A dish that combines juicy chicken thighs marinated in a savory lemon balsamic marinade with crispy roasted potatoes, all cooked together in one pan for easy cleanup.
Ingredients
Scale:
1 pound of chicken thighs (boneless, skinless)
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1.5 pounds baby potatoes, halved
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
Fresh parsley, chopped (for garnish)
Instructions
In a large bowl, combine the balsamic vinegar, olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Whisk together until well-blended. Add the chicken thighs, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 15 minutes (or up to 2 hours for more flavor).
Preheat your oven to 400°F (200°C).
In a separate bowl, toss the halved baby potatoes with olive oil, salt, pepper, and garlic powder until evenly coated.
On a large baking sheet or oven-safe skillet, spread the marinated chicken thighs and arrange the seasoned potatoes around them in a single layer.
Place the pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are golden brown and tender.
Remove from the oven and let the dish rest for a few minutes. Garnish with freshly chopped parsley before serving.
