Description
Experience a delightful blend of flavors with this easy Sheet Pan Lemon Balsamic Chicken and Potatoes recipe. Juicy chicken breasts are marinated in zesty lemon and rich balsamic vinegar, paired with crispy baby potatoes for a vibrant, one-pan meal that brings the family together. Perfect for busy weeknights or entertaining guests, this dish is both delicious and hassle-free!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb baby potatoes, halved
- 1/4 cup fresh lemon juice
- 1/4 cup balsamic vinegar
- 4 garlic cloves, minced
- 2 tsp dried Italian herbs (oregano and basil)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine chicken breasts, olive oil, salt, pepper, minced garlic, Italian herbs, lemon juice, and balsamic vinegar. Toss to coat.
- Add halved baby potatoes to the bowl with any leftover marinade and mix well.
- Spread the chicken and potatoes evenly on the prepared baking sheet.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and potatoes are golden brown.
- Drizzle any remaining sauce over the dish before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with potatoes (approximately 8 oz)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg