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Sheet Pan Lemon Balsamic Chicken and Potatoes

This one-pan dish combines tender chicken and roasted baby potatoes with a rich lemon balsamic glaze, making it an easy and flavorful meal for busy nights.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces 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
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper.
  3. Place chicken breasts and potatoes in a large zip-top bag or bowl and pour the marinade over them. Seal and marinate for at least 30 minutes.
Cooking
  1. Spread the chicken and potatoes on a sheet pan in a single layer.
  2. Bake for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
  3. Garnish with fresh parsley before serving.

Notes

For extra flavor, marinate the chicken and potatoes overnight. Use different vegetables like carrots or green beans for variety. Make sure to space out the chicken and potatoes on the pan for even cooking.