Sheet Pan Lemon Balsamic Chicken and Potatoes
A comforting and flavorful one-pan dish featuring marinated chicken and crispy potatoes, drizzled with lemon and balsamic vinegar.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the olive oil, balsamic vinegar, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and black pepper.
- Add the chicken breasts and halved baby potatoes to the bowl, tossing them in the marinade until they are completely coated.
- Spread the coated chicken and potatoes in a single layer on a large baking sheet.
- Place the baking sheet in the preheated oven, cooking for about 30 minutes.
- After 30 minutes, give the chicken and potatoes a gentle toss and return to the oven for an additional 10 minutes.
- Once everything is beautifully cooked, remove the baking sheet from the oven and sprinkle the freshly chopped parsley over the chicken and potatoes.
Notes
For added flavor, marinate the chicken and potatoes for an hour or more before cooking. You can also swap chicken for salmon or sweet potatoes for a variation.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 630mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 60mg