Sheet Pan Lemon Balsamic Chicken and Potatoes
A vibrant and effortless weeknight dinner featuring succulent chicken and tender potatoes roasted in a lemon-balsamic marinade.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Whisk together the olive oil, balsamic vinegar, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and black pepper in a large bowl.
- Add the halved baby potatoes and chicken breasts into the same bowl and toss until well-coated.
- Spread the chicken and potatoes evenly on a large sheet pan.
- Bake for 40 minutes, stir gently, then continue roasting for an additional 10 minutes.
- Sprinkle freshly chopped parsley over the chicken and potatoes before serving.
Notes
For added flavor, marinate the chicken for an hour before cooking. Swap baby potatoes for other vegetables if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg