Description
A simple and flavorful Sheet Pan Lemon Balsamic Chicken and Potatoes recipe that combines tender chicken breasts and crispy baby potatoes marinated in a tangy balsamic and honey glaze, perfect for an easy weeknight dinner.
Ingredients
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the chicken and potatoes.
- Prepare Marinade: In a bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper until well combined to create a flavorful marinade.
- Marinate Chicken and Potatoes: Place the chicken breasts and halved baby potatoes into a large zip-top bag or bowl, pour the marinade over them, seal, and marinate for at least 30 minutes to allow the flavors to meld.
- Arrange on Sheet Pan: Spread the marinated chicken and potatoes out on a sheet pan in a single layer, ensuring even cooking.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the chicken is fully cooked through (internal temperature of 165°F) and the potatoes are tender and golden.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve hot for a delicious and easy meal.
Notes
- Marinating for longer than 30 minutes will deepen the flavor, up to 2 hours recommended.
- Ensure potatoes are halved evenly to cook uniformly.
- Check the internal temperature of the chicken to ensure it is fully cooked.
- Use fresh parsley for the best garnish flavor, but dried can be substituted if needed.
- Feel free to add additional vegetables like carrots or green beans for a complete sheet pan meal.