Description
Sheet pan lemon balsamic chicken is a quick and flavorful easy dinner that fits perfectly into busy weeknight meals. This family dinner recipe combines tender chicken and potatoes with a tangy balsamic sauce in one pan for minimal cleanup.
Ingredients
Scale
- 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
- Set your oven to 400°F 200°C and let it heat up.
- In a mixing bowl, blend balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and pepper until smooth.
- Add the chicken breasts and potatoes to a large resealable bag or bowl, pour the marinade over, seal it well, and refrigerate for at least 30 minutes to absorb the flavors.
- Arrange the marinated chicken and potatoes evenly on a sheet pan without overlapping.
- Bake them in the oven for 25 to 30 minutes until the chicken is fully cooked and potatoes are soft.
- Sprinkle fresh parsley on top just before serving to add a burst of freshness.
Notes
- For extra flavor, marinate the chicken and potatoes overnight
- Feel free to add other vegetables like bell peppers or green beans
- Ensure the chicken reaches an internal temperature of 165°F 75°C
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg