Description

This Sheet Pan Lemon Balsamic Chicken and Potatoes recipe offers a simple, flavorful one-pan meal perfect for busy weeknights. Tender chicken breasts are marinated and roasted alongside baby potatoes in a tangy blend of lemon juice, balsamic vinegar, garlic, and fragrant herbs. The result is a juicy, savory dish with crisped potatoes and a bright fresh garnish of parsley.

Ingredients

Scale

Chicken and Marinade

4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 teaspoon lemon zest
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper

Potatoes and Garnish

1 pound baby potatoes, halved
1 tablespoon fresh parsley, chopped

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Instructions

Preheat and prepare marinade: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine olive oil, balsamic vinegar, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and black pepper to create the marinade.
Marinate chicken and potatoes: Add the boneless chicken breasts and halved baby potatoes to the bowl with the marinade. Toss everything together thoroughly, ensuring the chicken and potatoes are evenly coated in the mixture.
Arrange on sheet pan: Spread the marinated chicken breasts and potatoes in a single layer on a large rimmed sheet pan, making sure there is room between pieces for even cooking.
Bake: Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C) and the potatoes are tender and golden brown. About halfway through, stir the potatoes gently to ensure even roasting.
Finish and garnish: Once cooked, remove the sheet pan from the oven. Sprinkle the fresh chopped parsley over the chicken and potatoes to add brightness and color.
Serve: Serve the chicken and potatoes immediately, distributing them evenly on plates for a delicious, hearty meal.

Notes

For extra crispiness, broil the dish for 2-3 minutes at the end of cooking, watching carefully to avoid burning.
You can substitute baby potatoes with fingerlings or small red potatoes for a similar texture.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Adjust seasoning to taste, adding more salt or herbs if desired.
For a dairy-free, gluten-free meal, this recipe fits perfectly as is.