Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe

Introduction

This Sheet Pan Lemon Balsamic Chicken and Potatoes recipe is a simple, flavorful meal perfect for busy weeknights. Tender chicken breasts and baby potatoes are marinated in a tangy balsamic and honey sauce, then baked together for an easy, delicious dinner.

Ingredients

• 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

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper.
3. Step 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.
4. Step 4: Spread the chicken and potatoes on a sheet pan in a single layer.
5. Step 5: Bake for 25-30 minutes or until the chicken is cooked through and potatoes are tender.
6. Step 6: Garnish with fresh parsley before serving.

Tips & Variations

• Use red or yellow potatoes if baby potatoes aren’t available; adjust cooking time as needed.
• For extra flavor, add lemon zest or a squeeze of lemon juice to the marinade.
• Include vegetables like green beans or asparagus on the sheet pan for a full meal.
• Marinate overnight in the refrigerator for deeper flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to keep the chicken juicy and potatoes tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Yes, but bone-in chicken may require a longer cooking time. Check for doneness by ensuring the internal temperature reaches 165°F (74°C).

What can I substitute for balsamic vinegar?

You can use red wine vinegar or apple cider vinegar, but the flavor will be slightly different. Adding a bit of brown sugar can help mimic balsamic’s sweetness.

Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe

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4.4 from 71 reviews

This Sheet Pan Lemon Balsamic Chicken and Potatoes recipe offers a deliciously easy and flavorful meal. Juicy chicken breasts and tender baby potatoes are marinated in a tangy balsamic and honey mixture, then roasted together on a single sheet pan for a quick, hassle-free dinner packed with Mediterranean-inspired flavors.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

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

1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and potatoes.
2. Prepare the marinade: In a bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper until well combined to create a flavorful marinade.
3. Marinate the chicken and potatoes: Place the chicken breasts and halved baby potatoes in a large zip-top bag or bowl. Pour the marinade over them, seal or cover, and refrigerate for at least 30 minutes to allow the flavors to penetrate.
4. Arrange on sheet pan: Remove the chicken and potatoes from the marinade and spread them out in a single layer on a sheet pan, ensuring even spacing for uniform cooking.
5. Bake: Place the sheet pan in the oven and bake for 25-30 minutes or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the potatoes are tender when pierced with a fork.
6. Garnish and serve: Once cooked, garnish with freshly chopped parsley for a burst of color and fresh flavor. Serve immediately.

Notes

• Marinate the chicken and potatoes for up to 2 hours for deeper flavor.
• Use a meat thermometer to ensure chicken is cooked safely.
• You can substitute baby potatoes with fingerling potatoes or small red potatoes.
• For extra crispiness, broil the dish for 2-3 minutes at the end of baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Sheet Pan Chicken, Balsamic Chicken, One Pan Dinner, Lemon Balsamic Chicken, Roasted Chicken and Potatoes, Easy Chicken Dinner