Lemon Balsamic Chicken and Potatoes
A delightful one-pan meal featuring marinated chicken breasts and tender baby potatoes, infused with vibrant lemon and balsamic flavors.
- 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 pound baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 lemons, zested and juiced
- Salt and pepper, to taste
- Fresh herbs (such as rosemary or thyme), chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Whisk together balsamic vinegar, olive oil, lemon juice, and lemon zest in a small bowl. Season with salt and pepper to taste.
- Place the chicken breasts in a resealable plastic bag or shallow dish, and pour half of the marinade over the top. Let it marinate.
- Toss the halved baby potatoes in the remaining marinade until fully coated.
- Spread the marinated chicken and potatoes on a large sheet pan in a single layer.
- Bake in the preheated oven for 25-30 minutes until the internal temperature of the chicken reaches 165°F (75°C) and the potatoes are tender.
- Switch to broil for the last 3-5 minutes for a golden color, if desired.
- Remove from the oven and let it rest. Garnish with fresh herbs before serving.
Notes
For best flavor, marinate the chicken for at least 30 minutes, or up to several hours in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://sousviderecipe.com/lemon-balsamic-chicken-and-potatoes/