Sheet Pan Lemon Balsamic Chicken and Potatoes
A simple yet flavorful dish combining succulent chicken breasts with golden baby potatoes, all roasted in a tangy balsamic glaze with a hint of lemon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Whisk together balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper in a medium bowl.
- Place chicken in a zip-top bag or shallow dish, pour half of the marinade over, and let marinate for 15-30 minutes.
- Toss halved baby potatoes with the remaining marinade in a separate bowl.
- Line a sheet pan with foil or parchment paper, place marinated chicken in the center, and arrange potatoes around them.
- Bake for 25-30 minutes until chicken reaches 165°F (75°C) and potatoes are fork-tender.
- Let the chicken rest for a few minutes before serving, then garnish with chopped parsley.
Notes
For variation, try adding vegetables or different herbs, and feel free to adjust the sweetness with honey or syrup.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, sheet pan, balsamic, lemon, easy dinner