Description
This recipe offers a simple, flavorful meal with easy cleanup. You’ll love the combination of tender chicken, roasted potatoes, and a zesty lemon balsamic glaze.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1.5 lbs small red potatoes, quartered
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
- Place the quartered potatoes on a sheet pan. Drizzle with half of the balsamic mixture and toss to coat.
- Arrange the chicken thighs on the same sheet pan, alongside the potatoes.
- Pour the remaining balsamic mixture over the chicken.
- Bake for 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, marinate the chicken for at least 30 minutes before cooking.
- You can substitute sweet potatoes for red potatoes.
- Adjust cooking time based on your oven and the size of your chicken and potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American