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Sheet Pan Lemon Balsamic Chicken and Potatoes

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A delicious and comforting dish of chicken and baby potatoes marinated in lemon and balsamic vinegar, all cooked on a single sheet pan for easy cleanup.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 pound baby potatoes, halved
  • 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
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Mix together the olive oil, balsamic vinegar, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and black pepper in a large bowl.
  3. Add the chicken breasts and halved baby potatoes to the bowl with the marinade and toss until coated.
  4. Spread the chicken and potatoes in a single layer on a large sheet pan.
  5. Bake in the preheated oven for 35-40 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
  6. Switch on the broiler for an additional 2-3 minutes for a final crispy touch.
  7. Remove from the oven and garnish with chopped parsley before serving.

Notes

For enhanced flavor, marinate for 30 minutes before cooking. Consider lining the sheet pan with parchment paper for easy cleanup.

Nutrition

Find it online: https://recypez.com/sheet-pan-lemon-balsamic-chicken-potatoes/

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