Lemon Rosemary Balsamic Chicken with Mushrooms and Potatoes

Name: Lemon Rosemary Balsamic Chicken with Mushrooms and Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs chicken thighs; 1 lb, halved baby potatoes; 8 oz, quartered mushrooms; 2 tbsp olive oil; 1, zested and juiced lemon; 2 tbsp balsamic vinegar; 1 tbsp Dijon mustard; 2 tsp, finely chopped fresh rosemary; 3 cloves, minced garlic; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp, chopped fresh parsley

A deeply savory chicken dish with a bright lemon-rosemary balsamic glaze, roasted with baby potatoes and mushrooms for rich, aromatic flavor.

Cuisine: American

Category: Chicken

Prep: 20 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

1.5 lbs chicken thighs
1 lb, halved baby potatoes
8 oz, quartered mushrooms
2 tbsp olive oil
1, zested and juiced lemon
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
2 tsp, finely chopped fresh rosemary
3 cloves, minced garlic
1/2 tsp salt
1/4 tsp black pepper
2 tbsp, chopped fresh parsley

Instructions

Step 1: Preheat oven to 425°F. Toss baby potatoes with 1 tbsp olive oil, salt, and black pepper on a large baking sheet. Roast for 15 minutes until starting to brown.
Step 2: Add mushrooms to the baking sheet and toss with potatoes. Return to oven and roast for 10 minutes more until potatoes are tender and mushrooms are golden.
Step 3: In a small bowl, whisk together lemon zest, lemon juice, balsamic vinegar, Dijon mustard, chopped rosemary, minced garlic, and 1 tbsp olive oil. Season chicken thighs with remaining salt and black pepper, then place on the baking sheet with the vegetables.
Step 4: Pour the lemon balsamic sauce over the chicken and vegetables, ensuring all pieces are coated. Return to oven and bake for 15-20 minutes until chicken reaches 165°F and sauce has thickened slightly.
Step 5: Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving.