Description
This Sheet Pan Lemon Balsamic Chicken and Potatoes recipe offers a simple, delicious, and healthy one-pan meal perfect for busy weeknights. Tender chicken breasts and baby potatoes are marinated in a tangy balsamic vinegar and honey mixture, then baked together for a flavorful and satisfying dish with minimal cleanup.
Ingredients
Scale
Chicken and Potatoes
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
Marinade
- 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
Garnish
- Fresh parsley for garnish
Instructions
- Preheat: Preheat your oven to 400°F (200°C) to get it ready for baking the chicken and potatoes evenly.
- Prepare Marinade: In a bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper until well combined to create a flavorful marinade.
- Marinate: Place the chicken breasts and halved baby potatoes in a large zip-top bag or bowl and pour the marinade over them. Seal and refrigerate for at least 30 minutes to let the flavors infuse.
- Arrange on Sheet Pan: Spread the marinated chicken and potatoes evenly in a single layer on a sheet pan to ensure even cooking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F) and the potatoes are tender when pierced with a fork.
- Garnish and Serve: Remove from oven, garnish with freshly chopped parsley for a burst of color and fresh flavor, then serve warm.
Notes
- Marinating overnight enhances the flavor even more.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F.
- Baby potatoes can be substituted with fingerling or small red potatoes.
- If potatoes are large, cut them smaller to ensure they cook at the same rate as chicken.
- To make it gluten-free, ensure all ingredients like vinegar and honey are certified gluten-free.
