This sheet pan balsamic chicken and potatoes is warm, filling, and tastes like something you’d get at a sit-down restaurant—but it comes together on one pan with everyday ingredients.

We love this one because it’s equal parts simple and satisfying. The balsamic marinade adds a tangy sweetness that caramelizes beautifully in the oven, while the potatoes roast up crispy on the outside and tender on the inside.

Pair it with a side of green beans or a simple salad, and dinner is done without the chaos.

This is the kind of meal that reminds me: eating well doesn’t have to be complicated—and cleanup doesn’t have to steal my evening.

Ingredients:

4 boneless, skinless chicken thighs (or breasts)
1.5 lbs baby potatoes, halved or quartered if large
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey or maple syrup
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
Optional: fresh parsley for garnish

Instructions:

Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil for easier cleanup.
Make the balsamic marinade: In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic, mustard, thyme, salt, and pepper.
Marinate the chicken: Place chicken in a large bowl or zip-top bag. Pour half the marinade over the chicken and let sit while you prep the potatoes (10–15 minutes, or longer if you have time).
Toss the potatoes: In another bowl, toss the potatoes with the remaining marinade until well coated.
Arrange everything on the sheet pan: Place the marinated chicken on one side and spread the potatoes out on the other side in a single layer.
Bake for 30–35 minutes, flipping the potatoes halfway through. Check for doneness—chicken should reach 165°F internally, and potatoes should be golden and tender.
Optional finish: Broil for 2–3 minutes at the end to crisp things up a bit more. Just keep a close eye so nothing burns!
Rest and serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Tips & Variations

Add veggies: Throw in some green beans, Brussels sprouts, or broccoli during the last 15 minutes of cooking for a full one-pan meal.
Use what you’ve got: Sweet potatoes, red potatoes, or even carrots work great here.
Double the marinade: It’s so good you’ll want to drizzle extra on top after baking. Just make sure to keep the extra batch separate for food safety.

Sometimes the best meals are the ones that feel effortless but still nourish and comfort—and that’s exactly what this one does!