)
- 2 tbsp fresh parsley (roughly chopped, for garnish)

## Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan with foil or parchment.
2. In a large bowl, whisk together the 3 tbsp balsamic vinegar, 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 3 cloves minced garlic, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp kosher salt, and 0.5 tsp black pepper until combined.
3. Add the 4 bone-in skin-on chicken thighs to the bowl and toss to coat thoroughly. Let them sit in the marinade while you prep the vegetables — at least 5 minutes.
4. Add the 1.5 lb halved baby potatoes and the red onion wedges to the same bowl and toss until everything is evenly coated in the marinade.
5. Spread the potatoes and onion in a single layer on the prepared sheet pan, cut-side down for the potatoes.
6. Nestle the 4 chicken thighs skin-side up among the vegetables, spacing them so they are not crowded. Lay the lemon slices over and around the chicken.
7. Roast on the center rack for 40–45 minutes, until the chicken skin is deep golden and an instant-read thermometer inserted into the thickest part reads 165°F.
8. If the skin needs more color in the final few minutes, switch the oven to broil on high for 2–3 minutes, watching closely.
9. Remove the pan from the oven and let the chicken rest for 5 minutes before serving. Scatter the 2 tbsp fresh parsley over the top and serve directly from the pan.

## Tip

> Place the potatoes cut-side down directly on the pan — direct contact with the hot metal is what gives them a proper crust rather than a steamed, soft bottom.

Tags: one-pan, weeknight, comfort-food, gluten-free, 30-minute

---
Canonical: https://just-recipes.io/recipes/sheet-pan-lemon-balsamic-chicken-and-potatoes