This Sheet Pan Balsamic Chicken and Potatoes is a weeknight hero: simple prep, bold flavor from a tangy-sweet balsamic glaze, and minimal cleanup. I’ve cooked this dozens of times and love how the vinegar caramelizes on the chicken while the potatoes roast crispy. If you enjoy easy one-pan dinners, you might also like this sheet pan baked salmon with sweet potatoes for another low-fuss option.
Why Make This Recipe
- Fast weeknight dinner: one bowl to marinate, one rimmed sheet pan to roast, and about 40–45 minutes from start to finish.
- Balanced plate: protein and starch cooked together means fewer dishes and a satisfying meal.
- Flavor punch: balsamic vinegar, garlic, and a touch of honey create a glossy, caramelized coating that tastes far more complex than the effort.
- Nutritious-ish: lean chicken breast or thighs plus vitamin-packed potatoes and optional roasted vegetables make this an adaptable healthy choice.
- Personal note: I love this recipe because the balsamic glaze is forgiving — it improves if you let the chicken rest a few minutes before serving, so timing with busy evenings is flexible.
If you want a different sweet-savory profile try the honey mustard chicken sheet pan dinner for inspiration.
Recipe Overview
- Prep time: 15 minutes (plus 15–30 minutes marinating, optional)
- Cook time: 30–40 minutes at 425°F (220°C)
- Total time: 45–70 minutes (including optional marinate)
- Servings: 4 (using 1.5–2 lb / 700–900 g chicken + 1.5 lb / 700 g potatoes)
- Difficulty: Easy
- Method: Marinate chicken in a balsamic-based mixture, toss potatoes in oil and seasonings, spread on a rimmed sheet pan, roast at high heat until potatoes are golden and chicken reaches 165°F (74°C).
My Experience Making This Recipe
When I tested this dish, getting the potato size right made the biggest difference; 1-inch cubes cook evenly with the chicken. I also discovered that finishing the pan under the broiler for 1–2 minutes crisps edges nicely, but you must watch it closely to avoid burning the glaze.
How to Make Sheet Pan Balsamic Chicken and Potatoes
This is a straightforward roast-and-glaze method: whisk balsamic vinegar (about 1/3 cup), olive oil (2 tbsp), honey (1–2 tbsp), minced garlic (2 cloves), Dijon (1 tsp), salt (1 tsp), and pepper, then toss with bone-in or boneless chicken pieces. Spread seasoned 1-inch potato cubes (about 1.5 lb) on a rimmed sheet pan with a drizzle of oil and roast at 425°F for 30–35 minutes, adding chicken to the pan so both finish together; flip potatoes halfway for even browning. Expect caramelized edges, a sticky glaze on the chicken, and an internal temperature of 165°F (74°C) for safe, juicy meat.
Expert Tips for Success
- Use an instant-read thermometer: cook chicken to 165°F (74°C) and check the thickest part to avoid overcooking; residual heat will raise temp slightly while resting.
- Cut potatoes uniformly: 1-inch pieces roast evenly and match the chicken’s cook time, preventing underdone centers or burnt exteriors.
- Pat chicken dry before marinating: removing surface moisture helps the balsamic glaze adhere and promotes better browning.
- Choose the right pan: a heavy rimmed sheet pan or half-sheet pan conducts heat evenly; line with foil or parchment for easier cleanup and to prevent the glaze from sticking.
- Watch the sugar: balsamic + honey darken quickly near the broiler — if you broil to finish, keep the pan several inches below the element and check every 30 seconds.
You can also swap herbs for a brighter profile inspired by this lemon rosemary chicken and potatoes approach.
How to Serve Sheet Pan Balsamic Chicken and Potatoes
- Keep it simple: serve with a crisp green salad dressed in lemon to cut the balsamic’s sweetness.
- Add roasted greens: toss in halved Brussels sprouts or green beans for color and fiber during the last 15 minutes of roasting.
- Sauce and garnish: spoon any pan juices over the chicken and finish with chopped parsley or a few lemon wedges.
- Occasion ideas: works for casual family dinners or scale up for a small dinner party — arrange on a platter and serve family-style.
For a more elegant pairing, try serving alongside elements from this pan-roasted chicken with balsamic grapes recipe to echo the fruity vinegar notes.
Storage and Reheating Guide
- Refrigeration: cool to room temperature, transfer to an airtight container, and refrigerate up to 3–4 days.
- Freezing: place chicken and potatoes in a freezer-safe container or heavy-duty freezer bag, remove as much air as possible, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating (oven): preheat to 350°F (175°C), spread on a sheet pan, and reheat 12–20 minutes until warmed through and juices bubble. This preserves texture better than a microwave.
- Reheating (microwave): cover loosely and heat 1–2 minutes on medium power, then check and continue in 30-second bursts; finish in a hot skillet for a minute to crisp the skin.
Recipe Variations
- Gluten-free: the base recipe is naturally gluten-free if you use gluten-free Dijon and check labels on condiments.
- Dairy-free: omit butter (if used) and rely on olive oil; the recipe is dairy-free by default.
- Herb-forward: swap honey for maple syrup and add chopped fresh rosemary and thyme for a savory-herb profile.
- Veg-forward: replace some potatoes with sweet potatoes or add root vegetables like carrots and parsnips for seasonal variety.
Nutritional Highlights
- High-quality protein: chicken provides lean protein to support muscle maintenance.
- Carbohydrates and fiber: potatoes supply filling carbs plus potassium and vitamin C.
- Allergens and portions: contains no nuts or dairy by default, but contains mustard if Dijon is used — adjust for mustard allergies. Aim for ~4–6 oz (115–170 g) cooked chicken per person and 3/4–1 cup potatoes as a balanced portion.
Troubleshooting Common Issues
- Problem: Chicken dries out. Solution: check internal temperature with a thermometer and remove chicken at 165°F (74°C); rest 5–10 minutes before slicing to retain juices.
- Problem: Potatoes are soggy or undercooked. Solution: cut into uniform 1-inch pieces, toss in enough oil, and give them space on the pan — overcrowding steams instead of roasts.
- Problem: Glaze burns. Solution: reduce broiler time, lower oven rack when broiling, or brush glaze on during the last 10–12 minutes so sugars don’t char prematurely.
Frequently Asked Questions
Q: Can I use bone-in chicken thighs instead of boneless breasts?
A: Yes — bone-in thighs add flavor and stay moist but may need 5–10 extra minutes; check that the thickest part reaches 165°F (74°C). Arrange thighs skin-side up and give them a little more space on the pan for even browning.
Q: Do I need to marinate the chicken overnight?
A: No, a short 15–30 minute marinate improves flavor, but even a quick 10-minute toss at room temperature will build tasty glaze. Longer marinating (a few hours) deepens flavor, especially if you’re using bone-in pieces.
Q: How do I get crispier chicken skin?
A: Pat skin dry, roast at 425°F (220°C), and finish under the broiler for 1–2 minutes if needed, watching closely to prevent burning the balsamic glaze. Using a wire rack on the sheet pan also helps air circulate for crisper skin.
Q: Can I turn this into a complete meal on the pan?
A: Absolutely — add quick-roasting vegetables like halved Brussels sprouts, green beans, or cherry tomatoes during the last 12–15 minutes of cooking so everything finishes together without overcrowding the pan.
Sheet Pan Balsamic Chicken and Potatoes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
A simple and flavorful weeknight dinner featuring balsamic-glazed chicken and crispy roasted potatoes, all made on one sheet pan for easy cleanup.
Ingredients
- 1.5–2 lb (700–900 g) bone-in or boneless chicken
- 1.5 lb (700 g) potatoes, cut into 1-inch cubes
- 1/3 cup balsamic vinegar
- 2 tbsp olive oil
- 1–2 tbsp honey
- 2 cloves minced garlic
- 1 tsp Dijon mustard
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Whisk together balsamic vinegar, olive oil, honey, minced garlic, Dijon, salt, and pepper in a bowl.
- Toss chicken pieces in the mixture, ensuring they are well-coated.
- Spread the seasoned potato cubes on a rimmed sheet pan and drizzle with oil; toss to coat.
- Preheat the oven to 425°F (220°C).
- Roast the potatoes for 15 minutes before adding chicken to the pan, flipping the potatoes halfway through cooking.
- Continue roasting until chicken is cooked through with an internal temperature of 165°F (74°C) and potatoes are golden and tender (30–40 minutes total).
- If desired, broil for 1–2 minutes to crisp the edges of the chicken and potatoes, watching closely.
Notes
Pat chicken dry before marinating for better glaze adherence. Adjust marinating time based on desired flavor intensity.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Sheet Pan Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg