The best recipes are usually those that are easy to master and produce a fantastic result every single time. My recipe for balsamic one-pan chicken is scrumptious every time I make it and is so versatile to add any root vegetables you like.
Why this Recipe Works
Balsamic vinegar is a rich, flavorful, acidic cooking element that features heavily in Italian cooking. It’s an amazing sauce and marinade for chicken, as the mild flavor of chicken absorbs the balsamic and creates tender, flavorful meat.
Balsamic vinegar also pairs well with rosemary and other herbs and spices, both of which are classic flavors to season roast chicken. This recipe uses herbes de Provence, a spice blend that is worth keeping in your pantry.
This recipe also shows you how to get that same great flavor in your veggies, so you can have a perfect one-pan dinner. Also, we par-boil the potatoes before we bake them to get an extra crispy, perfectly cooked potato.
Ingredients & Substitutions
olives - I like using kalamata olives in this recipe because they add a rich taste, but it works with any pitted olive. Kalamata olives also have antioxidants.
potatoes - although this recipe works with any root vegetable, I like using a hearty, simple potato because the rest of the dish is already so flavorful.
herbes de Provence -a spice blend that usually contains Provence spices like thyme, rosemary, oregano and often a touch of lavender. If you cannot find it at your local store and are looking for a simple substitution, dried rosemary works great in this recipe.
How to Make this Recipe
Marinade the chicken for at least 2 hours, but preferably overnight in the refrigerator in the oil, balsamic vinegar, herbes de Provence, dijon mustard, salt and pepper.
Take the chicken out of the refrigerator. Preheat to 425F. In the meantime, par-boil the potatoes until they can be pierced with a fork.
Add the drained potatoes, onion, olives, and garlic cloves to a sheet pan or baking dish. Coat lightly with olive oil and season with salt and pepper. Top with the chicken (with everything on it). Toss to coat.
Cook for 40-45 minutes for thighs, until the internal temperature of the thighs reach 165F. Let them rest for 5 minutes before serving.
One Pan Chicken FAQs
Yes. It is safe as long as everything is fully cooked before serving.
Bone-in chicken thighs need to be baked at 425F for 40-45 minutes. Boneless chicken thighs only need 20-25 minutes.
Uncooked chicken is dense. It softens up once it is cooked, but then hardens again once it is overcooked. The best way to test for doneness is with a meat thermometer. Chicken should have an internal temperature of 165F.
More Easy Chicken Thighs
Looking for all the versatile poultry recipes on the blog? You can find them here. And these are some of our favorite chicken thigh recipes:
★ Did you make this recipe? Please give it a star rating below!★
I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.
One Pan Chicken and Potatoes with Olives
Equipment
Ingredients
- 4 bone-in chicken thighs
- 1 red onion peeled, and sliced into ¼-inch half-moons
- 10 cloves garlic cloves separated and smashed
- ¼ cup balsamic vinegar
- ¼ cup flavorless oil like sunflower seed or canola
- 1.5 tablespoon herbes de provence
- 1.5 tablespoon dijon mustard
- salt and pepper to taste
- 2 lbs small potatoes sliced in half, large ones quartered
- ¾ cup olives pitted and drained (I used kalamata)
Instructions
- Marinade the chicken for at least 2 hours, but preferably overnight in the refrigerator in the oil, balsamic vinegar, herbes de Provence, dijon mustard, salt and pepper.
- Take the chicken out of the refrigerator. Preheat to 425F. In the meantime, par-boil the potatoes until they can be pierced with a fork.
- Add the drained potatoes, onion, olives, and garlic cloves to a sheet pan or baking dish. Coat lightly with olive oil and season with salt and pepper. Top with the chicken (with everything on it). Toss to coat.
- Cook for 40-45 minutes for thighs, until the internal temperature of the thighs reach 165F.
- Let them rest for 5 minutes before serving.
Notes
Nutrition
This post was originally published in December of 2017 but was republished with new photos, step by step instructions, FAQs, and tips in December of 2020.
I love this recipe. I've made it several times. Last week I brought it to a friend who is a single mother of twins and wasn't feeling well. I marinated the chicken, parboiled the potatoes beforehand then drove the hour to her home and put everything together in a pan and popped in the oven for her. Later I received a text telling me how much she loved it and how embarrassed she was over how much she ate. Just what I wanted to hear.
You are the sweetest. I love that you made this for your friend... definitely what you want to hear! I've actually done the same thing with all my sheet pan chicken recipes. They're great for friends who need some love or anyone recovering from a surgery. Thank you so much for sharing, Diane!