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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.

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

  1. Preheat your oven to 200°C (400°F).
  2. Prepare the marinade by whisking together balsamic vinegar, olive oil, honey, lemon juice, minced garlic, oregano, salt, and pepper.
  3. Marinate the chicken in a large bag or dish with the marinade for at least 30 minutes.
  4. Prep the baby potatoes by washing, halving, and tossing in olive oil, salt, and pepper.
  5. Add the marinated chicken to the same sheet pan with the potatoes.
  6. Bake for 25-30 minutes until the chicken reaches an internal temperature of 75°C (165°F).
  7. Let the chicken rest for 5-10 minutes before serving.
  8. Serve garnished with fresh parsley.

Notes

Feel free to customize this recipe with your favorite veggies or herbs for variety.

Nutrition

Keywords: chicken, sheet pan, lemon, balsamic, easy dinner