Description
Sheet Pan Lemon Balsamic Chicken and Potatoes is an irresistible one-pan meal featuring juicy chicken breasts paired with crispy baby potatoes, all infused with the bright flavors of lemon and rich balsamic vinegar. This recipe is perfect for busy weeknights or cozy gatherings, offering a delightful blend of taste and convenience with minimal cleanup. Impress your family or friends with this vibrant dish that’s as easy to prepare as it is enjoyable to eat.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb baby potatoes, halved
- 2 fresh lemons (juiced and zested)
- 1/4 cup balsamic vinegar
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, oregano, salt, and pepper. Add chicken breasts and coat thoroughly.
- In another bowl, toss halved baby potatoes with olive oil, salt, pepper, and any desired herbs.
- Arrange the chicken on one side of a baking sheet and the seasoned potatoes on the other side without overcrowding.
- Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and potatoes are golden brown.
- Serve hot, drizzling any remaining sauce over the top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (150g) with potatoes (175g)
- Calories: 415
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 120mg