Description
Discover how to make a delicious Sheet Pan Lemon Balsamic Chicken and Potatoes recipe that is easy and flavorful. Perfect for a quick weeknight dinner!
Ingredients
- 1 pound (454 g) (450 grams) boneless, skinless chicken breasts
- 1 pound (454 g) (450 grams) baby potatoes
- 2 tablespoon s olive oil (30 ml)
- 2 tablespoon s balsamic vinegar (30 ml)
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) dried thyme
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon (15 ml) fresh parsley, chopped (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the chicken breasts into even-sized pieces.
- Halve the baby potatoes.
- In a large bowl, combine olive oil, balsamic vinegar, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
- Add the chicken pieces to the bowl and coat them well with the marinade.
- Toss the halved potatoes in the remaining marinade.
- Arrange the chicken and potatoes on a sheet pan in a single layer.
- Pour any remaining marinade over the chicken and potatoes.
- Bake in the preheated oven for 30-35 minutes or until the chicken is cooked through and potatoes are tender.
- Remove from the oven and let it rest for a few minutes.
- Garnish with chopped fresh parsley, if desired.
- Serve warm and enjoy.
Notes
- Marinate the chicken in the mixture for at least 30 minutes before cooking for enhanced flavor.
- Ensure even flavor distribution by thoroughly tossing the potatoes in the marinade.
- Check the chicken’s doneness using a meat thermometer – it should reach an internal temperature of 165°F (74°C).
