Description
Indulge in the vibrant flavors of Sheet Pan Lemon Balsamic Chicken and Potatoes—a quick and easy dish perfect for busy weeknights or impressive gatherings. With tender chicken marinated in zesty lemon and rich balsamic vinegar, paired with colorful baby potatoes, this meal is not only delicious but also visually appealing. The simplicity of preparation means you can spend more time enjoying your meal with family and friends.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb baby potatoes, halved
- 2 fresh lemons (juice and zest)
- 1/4 cup balsamic vinegar
- 4 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- 2 tsp fresh thyme or rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and dry baby potatoes; halve them.
- In a bowl, combine olive oil, balsamic vinegar, minced garlic, lemon juice, salt, pepper, and chopped herbs. Whisk until mixed.
- Place chicken breasts and halved potatoes on a large sheet pan. Pour marinade over the top; toss to coat evenly.
- Roast in the oven for 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender.
- Squeeze fresh lemon juice over the dish before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with half of the potatoes (approx. 375g)
- Calories: 460
- Sugar: 3g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 90mg