Description
Transform your weeknight meals with this Sheet Pan Lemon Balsamic Chicken and Potatoes recipe. Juicy chicken breasts coated in a tangy lemon balsamic glaze are paired with tender, golden-roasted baby potatoes. This one-pan wonder not only simplifies cooking and cleanup but also delivers a delightful blend of flavors that will impress family and friends alike.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb baby potatoes, halved
- 4 cloves fresh garlic, minced
- 1/4 cup balsamic vinegar
- 2 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chicken breasts and halved baby potatoes. Drizzle with olive oil and season with salt, pepper, oregano, and minced garlic. Mix until evenly coated.
- In another bowl, whisk together balsamic vinegar and lemon juice; pour over the chicken and potatoes.
- Spread the mixture on a sheet pan lined with parchment paper in a single layer.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender.
- Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken (approximately 6 oz) with potatoes
- Calories: 350
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 90mg