Description
Experience a burst of flavor with our Sheet Pan Lemon Balsamic Chicken and Potatoes. This one-pan wonder makes weeknight dinners effortless while impressing guests at special occasions. Juicy chicken breasts marinated in zesty lemon juice and rich balsamic vinegar, paired with colorful baby potatoes, create a meal that’s both comforting and visually stunning. Perfect for family gatherings or cozy nights in, this dish promises to be a crowd-pleaser!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 4 cloves fresh garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp fresh thyme or rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse the chicken breasts under cool water and pat dry. Place them in a large bowl.
- Halve the baby potatoes for even cooking.
- In another bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, thyme or rosemary, salt, and pepper.
- Pour the marinade over the chicken and potatoes; toss to coat thoroughly.
- Spread everything evenly on a parchment-lined sheet pan.
- Bake for 30-35 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Let rest for five minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with 1/4 lb potatoes
- Calories: 360
- Sugar: 3g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 100mg