This easy recipe combines chicken thighs and baby potatoes with a tangy lemon balsamic marinade for a flavorful and satisfying meal. Perfect for a weeknight dinner!
Ingredients
Ingredients
4-6chicken thighs, bone-in, skin-on
1.5poundsbaby potatoes, halved
1largelemon, zested and juiced
1/4cupbalsamic vinegar
3tablespoonsextra virgin olive oil
3clovesgarlic, minced
1teaspoondried oregano
totasteSalt
totasteFreshly ground black pepper
1/4teaspoonred pepper flakes (optional)
Instructions
Preheat oven to 425°F (220°C). Line a sheet pan. Halve baby potatoes.
Whisk together olive oil, balsamic vinegar, lemon juice, lemon zest, minced garlic, oregano, salt, pepper, and red pepper flakes if using.
Add chicken thighs to the bowl and toss to coat evenly. Add potatoes and toss to coat as well.
Arrange chicken skin side up and potatoes in a single layer on the sheet pan.
Roast for 40-45 minutes, flipping potatoes and basting chicken halfway through.
Check chicken is cooked to 165°F (74°C) and potatoes are fork-tender.
Let rest for 5 minutes before serving.
Notes
For extra crispy chicken skin, broil for the last few minutes of cooking, watching carefully to prevent burning.