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Sheet Pan Lemon Balsamic Chicken and Potatoes Made Easy!

This quick and easy one-pan recipe features chicken marinated in a zesty lemon and balsamic sauce alongside tender roasted baby potatoes, perfect for a hassle-free weeknight dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken and Marinade
  • 4 pieces boneless, skinless chicken breasts
  • 1 lb baby potatoes, halved
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • to garnish Fresh parsley for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper.
  3. Place chicken breasts and potatoes in a large zip-top bag or bowl and pour the marinade over them. Seal and marinate for at least 30 minutes.
  4. Spread the chicken and potatoes on a sheet pan in a single layer.
Cooking
  1. Bake for 25-30 minutes or until the chicken is cooked through and potatoes are tender.
  2. Garnish with fresh parsley before serving.

Notes

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Can also freeze for up to 2 months.