Sheet Pan Lemon Balsamic Chicken and Potatoes
Sheet Pan Lemon Balsamic Chicken and Potatoes offers a deliciously simple way to enjoy a wholesome meal with minimal cleanup. Juicy marinated chicken breasts harmonize with crispy baby potatoes, all infused with zesty lemon and rich balsamic flavors. This one-pan recipe is perfect for busy weeknights or festive gatherings, ensuring every bite is a delightful experience that brings family and friends together.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup balsamic vinegar
- 1 lb baby potatoes, halved
- 2 tbsp fresh thyme or rosemary, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, whisk together olive oil, lemon juice, balsamic vinegar, minced garlic, salt, and pepper.
- Marinate chicken in half the mixture for at least 30 minutes.
- Toss halved baby potatoes with olive oil, salt, pepper, and herbs.
- Arrange marinated chicken and seasoned potatoes on a parchment-lined sheet pan.
- Drizzle remaining marinade over the top.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and potatoes are crispy.
Nutrition
- Serving Size: 1 chicken breast (170g) with potatoes
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For added flavor, swap baby potatoes for sweet potatoes or seasonal vegetables like asparagus or bell peppers. Let the chicken rest after cooking to retain its juices.