Description
Savor the delightful flavors of this sheet pan balsamic chicken with potatoes—a simple yet mouthwatering dish that’s perfect for busy weekdays or family gatherings. Juicy chicken thighs, roasted to perfection in a rich balsamic glaze, accompany tender baby potatoes and vibrant vegetables. With minimal prep and cleanup, this one-pan wonder promises a satisfying meal that will impress everyone around your table.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb baby potatoes, halved
- 2 tbsp fresh rosemary, finely chopped
- 1/4 cup balsamic vinegar
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 4 garlic cloves, minced
- 2 tbsp honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a bowl, whisk together balsamic vinegar, olive oil, garlic, honey, and rosemary; set aside half for basting.
- Coat chicken thighs in the marinade and let them sit while preparing the potatoes.
- Place halved baby potatoes on one side of the baking sheet; drizzle with olive oil and season with salt and pepper.
- Arrange marinated chicken thighs alongside the potatoes on the baking sheet; drizzle remaining marinade over both.
- Roast for 30–35 minutes until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
Nutrition
- Serving Size: 1/4 of recipe (approximately 300g)
- Calories: 380
- Sugar: 9g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 130mg
Keywords: For added flavor, marinate the chicken overnight. Feel free to swap in your favorite vegetables like bell peppers or zucchini for variety. Ensure even cooking by cutting potatoes into uniform sizes.