One Pan Rosemary and Balsamic Chicken Thighs and Lemon Potatoes
One Pan Rosemary and Balsamic Chicken Thighs and Red Potatoes
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Rosemary and Balsamic Chicken Thighs are marinaded and roasted with Lemon Potatoes. This dish is delicious!

Course: Main Course
Cuisine: Italian
Keyword: balsamic chicken marinade, chicken thighs, roasted chicken
Servings: 6 servings
Ingredients
Chicken with Marinade
  • 6 chicken thighs about 2-3 lbs
  • 1/4 cup of extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Kosher salt or 3/4 tsp table salt
  • 4 cloves garlic minced or 1/4 tsp garlic powder
  • 1 tbsp fresh rosemary minced
Lemon Rosemary Red Potatoes
  • 4 or 5 medium red potatoes unpeeled
  • 1 tbsp extra virgin olive oil
  • 1 tsp fresh rosemary minced
  • 4 garlic cloves minced
  • 2 tbsp fresh lemon juice
  • salt and pepper to taste
Instructions
  1. Add all marinade ingredients and chicken to a one-gallon zipper plastic bag and seal the bag. Knead the bag a little. Refrigerate for 1-3 hours (3 preferably.)

  2. When the chicken is done marinating, remove it from refrigerator, drain and discard the marinade. Spray a 13"'x 9"x 3" roasting pan with cooking spray. Add drained chicken to the pan.

  3. Preheat oven to 400F.
  4. Peel and cube potatoes into 1 1/2". Place all Lemon Rosemary Red Potato ingredients in a large bowl and coat the potatoes with seasonings and oil. Place the potatoes next to the chicken thighs.

  5. Bake in 400F oven for 45 min or until the chicken thighs are not pink when cut next to the bone and juices from clear. Check potatoes with a fork to ensure they are soft.

Recipe Notes

The marinating time is not calculated into the prep time as that can vary and it is still time.