Lemon Balsamic Sheet Pan Chicken with Crispy Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs and golden roasted potatoes glazed in a tangy lemon balsamic sauce, all cooked together on one pan for an effortless meal. This Mediterranean-inspired sheet-pan recipe, ready in about 60 minutes, pairs bone-in chicken thighs, baby potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 Mediterranean cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp balsamic vinegar, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper until emulsified.
  2. Step 2: Place 6 bone-in chicken thighs and 1.5 lbs halved baby potatoes in a large bowl. Pour the lemon balsamic mixture over and toss to coat everything evenly.
  3. Step 3: Spread the chicken and potatoes in a single layer on a large rimmed baking sheet. Roast for 40-45 minutes, turning the potatoes once halfway through, until the chicken reaches 165°F internal temperature and the potatoes are crispy and tender.
  4. Step 4: Sprinkle 1 tbsp chopped fresh thyme over the hot chicken and potatoes before serving.

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