Sheet Pan Lemon Balsamic Chicken and Potatoes
Sheet Pan Lemon Balsamic Chicken and Potatoes is a vibrant, flavor-packed dish that’s perfect for busy weeknights or family gatherings. This easy one-pan recipe features juicy chicken marinated in a tangy lemon and balsamic dressing, paired with tender roasted baby potatoes. The beauty of this meal lies in its simplicity—everything cooks together on a single sheet pan, reducing cleanup time while delivering a delightful medley of flavors. Whether you’re looking to impress guests or make dinner a breeze, this dish is sure to please!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 pound baby potatoes (halved)
- 6 boneless skinless chicken breasts or thighs
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 6 garlic cloves, chopped
- Fresh herbs (oregano, dill, basil)
- Salt and black pepper
Instructions
- Preheat oven to 425°F.
- Toss halved potatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
- In a mixing bowl, combine remaining olive oil, balsamic vinegar, Dijon mustard, chopped garlic, and herbs. Add chicken and coat well.
- Arrange marinated chicken around potatoes on the baking sheet.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F.
Nutrition
- Serving Size: 1 chicken breast (150g) with potatoes
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg