Sheet Pan Lemon Balsamic Chicken and Potatoes
A simple yet delicious sheet-pan meal featuring juicy chicken breasts and tender roasted baby potatoes in a balsamic-honey marinade.
Ingredients
For the Base
- 4 pieces boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
For the Sauce
- 1/4 cup balsamic vinegar Use good-quality balsamic for deeper flavor.
- 1/4 cup olive oil Can substitute with avocado oil.
- 2 tablespoons honey For vegan option, use maple syrup.
- 2 cloves garlic, minced Fresh garlic is best for flavor.
- 1 teaspoon dried oregano Can substitute with dried Italian seasoning if needed.
- to taste Salt and pepper Adjust to personal preference.
To Serve
- to taste Fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a sheet pan with foil or parchment.
- In a bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, and season with salt and pepper.
- Place the chicken breasts and halved baby potatoes in a zip-top bag or bowl, pour the marinade over them, seal or cover, and toss to coat. Marinate for at least 30 minutes in the refrigerator.
Cooking
- Spread the marinated chicken breasts and potatoes on the sheet pan in a single layer with space between pieces.
- Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C), and the potatoes are tender.
- If the potatoes are not tender, remove the chicken at 165°F and return the potatoes to the oven for an additional 5-10 minutes.
Serving
- Garnish with fresh parsley before serving and allow the chicken to rest for a few minutes before slicing.
Notes
Marinate chicken and potatoes up to 24 hours ahead for enhanced flavor. Cool leftovers and store in an airtight container in the refrigerator for up to 3-4 days.