Sheet Pan Lemon Balsamic Chicken and Potatoes
A simple, delicious recipe featuring juicy chicken and caramelized baby potatoes, marinated in a vibrant lemon and balsamic sauce.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
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).
- In a large bowl, combine the olive oil, balsamic vinegar, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and black pepper, whisking until well mixed.
- Add the chicken and toss to coat them evenly with the marinade.
- Introduce the halved baby potatoes into the bowl and toss again.
- Transfer the chicken and potatoes to a large, rimmed baking sheet, spreading them out in a single layer.
- Pop the sheet pan into the oven and bake for 40 minutes.
- Remove the baking sheet from the oven and sprinkle the freshly chopped parsley over the top.
- Serve immediately, ensuring each plate has both chicken and potatoes.
Notes
Make sure not to overcrowd the baking sheet for even cooking. Broil for an additional 3-5 minutes for a crispy finish.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 80mg