Homemade Sheet Pan Lemon Balsamic Chicken and Potatoes
A delightful sheet pan meal featuring tender chicken breasts and seasoned baby potatoes roasted with a zesty lemon balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Paleo
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 200°C (400°F).
- Prepare the marinade by whisking together balsamic vinegar, olive oil, honey, lemon juice, minced garlic, oregano, salt, and pepper.
- Marinate the chicken in a large bag or dish with the marinade for at least 30 minutes.
- Prep the baby potatoes by washing, halving, and tossing in olive oil, salt, and pepper.
- Add the marinated chicken to the same sheet pan with the potatoes.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 75°C (165°F).
- Let the chicken rest for 5-10 minutes before serving.
- Serve garnished with fresh parsley.
Notes
Feel free to customize this recipe with your favorite veggies or herbs for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg
Keywords: chicken, sheet pan, lemon, balsamic, easy dinner