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–+ servings

Sheet Pan Lemon Balsamic Chicken and Potatoes

A comforting one-pan meal featuring juicy chicken and savory baby potatoes marinated in a zesty balsamic dressing, perfect for busy weeknights.
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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: 400
Ingredients Method Nutrition 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 Can substitute with maple syrup for a vegan option
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano Fresh herbs may be used instead
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and pepper.
  3. Take your chicken breasts and baby potatoes and marinate them in the mixture for at least 30 minutes.
  4. Spread the marinated chicken and potatoes in a single layer on a sheet pan.
Cooking
  1. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the potatoes are tender and golden.
  2. Just before serving, garnish with fresh parsley.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 3gSodium: 500mgFiber: 4gSugar: 5g

Notes

Store leftovers in an airtight container for up to three days. Can be frozen for up to three months.

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