Description
A vibrant one-pan meal featuring tender chicken breasts and baby potatoes marinated in zesty lemon and tangy balsamic vinegar.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 lemons, zested and juiced
- Salt and pepper to taste
- Fresh herbs (such as rosemary or thyme), chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Whisk together balsamic vinegar, olive oil, lemon juice, and lemon zest in a small bowl. Season with salt and pepper.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour half of the marinade over them. Let marinate while preparing the potatoes.
- Toss the halved baby potatoes with the remaining marinade in a large bowl.
- Spread the marinated chicken breasts and potatoes on a large sheet pan in a single layer.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
- Broil for an additional 3-5 minutes for a golden color.
- Remove from the oven and let rest a few minutes. Garnish with fresh herbs if desired before serving.
Notes
Marinating the chicken for at least 30 minutes enhances the flavor. For crispier potatoes, consider parboiling them before marinating.
