Description
This sheet pan lemon balsamic chicken and potatoes recipe is an easy one-pan dinner made with juicy chicken breasts, crispy baby potatoes, and a tangy balsamic-honey marinade. Ready in just 40 minutes, it’s a healthy, family-friendly weeknight meal with minimal cleanup.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper.
- Add chicken and potatoes to a large bowl or zip-top bag and pour marinade over them.
- Toss well to coat evenly and marinate for at least 10 minutes.
- Line a sheet pan with parchment paper and arrange chicken and potatoes in a single layer.
- Bake for 25–30 minutes, flipping potatoes halfway through cooking.
- Broil for 2 minutes at the end for extra caramelization, if desired.
- Remove from oven, garnish with fresh parsley, and serve.
Notes
For crispier potatoes, make sure the sheet pan is not overcrowded and flip the potatoes halfway through baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: sheet pan lemon balsamic chicken and potatoes, sheet pan chicken dinner, one pan chicken recipe, balsamic chicken