Ingredients
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4 boneless, skinless chicken thighs (or breasts)
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1.5 lbs baby potatoes, halved or quartered if large
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2 tablespoons olive oil
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3 tablespoons balsamic vinegar
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2 tablespoons honey or maple syrup
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3 cloves garlic, minced
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1 tablespoon Dijon mustard
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1 teaspoon dried thyme
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1 teaspoon salt
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½ teaspoon black pepper
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Optional: fresh parsley for garnish
Instructions
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Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil for easier cleanup.
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Make the balsamic marinade: In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic, mustard, thyme, salt, and pepper.
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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).
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Toss the potatoes: In another bowl, toss the potatoes with the remaining marinade until well coated.
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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.
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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.
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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!
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Rest and serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
