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Best Sheet Pan Lemon Balsamic Chicken Potatoes Recipe

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper.
  3. Add chicken and potatoes to a large bowl or zip-top bag and pour marinade over them.
  4. Toss well to coat evenly and marinate for at least 10 minutes.
  5. Line a sheet pan with parchment paper and arrange chicken and potatoes in a single layer.
  6. Bake for 25–30 minutes, flipping potatoes halfway through cooking.
  7. Broil for 2 minutes at the end for extra caramelization, if desired.
  8. 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.