Sheet Pan Lemon Balsamic Chicken and Potatoes
Sheet Pan Lemon Balsamic Chicken and Potatoes is a quick, flavorful weeknight dinner that brings everyone to the table with its vibrant tastes and aromas. Juicy chicken breasts marinated in a zesty lemon-balsamic blend roast alongside tender baby potatoes, creating a satisfying one-pan meal. Perfect for busy nights, this dish is not only easy to prepare but also customizable to suit your family’s preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb baby potatoes, halved
- Juice and zest of 2 fresh lemons
- 1/4 cup balsamic vinegar
- 4 cloves fresh garlic, minced
- 1 tsp dried oregano
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix olive oil, balsamic vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken breasts and coat well; let marinate while preparing potatoes.
- Rinse baby potatoes and halve them. Add to the bowl with marinated chicken; gently mix until combined.
- Line a large baking sheet with parchment paper. Spread out chicken and potatoes evenly.
- Roast for 30-35 minutes or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
- Let rest for a few minutes before serving, drizzling any leftover juices over the top.
Nutrition
- Serving Size: 1/4 of recipe (approximately 300g)
- Calories: 425
- Sugar: 2g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 95mg