Sheet Pan Lemon Balsamic Chicken and Potatoes
Juicy chicken breasts marinated in a tangy lemon-balsamic glaze, roasted alongside tender baby potatoes for a complete one-pan meal. The sweet and savory sauce caramelizes beautifully in the oven, cre
15
Prep Time
35
Cook Time
50
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Juicy chicken breasts marinated in a tangy lemon-balsamic glaze, roasted alongside tender baby potatoes for a complete one-pan meal. The sweet and savory sauce caramelizes beautifully in the oven, creating a dish that's both elegant and effortless for busy weeknights.
Ingredients
Instructions
Step 1
1. In a large bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried oregano, lemon zest, lemon juice, salt, and black pepper until well combined.
Step 2
2. Place chicken breasts in a shallow dish and pour half of the marinade over them, turning to coat evenly. Cover and refrigerate for 30 minutes (or up to 4 hours for more flavor).
Step 3
3. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
Step 4
4. In a separate bowl, toss halved baby potatoes with 2 tablespoons of the remaining marinade until evenly coated.
Step 5
5. Arrange marinated chicken breasts in the center of the prepared baking sheet. Scatter coated potatoes around the chicken in a single layer.
Step 6
6. Drizzle any remaining marinade over the chicken and potatoes.
Step 7
7. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender when pierced with a fork.
Step 8
8. For extra caramelization, switch oven to broil for the last 2-3 minutes, watching carefully to prevent burning.
Step 9
9. Remove from oven and let chicken rest for 5 minutes before serving. Garnish with fresh parsley.
You Must Know
- ✓For even cooking, ensure chicken breasts are similar in thickness or gently pound thicker portions to uniform size
- ✓Marinate the chicken for at least 30 minutes, but no more than 4 hours, as the acid in the marinade can affect texture
- ✓Let the chicken rest after cooking to allow juices to redistribute, ensuring moist and tender meat
Chef's Notes
For even cooking, ensure chicken breasts are similar in thickness or gently pound thicker portions to uniform size
Marinate the chicken for at least 30 minutes, but no more than 4 hours, as the acid in the marinade can affect texture
Let the chicken rest after cooking to allow juices to redistribute, ensuring moist and tender meat
Serving Suggestions
Serve this complete meal with a simple green salad dressed with lemon vinaigrette or steamed green beans for a balanced dinner. The tangy-sweet glaze pairs wonderfully with crusty bread to soak up the flavorful pan juices.
Nutritional Info (Per Serving)
480
Calories
38g
Protein
28g
Carbs
24g
Fat
Tags
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More Dinner Recipes
Sheet Pan Lemon Balsamic Chicken and Potatoes
Juicy chicken breasts marinated in a tangy lemon-balsamic glaze, roasted alongside tender baby potatoes for a complete one-pan meal. The sweet and savory sauce caramelizes beautifully in the oven, cre
Ingredients (12)
Instructions
- In a large bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried oregano, lemon zest, lemon juice, salt, and black pepper until well combined.
- Place chicken breasts in a shallow dish and pour half of the marinade over them, turning to coat evenly. Cover and refrigerate for 30 minutes (or up to 4 hours for more flavor).
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- In a separate bowl, toss halved baby potatoes with 2 tablespoons of the remaining marinade until evenly coated.
- Arrange marinated chicken breasts in the center of the prepared baking sheet. Scatter coated potatoes around the chicken in a single layer.
- Drizzle any remaining marinade over the chicken and potatoes.
- Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender when pierced with a fork.
- For extra caramelization, switch oven to broil for the last 2-3 minutes, watching carefully to prevent burning.
- Remove from oven and let chicken rest for 5 minutes before serving. Garnish with fresh parsley.
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