Sheet Pan Lemon Balsamic Chicken and Potatoes
A one-pan wonder featuring zesty balsamic marinated chicken breasts and tender baby potatoes, creating a delicious weeknight meal with minimal cleanup.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 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 bowl.
- Place chicken breasts and potatoes in a large zip-top bag or bowl, pouring the marinade over them. Seal and marinate for at least 30 minutes.
- Spread the chicken and potatoes on a sheet pan in a single layer.
- Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
To enhance flavors, experiment with adding fresh herbs or spices to the marinade. For a vegetarian option, substitute chicken with hearty vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg