Description
Lemon Balsamic Chicken and Potatoes for Effortless Weeknight Dinners
Ingredients
Scale
- 4 pieces Bone-in, skin-on chicken thighs
- 4 cloves Garlic (minced)
- 1 pound Baby potatoes (Halve them before roasting for even cooking)
- 1/2 cup Balsamic vinegar (Can be swapped for red wine vinegar or apple cider vinegar)
- 1/4 cup Olive oil (Aids in marinating and roasting)
- 2 tablespoons Honey (Adds sweetness to balance acidity)
- 2 tablespoons Dijon mustard (Introduces a tangy element)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt (Essential seasoning)
- 1/2 teaspoon Black pepper (Essential seasoning)
- 1 piece Lemon (sliced)
- 1/4 cup Fresh parsley (chopped)
Instructions
- Preheat the oven to 425°F (220°C)
- Whisk together the marinade in a large bowl using balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, oregano, thyme, salt, and pepper
- Marinate the chicken thighs by adding them to the bowl. Toss until coated. Let them sit for at least 15 minutes or refrigerate for up to 2 hours
- Prepare the baby potatoes by halving them and placing them in a baking dish. Drizzle with olive oil, salt, and pepper, and toss to coat
- Arrange the marinated chicken thighs on top of the potatoes. Pour any remaining marinade over both
- Top with sliced lemons. Bake for 35-40 minutes until chicken reaches an internal temperature of 165°F (75°C)
- Rest the dish for 5 minutes after removing it from the oven. Garnish with freshly chopped parsley
Notes
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Lemon Balsamic Chicken Potatoes