Name: Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 lb baby potatoes, halved; 1/4 cup balsamic vinegar; 1/4 cup olive oil; 2 tablespoons honey; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley for garnish

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Introduction

This Sheet Pan Lemon Balsamic Chicken and Potatoes is a simple, flavorful one-pan meal perfect for busy weeknights. Tender chicken breasts and baby potatoes are marinated in a tangy balsamic and honey mixture, then roasted to perfection. It’s easy to prepare and packed with vibrant flavors.

A white plate sits on a white marbled surface, filled with a meal consisting of golden roasted baby potatoes scattered across the plate, sprinkled with fresh green chopped herbs. On one side of the plate, there is a portion of grilled chicken breast, sliced into thick pieces showing a juicy white inside with a slightly charred golden-brown outside. Next to that, a whole grilled chicken thigh with a dark crispy skin is placed, its textured surface showing hints of spices. A few thin lemon slices rest near the potatoes, adding a touch of yellow and freshness to the dish, while the vibrant green herbs contrast with the warm tones of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 lb baby potatoes, halved
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper until well combined.
Step 3: Place the chicken breasts and halved potatoes in a large zip-top bag or bowl. Pour the marinade over them, seal the bag or cover the bowl, and marinate for at least 30 minutes.
Step 4: Spread the marinated chicken and potatoes evenly on a sheet pan in a single layer.
Step 5: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. The chicken should reach an internal temperature of 165°F (75°C).
Step 6: Garnish with fresh parsley before serving.

Tips & Variations

For deeper flavor, marinate the chicken and potatoes overnight in the refrigerator.
Add other vegetables like sliced bell peppers or green beans to the sheet pan for extra color and nutrition.
Use red potatoes or fingerlings if baby potatoes are not available.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for about 10 minutes or until warmed through to maintain crispness of the potatoes and juiciness of the chicken.

How to Serve

A white plate holds a dish with three main layers: on the right side, sliced grilled chicken breast with a brown, slightly charred crust and juicy inside; scattered all around and to the left of the chicken are small yellow baby potatoes with green herb bits on them; on the far left edge, there are bright yellow lemon slices adding a fresh touch. The food sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well with this recipe. They may require a slightly longer baking time, so check for doneness by ensuring the internal temperature reaches 165°F (75°C).

Is it necessary to marinate the chicken and potatoes?

Marinating enhances the flavor and tenderness, but if short on time, you can skip this step and toss everything with the marinade ingredients on the sheet pan before baking. The flavors will be less intense but still delicious.