Sheet Pan Lemon Balsamic Chicken and Potatoes
A comforting dish featuring juicy chicken and tender potatoes, marinated in a zesty lemon balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- 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).
- Whisk together the olive oil, balsamic vinegar, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and black pepper in a large bowl.
- Add the chicken breasts and halved baby potatoes to the marinade, tossing gently to coat.
- Spread the marinated chicken and potatoes on a baking sheet in a single layer.
- Roast for about 30 minutes until the chicken is cooked through and the potatoes are tender.
- Turn on the broiler and cook for an additional 10 minutes for golden-brown coloring.
- Remove from the oven and sprinkle chopped parsley over the chicken and potatoes.
- Serve immediately, distributing evenly on each plate.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg