Description
Experience a burst of flavor with this Sheet Pan Lemon Balsamic Chicken and Potatoes. Juicy chicken breasts marinated in zesty lemon and rich balsamic vinegar roast alongside tender baby potatoes, creating a delightful one-pan meal perfect for busy weeknights or family gatherings. With minimal cleanup and a gourmet touch, this dish is sure to impress everyone at the table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup aged balsamic vinegar
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or aluminum foil.
- In a bowl, whisk together lemon juice, balsamic vinegar, minced garlic, olive oil, oregano, salt, and pepper.
- Place chicken breasts and halved baby potatoes on the prepared baking sheet. Drizzle with the marinade and toss until evenly coated.
- Roast in the oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and potatoes are tender.
- Allow to rest for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg